Homemade Sweetened Condensed Milk Recipe
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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
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
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.
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.
Is it important to leave it the week? Just made it and am needing to use it quicker than I thought…
Hi Samantha,
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. Thanks!
Absolutely yummy! Thanx!
I’m so glad you tried it and enjoyed it, Joseph! Thanks!
How thick is this supposed to be? Mine was very thin after 40 minutes of simmer……and measured more than two cups of milk I originally added! I used it anyways because I was trying to homemade vanilla ice cream for my grandsons who need to visit during this lockdown. I had promised them ice cream but it was raining and since we can’t go into a venue – nor would I with the virus threat – with the little ones. So I thought for sure I could make them ice cream since I had just bought farm fresh cream. So I ploughing ahead with the three ingredient recipe…..fingers crossed the condensed milk contribution works!
This should reduce down to 1 1/4 cups, Bev. It should not take that long for it to thicken and reduce. You may have to turn the heat up a little until it thickens. Just be careful that it stays at a simmer and does not come to a boil. You can put it back on the heat until it thickens.
Thank you for sharing ❤️❤️ Now that I’m cutting down on sugar, I’ll try using swerve
Quick question, do you have to use whole milk?
You can use other milk, Michaela. The cooking time may vary depending on the milk you use.
Can this be done with 2% milk? That’s what I have on hand.
I haven’t made it with 2% milk but others have commented that they have. It does take longer to reduce.
Due to dietary problem, I wonder is this woud work with lactose-free milk?
Anyone tried it??
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.
Best idea to make condensed milk at home. I will try it soon. Can I use 2 tsp vanilla extract?
could you make this dairy free by using coconut milk?
I’ve not made it with coconut milk before, Carol. I’d love to hear about it if you give it a try. Thanks!
I’ve just made it with coconut milk and it’s perfect!
Great! Thanks Tania!
I made this and ended up with about 1 2/3 cup of condensed milk… I’m debating boiling it more before I use it for baking so it reaches the desired volume… I know that I’d have to add more vanilla at the end, but what about butter? Would making the mixture simmer it again ruin it all?
Also, how does this recipe freeze?
Thank you!
Sara, you can just heat the mixture you have on simmer until it reduces down. You won’t need to add more butter or vanilla. You can freeze in an airtight container for up to 3 months then thaw in refrigerator. I hope this helps.
Robyn,
If using honey instead of sugar, are the amounts the same?
You would use the same amount, Mary. Hope you enjoy!
I’ve made this twice. Followed to the letter. Although (other than @2 tbs lost in a SLIGHT boil over) it reduced however it never thickened. I’m not sure why. Cooked it for an hour lol still 🤷♀️ I don’t know what happened. Used full fat milk, granulated sugar (not a sub) and butter. Still tastes great just didn’t ever take on the consistency of SCM. any suggestions? Delish just the same. Just makes what I’m using it for, runny, until I can figure out the thickness issue haha. Thanks for the yummy alternative. Love this stuff.
Angela, the milk should reduce by half to be the right consistency. Also, it should not take an hour for this to reduce. It sounds like you need to turn the heat up a little higher but be careful the milk does not boil over or burn.
My butter is separating from the milk.. any idea why? Is there a chance I can still save it or should I restart?
Stacey, you can try reheating the mixture on low but make sure you whisk continuously while it is heating to make sure the butter is fully incorporated into the mixture. I hope this helps.
Thank you Robyn for sharing this recipe! I made sweetened condensed milk from powdered milk before but your version seemed like a true winner.
I am glad you enjoy it, Isaac. Thanks so much!
Do I simmer with lid or no lid?
You simmer with the lid off, Joelle. Hope you enjoy!
I just tried doubling this recipe. 4 cups of milk and 1.5 cups of honey. Looks like it separated and there’s a big foam cover on top.
Lorenzo, you can try reheating the mixture on low but make sure you whisk continuously while it is heating to make sure the butter is fully incorporated into the mixture. This should also eliminate the foam on top. Hope this helps!