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 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

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

Sweetened condensed milk is made with just four ingredients that you most likely already have on hand.

milk – for the milk you can 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 as a dairy-free sweetened condensed milk. The flavor will change based on the milk that you use.

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

butter – I used salted butter when I make this recipe but you can use whichever butter you have on hand or prefer. 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 Sweetened Condensed Milk?

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

How Long Does Homemade Sweetened Condensed Milk 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 and 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!
4.74 from 26 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course Dessert
Calories: 120kcal
Serving Size 1g
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

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

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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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114 Comments Leave a comment or review

  1. 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 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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. 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.

  8. 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!

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

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

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