Homemade Sweetened Condensed Milk Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
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
+ 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
Ingredients
- 2 cups (454 g) whole milk, dairy, almond, cashew, oat, etc.
- 3/4 cup (148.5 g) sugar, granulated or cane, honey, or maple syrup
- 4 tablespoons (56 g) salted butter
- 1 teaspoon (4.7 g) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
This is amazing in coffee, Deborah. I’m so glad you loved it. Enjoy your morning coffee!
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.
Reenee, I’m so happy this recipe worked so well for you.
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?????
I think you should be able to use the freshly made sweetened condensed milk in your pies, Julie!
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.
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!
Thanks, Shelbi!
Hello, are you able to use 1% milk instead of whole milk?
I haven’t made this with 1% milk, Gavin, but I think you could. It would take longer for the milk to reduce.
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
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.
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.
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.
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?
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.
Has anyone tried canning this recipe?
Are you able to use 2% milk in place? Thanks!
I haven’t made this with 2% milk, Jayd.