Have you ever wondered how to make sweetened condensed milk? You can make Homemade Sweetened Condensed Milk with just a few simple ingredients – it’s easy and tastes so much better than what comes out of a can.
I came across a recipe that I wanted to try for coconut macaroons, but didn’t know of a substitute for sweetened condensed milk since I didn’t have any on hand. What I did have was a cookbook that I’d checked out from the library, BraveTart: Iconic American Desserts by Stella Parks. The book is a treasure trove of recipes for making everything from Homemade Twinkies® and Snickers® bars to perfected pie crust and fudge brownies. I say perfected because this cookbook feels like a mouthwatering science textbook. Who knew that could be done? And, as you’ve guessed, she included a very precise sweetened condensed milk recipe.
I decided to try it and what a revelation! Maybe it’s the heavy cream in addition to the milk (to help keep the mixture from curdling), but the texture and, more importantly the flavor, is far superior than anything I’ve poured from a can. I chose not to add any aromatics like cinnamon or vanilla bean, but I may in the future for making no churn ice cream or some other treat.
Also I found that it took a bit longer on my stove for the mixture to reduce by half, but appreciated her advice to pay attention to how long it takes your dairy mixture to come to a simmer: shorter than 12 minutes, turn the burner down slightly; longer than 12 minutes, turn it up slightly. She also warns against using sweeteners like agave, maple syrup, honey, coconut sugar, brown sugar and even raw cane sugar as their higher acidity may cause the dairy to curdle. See what I mean? Science textbook!
The version of the recipe I’m posting here is slightly simplified from the original, skipping the instruction to weigh on a digital scale before and after simmering. You can certainly go that route if you like and will find her instructions to do so here.
Evaporated Milk vs Sweetened Condensed Milk
Note that sweetened condensed milk and evaporated milk are not the same. Both are heated until reduced by about half of their original volume, evaporating off water content. But evaporated milk is not sweetened and can’t be used in recipes interchangeably.
How to Make Sweetened Condensed Milk
Step 1: Combine milk, cream, sugar and salt in a saucepan over medium heat; bring to simmer, about 12 minutes.
Step 2: Stir and simmer until mixture has reduced by half, about 30 minutes more. It will foam suddenly just before it’s finished. Let the foam subside and transfer to an airtight container. Let cool completely; refrigerate for up to a month. Bring to room temperature before using.
Homemade Sweetened Condensed Milk Recipe Video
Homemade Sweetened Condensed Milk
Ingredients
- 4 cups whole milk 32 ounces
- 3/4 cup heavy cream 6 ounces
- 1 cup granulated white sugar 7 ounces
- 1/8 teaspoon kosher salt
Instructions
- In a 5-quart saucepan, combine milk, cream, sugar and kosher salt. Place on stovetop over medium heat; stirring occasionally with a silicone or other heat resistant spatula. The mixture should begin to simmer at about 12 minutes, if much faster, reduce heat slightly; much slower, decrease heat slightly.
- Stirring constantly, simmer for another 30 minutes, scraping the sides often. When the mixture has reduced by about half it will suddenly turn foamy. Keep stirring until the foam subsides and pour mixture into a glass measuring pitcher. You should have 2 cups, if less, you can top with milk and blend to emulsify. If you have more than two cups, return to pan and continue to simmer until reduced to 2 cups.
- Store in a sealed, airtight container in the refrigerator for up to a month. Bring to room temperature before using.
I love discovering American food creations which are actually quite numerous. I did a small research on condensed milk and read that it was invented in Texas in 1854! I had no idea it’s been around that long. I remember lots of people I knew using it regularly in everything. when I was growing up. I’m going to make this and get that book. Sounds just too intriguing. Thanks so much!
Hi Cassandra! I had no idea it had been around that long!! Be warned about that book – you’ll want to try everything! 😉 Thanks for your sweet comment.
I use this recipe now every time I make my pumpkin pie (with fresh pumpkins I grow, puree and freeze so I can enjoy it all year round!) and let me tell you, it really makes a difference. Just try it. You wont be sorry. 🙂
I love to hear this, Dawn! Thank you so much for coming back to let me know!
I found a recipe for ice cream with only three ingredients that you don’t need a machine for. It called for sweetened condensed milk but due to numerous allergies I was looking for a recipe that I could make from scratch. This turned out perfectly. The only thing was I need to increase the heat a little because it took an hour to cook down instead of just 30 minutes. Am looking forward to making it again. Can it be frozen so that I can have some on hand?
I’m so glad you enjoyed this, Christine! The timing is tricky – depends so much on individual stovetops. 🙂 On your freezing question, I haven’t frozen it myself, but have a look at this article that gives some great tips on how to do it properly.
This recipe is DELICIOUS!! I halved it because I only needed 1 cup for my recipe, and it tasted AMAZING!! I just finished making it, and I can hardly wait for it to cool down so I can make my candy bars. This flavor will DEFINITELY add a new dynamic. No more Eagle Brand for me!! Now I’m actually glad I didn’t have any on hand! Thanks for the recipe!
I’m so glad you’re happy with it, Juanita!! Thank you for coming back to let me know!
I am working on making this recipe right now – so far, I’m up to 1 hour 15 minutes and the reduction is only to slightly less than 3 cups! I think I went wrong on the heat level. I followed the advice of increasing the heat if it wasn’t simmering at 12 minutes, but then it was doing a rolling boil, so I lowered it. I think my visual of simmer is wrong. I’m letting it boil away now, and it’s reducing but still very slowly – I’ve stopped at every 10 minute point (after the original 42) to measure. I started with Fairlife whole mile because I’m trying to make a lactose-almost-free version – could that be affecting it?
ETA: at 1 hr 20 min, it’s almost dulce de leche, and just very slightly over 2 cups.
Hi Melinda! Interesting that it took so long. I haven’t made this with low lactose milk, but I don’t know why that would cause any issues. I’ve read that it can be used interchangeably with regular milk in recipes. My best guess is that it’s a temperature regulation issue, which admittedly can be tricky with this recipe. I hope that you’re happy with the end product!
Thanks – unfortunately, the end result was also very lumpy, not free flowing at all, and it did not work in my recipe. I’ll try it again and see if I can reduce it well before the sugar caramelizes next time. I should probably start with regular milk just to get the hang of it. Thanks for posting this recipe – the science of it was half the fun!
I’m sorry to hear that, Melinda! I wish I knew the exact cause. I’m glad you’re up for giving it a try with regular milk and hope that it goes just perfectly. 🙂
The reason it did not work is because FairLife milk has a lot less sugar in it. I used the same milk. About half way through the reduction I tasted it and figured out the problem after comparing regular milk to Fairlife milk. I too was trying to make a lactose free desert. Mine turned out delicious but looks like caramel instead of milk. I think it could work with half the milk and twice the sugar on the fair life milk.
So helpful, Gina. Thank you for weighing in!
The instructions say to mix sugar in with the other ingredients. Yet the intro says not to add sugar. Which is correct? I favor going with the instructions andI will try Swerve sugar substitute. Thanks for a great recipe? IOn the internet I got a recipe for ice cream using only 2 ingredients, one being sweetened condense milk. Will try this recipe, then that one. I will use the swerve to avoid sugar (it’s a naural sugar substitute superior to stevia).
Hi, John. You do mix the sugar in with the other ingredients. The note on sugar replacements comes from Stella (the author of the cookbook that this recipe is adapted from) where she warns against using anything but white sugar as it may cause the dairy to curdle.
I just need one cup of sweetened condensed milk. Can I half the recipe to make just one cup?
Hi, Jill. I haven’t done it myself, but I don’t see why not. My guess is that it will not take nearly as long to cook down. Let me know how it goes!
Okay I will. Thanks!
It worked great. I still cooked it for 30 minutes but I ended up with just a little less than 1 cup. It tastes way better than the can!
That’s fantastic, Jill! Thank you for coming back to let me know!
I have a recipe that I make on a regular basis that uses sweetened condensed milk. The canned version can be ridiculously expensive over time, so I decided to try this recipe.
It tastes amazing. I went well over the 45-50 minutes of cook time. Perhaps you should bold and underline the part about reducing down to two cups. Knowing that was what I was aiming for kept me going. Low and slow created a beautifully slightly caramelized result. Standing over the stove stirring for an hour was a wee bit tedious, but the end product was beyond delicious.
I’m so glad it turned out so well, Lela! It’s incredible how different stovetops can be, but you’re right, getting the mixture to reduce to 2 cups is key which, on some stoves, will mean a good arm workout. 😉
Ooh you’re brilliant Marissa! Sometimes I need it but I don’t have it in the pantry so this would be perfect to have handy in case I have run out.
Yay! Thank you, Lorraine!
Can this be made with a sugar substitute? Diabetic
Hi Pete – that’s a great question, but I honestly don’t know. If I were to try it, I would evaporate just the dairy and bit of salt and then sweeten it afterwards to taste. But I’m not sure how it will behave as an ingredient in recipes. If you try it, I’d love to hear how it goes.
I cannot tell you how many times I’ve needed sweetened condensed milk and have nothing in the pantry. And now I know I probably already have everything on hand for homemade!
That’s fantastic, Kevin!
Homemade sweetened condensed milk…mmm I do believe you that it’s much better than from a can. I only made dulce leche from condensed milk at home before, and I’m really excited to try this recipe.
So much better! Thank you, Ben. 🙂
Hey Ben, may I come cook with you?
Thanks so much for sharing this Marissa! I often come across a recipe that includes sweetened condensed milk and I usually never have it on hand. So good to know I can make it myself!
I’m the same way, Mary Ann. I was excited to discover how easy it is.
Great to have this recipe for a baking staple in my back pocket! Pinning!!
Thank you, Liz!
Some of my favorite recipes use sweetened condensed milk, and I’ve always been tempted to try making it myself, but was a little too intimidated. I think I need to give it a try now! Pinned!
Yay! You’ll find it’s really simple, Tracy. 🙂
This is absolutely BRILLIANT, Marissa! I have never even thought of making my own sweetened condensed milk before… probably because I’m blonde. Lol. I bet this tastes a million times better than the store bought stuff in a can!!! It looks super creamy and perfectly rich! I can’t wait to try this!!! Pinned! Cheers!
You are too kind, my friend! Thank you!
This is brilliant! I’ve never thought to make my own sweetened condensed milk even though I love making my own everything (except pie crust, ugh). I’ve had BraveTart on my list for awhile now but I’ll have to check it out sooner rather than later!
haha, pie crust is one of those things that can make or break your day! Definitely check out BraveTart – it’s honestly a masterpiece.
Homemade sweetened condensed milk? How awesome is that?? Looks super creamy! I’ll have to check out that book – sounds like a pretty great one 🙂 Hope you have a lovely upcoming weekend, my friend! XO
So creamy! That little bit of heavy cream makes all the difference + keeps the mixture from curdling, bonus! You have a great weekend too my friend!
Interesting! I’ve never even thought about making my own condensed milk, but I’ve got to say that I’m intrigued now. I like to try my hand at making stuff at home all the time, so I need to put this one on the list. Plus, I’m ALL about a book that gives the science behind the recipes. Sounds interesting!
You’re always so good about researching things, I’m not surprised to hear that you like science-y cookbooks! I’m reading Salt, Fat, Acid, Heat right now, another one that would be right up your alley. 🙂
Hah! You were right. I should have looked at this post before making my ice cream – now you know what to do with any extra condensed milk 😉 I love the idea of making my own. It looks so easy. Pinned!
Now I’ve got to make that lovely Matcha ice cream of yours!!