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.
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 fridge for up to 2 weeks.
5 Mins Quick Sweetened Condensed Milk
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 againPro 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 fridge 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.
Traditional 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 in the condensed milk - 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.
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.
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you