You can make your homemade condensed milk with only 2 simple ingredients! It is so easy to make!
Today I share my homemade condensed milk recipe. When you need it to make no-churn ice creams, fudge recipes, or any other desserts you can use this homemade version.
Making condensed milk couldn’t be easier. I use this homemade version when I make my praline ice cream. It works perfectly fine.
What is condensed milk
Also named as sweetened condensed milk, it is a combination of cow’s milk and sugar. Some of the water content of the milk is removed by evaporation. Along with sugar, this evaporation step thickens the milk.
If sugar is not used, it will be evaporated milk.
Ingredients you’ll need
- Milk-I use whole milk. I haven’t tried but I heard almond milk and coconut milk also work.
- Sugar-I use granulated sugar. Sugar plays an important role as a thickener besides the sweetness.
How to make step by step
First, place the milk and sugar in a pan and stir with a spoon/spatula over med-low heat until the sugar dissolves.
As the sugar dissolves, without stirring, let the mixture simmer over med-low heat. While it simmers, a skin and foam will form on top.
I used to take the foam and the skin after 15 minutes and repeat this process as needed but lately, I wait and take them after 35 minutes when it becomes very foamy as it doesn’t make any difference.
After 35 minutes remove the foam and the skin into a small bowl that is covered with water so the foam and the skin of the milk won’t stick to your spoon.
In total, the mixture thickens in almost 42-45 minutes. After 35 minutes when you take the foam and skin, you’ll understand the consistency better.
When the mixture thickens, you should remove it from the heat. You’ll understand it when the color becomes darker and the mixture is reduced more than half.
Then sieve the it to make sure it is smooth.
Finally, pour the homemade condensed milk into a jar and let it cool at room temperature. When it cools, close the lid and keep in the fridge.
It will be very thin when you remove it from the heat.
Then it will be thicker after it stays in the fridge.
Enjoy this homemade version of condensed milk in your recipes!
Frequently Asked Questions
After you leave your condensed milk from the heat, pour into a jar. Once it cools, close the lid and keep in the fridge up to a week or in the freezer for up to 3 months.
The mixture will be thickened and the color will become darker. This recipe makes 180-190 grams (2/3 cups) which is almost half can of condensed milk.
To be on the safe side, when I believe it is the right consistency I use my ⅔ cup and pour it into that. If it is a lot more than that, I continue to reduce. But you should be careful though as when it gets thick and close to the right consistency, the amount reduces very quickly.
It will come to the real condensed milk consistency in the fridge after a couple of hours.
If your condensed milk doesn’t thicken after a couple of hours, it means you removed the pan from the heat early. You can pour the mixture into a small pan and carefully continue to reduce the mixture.
Homemade Condensed Milk
- 490 g/470ml (2 cups) milk
- 105 g (1/2 cup) granulated sugar
- Place milk and sugar in a medium pan and stir over med-low heat with a spoon/spatula until the sugar dissolves.
- As the sugar dissolves, without stirring, let the mixture simmer over medium-low heat. You’ll notice skin and foam on top during the simmering process. After 35 minutes, take them with a spoon/spatula.
- When the mixture thickens, the color becomes darker and the mixture reduces more than half, remove the pan from the heat. The whole process takes almost 42-45 minutes.* Sieve the condensed milk to make it smooth. Pour into a jar and let it cool at room temperature. Once it cools, close the lid and keep it in the fridge. It will thicken in the fridge after a couple of hours.**
Update Notes: I shared this post first on June 3, 2017. I republish it today with extra information. I haven’t changed the recipe.