Condensed Milk Recipe: Ever run into a recipe that calls for condensed milk, only to realize you don’t have a can in your pantry? Or maybe you’re just curious about how that thick, creamy, sweet goodness is made. Either way, making homemade condensed milk isn’t just easy—it’s also fun, satisfying, and a total game-changer in the kitchen.
Condensed milk is simply milk that’s been simmered with sugar until much of the water evaporates, leaving behind a thick, sweetened product that’s rich and velvety. It’s a key ingredient in many desserts, beverages, and treats. And while store-bought cans are convenient, there’s something extra delicious about homemade condensed milk. Plus, you can control the sweetness, make it dairy-free, or even give it a healthy twist.
So, ready to dive in? This guide will walk you through everything you need to know—from the ingredients and tools, to the step-by-step process, to storage tips, and even ways to customize your recipe. Let’s get started!
Benefits of Homemade Condensed Milk
Why go through the trouble of making condensed milk at home when you can grab a can off the shelf? Well, there are a bunch of reasons that might just convince you it’s worth the effort.
First off, homemade condensed milk is healthier. You know exactly what’s going into it—just milk and sugar, without all the added preservatives or stabilizers found in commercial versions. This is especially helpful for people with food sensitivities or dietary concerns.
It’s also more cost-effective. Buying a can every time you need condensed milk adds up quickly, especially if you bake a lot. Making it yourself can save you money, especially if you already have milk and sugar on hand.
And let’s not forget about the customization factor. Want to reduce the sugar? Go for it. Need a dairy-free version? Totally doable. Prefer a thicker or thinner texture? You’re in control.
Bottom line: making your own condensed milk is simple, satisfying, and offers way more flexibility than store-bought. Once you try it, you may never go back to the canned stuff again.
Uses of Condensed Milk in Cooking and Baking
This creamy, sweet, golden liquid isn’t just a one-trick pony. Condensed milk is a kitchen staple that shines in so many recipes—it’s basically dessert gold!
Let’s start with the obvious: desserts. From classic pies like key lime and fudge recipes to flan, caramel, and tres leches cake, condensed milk is often the magic ingredient that adds sweetness and creaminess. It’s what makes Brazilian brigadeiros so rich and dreamy, and it’s the foundation of no-bake cheesecakes and dessert bars.
But wait—it’s not just for desserts. Beverages love it too! Ever had Thai iced tea or Vietnamese coffee? That silky sweetness? Yep, that’s condensed milk. It gives a rich depth to drinks, and works beautifully in milkshakes, hot chocolate, and even bubble tea.
Don’t underestimate it during breakfast, either. Drizzle it over pancakes, toast, waffles, or oatmeal. It’s a creamy alternative to syrup that brings a lovely sweetness to your morning routine.
So, whether you’re whipping up a rich dessert or adding flair to your coffee, condensed milk is your go-to secret ingredient.
Ingredients You’ll Need
Before we get into the steps, let’s gather everything you’ll need for the recipe. The ingredient list is super short and sweet (pun intended).
Main Ingredients:
- Whole Milk (2 cups): The creamier the milk, the better the final result. You can also use 2% milk, but avoid skim.
- Granulated Sugar (⅔ cup): This is what sweetens the milk and helps with thickening.
- Butter (optional – 1 tbsp): Adds a rich flavor and silky texture.
- Vanilla Extract (optional – ½ tsp): For added depth of flavor.
That’s it! Simple, right?
Optional Substitutes:
- You can use evaporated milk + sugar if you’re short on time.
- Swap out white sugar for brown sugar or coconut sugar for a deeper flavor.
- Use plant-based milk like coconut or almond milk for a vegan version (more on that later).
Having your ingredients measured and ready to go will make the cooking process smooth and mess-free.
Tools and Equipment Required
Now that you’ve got your ingredients, it’s time to make sure your kitchen is equipped for the task. Luckily, you won’t need any fancy appliances.
Essential Tools:
- Heavy-bottomed saucepan: Prevents burning and ensures even heat.
- Wooden spoon or silicone spatula: For stirring during cooking.
- Measuring cups and spoons: Accuracy is key here.
- Whisk (optional): Helps smooth out any lumps.
Nice-to-Have Tools:
- Candy thermometer: Not essential, but helps monitor the temp (you want around 225°F).
- Fine mesh strainer: In case you want a super smooth finish.
Just a few basic tools, and you’re ready to make magic in the kitchen.
Step-by-Step Guide to Making Condensed Milk
Alright, this is where the fun begins. Making condensed milk at home is surprisingly simple, and with just a little patience, you’ll be rewarded with a golden jar of homemade deliciousness.
Step 1: Combine Milk and Sugar
Pour the milk into a heavy-bottomed saucepan. Add the sugar and whisk or stir to combine. If you’re using butter or vanilla, leave those for later.
Step 2: Simmer the Mixture
Set your stove to medium heat. Once the milk is warm and the sugar starts dissolving, lower the heat to medium-low. You want it to simmer—not boil—gently. Stir every few minutes to prevent burning.
Step 3: Cook for 35–45 Minutes
As it simmers, the mixture will gradually reduce and thicken. This can take anywhere from 35 to 45 minutes. Stir regularly and keep an eye on the color—it should turn slightly golden and become syrupy.
Step 4: Add Butter and Vanilla (Optional)
Once the mixture has thickened and reduced by half, remove from heat. Stir in the butter and vanilla extract if using. These add richness and flavor but aren’t mandatory.
Step 5: Let It Cool
Pour the condensed milk into a clean glass jar. Let it cool completely before sealing and storing. It will thicken more as it cools.
And that’s it—you’ve made your own condensed milk from scratch!
Storage Instructions
Now that you’ve made your own condensed milk, you’ll want to store it properly so it lasts as long as possible while staying fresh and delicious.
Short-Term Storage:
Once your condensed milk has completely cooled, transfer it to an airtight glass jar or sealed container. Glass is preferable over plastic because it preserves the flavor better and is easier to clean. Keep the jar in the refrigerator, where it will stay fresh for up to 2 weeks.
Freezing for Long-Term Use:
Yes, you can freeze condensed milk! If you’ve made a big batch, freezing is a great option.
- Use freezer-safe jars or silicone ice cube trays.
- Leave about ½ inch of space at the top of jars because the liquid expands as it freezes.
- When ready to use, let it thaw in the fridge overnight. Give it a good stir or a gentle warm-up to bring back its smooth consistency.
Signs It’s Gone Bad:
- Sour smell
- Curdled or chunky texture
- Mold or discoloration
If you notice any of the above, it’s time to toss it out and make a fresh batch.
How to Use Condensed Milk in Recipes
Now comes the fun part—using your homemade condensed milk in all sorts of tasty ways! This sweet, rich ingredient can elevate almost any dish.
In Baking:
- Fudge: Acts as the base in many easy fudge recipes.
- Pies and cheesecakes: Gives structure and creaminess.
- Tres Leches Cake: Essential for that moist texture.
- Bar cookies and brownies: Adds a sweet, gooey layer.
In Drinks:
- Vietnamese iced coffee (cà phê sữa đá): Just strong coffee + condensed milk over ice.
- Thai iced tea: Brewed tea mixed with condensed milk and ice.
- Milkshakes and smoothies: A spoonful adds instant creaminess and flavor.
- Hot cocoa: For a richer, silkier cup.
Other Uses:
- Ice cream topping
- Dipped fruits
- Filling for pancakes, crepes, or toast
When replacing store-bought condensed milk in recipes, use one-to-one measurements. Your homemade version works exactly the same—just fresher and tastier.
Tips for Perfect Condensed Milk Every Time
Even though this recipe is simple, there are a few tricks that can take your homemade condensed milk from good to incredible.
Use Full-Fat Milk:
Low-fat or skim milk won’t give you the same richness or creamy consistency. Full-fat milk ensures the final product is thick and luscious.
Watch the Heat:
Keep your burner on medium-low to low. High heat can cause the milk to scorch or boil over, and once that happens, the taste is off.
Stir Frequently:
Don’t walk away for too long. Stirring prevents sugar from sticking to the bottom and burning, which can ruin the whole batch.
Don’t Rush the Process:
Yes, it takes 35 to 45 minutes, but trying to speed things up will affect the flavor and texture. Be patient—it’s worth it.
Want Thicker Condensed Milk?
Just let it simmer a little longer. The longer you reduce it, the thicker it gets. But don’t overdo it—it will thicken more as it cools.
Strain It for Ultra-Smooth Texture:
If you notice any small lumps or skin, run it through a fine mesh strainer for a silky finish.
Dairy-Free and Vegan Alternatives
You can absolutely enjoy condensed milk without the dairy! Here’s how:
Coconut Milk Version:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut sugar or regular sugar
- Simmer for 35–45 minutes, same as dairy version
This version is thick, creamy, and has a mild coconut flavor—perfect for tropical desserts.
Almond Milk or Soy Milk Version:
- Use 2 cups almond or soy milk
- Add ⅔ cup sugar
- Add ½ tsp vanilla extract (optional)
Note: Non-dairy milks take a little longer to thicken and may not be as rich as dairy or coconut versions, but they work great for most recipes.
Low Sugar or Sugar-Free Variations
If you’re trying to cut back on sugar, you can still enjoy condensed milk—just tweak the recipe a bit.
Lower-Sugar Option:
- Reduce sugar to ⅓ or ½ cup
- Simmer slightly longer to thicken properly
Sugar-Free Option:
- Use erythritol, xylitol, or monk fruit sweetener
- These don’t caramelize like sugar, so texture may be slightly different
- Add a small pinch of baking soda to improve consistency
This way, even those with dietary restrictions can enjoy a healthier version of this kitchen staple.
Troubleshooting Common Problems
Even the simplest recipes can go sideways. Here’s how to fix or avoid the most common condensed milk mishaps:
It’s Too Runny:
- Simmer it longer.
- Make sure heat is low and consistent.
- Let it cool completely—it thickens more once cold.
It Burned:
- Don’t use high heat.
- Always stir regularly.
- Use a heavy-bottomed saucepan to avoid hot spots.
It’s Too Sweet:
- Cut back on the sugar next time.
- Mix with unsweetened whipped cream or milk if using in desserts to balance it out.
Lumps or Grainy Texture:
- Stir constantly while simmering.
- Strain the final product through a fine mesh sieve.
- Use a whisk if needed to break up clumps during cooking.
Comparing Store-Bought vs. Homemade Condensed Milk
| Feature | Store-Bought | Homemade |
|---|---|---|
| Flavor | Often too sweet or bland | Fresh, customizable |
| Ingredients | Preservatives, stabilizers | Simple and clean |
| Cost per serving | Higher | Lower |
| Texture | Smooth but sometimes artificial | Natural and rich |
| Dietary Flexibility | Limited options | Vegan, sugar-free possible |
Homemade wins in flavor, cost, and control. Once you try it, you’ll rarely go back to the can.
Nutritional Facts and Health Insights
Here’s an approximate breakdown for 1 tablespoon of homemade condensed milk (made with whole milk and sugar):
- Calories: 60–70
- Carbs: 10–12g
- Sugar: 10g
- Fat: 2g
- Protein: 1g
Compared to store-bought, the homemade version has similar calories but fewer additives. You can also easily make adjustments to fit your diet.
FAQs about Condensed Milk Recipe
1. Can I make condensed milk without sugar?
Technically yes, using sugar alternatives like monk fruit or erythritol, but the texture and flavor will be slightly different.
2. How long can homemade condensed milk be stored?
Up to 2 weeks in the fridge. For longer storage, freeze it for up to 3 months.
3. Can I freeze homemade condensed milk?
Absolutely. Use airtight containers and leave space at the top. Thaw in the fridge before use.
4. What’s the difference between evaporated milk and condensed milk?
Both are reduced milks, but condensed milk is sweetened, while evaporated milk is not.
5. Is condensed milk gluten-free?
Yes, traditional condensed milk is naturally gluten-free. Just check all ingredients if you’re adding extras.
Conclusion
Making condensed milk at home isn’t just easy—it’s a total kitchen hack that saves money, gives you control over the ingredients, and tastes absolutely amazing. Whether you’re using it for baking, drinks, or just sneaking a spoonful when no one’s looking (we won’t tell), homemade condensed milk is worth every minute of simmering.
Once you try it, you’ll realize just how versatile and delicious it can be. Plus, with all the variations available—from vegan to sugar-free—there’s a version for everyone.
Ready to skip the store and go homemade? Grab your saucepan and give it a try today!
