Learn how to make your own sweetened condensed milk at home using just regular milk and sugar! Super simple, and substitutes perfectly for the canned version.
Whether you’re using it to make condensed milk ice cream, condensed milk fudge, pumpkin pie, dulce de leche, or just to sweeten your morning coffee, it’s a super versatile ingredient to keep on hand. If you don’t have any on hand, you can make your own condensed milk at home with just regular milk and some sugar!
How to make sweetened condensed milk:
1. Combine sugar and milk in a saucepot.
2. Heat and dissolve sugar. Whisk until the sugar is fully dissolved.
3. Cook low and slow. Turn your heat up to medium-low and simmer low and slow, occasionally stirring and skimming any bubbles or skin off the surface. Your condensed milk is ready once it turns a very pale golden color, and thickens enough to coat the back of a spoon.
4. Cool. Your condensed milk will be looser than the canned stuff while it’s hot, but it will thicken as it cools.
Uses for sweetened condensed milk:
You can use this substitute to make any and all of your favorite sweetened condensed milk recipes. Here are some ideas to get your started!
• pumpkin pie
• pecan pie
• no churn ice cream
• 2 ingredient fudge
• to sweeten drinks
• frosting (it makes a great substitute for powdered sugar!)
• condensed milk cake
• condensed milk bread
• coconut macaroons
• homemade caramels
• dulce de leche (continue to simmer the mixture until a deep golden brown color)
Homemade sweetened condensed milk storage:
Cool your homemade condensed milk completely, and transfer to an airtight jar. Keep in your fridge for up to 2 months, or freeze for up to 6 months.
Check out these other homemade substitutes!
Homemade Sweetened Condensed Milk Recipe
- 3 cups milk
- 3/4 cup granulated sugar
- In a medium sized, heavy bottomed saucepan, combine milk and sugar. Place your saucepan over low heat, and whisk until the sugar dissolves.
- Turn the heat up to medium-low, and bring the mixture to a very light simmer. Simmer your milk/sugar mix low and slow for 45 minutes to 1 hour. As it simmers, go in occasionally to skim off any bubbles or skin that forms on the top of the milk and to stir to keep the bottom from burning. *Don't mix in the impurities on the surface or it'll cause your condensed milk to be grainy!*
- Cook until the condensed milk thickens enough to coat the back of a spoon. It should also be creamy and a light golden brown color. It will be much looser than canned condensed milk while it's still hot, but it will thicken as it sits and cools.
- Transfer the condensed milk to a medium sized jar or bowl and cool completely before using. Seal, and keep in your fridge for up to 2 months, or in the freezer for up to 6 months.