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. It is perfect for making homemade ice cream, fudge, pies, and so much more!

Homemade Sweetened Condensed Milk

Homemade Sweetened Condensed Milk in a glass jar with a teaspoon

What is Sweetened Condensed Milk?

Sweetened condensed milk is a milk that has been heated to remove any water from the milk. This reduces the milk by at least half and thickens the consistency of the milk into a thick liquid.

How to Make Sweetened Condensed Milk

This homemade version is made with just four ingredients that you most likely already have on hand.

milk – Use your favorite milk. You can use dairy or dairy-free milk options based on your personal preferences. I have tested and loved using almond, cashew and even oat milk for a dairy-free recipe. The flavor will change based on the milk that you use.

sweetener – Use your favorite sweetener. You can use granulated sugar, honey, maple syrup or any other favorite. I have even tested it with Splenda to make a sugar-free version. The sweetener that you use will change the flavor. For example, if you use maple syrup, it will have maple undertones to it (which is delicious, by the way!).

butter – I use salted butter when I make this recipe but you can use whichever butter you prefer or have on hand. It adds a silkiness and so much richness to the recipe and enhances it in my personal opinion. If you prefer not to use it, you can omit it from the recipe.

vanilla extract – the vanilla extract adds so much depth to the condensed milk.

Can I Use this Recipe in Place of Store-Bought?

Absolutely! 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 store-bought.

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, I think you’ll be so surprised at how easy it is!

How Long Does it Last?

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. Then shake vigorously in an airtight container with lid on or pour into a larger container and whisk until smooth and consistent throughout.

Favorite Recipes Using Sweetened Condensed Milk

Homemade Vanilla Ice Cream

Easy Coconut Macaroons Recipe

Key Lime Pie Recipe

Easy Fudge Recipe

+ more recipes using sweetened condensed milk

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

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!
4.85 from 44 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course Dessert
Calories: 120kcal
Serving Size 1ounce
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups whole milk dairy, almond, cashew, oat, etc.
  • 3/4 cup sugar granulated or cane, honey, or maple syrup
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes

Makes 1 1/4 cups.
Nutrition calculations are based on using whole dairy milk and granulated sugar. 
To make sugar-free:
Use your favorite heat-safe sugar substitute in the appropriate amounts for the recipe. 

Nutrition Information

Serving: 1ounce | Calories: 120kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3.4g
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Why does it taste SALTY.

It has never tasted salty to me, Annie. Maybe your salted butter is more salty than mine. You can either omit the butter or use unsalted butter.

I don’t have gas so that may have been my issue but it took me twice as long to simmer it down by half. Still turned out, just took longer. That’s really got me out of a pinch!

Oh my goodness. So yummy and it’s so much better than the stuff in a can, I didn’t realize how easy it was to make, no more store-bought for me, Thank you for such a good & easy recipe.
Nancy

Thanks, Nancy!

Mine turned out very runny. I used soy milk the 1st time and cashew milk this time. It turned out
Very runny also

Kay, it sounds like it didn’t cook long enough. Make sure it has reduced by half. Some have said it took longer to cook when they used the milk substitutes.

Can I use 2% milk?

Baily, I haven’t made it with 2% milk but others have commented that they have. It does take longer to reduce.

This is a tasty recipe! I’ve made it several times, and it makes great condensed milk each time. And I love that I can make it using organic milk and sugar, and it’s much cheaper than the organic condensed milk I used to buy. And it works perfectly in my recipes!

Thanks so much, Lady E.

Vegan Version. My daughter and granddaughter are GFDF so I am always adapting recipes. I used canned coconut milk, unrefined Coconut Palm Sugar (1/2 Cup) and vegan butter. It came out great to use in a recipe that called for condensed milk. Thank you for sharing this great recipe!

That is awesome, Debbie, that you could make this for your family. I’ll have to try it this way.

HI! Do you know what happens if I use evaporated milk for this recipe?

Scott, I have not made this with evaporated milk but you should just replace the amount of milk in the recipe with the same amount of evaporated milk. Others have commented that they used evaporated milk with great results.

Can you use this right away once its cooled?

Honore, you can use it as soon as you make it. The recipe should still be good when storing in the refrigerator for up to one week.

I didn’t see anyone ask but can you can this in a pressure canner to make it shelf stable. I would love to make it ahead because I’m one of those people that do things on a spur of the moment.

Barbara, I haven’t tried canning the sweetened condensed milk so I can’t tell you from experience how it would be.

I used heavy cream, 1/4 cup each of allulose, erythritol, and palm sugar for a dulce de leache flavor with less sugar. Wow, did that turn out delicious! Plan to make 3 ingredient ice cream with it.

Thanks, Sharon. I’m so glad it turned out well for you.

I needed condensed milk and …surprise.. I didn’t have any. Searched and found this and used the coconut milk version. It took a lot longer to thicken but I think I was being too cautious with heat. Once I increased heat (45 min) it started to thicken, and tasted delicious. Since I was making a lemon pie I didn’t add the vanilla or butter. It gave the pie a tropical flavor that was better than the original recipe. Thanks!

I bet the lemon pie was good with the coconut sweetened condensed milk, Kristine.

I accidentally added the vanilla too soon, right at the beginning with the maple syrup and milk. Hopefully it will still turn out delicious.

I made this thought it was complete, but had 2 cups when finished. I did add butter & vanilla. Can I reheat to simmer some more? Thank you!

Yes, you can cook it longer so that it reduces to 1 1/4 cups, Barb.

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