As the name suggests, condensed milk is whole milk that has been condensed to about 1/3 of its original volume by evaporating it over low, slow cooking. Today, I show you how to make it homemade using the traditional method, and as a bonus, I also added a quick 5-minute condensed milk in case of emergencies.
When I was a kid, if we needed condensed milk, we didn’t go to the store—we made it. My mom had no choice; it wasn’t something you could just buy off the shelf. So, she’d simmer milk and sugar down to that thick, sweet perfection, and just like that, we had homemade condensed milk ready for fudges and pies to ice creams, mirror glaze, tea, desserts, or whatever recipe called for it. Did you know if you combine whipped heavy cream with CM you can make a basic no-churn vanilla ice cream?
The thing is, she never made a big deal out of it. Just like making yogurt, sour cream, or buttermilk, it was simply part of her routine. No shortcuts, no complaints—just another step in the process.
These days, making it from scratch feels like a production. We’re so used to grabbing a can off the shelf that the idea of waiting for milk to reduce seems excessive. But let me tell you—when I do take the time to make it myself, the taste is unbeatable. Creamy, rich, with a depth of flavor that store-bought just can’t match. Maybe, just maybe, my mom was onto something. Have you ever tried making it at home?
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 CM.
Step-by-step: Homemade condensed milk
- Boil – Pour the milk into a heavy-bottomed saucepan or pot. Place the saucepan over medium heat and bring the milk to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pan.
- Simmer – Once the milk starts boiling, reduce the heat to low to maintain a simmer. Let it simmer gently, stirring occasionally, until it reduces by about half. This process can take anywhere from 1 to 2 hours, depending on the heat level and the desired thickness of the condensed milk.
- Sweeten – Add the sugar to the saucepan once the milk has reduced by half and thickened considerably. Continue to cook the milk and sugar mixture over low heat, stirring constantly to dissolve the sugar and prevent it from burning.
- Simmer – Cook the mixture for an additional 30 to 45 minutes, or until it reaches the desired consistency. It should be thick and creamy.
- Cool – Remove the saucepan from the heat and let the CM cool completely. Once cooled, transfer the CM to a clean, airtight container and store it in the refrigerator. It will continue to thicken as it cools.
Condensed milk Substitute – 5 mins quick
- 1 cup (250 ml) Whole milk 3%
- 1 cups (250 g) Powdered milk
- ½ cup (50 g) Sugar
- 4 tbsp (60 g) Unsalted Butter Optional
- 1 tsp Vanilla extract Optional
- In a saucepan, combine the powdered milk and granulated sugar.
- Gradually add the hot milk to the mixture while stirring continuously. The hot milk helps dissolve the sugar and reconstitutes the powdered milk.
- Keep stirring until the mixture becomes smooth and thick, resembling the consistency of condensed milk. If the mixture is too thick, you can add a little more hot water, a tablespoon at a time, until you reach the desired consistency.
- Once the condensed milk is smooth and well combined, it’s ready to use in your recipes.
- Store any leftover CM in an airtight container in the refrigerator for up to a week.
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Frequently asked questions
The cans have a shelf life of one year until opened, once opened they can be left in the fridge for about 2 weeks. Similarly, the homemade CM also will last for about 2 weeks in the fridge.
No, evaporated milk and condensed milk are not the same. EM is unsweetened and has a slightly caramelized flavor due to the evaporation process. Condensed milk, on the other hand, is sweetened with sugar, giving it a thick and syrupy consistency.
CM and evaporated milk are similar. One is sweetened and one is unsweetened. If you want to make condensed from evaporated – add 2/3 cup powdered sugar, 1 tbsp melted butter, and 1 tsp vanilla extract to one can of evaporated milk. Combine well. You can also make evaporated milk in 5 minutes from scratch using the method we used to make this recipe
Adding baking soda may prevent the protein in the milk from coagulating which gives a smoother consistency. Personally, I would use it in dulce de leche but not CM because we do not cook it down as much as we do dulce de leche.
It is easy to make dairy-free or vegan CM by simply replacing the milk with 4 cups of coconut milk and cooking it down for 40 to 45 minutes with 1 cup of sugar. The milk thickens similar to CM. Cool it and store it in the fridge for up to 2 weeks.
Homemade Condensed Milk
As the name suggests, condensed milk is whole milk that has been condensed to about 1/3 of its original volume by evaporating it over low, slow cooking. Today, I show you how to make it homemade using the traditional method, and as a bonus, I also added a quick 5 minutes condensed milk in case of emergencies.
Video
Ingredients
- 4 cups (1 ltr) Whole milk whole 3%
- 1½ cup (300 g) Sugar honey or maple syrup
- 4 tbsp (6 g) Unsalted Butter Optional
- 1 tbsp Vanilla extract Optional
Method
- Boil – Pour the milk into a heavy-bottomed saucepan or pot. Place the saucepan over medium heat and bring the milk to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pan.4 cups Whole milk
- Simmer – Once the milk starts boiling, reduce the heat to low to maintain a simmer. Let it simmer gently, stirring occasionally, until it reduces by about half. This process can take anywhere from 1 to 2 hours, depending on the heat level and the desired thickness of the condensed milk.
- Sweeten – Once the milk has reduced by half and has thickened considerably, add the sugar to the saucepan. Continue to cook the milk and sugar mixture over low heat, stirring constantly to dissolve the sugar and prevent it from burning.1½ cup Sugar
- Simmer – Cook the mixture for 30 to 45 minutes or until it reaches the desired consistency. It should be thick and creamy. Add the butter and vanilla extract.4 tbsp Unsalted Butter, 1 tbsp Vanilla extract
- Cool – Remove the saucepan from the heat and let the condensed milk cool completely. Once cooled, transfer the condensed milk to a clean, airtight container and store it in the refrigerator. It will continue to thicken as it cools.
Notes
- Use a heavy-bottomed saucepan or pot: This helps distribute heat evenly and reduces the risk of burning the milk as it simmers and reduces.
- Stir frequently: Stirring the milk frequently prevents it from sticking to the bottom of the pan and burning. It also helps ensure that the milk reduces evenly.
- Use low heat: Maintaining a gentle simmer over low heat is key to slowly evaporating the water from the milk without scorching it.
- Be patient: Making condensed milk from scratch takes time, as the milk needs to simmer and reduce by about half. Avoid rushing the process, as it can affect the texture and flavor of the final product.
- Adjust sweetness to taste: The amount of sugar added can be adjusted according to personal preference. Start with the recommended amount in the recipe, and taste the condensed milk as it cooks.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- 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.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
