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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! //

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 ¼ 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!

4.78 from 48 votes

Homemade Sweetened Condensed Milk Recipe

Dessert 35 mins

Prep Time 5 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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!


  • 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


  • 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.


Makes 1 ¼ 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. 

Nutritional Information

Serving: 1ounce | Calories: 120kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3.4g

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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! //

Kitchen Tips Recipes

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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Recipe Review


  1. 5 stars
    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. 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.

  5. 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. 🙂


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

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

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

  9. 5 stars
    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 🙂

  10. 5 stars
    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.

  11. 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!


  12. 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!

  13. 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! 🙂

  14. 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!

  15. 5 stars
    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.

  16. 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.

    1. 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.

  17. 5 stars
    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.

    1. 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

    2. 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!

  18. 5 stars
    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!

    1. I’m so happy that you enjoyed it, Heather! I love this so much as well! Thanks!!! xo

  19. 5 stars
    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?

  20. 2 stars
    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.

    1. 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!

    1. 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.

  21. 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?

    1. 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!

  22. 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?

    1. Hi Anati,
      I have only made according to my recipe, so I can’t say if that would turn out. I hope you enjoy this. Thanks!

    1. Hi Can,
      This yields approximately 1 1/4 cups – or 10 ounces when made according to the recipe. Enjoy! Thanks!

  23. 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?

    1. 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!

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

  25. 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!

  26. 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!

    1. 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!

  27. 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?

  28. 5 stars
    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!

    1. Hi Richard,
      I’ve not tried this with stevia so I can’t speak to the results. I hope you enjoy it! Thanks!

  29. 5 stars
    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.

    1. I’m so glad that the recipe was a great help to you! I hope you have a wonderful Thanksgiving! xo

  30. 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).

    1. Hi Belinda,
      This recipe makes 14 ounces.
      You can freeze in an airtight container for up to 3 months then thaw in refrigerator. I hope you enjoy it! Thanks!

  31. 5 stars
    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.

    1. Isn’t it delicious – and so easy?! I’m so happy you enjoy it too, Loretta! Thanks! xo

    1. 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!

    1. 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

  32. 5 stars
    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!

    1. 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

  33. 4 stars
    Used this to make a chai concentrate that required a can of condensed milk… Put it in the fridge and seems like the butter rose to the top… 
    Besides that… I stirred the butter  back in… I think this will work…

  34. 5 stars
    Thank you Robyn for sharing this recipe! I made sweetened condensed milk from powdered milk before but your version seemed like a true winner.

    1. I just tried doubling this recipe. 4 cups of milk and 1.5 cups of honey. Looks like it separated and there’s a big foam cover on top.

    2. Lorenzo, you can try reheating the mixture on low but make sure you whisk continuously while it is heating to make sure the butter is fully incorporated into the mixture. This should also eliminate the foam on top. Hope this helps!

    1. I’ve not made it with coconut milk before, Carol. I’d love to hear about it if you give it a try. Thanks!

    2. I made this and ended up with about 1 2/3 cup of condensed milk… I’m debating boiling it more before I use it for baking so it reaches the desired volume… I know that I’d have to add more vanilla at the end, but what about butter? Would making the mixture simmer it again ruin it all?

      Also, how does this recipe freeze?

      Thank you!

    3. Sara, you can just heat the mixture you have on simmer until it reduces down. You won’t need to add more butter or vanilla. You can freeze in an airtight container for up to 3 months then thaw in refrigerator. I hope this helps.

    4. I’ve made this twice. Followed to the letter. Although (other than @2 tbs lost in a SLIGHT boil over) it reduced however it never thickened. I’m not sure why. Cooked it for an hour lol still 🤷‍♀️ I don’t know what happened. Used full fat milk, granulated sugar (not a sub) and butter. Still tastes great just didn’t ever take on the consistency of SCM. any suggestions? Delish just the same. Just makes what I’m using it for, runny, until I can figure out the thickness issue haha. Thanks for the yummy alternative. Love this stuff.

    5. Angela, the milk should reduce by half to be the right consistency. Also, it should not take an hour for this to reduce. It sounds like you need to turn the heat up a little higher but be careful the milk does not boil over or burn.

    6. My butter is separating from the milk.. any idea why? Is there a chance I can still save it or should I restart?

    7. Stacey, you can try reheating the mixture on low but make sure you whisk continuously while it is heating to make sure the butter is fully incorporated into the mixture. I hope this helps.

  35. 5 stars
    Best idea to make condensed milk at home. I will try it soon. Can I use 2 tsp vanilla extract?

    1. I make this with lactose-free milk all the time. It is a tiny bit less thick but just the same in every other way. I do have to say, I have never added the butter out of habit. My grandmother never added the butter so I just never have. It does not seem to affect the quality.

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

    1. How thick is this supposed to be? Mine was very thin after 40 minutes of simmer……and measured more than two cups of milk I originally added! I used it anyways because I was trying to homemade vanilla ice cream for my grandsons who need to visit during this lockdown. I had promised them ice cream but it was raining and since we can’t go into a venue – nor would I with the virus threat – with the little ones. So I thought for sure I could make them ice cream since I had just bought farm fresh cream. So I ploughing ahead with the three ingredient recipe…..fingers crossed the condensed milk contribution works!

    2. This should reduce down to 1 1/4 cups, Bev. It should not take that long for it to thicken and reduce. You may have to turn the heat up a little until it thickens. Just be careful that it stays at a simmer and does not come to a boil. You can put it back on the heat until it thickens.

    1. Hi Samantha,
      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. Thanks!

  36. 5 stars
    It’s awesome…tastes just like store bought (maybe better? :o) but it’s much thinner in consistence so I’m wondering if that will have an impact on the recipe you use it in. Thanks in advance for your help.

  37. 5 stars
    Hi Robyn

    I compared your recipe to others and the ingredients are slightly different but the cooking is the same. I’m guessing your recipe with the vanilla extract adds wonderful flavor that the others do not especially in baking. Why did you add salted butter and vanilla?

    Thanks for this and I’ll post my picture when it’s done. Happy holidays.

  38. In what recipes do you use this?  Robyn, it caught my eye because I was looking for a recipe for homemade custard that we would pour over jello at Christmas.  Did your family do this and do you have a recipe for it? When my aunt died, we all realized that no one but her knew how to make it.  Thank you, Sherry

    1. I have not tried that, Suzan.

      UPDATED: I have now tested the recipe using Splenda with great results. I’ve updated the post to include that information.

  39. Hi Robyn,
    I saw in your recipe that you can use honey. Do you use the same amount of honey as you do the regular sugar? 
    I make my own coffee creamer and have used store bought sweetened condensed milk. However, this week I learned I need to cut as much sugar out of my diet as I can but can’t use a lot of the other sugar substitutes on the market due to other health issues. 
    If I can make my own with honey this will be great. 
    Thank you for sharing this recipe. I look forward to trying it.

    1. Hi Mona,
      You will use the same amount of honey as you would sugar. I hope you enjoy this! xo

  40. 5 stars
    I made this recipe using 1 cup evaporated milk and 1 cup Sa Via canned coconut milk. I lessened the butter to 1 Tablespoon and 1/4 teaspoon vanilla. I did however tweak it a bit by boiling it at low heat until it was thick. You do need to watch and scrape down the sides as the mixture begins to thicken. It took about an hour or a little bit more to reach the consistency of a condensed milk. It was delicious and I couldn’t stop licking the spatula. I absolutely love this homemade condensed milk recipe. Thanks.

  41. I just made this, but the milk would not reduce. I followed the recipe to a T, but after 30 minutes, I still had nearly 2 cups of milk. So, I turned the heat up a bit, and kept stirring for another 15 minutes. Still had almost 2 cups. 🙁 Can I still use it? 

    1. Kristen,
      You should have about 1 1/4 cups when this is reduced. Mine has always reduced in about 30 minutes. Maybe you need to cook longer with the higher heat.

    2. I tried this also, it reduced a bit but never thickened, still, I put it in the jar along with the butter but the butter stayed on top after beating it in. So I dumped it back in the pot put it on high and boiled the heck out of it for 8 minutes. It still
      didn’t thicken! I thought perhaps it was the high altitude that had something to do with it. All my measurements were correct. I will still use it anyway and hope for the best.

    1. I use 4 tablespoons salted butter, 3rd ingredient in the recipe. Thanks!

  42. 5 stars
    The butter seems to settle on top when I add it after I remove from heat. Do I pour into the Mason jar right after and put in fridge?  Leaving it to cool in the saucepan seems to have that separated butter on top. 

    1. Hi Winnie,
      I’m sorry you had that happen. I have never had the butter settle on top so I’m not sure why it happened with yours. Make sure you mix the butter thoroughly into the hot milk as soon as you remove it from the heat. I pour it into the mason jar, place the lid on, allow it to cool and then place it in the refrigerator. Hope this helps!

  43. My cans of SCM are 14 oz. Your recipe makes 1-1/4 cups (12oz) in your experience but you said its interchangeable in recipes. Am I missing something? I hope it really does work out the same, because I want to make it with monk fruit for recipes. 

    1. Hi Amy,
      The 14 oz. on the can of sweetened condensed milk is the weight, not the volume. The volume in the can is 10 oz or 1 1/4 cups. Hope this helps!

    2. Awesome! Thanks, going to try it tomorrow. I’ve fallen in love with Vietnamese coffee…

  44. Is the final amount of condensed milk in this recipe equivalent to a 14oz can of sweetend condensed milk?

    1. Yes, it is, Maria. The 14 oz is the weight of the can. It holds 10 oz which is the same as the finished recipe. Enjoy!

    1. Hi Lisa,
      I have not used a butter substitute in this recipe. You can simply omit the butter is you don’t want to include it. Hope this helps.

    2. I only have evaporated milk. Would the ingredients and the measurements be the same?

    3. Rosemarie, 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.

  45. 5 stars
    I needed 1/3 cup of SDM for a recipe and I didn’t want to open a can just for that. I figured there had to be a way to make it or substitute it and I came across your recipe. I cut the recipe in half, and because I was running low on vanilla extract, I split open about a quarter of a vanilla pod and cooked it with the milk. Oh, my, I almost ate it with a spoon when it was finished! Pure genius recipe, thanks!!

  46. I am for the most part dairy free with the exception of butter. I made this recipe with my banana pudding recipe and it was a winner!!!! I used almond milk, granulated sugar as the sweetener, vanilla paste and the butter and man oh man was it heavenly!!!!! Thank you so much for saving the day with this recIpe!!!

    1. I don’t use margarine, Roxanne, so I’m not sure how it will turn out. Margarine usually contains more water than butter.

  47. Worked perfectly. Who knew? I used all white sugar for the first try. Made my pumpkin pie without having to run to the grocery store. Thanks!

  48. 5 stars
    This is the best recipe I’ve tried. I used whole milk, tasty butter, and vanilla…pure yumminess. It’s the original dulce de leche! I might never buy canned again. As others have said, it’s a ittle thinner and doesn’t quite reduce by half, but I was able to use it in a recipe in place of a can with delicious results.

    1. Thanks, Katherine, glad you liked this. You should have 1 1/4 cups sweetened condensed milk after it has reduced.

  49. I just made this recipe and it tastes way better than store bought. My husband has been wanting flan and when I checked to see if I had all of the ingredients, guess what I was missing? I didn’t even know you could make your own. It did take quite a lot of time to get it to simmer. Once that started, it took about 30 minutes to reduce. It looks and tastes amazing. I am waiting for it to cool so I make my flan custard. I’ll let you know how it goes. Thank you for a great recipe.

    1. Thanks, Sue. I like it so much better than the canned one, too. Hope your husband enjoys the flan.

  50. The flan turned out to be the best I have made and he loved it. It take a little longer to cook all the way through, but that’s okay. I will be making my own from here on out.

    1. Dianne, you would use the amount that your favorite sugar-free sweetener, such as Splenda, equals 3/4 cups of sugar. Thanks.

  51. 5 stars
    To facilitate knowing how far to reduce the mixture, I used a toothpick.
    After mixing the milk (I used coconut milk to make dairy free) and sweetener, I placed this in a my large ScanPan[coated] skillet and used a toothpick to dip into the mixture and marked where the level of the liquid was on the toothpick. Toward the end of estimated reducing time, I dipped the toothpick into the liquid to check if the mixture was reduced halfway from the initial mark. I cooked a bit longer, retested until just right. I then added the butter and vanilla and when lukewarm, I poured the mixture into my stick blender container and whirled it with my stick blender to insure the sweetened condensed milk would stay homogenized when chilled. Perfect. Thank you for this great recipe.

    1. Thank you so much for that tip, Beverly. That is a good one to use whenever you are reducing a liquid in other recipes. xo

  52. I made tonight for use in a recipe tomorrow the Stevia. It smells amazing…it looks about right (waiting for it to cool), and if it works, THIS will be a game changer. THANKS!

  53. 5 stars
    I decided I wanted to make a key lime pie. Unfortunately, I was one can of sweetened condensed milk short. I decided to try this recipe and let me tell you…it does not disappoint! I used one can of evaporated milk (I didn’t have any whole milk in the house) and topped it up to the 2 required cups with 1%. It took almost an hour to reduce to the 1 1/4 cup yield. It’s delicious…I’m not sure I still have enough because during taste-testing, I kept helping myself to another spoonful. Definitely recommend!

    1. Isn’t it delicious, Marianne? I catch myself “taste-testing” just like you sometimes, too. Thanks!

  54. Could light cream be used instead of milk to cut down on carbs when using a sugar substitute. I love all your recipes. THEY WORK!!

  55. Hi, do you think I could use brown sugar instead of granulated white sugar as a sweetener? Would the amounts be the same?

    1. I haven’t tried making this with brown sugar, Jeremy, but I don’t see why it wouldn’t work. It would have a different flavor than one with granulated sugar.

  56. 5 stars
    I was trying to make healthy chocolate icing for picky lactose intolerant boyfriend. The easiest healthiest recipe called for sweetened condensed milk. Your substitute sweetened condensed milk worked perfectly! I made it with maple syrup. It made thin drizzle icing which is what I was going for. I mostly just added dark chocolate chunks Bakers to make a drizzle chocolate icing. Boyfriend ate it with no complaint and no stomach ache. Thanks a million!!!!

    1. Marsha, I’m happy you could adapt this so you could make a dessert your boyfriend could eat. Thanks.

  57. probabaly answered but i have no time to search through your recipes.i use your recipes alot so please help me with this one too.if i use honey will it be 3/4cup also or should i use less ?thank you

    1. I mean 3/4cup honey is more in weight than 34cups should i use less?

    2. You will use the same amount of honey as the sugar, so it would be 3/4 cup honey. I hope you enjoy, Demi.

  58. I was just wondering if anyone had tried to reduce this mixture using the microwave? I make all my cream sauces in the microwave.

    1. You can use salted or unsalted butter in this recipe, Savita, or can even omit it you wish. Hope this helps.

  59. 5 stars
    Thank you so much for this recipe, Robyn. I made this with lactose-free milk and it turned out just like condensed milk form the supermarket!

    1. I’m so glad this worked out so well for you with the lactose-free milk, Natalia. Thanks!

  60. 5 stars
    It’s great. I have had to boil the milk much longer, sometimes 2 hours to reduce it, but as lons as it doesn’t burn, it’s ok. I use maple real syrup, and whole cow’s milk. I use this to make ice cream.

    1. Carol, I’m so happy you love this recipe but it shouldn’t take 2 hours for this to reduce. Turn the heat up a little more but just watch so it doesn’t burn.

    2. I too discovered that my mixture didn’t reduce after 30 minutes. I used almond milk and maple syrup. Any luck getting it to reduce after turning heat up?

    3. May, I would advise turning the heat up a little if it has not reduced after that long. Just be careful that your mixture doesn’t burn.

  61. I don’t know what I’ve done wrong here, I am a baker and I’ve been baking, as a passion, my entire life, but this is just not reducing down at all…. I’ve been cooking the milk and sugar mixture for well over an hour and it has not reduced one bit. Gone from constant whisking, to barely whisking, medhigh heat to lowmed heat, etc. Etc……. idk, but it’s midnight now and I’m exhausted and beyond frustrated. What a waste of ingredients and my night. Thanks for the recipe, it seems to have worked for everyone else 🤷🏼‍♀️🤷🏼‍♀️🤷🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️ #somylife

    1. CeeCee, I’m sorry this has not reduced for you. It should not take that long for this to reduce down. It will not be the consistency of the canned sweetened condensed milk but should thicken more after it cools.

    1. I haven’t made this with 1% milk, Gavin, but I think you could. It would take longer for the milk to reduce.

  62. 5 stars
    Tastes amazing!! And recipe is perfect. I just halved the recipe to put in a small batch of caramels. Used medium heat to get it to reduce and whisked constantly. AMAZING!! Will never buy canned again haha well just for food storage but this will be my go-to from now!! Thank you!

  63. Omg, i just made the recipe, i needed this to make a cake. This is so easy and so wonderfully delicious. I will not go back to store bought again. Just takes the time to do it.

  64. Didn’t read all the directions first. Need to use it immediately. Can I finish making my pumpkin pies with warm , freshly made homemade condensed, sweetened milk?????

    1. I think you should be able to use the freshly made sweetened condensed milk in your pies, Julie!

  65. 5 stars
    Making some copy cat “Mounds” to ship to my MIL tomorrow. Thought I had a can of sweetened condensed milk in my pantry. Turns out it was waaaaay expired. I opened it and it was gross! In a pinch, googled for a condensed milk recipe and found this. I never have whole milk, only 1%, so I used 50/50 organic 1% fat milk, and organic half and half. Worked GREAT!!! I did not need a lot, so I cut the recipe in half, and it made just shy of 2/3C which was perfect! It thickened nicely, pretty darn close to what I’m used to seeing come out of the can. It took about 45-50 minutes at a constant good simmer. When it started foaming and bubbling up high, that’s when I knew it was finally hitting the thickened stage, stirred slowly with the whisk, until it got to consistency I wanted it, removed from the heat and then added a few drops of vanilla. I did not add the butter.

  66. 5 stars
    Oh my! I was too lazy to go out to buy creamer for my morning coffee so I got online to find out how to make my own and came across your recipe, Robyn. Total game changer for me! This is so delicious I couldn’t stop sipping spoonfuls! Morning coffee can’t come soon enough! Thank you so much, Robyn!

    1. 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.

  67. 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!

  68. 5 stars
    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.

    1. 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.

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

  69. 5 stars
    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!

  70. 5 stars
    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!

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

    1. 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.

    1. 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.

  71. 5 stars
    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.

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

  72. 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.

  73. 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!

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

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

  74. 5 stars
    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!

  75. 1 star
    5 stars!
    We live in Alaska and the Grocery store is an hour away. My Husband wanted fruit with sweet and condensed milk to go on top but the was none to be found in the pantry. I surprised him and it is sooo good that we never have to worry about how far the store is again. Thank you for the recipe.
    Greatful in Alaska

    1. I’m so glad this recipe was helpful for you. I don’t live that far from a grocery store but I love that I can make this and not have to make a trip to the store. Also, I love that I know what ingredients are in mine.

  76. Thanks so much for this! Making Butter Pecan cake & ran out. I almost freaked out until I saw I had everything to make this!

  77. You truly are a lifesaver! Thank you so so much for posting this!. You saved this momma from disappointing my kiddos by ruining there “summer camp style homemade ice cream recipe”. I had absolutely no clue some recipes use sweet condensed milk. And wouldn’t you know it, I didn’t have any on hand 40 miles fr the closet grocery store.. Thanks again!😊

    1. Shelby, I’m so happy this recipe could help you. I’ve been there a few times myself when I needed an ingredient I didn’t have on hand.

  78. Is there anyway to tweak the recipe so that you get exactly the amount that you would in a can of condensed milk? (Which I believe is 14 oz)

    1. The can actually holds 10 ounces according to the Eagle Brand Sweetened Condensed Milk label. This recipe yields approximately 1 1/4 cups or 10 ounces when made according to the recipe. So it is the same amount as in the can. I hope you enjoy.

  79. I just made this for a sweetened condensed milk pound cake because I did not have a can of the SCM in my pantry. It was wonderful, easy, and very flavorful. I definitely recommend this recipe.

    1. Ava, you can use this as soon as it has cooled. I hope you enjoy and good luck with your baking.

  80. Just found this recipe and wondered if it is possible to double the recipe as I need double the quantity for my Christmas truffles.

    1. Mary, you can double the recipe. It just takes longer for it to simmer and reduce. Hope you enjoy!

  81. Made a double recipe today and plan to use in my pumpkin pie! The flavor is great. Just like the store brand. It seems a little thinner though so not sure if I didn’t simmer long enough or if it will thicken as it cools?

  82. All the grocery stores are out of condensed milk and have been that way for WEEKS. So glad to have found this, Just whip up my own right at home and for a fraction of the cost!

    1. Sheemah, so glad this recipe came in handy for you. I love that you can make your own when you can’t find it in the stores. Thanks!

    1. Sykvia, as detailed in the recipe instructions, continue cooking until milk has reduced by half, about 30 minutes. Hope you enjoy!

  83. can the butter be omitted? we have a friend who is allergic to dairy. I was thinking I could make this with almond milk and be able to make her some treats. Thanks!

  84. Thanks for the recipe! I wanted to bake and did not have store bought SCM in the panty,,, smells divine 😊 do I leave on counter to cool before refrigerating? It is still thin and hoping will thicken once cooled – it reduced to exactly correct amount. Excited to try, will be my go to in the future.

    1. Dee, I allow it to cool slightly, then pour into a mason jar. After it has cooled thoroughly, I place it in the refrigerator. I hope you enjoy!

  85. 5 stars
    I am so thrilled to find this recipe and your website. Just like many others who left comments, I cannot tolerate dairy, and I was grieving thinking about all the wonderful foods I would have to give up. But thanks to you, and other creative recipe developers, I’m able to have most of my favorite comfort foods and still feel good. I’m so grateful that you shared this recipe. Now I’m making fudge, but who knows what I’ll make tomorrow–the sky’s the limit.

    1. I’m happy if any of my recipes have helped you, Phyllis. I have members of my family who can’t tolerate dairy and know how hard it can be.

  86. Just wondering if you could can this to have on hand and not have to spend the time making it then use it for a recipe.

    1. Sarah, 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.

  87. Could you use whipping cream in this recipe? I know it says milk/sweetened condensed milk/and you give a list of milk alternatives, so I feel silly asking. I just have access to a lot of whipping cream and want to see how many ways I can use it.

    1. I haven’t made this with whipping cream, Shel, but someone commented that she had used heavy cream to make this.

    1. Rose, you can use canned evaporated milk. I don’t use margarine so I’m not sure how it will turn out. Margarine usually contains more water than butter.