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
I needed 1/3 cup of SDM for a recipe and I didn’t want to open a can just for that. I figured there had to be a way to make it or substitute it and I came across your recipe. I cut the recipe in half, and because I was running low on vanilla extract, I split open about a quarter of a vanilla pod and cooked it with the milk. Oh, my, I almost ate it with a spoon when it was finished! Pure genius recipe, thanks!!
I’m so glad you tried this recipe and loved it, Carol.
Hi. I am wondering if a butter substitute can be used?
Hi Lisa,
I have not used a butter substitute in this recipe. You can simply omit the butter is you don’t want to include it. Hope this helps.
I only have evaporated milk. Would the ingredients and the measurements be the same?
Rosemarie, I have not made this with evaporated milk but you should just replace the amount of milk in the recipe with the same amount of evaporated milk.
Is the final amount of condensed milk in this recipe equivalent to a 14oz can of sweetend condensed milk?
Yes, it is, Maria. The 14 oz is the weight of the can. It holds 10 oz which is the same as the finished recipe. Enjoy!
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.
Sorry, I meant 1-1/4 C. = 10oz (fat fingers!)
Hi Amy,
The 14 oz. on the can of sweetened condensed milk is the weight, not the volume. The volume in the can is 10 oz or 1 1/4 cups. Hope this helps!
Awesome! Thanks, going to try it tomorrow. I’ve fallen in love with Vietnamese coffee…
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.
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!
How much butter, I don’t see on the recipe please,
TIA
I.
I use 4 tablespoons salted butter, 3rd ingredient in the recipe. Thanks!
This turned out PERFECT and is so delicious!!! Thank you for sharing!!
Thanks, Terri!
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?
Kristen,
You should have about 1 1/4 cups when this is reduced. Mine has always reduced in about 30 minutes. Maybe you need to cook longer with the higher heat.
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.
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.
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.
Hi Mona,
You will use the same amount of honey as you would sugar. I hope you enjoy this! xo
Hi there. Have you tried using Splenda instead of sugar. I know so many people who are diabetic.
Xoxo
Suzan
I have not tried that, Suzan.
UPDATED: I have now tested the recipe using Splenda with great results. I’ve updated the post to include that information.
Did you scrape down the sides as it cooked???
You do need to scrape down the sides as it thickens, Jo Ann.
The recipe calls for whole milk. Has anyone ever used 2%milk?