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
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.
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.
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.
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.
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.
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!
Could I use low fat milk or will it only work with whole/ dairy free?
Ari, you can use low fat milk but it may take longer for it to thicken.
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!
You can omit the butter, Susan.
Looks like a great recipe!! can’t wait to try it, thanks 😊
Can I substitute the butter with oil?
You can just omit the butter, Ravit. Hope you enjoy!
How can you tell when it’s done cooking?
Sykvia, as detailed in the recipe instructions, continue cooking until milk has reduced by half, about 30 minutes. Hope you enjoy!
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!
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!
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?
Anita, each recipe should make 1 1/4 cups; it will thicken as it cools. Hope you enjoy!
Just found this recipe and wondered if it is possible to double the recipe as I need double the quantity for my Christmas truffles.
Mary, you can double the recipe. It just takes longer for it to simmer and reduce. Hope you enjoy!