How to Make Homemade Sweetened Condensed Milk
Homemade sweetened condensed milk is easy to make and provides versatility in many from-scratch recipes. By making it at home, you control the quality of the milk and sugar and leave behind the unhealthy additives in store-bought varieties. You’ll soon love this homemade pantry staple in ice cream, pies, coffee creamer and more!
When I figure out how to make a common store-bought item, I can’t wait to share the recipe with others. When something is so simple to make and saves money, it’s exciting for me to pass on these traditional kitchen skills.
Amongst my favorites are apple cider vinegar, any flavor of jam, and now homemade sweetened condensed milk.
It’s easily made with two common kitchen items: milk and sugar. And it’s sweetened creamy thick consistency is exactly as described by it’s name…condensed milk!
I find it satisfying and I feel accomplished when I take simple items from my pantry and turn them into something else. I like not having to run to the store for everything. I promise you’ll love making your own sweetened condensed milk.
It’s so fun to watch the dissolved sugar caramelize with the fat and proteins in milk into the delicious sticky sweet dessert ingredient we all know and love. By making your own, you have the chance to control the quality of the ingredients, like choosing organic milk and sugar.
Imagine pouring a cleaner ingredient onto 7 Layer Bars, shaking up a batch of homemade coffee creamer or whipping up your own homemade ice cream. Sounds delicious to me! Plus this recipe is a great science experiment for kids. They’ll love watching the mixture turn thick and creamy.
Why You’ll Love This Recipe
No unhealthy ingredients – When you make homemade sweetened condensed milk yourself, there are no toxic thickeners, gums or preservatives. It’s a cleaner product that doesn’t disrupt the gut and cause untold health issues for your loved ones. These items may not appear on the ingredient label, but thanks to labeling loopholes by the FDA, companies are not required to list all ingredients.
Convenient – No need to run to the store when you’re out of coffee creamer or suddenly find that dreamy dessert recipe on Pinterest that calls for sweetened condensed milk. If you have sugar and milk on hand, you can make your own!
Versatile pantry staple – Many recipes call for sweetened condensed milk. It’s great for homemade ice cream, pies and as a syrup for pancakes and waffles and everything in-between.
Helpful Hints
- Whole milk, half and half or heavy cream make for the best homemade sweetened condensed milk. The extra body with the fat provides the thickness.
- If you want an exact imitation of a store-bought variety, stick to regular dairy and regular white sugar. Honey, maple syrup, brown sugar, stevia, etc., alter the taste of the smooth, thick and vanilla-like flavor that we’re all familiar with.
- After it’s poured into a container, store the sweetened condensed milk in the refrigerator. There it will thicken even more after a few hours. Remember, without the chemical additives, it won’t have the same thickness as store bought.
- It’s important to use the exact amount of sugar the recipe calls for. The final volume won’t be the same if you cut back on the sugar and when you bake, your recipe won’t have enough sweetened condensed milk. This recipe is the same volume as a 14oz. store-bought can.
- Once the sugar dissolves, leave the mixture to gently simmer until the total volume reduces by half. Do not stir, especially along the edges. Lumps of sugar could make their way into the final product, changing the texture of the milk.
How to Make Homemade Sweetened Condensed Milk
What You’ll Need
Milk – Whole dairy milk or half and half is best, but you can try a can of full-fat coconut milk as well for a dairy-free option.
Sugar – Whether you use regular or organic, white sugar is best for a traditional vanilla-like flavor.
Saucepan, stir spoon and ruler
Containers for storing
Step-by-Step Instructions
Combine the milk and sugar in a sauce pan.
Turn on low heat and stir until sugar is fully dissolved.
When sugar completely dissolves, take a ruler and make a note about how much milk is in the sauce pan.
Once you make homemade sweetened condensed milk enough, you’ll become familiar with the final product, and this step will be optional.
After you note the height of the milk, leave the heat on low to gently simmer and walk away.
Occasionally check the progress of the milk to see how much moisture has evaporated. It’s important to not stir the mixture (see notes).
Reduce by half. This takes approximately an hour. Use the ruler for an accurate measurement.
Once reduced by half, pour the sweetened condensed milk into a container through a strainer. This removes foam and any possible lumps of sugar from the edges of the sauce pan. Cool for a minimum of one hour before using it for baking.
Cover with an airtight lid and store in the refrigerator up to two weeks. Use as directed in your favorite recipes.
FAQ’s
How long does homemade sweetened condensed milk last?
Store it in an airtight container in the fridge up to 2 weeks. Freeze up to one year.
Is this sweetened condensed milk recipe approved for canning?
No, according to safe canning practices by the USDA, it is not safe to can dairy products. While there are many home canning influencers who do can it, I cannot safely recommend canning this recipe.
Is homemade sweetened condensed milk cheaper than store-bought?
Yes, when you do an analysis of what a cup of sugar and two cups of milk cost compared to a store-bought can, it is less expensive. For example, the milk I buy is currently $0.63 per cup. The sugar I have is $1.11 per cup for a total of $2.37 for 14oz. of homemade. My grocery store currently sells an organic brand for $4.69. That’s quite a difference!
More Recipes From Becky’s Kitchen
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How to Make Buttery Soft Lemon-Lavender Linzer Cookies
If you make this recipe and love it, stop back and give it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Remember, when you make your own, now that’s truly Americana! –Becky
Homemade Sweetened Condensed Milk
Homemade sweetened condensed milk is easy to make and provides versatility in many from-scratch recipes. By making it at home, you control the quality of the milk and sugar and leave behind the unhealthy additives in store-bought varieties. You'll soon love this homemade pantry staple in ice cream, pies, coffee creamer and more!
Ingredients
- 2 cups of milk
- 1 cup of sugar
Instructions
- Combine the milk and sugar in a sauce pan. Turn on low heat and stir until sugar is fully dissolved.
- When sugar completely dissolves, take a ruler and make a note about how much milk is in the sauce pan. Once you make homemade sweetened condensed milk enough, you'll become familiar with the final product, and this step will be optional.
- After you note the height of the milk, leave the heat on low to gently simmer and walk away. Occasionally check the progress of the milk to see how much moisture has evaporated. It's important to not stir the mixture (see notes). Reduce by half. This takes approximately an hour. Use the ruler for an accurate measurement.
- Once reduced by half, pour the sweetened condensed milk into a container through a strainer. This removes foam and any possible lumps of sugar from the edges of the sauce pan. Cool for a minimum of one hour before using it for baking.
- Cover with an airtight lid and store in the refrigerator up to two weeks. Use as directed in your favorite recipes.
Notes
- Whole milk, half and half or heavy cream make for the best homemade sweetened condensed milk. The extra body with the fat provides the thickness.
- If you want an exact imitation of a store-bought variety, stick to regular dairy and regular white sugar. Honey, maple syrup, brown sugar, stevia, etc., alter the taste of the smooth, thick and vanilla-like flavor that we're all familiar with.
- After it's poured into a container, store the sweetened condensed milk in the refrigerator. There it will thicken even more after a few hours. Remember, without the chemical additives, it won't have the same thickness as store bought.
- It's important to use the exact amount of sugar the recipe calls for. The final volume won't be the same if you cut back on the sugar and when you bake, your recipe won't have enough sweetened condensed milk. This recipe is the same volume as a 14oz. store-bought can.
- Once the sugar dissolves, leave the mixture to gently simmer until the total volume reduces by half. Do not stir, especially along the edges. Lumps of sugar could make their way into the final product, changing the texture of the milk.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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