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
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.
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.
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.
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.
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.
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.
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.
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!
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!
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.