A rich, velvety homemade version of sweetened condensed milk that’s easy to make and perfect for baking, coffee, ice cream, and more.
Why You’ll Love This Recipe
I adore how simple and versatile this recipe is. With just four common ingredients, I can whip up a batch whenever I need it—no can opener required. It’s great in everything from coffee to fudge, and I always feel better knowing exactly what’s inside.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups whole milk (dairy or dairy‑free)
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¾ cup granulated sugar (or honey or maple syrup)
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4 tablespoons salted butter
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1 teaspoon vanilla extract
directions
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I whisk the milk and sugar together in a medium saucepan over medium‑low heat.
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Once I see a gentle simmer, I reduce the heat and continue simmering—whisking often—until the liquid reduces by about half, around 30 minutes.
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I then remove it from heat and stir in the butter and vanilla until smooth.
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After cooling, I transfer it to a jar and refrigerate.
Servings and timing
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Total time: about 35 minutes (5 minutes prep + 30 minutes cook)
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Yield: roughly 1¼ cups, perfect to substitute for one standard 14-ounce can
storage/reheating
I store mine in a sealed jar in the fridge for up to one week or freeze it for up to three months. To thaw, I leave it in the fridge overnight and whisk it smooth before using.
Variations
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Dairy-free: I swap in almond, cashew, or oat milk—cooking time stays the same, though flavor may vary.
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Alternative sweeteners: I’ve used honey, maple syrup, and coconut sugar; each adds its own unique flavor.
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Creamier texture: Adding heavy cream or a pinch of baking soda gives a thicker, silkier result.
FAQs
What’s the difference between condensed milk and evaporated milk?
Evaporated milk is unsweetened and only reduced, while sweetened condensed milk includes sugar and is much thicker.
Can I speed up the cooking process?
Yes. Some versions use heavy cream and higher heat to finish faster. I prefer the gentle simmer for a more reliable result.
My milk didn’t thicken—what happened?
It’s usually because I removed it too soon. Returning it to low heat and continuing to reduce it until it’s halved typically fixes the issue.
How do I prevent burning or curdling?
I cook on medium‑low and whisk frequently. If foam rises too quickly, I lower the heat immediately.
How long does homemade condensed milk keep?
It lasts about one week refrigerated or up to three months frozen.
Conclusion
I love making my own sweetened condensed milk—it’s fresher, customizable, and so much more satisfying than opening a can. Whether I’m baking, mixing coffee, or creating sauces, this homemade version gives me both flavor and freedom. I hope you find it as delightful and useful as I do!
Print
Homemade Sweetened Condensed Milk
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1¼ cups (10 oz)
- Category: Condiments
- Method: Simmering
- Cuisine: Universal
- Diet: Vegetarian
Description
A rich, velvety homemade version of sweetened condensed milk that’s easy to make and perfect for baking, coffee, ice cream, and more.
Ingredients
- 2 cups whole milk (dairy or dairy‑free)
- ¾ cup granulated sugar (or honey/maple syrup)
- 4 Tbsp salted butter
- 1 tsp vanilla extract
Instructions
- Whisk the milk and sugar together in a medium saucepan over medium‑low heat.
- Once a gentle simmer is reached, reduce the heat and continue simmering—whisking often—until the liquid reduces by about half, around 30 minutes.
- Remove from heat and stir in the butter and vanilla until smooth.
- Let cool, then transfer to a jar and refrigerate.
Notes
- Store in a sealed jar in the fridge for up to one week or freeze for up to three months.
- Use dairy-free milk alternatives for a non-dairy version.
- Alternative sweeteners like honey or maple syrup can be used.
- Adding a bit of heavy cream or baking soda can create a creamier texture.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 17g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg