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
Used this to make a chai concentrate that required a can of condensed milk… Put it in the fridge and seems like the butter rose to the top…
Besides that… I stirred the butter back in… I think this will work…
Thanks…
We had some super nice snowfall yesterday, so wanted to make snow cream but didn’t have any sweetened condensed milk on hand. Used this recipe to make some, and it turned out awesome!
I am so glad you enjoyed this recipe, Mary! What a wonderful way to enjoy your snow! 🙂 Ours is slowly melting, but has been so beautiful. I love how quiet it is right after a snowfall! xo
Using it for Mac and cheese.
Can you dilute condensed milk to make heavy cream?
Hi Janet,
You can use evaporated milk in place of heavy cream in sauces, such as in Mac and Cheese. Just note that it is not a substitute in baking; however. xo
Have you ever tried this recipie with canned evaporated milk. Wonder what the proportions would be.
Hi Jean –
I made this from scratch as I wanted it fresh and homemade. I haven’t tried it with canned evaporated milk, so I’m sorry I can’t say what proportions would be. Thanks!
I can not believe how simple and delicious this recipe is. Thank you so very much for sharing. I will be using this to make my ice cream from now on.
Isn’t it delicious – and so easy?! I’m so happy you enjoy it too, Loretta! Thanks! xo
How well would this freeze? I am looking to make my own coffee creamer and it called for sweetened condensed milk and I thought it might be a good idea to make it myself and then use it to make the creamer. I only need 14 oz to make one batch, how much does this recipe make (or did I overlook it).
Hi Belinda,
This recipe makes 14 ounces.
You can freeze in an airtight container for up to 3 months then thaw in refrigerator. I hope you enjoy it! Thanks!
OMG thank you Robin you are a lifesaver I’m making homemade pumpkin pie and I was missing one ingredient condensed milk I have no transportation and thank God for your recipe I found online Lifesaver Happy thanksgiving. I’ll come back and tell you how it worked out for me.
I’m so glad that the recipe was a great help to you! I hope you have a wonderful Thanksgiving! xo
I just made this with half and half cream, and xylitol in place of the sugar. I had to simmer it for about an hour before it began to thicken much. I became impatient eventually, and put the heat closer to the medium setting, which finished it up in a couple of minutes. It is now nice and thick and sticky, and tastes just like the canned stuff! Step two for this recipe: into a blender with the other ingredients for Irish Cream. I’m excited!
That’s exactly what I want to do! I wonder if Stevia would work too?
Hi Richard,
I’ve not tried this with stevia so I can’t speak to the results. I hope you enjoy it! Thanks!
I live in Myanmar and the quality of the local product seems to be high in water, resulting in caramel (caramel slice) not setting. Do you think this recipe would be suitable for caramel slice?