Homemade Condensed Milk (2 Ways)

As the name suggests condensed milk is milk that has been condensed to about ⅓ of its original volume by evaporating the liquid over low slow cooking. Today, I show you how to make it homemade using the traditional as well as a quick 5 minutes condensed milk.

Table of Content

• Evaporated milk vs. condensed milk
• Quick vs traditional condensed milk
• Ingredients and substitutes
• How to make traditional condensed milk
• Tips for making the old-fashion condensed milk
• How to make a 5 mins quick sweetened condensed milk
• Tips for making the quick condensed milk
• Recipes using sweetened condensed milk
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth. It tastes delicious on its own, try using it as a sweetener to your morning coffee, and is perfect to use as an ingredient for many dessert recipes, from ice creams to mirror glaze and puddings. Did you know if you combine whipped heavy cream with condensed milk you can make a basic no-churn vanilla ice cream?

With these recipes, you will be able to control the amount of sweetness and make low-sugar condensed milk. You can also use maple syrup to make no-sugar condensed milk.

Traditionally, condensed milk was made with cow's milk but you can make non-dairy versions of condensed milk by substituting milk for others such as coconut milk. In fact, these days condensed milk products are used more regularly in baking and desserts. Often as a substitute for fresh milk.

Evaporated milk vs. condensed milk

It is important to understand the difference between these two canned milks we buy often from the grocery store often at the baking aisle.

• Both condensed milk and evaporated milk are reduced milk. Meaning, both have been cooked until almost 60% of the water content of the milk has evaporated or reduced.
• The main difference between the two is that condensed milk or sweetened condensed milk is always sweetened (added sugar) while evaporated milk is unsweetened.
• Both are shelf-stable and can be kept at room temperature in your pantry for months until opened. Once opened they must be used within days.
• They are not interchangeable. You cannot use one for the other. Using evaporated for sweetened condensed will result in a bland dish.
• While evaporated can be used for both savory and sweet dishes, the condensed being sweetened is usually used for sweet dishes.
• Of course, unlike homemade canned milks have stabilizers and preservatives to help maintain their shelflife.

Quick vs traditional condensed milk

As the name suggests condensed milk is milk that has been condensed to about ⅓ of its original volume by evaporating the liquid over low slow cooking. Today I am going to share two methods to make homemade sweetened condensed milk from scratch.

• Traditional condensed milk
  • The traditional way to make this can take hours. That's because it requires taking milk and heating it on low heat, stirring often until it is reduced to about ⅓ of its original volume.
  • Depending on how much milk you have it could take from 45 minutes to an hour or more. Also, you do have to stir it frequently so it does not foam up or touch the bottom of the pan and get burnt.
  • The result is a thick, creamy, delicious tasting, caramel color, sweetened condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.
  • In fact, this recipe makes the perfect subsitute for any store bought condensed milk in a can with just the right amount of sugar.
• Quick 5 mins condensed milk
  • How often have you been in a situation when you start making a recipe and realized that you don't have sweetened condensed milk? And, of course, you don't have an hour to make it from scratch?
  • Thanks to modern technology and the availability of powdered milk this process is simple, easy, quick. So basically what we are doing is instead of heating the milk and evaporating all the liquid we are instead adding the powdered milk. (powdered milk is also been made by evaporating liquid from the milk) I hope that makes sense.
  • While this can be replaced in any recipe for the traditional in terms of thickness, it still will lack that light caramel flavor you get from the long slow cooking process. And you can see this in the difference in color between the two below.

Ingredients and substitutes

• Milk - it's best to use whole milk that's at least 3% fat. Skimmed milk or low fat milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.
• Sweetener - I've used white sugar but you can use brown sugar, honey, maple syrup, agave syrup, or even sugar-free alternatives. Do take note though that what you use as sweeter will also flavor it as well. For example, brown sugar adds a nice caramel flavor while maple makes delicious maple condensed milk.
• Butter - I like to use unsalted white butter - the color of the butter you use will affect the color of your milk.
• Vanilla extract - adds a nice flavor to the condensed milk.
• Milk powder - If you use the quick method then you will need mil powder. And, you don't want to use skimmed milk powder as it will not give you a thick consistency.

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How to make traditional condensed milk

• Place milk in a heavy-bottom saucepan over medium to low heat and let come to an almost boil. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.
  Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will scorch on the bottom giving the condensed milk a burnt smell
• When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently.
  Pro tip - we added the sugar after half the milk was reduced because sugar can burn easily and make the condensed milk darker. This way it gives a brighter color.
• Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume (about 2 cups).
  Pro tip - The more it reduces – the thicker the condensed milk will be. It will continue to thicken as it cools so I'd say about ⅓ of its original volume is a good guide.
• When reduced to half add the butter and vanilla extract. Remove from heat, let cool in the pan for a few minutes.
• Then, pour into a clean mason jar or air-tight container. Let it cool completely at room temperature then store it in the refrigerator for up to 2 weeks.

Tips for making the old-fashion condensed milk

• Start by cooking the milk on its own and reduce the milk to almost half before you add the sugar. This will give a much lighter colored condensed milk because the sugar starts to caramelize making the color darker.
• Add the butter towards the end of cooking time. This will prevent the condensed milk from becoming too dark.
• Use a whisk to make sure the mixture is lump-free.
• If you still have too many lumps - use a hand blender to smooth the mixture.
• If the condensed milk is too thick - The consistency has to be pouring consistency, so take it off the heat a bit earlier than you think as it will continue to thicken as it cools. And, if the finished condensed milk is too thick add a few tablespoons of warm milk and give it a good mix with the hand blender.
• Maple condensed milk - cook 4 cups milk with 1 cup maple syrup until reduced to ⅓ add 1 tablespoon butter and 1 teaspoon vanilla extract.
• Honey sweetened condensed milk - cook 4 cups milk with 1 cup honey until reduced to ⅓ add 1 tablespoon butter and 1 teaspoon vanilla extract.
• No-sugar condensed milk (Sugar-free sweetened condensed milk)  - cook 4 cups milk with the desired amount of heat-safe sugar-free substitute. Cook until reduced to ⅓. Add 1 tablespoon butter and 1 teaspoon vanilla extract.
• No-dairy condensed milk - cook 4 cups coconut milk with 1 cup sugar until reduced to ⅓. Add 1 tablespoon butter, 1 teaspoon vanilla extract. 
• Caramel condensed milk - replace the white sugar in the recipe with dark brown sugar for a wonderful caramel-like flavor to your condensed milk.

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How to make a 5 mins quick sweetened condensed milk

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• Place milk in a heavy-bottom saucepan and let come to an almost boil. Add sugar - stir until dissolved.
  Pro tip- as the sugar dissolves the milk will increase in volume but do not overcook or reduce it
• Once the sugar has dissolved add the milk powder stirring with a whisk to prevent any lumps.
  Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk
• After the milk powder has been well incorporated add the butter and the vanilla extract. Stir on low for about a minute or two until the mixture comes to an almost boil again
  Pro tip - at this point you will see that the mixture has thickened, it will continue to thicken as it cools so no need to overcook.
• Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the refrigerator for up to 2 weeks.
  Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.

Tips for making the quick condensed milk

• Use full-fat milk for a nice thick consistency. 
• And use regular, not skimmed milk for a thick consistency
• You can reduce the sugar if you want the condensed milk less sweet. 
• The butter adds a nice velvet-like texture to the milk but it can be omitted as well. 
• If the condensed milk is thicker than you need, just add a few tablespoons of warm milk and give it a good stir. 

Recipes using sweetened condensed milk

• Condensed milk cookies,
• Sweetened condensed milk cookies,
• Coconut Macaroons,
• Cakes with Mirror Glaze,
• Lychee Kulfi,
• Chocolate Fudge, Semolina Pudding. 
• cinnamon rolls with a CM glaze?
• No-churn ice cream - strawberry, blueberry, raspberry, blackberry, mixed berry, dulce de leche, tiramisu, Belgium chocolate, dark chocolate, Oreo, caramel banana, matcha.
• See all recipes made with sweetened condensed milk.

Frequently asked questions

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