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
Do you think 2% milk will work in this recipe?
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.
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!
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?
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!
I’m so happy that you enjoyed it, Heather! I love this so much as well! Thanks!!! xo
Is it possible to make a diabetic version with sucralose?
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
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!
Do you have used butter?
Can you make this with 10% half and half cream. I bought a liter to make condensed milk
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.
Glad you liked it! Thanks!
Can you use this homemade version to make caramel.
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.
Thanks so much for bringing that to my attention, Ben! I’ve corrected the recipe.
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.