Homemade Sweetened Condensed Milk Recipe

Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more! 

Homemade Sweetened Condensed Milk Recipe - This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more! // addapinch.com

This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. It isn’t an ingredient that we use a lot in cooking, but when I do, I like to turn to this homemade version.

Made with just a few ingredients that I generally always have on hand – milk, sugar, butter and vanilla, I knew this would be one of those recipes that I would turn to year after year whenever I needed it. 

I’ve tested the recipe time and again to make sure that it yields just the right amount to use for recipes that call for a can of sweetened condensed milk. That way, it removes any guesswork from using this homemade recipe in place of the standard can from the grocery store. It is equal to just a bit over a cup, 1 1/4 cups each time I’ve made it. Once you make your own, you’ll be so surprised at how easy it is, I think!

Homemade Sweetened Condensed Milk Recipe - This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more! // addapinch.com

Once made, store in a clean jar with a tight fitting lid in the refrigerator for up to a week or in the freezer for up to three months.  If frozen, just thaw in the refrigerator overnight and then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.

Here’s my Homemade Sweetened Condensed Milk recipe. I hope you enjoy it as much as I do!

4.6 from 15 reviews
Homemade Sweetened Condensed Milk Recipe
 
Prep time
Cook time
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This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more!
Author:
Serves: 1¼ cups
Ingredients
  • 2 cups whole milk
  • ¾ cup sugar (granulated or cane), honey, or maple syrup
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla extract
Instructions
  1. Whisk together milk and sweetener in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, whisking often, until milk has reduced by half, about 30 minutes. Once reduced, remove from heat and stir in butter and vanilla. Allow to cool completely and store in a mason jar in the refrigerator for up to 1 week.

Enjoy!
Robyn xo

Homemade Sweetened Condensed Milk Recipe - This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more! // addapinch.com

76 comments on “Homemade Sweetened Condensed Milk Recipe”

  1. Thank you for sharing your recipe. This has to be way better than the canned stuff from the store that is full of high fructose corn syrup.

  2. Do you think this would work with Almond milk and a dairy free margarine”? I have a daughter that cannot tolerate dairy products.

  3. OK..I’m going to have to use this for making a Tres Leches cake…which is just really Yum! It’s the one Mexican dessert I adore!

  4. Thank you so much for a healthier version. Love this stuff! Pinned.

  5. This looks great; but I am confused over the description and the amounts yielded. You say it is equal to a 14 ounce can or 1-1/4 cups. A 14 ounce can is 1-3/4 cups; not 1-1/4. So if the yield is 1-1/4 ounces you are falling short 4 ounces from a can. I would like to know.

  6. Thank you so much for sharing this simple, yet REAL recipe. Nothing beats homemade and when we know what is in it, it tastes even that much better. No frankenfood here!

    Can’t wait to try this. 🙂

    Beth

  7. I never knew how this was made, thanks!

  8. Interesting recipie, but I’m wondering…what makes it thick? I can’t see anything in the recipie that would thicken it.

  9. I’m going to try this recipe out. It never occurred to me to try and make homemade sweetened condensed milk. Thanks!

  10. Robyn,
    This recipe is way better than going to the store when you need condensed milk. Pinned.
    Annamaria

  11. Greetings from Iceland 🙂

    Sweetened condensed milk is almost impossible to get here in Iceland. I made your recipe last night and it was just perfect, so easy and cheap!! Thank you so much.

    I made the best 3 ingredient lemon ice cream with it. No eggs or churning. Amazingly yummy, better than any high end store bought!!

    2 cups heavy cream
    one large lemon
    sweetened condensed milk.

    Whip the cream to stiff peaks.
    juice lemon (should be about 2 tablespoons of juice)
    scrape lemon rind off with a grater.
    Combine juice, rind and SCM

    Gently fold liquid into whipped cream.

    Freeze and enjoy 🙂

  12. Hi, Do we melt the butter or we just add to the milk?

  13. Use Real Butter or Margarine?

  14. This was phenomenal. I did find that I had to cook it a little more after adding my butter to get the consistency I wanted. But I was super excited it turned out :). Thanks so much for something useful and easy.

  15. I’m making this right now and can’t wait for the results! I never thought I could actually make homemade sweetened condensed milk till I came across this recipe! Thank you!

    -Hannah

  16. Hi! I have a quick question. is my homemade SCmilk supposed to be thickened BEFORE I take it off the burner? it’s been cooking for a good 30+ minutes and still is quite thin. I used maple syrup for the sweetener by the way:)

    Thank you!
    -hannah

  17. I only have unsalted butter in the house. Does the salt make a big difference (should a I a tiny amount) or would the unsalted be fine as is? Thanks for any info! 🙂

  18. You got me out of a pinch! I was making key lime pie, and I needed 2 cans of sweet condensed milk, but I only had one… I made your recipe and it turned out great! Your recipe saved the day!

  19. This recipe turned out better than anything I could have bought in a can. I had a dilemma of finishing the 7 layer bars I was making and the cupboard was bare of sweetened condensed milk. I found this recipe. Wow! I will make this next time, and the next time… Thanks for saving the day.

  20. What does the butter do? Can I make this without butter? The can does not have butter.

  21. Thanks for sharing this! As a FYI I think there’s a typo in the recipe. It yields 1.25 cups as mentioned, but that is only 10 fl oz. Cans of sweetened condensed milk are typically 14 fl oz / 1.75 cups. Make sure to adjust this recipe as needed. Also if you mix in the butter and vanilla before realizing you didn’t reduce enough, continue whisking on slightly lower heat to continue gently reducing it.

    • Thanks so much for bringing that to my attention, Ben! I’ve corrected the recipe.

      • Actually, if you look on the sweetened condensed milk cans they specify 14 oz., not 14 fluid ounces. If you measure out 14 fluid ounces you’ll be using too much 🙂 .
        I believe the volume of a 14 ounce can of sweetened condensed milk is 10 fluid ounces, or 1 1/4 cup.

  22. Can you use this homemade version to make caramel.

  23. I made this. I used evaporated milk. It turned out very nicely. I tried it before adding vanilla and butter and again after. Both are good. I think it taste more like the canned stuff without butter and vanilla and more like caramel with it. This recipe is a success. Thank you.

  24. Can you make this with 10% half and half cream. I bought a liter to make condensed milk

  25. Do you have used butter?

  26. Is it possible to make a diabetic version with sucralose?

    • Hi Elizabeth,
      I’ve not tried making it with a substitute, so I can’t say definitely how it turns out. I’d love to hear how it is if you try it! Thanks so much! xo

    • Hi Elizabeth. I am going to be trying this recipe using half and half cream, with xylitol for sweetening. Xylitol, along with Stevia and Erythritol, are natural sweeteners, with almost zero calories, and have no effect on blood sugar levels. They do no undergo any chemical processing like sucralose does, and they taste so much better! Stevia has a little aftertaste like artificial sweeteners, but xylitol and erythritol are so similar to sugar, it’s amazing! Research indicates that sucralose products can be harmful, but these natural sweeteners are a great way to maintain healthy blood sugar levels and not worry about ill effect on your health.

      I’m planning on using my sweetened condensed milk to make Irish Cream for the holidays… lots of it! I’m very excited to find this recipe, as I have missed this wonderful dessert-style drink since abandoning sugar and starches in February. Yay… life will be complete once again!

  27. Very easy and delicious. Rich depth of flavor, creamy texture, better than canned. I made a double batch, so it took longer to simmer and reduce. But doubling works beautifully!

  28. I would like to use this recipe to make my granola bar recipe that calls for the can of eagle brand. will this be just as thick as the canned stuff?

  29. This recipe did not work for me. I simmered the milk and sugar 45 minutes but it did not reduce by half. The butter hardened in the refrigerator and left hard lumps in the milk. It was also pretty greasy with that much butter.

    • Hello,
      I’m sorry this happened, but I’ve never had this problem. The recipe should have cooked down and the butter should have melted completely when stirred and combined well into the hot liquid mixture…so it shouldn’t have turned lumpy when refrigerated. Hope this helps! Thanks so much!

  30. Do you think 2% milk will work in this recipe?

  31. Can you use 2% milk instead of whole milk?

  32. I tried this but after a few days, small crystals starts forming at the bottom. Is this normal?

    • Hmm…I’ve never had this happen, so I can’t be certain what caused it. You may have done this, but it needs to be stored in the refrigerator in an air tight container.
      I hope this helps. Thanks so much.

  33. I love this i just made one.thank u for the recipe

  34. Thank you for this recipe. The amount you give to replace exactly one can of store-bought condensed milk is very useful.
    Do you think I can keep it in sterilised jars in my pantry at room-temperature?

    • Hi Yunahime,
      I’m glad you enjoy this recipe! It is delicious and I enjoy making it for so many dishes!
      I’ve not canned this before and I can’t say how it would turn out.
      Thank you!

  35. Hi Robyn,
    Looks great, I’ll give it a try, and also, can I use heavy cream (32% or 38%) instead of the milk and butter?

  36. Hey Robin,
    How much condensed milk i get from this recipe? I need like 7 ounces (~200grams) of it.

  37. I made it just now using honey. It came out with little lumps. I wisked pretty often, every 3-4 minutes probably. It started out smooth once I got the honey whisked in well. What did I do wrong? Not hot enough to keep the honey melted, though it had a slow simmer?
    Thanks!

    • Hi Jennifer,
      It’s never been lumpy when I’ve made it and I’m sorry it turned out that way for you. I’m not sure what happened, but it is important to keep whisking the mixture often enough to keep it smooth throughout the whole time it’s cooking. Hope this helps. Thanks!

  38. ^^^^^^added note that it was this way before I added the butter and vanilla, which incorporated beautifully.

  39. Does simmering the milk make it curdle a little bit of food I just get it too hot? Sorry I’m kind of a noobie. Thanks!

  40. Question – the sweetened condensed milk I get from the store only lists two ingredients: milk and sugar. If I’m making a fudge recipe that calls for 3 tablespoons of butter, do you have any idea if I should just add 3 tablespoons to the condensed milk (instead of the 4) or just omit any butter from the condensed milk and add it later? I can experiment, but I’d rather not waste money 🙂 . Thanks!

    • Hi Rasta,
      I can say that the homemade sweetened condensed milk recipe is delicious when made as written, but I really can’t answer about how you could best make another recipe I’ve never made. I hope you enjoy this sweetened condensed milk if you give it a try!
      Thanks!

  41. I live in Myanmar and the quality of the local product seems to be high in water, resulting in caramel (caramel slice) not setting. Do you think this recipe would be suitable for caramel slice?

  42. I just made this with half and half cream, and xylitol in place of the sugar. I had to simmer it for about an hour before it began to thicken much. I became impatient eventually, and put the heat closer to the medium setting, which finished it up in a couple of minutes. It is now nice and thick and sticky, and tastes just like the canned stuff! Step two for this recipe: into a blender with the other ingredients for Irish Cream. I’m excited!

  43. OMG thank you Robin you are a lifesaver I’m making homemade pumpkin pie and I was missing one ingredient condensed milk I have no transportation and thank God for your recipe I found online Lifesaver Happy thanksgiving. I’ll come back and tell you how it worked out for me.

  44. How well would this freeze? I am looking to make my own coffee creamer and it called for sweetened condensed milk and I thought it might be a good idea to make it myself and then use it to make the creamer. I only need 14 oz to make one batch, how much does this recipe make (or did I overlook it).

  45. I can not believe how simple and delicious this recipe is. Thank you so very much for sharing. I will be using this to make my ice cream from now on.

  46. Have you ever tried this recipie with canned evaporated milk. Wonder what the proportions would be.

    • Hi Jean –
      I made this from scratch as I wanted it fresh and homemade. I haven’t tried it with canned evaporated milk, so I’m sorry I can’t say what proportions would be. Thanks!

  47. Can you dilute condensed milk to make heavy cream?

    • Hi Janet,
      You can use evaporated milk in place of heavy cream in sauces, such as in Mac and Cheese. Just note that it is not a substitute in baking; however. xo

  48. Using it for Mac and cheese.

  49. We had some super nice snowfall yesterday, so wanted to make snow cream but didn’t have any sweetened condensed milk on hand. Used this recipe to make some, and it turned out awesome!

    Rating: 5
    • I am so glad you enjoyed this recipe, Mary! What a wonderful way to enjoy your snow! 🙂 Ours is slowly melting, but has been so beautiful. I love how quiet it is right after a snowfall! xo

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