Homemade Condensed Milk recipe using three simple ingredients. Its texture is supremely creamy and thick. This stuff tastes just like milky caramelized sugar!
Do check out all the Recipes made with 7 ingredients or less.
This milk can be used in several ways. Make no churn Ice Creams with it, add it in your cakes, Pie and Tart Fillings and Fudges. Use it to sweeten your morning coffee, make Carrot Pudding or whisk Chocolate Buttercream with it. Uses are numerous!
Recipe PROs:
- This recipe tastes so much better than that store bought can. (Heck did you ever notice the price tag on it?)
- It stays good in the refrigerator for quite a while.
- It is made with clean ingredients that you can pronounce.
- You will be immensely surprised at how creamy this milk turns out. A pinch of one secret ingredient makes it happen.
So stay tuned!!!
Recipe Ingredients:
Easy peasy! 3 ingredients you have right now in your kitchen. And I am 2754% sure of it!
They are:
- Milk: Any milk works. I like to use full fat. But seriously, 2 percent, or evaporated milk, even coconut milk can be used to make dairy free condensed milk.
- Granulated Sugar: To sweeten the milk.
- And a tiny pinch of Baking soda: Believe me, it is the game changer in this recipe. We will add it after we switch off the flame. Baking soda will instantly make your milk frothy and supremely creamy!
How to make condensed milk?
You can make this recipe at home in 3 easy steps!
- Step 1: Add sugar and milk in a sauce pan.
- Step 2: Allow the milk to Boil continuously till it thickens. Stir frequently in between. We don't want it to form lumps or get scorched to the bottom of pan.
- Step 3: Switch the flame off. Add a dash of baking soda and watch the magic happen in your pan!
- Step 4: This step is entirely optional! If you notice any traces of lumps in your milk, run it through a sieve.
Tips for recipe success:
- Select a wide and heavy bottomed Pan: Wide Pan allows milk to thicken quickly. If the surface area of the pan is large, water in the milk will evaporate quicker than when using a narrow pan. Heavy bottom of the pan will promote even cooking and will prevent the milk from scorching at the bottom.
- Heat: We want the mixture to be bubbling continuously, but we don't want the milk to burn here. So never keep the flame too high while making this recipe. Simply allow the milk to keep bubbling constantly after the first boil and you will get there within a few minutes.
- Patience goes a long way here: Reducing the liquid and allowing the sugar to caramelize slightly isn't a process that you'd want to rush. So never leave the pan unattended and stir the mixture continuously.
- Never leave the side of your pan: Specially during the last 10 minutes of cooking. The milk will have start to thicken by that time. Not stirring it continuously can burn it and leave an after smell in the milk.
- To make this recipe Dairy Free: You can use any vegan milk such as coconut milk or any other nut milk like almond or cashew.
- Sugar Substitute: Any natural sugars that caramelize well can be used to make this recipe. You may opt for brown sugar, coconut sugar, maple syrup or agave. Even honey works too!
Is condensed milk just like evaporated milk?
Short answer would be No! Evaporated milk contains no sugar and is just reduced milk. But the other milk is sweetened with sugar and has a more thick texture. Taste, texture and flavor of both these milks are very different too.
How much sugar do you add to evaporated milk to make condensed milk?
¾ cup for 1 can of evaporated milk . Boil it till the mixture thickens!
What can I do with a can of condensed milk?
Use it to make ice creams, fudges, pie fillings, add it as a sweetener to your coffee. You can also convert it into dulce de leche!
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Recipe
Condensed Milk Recipe
Condensed Milk Recipe using three simple ingredients. It's texture is super creamy and thick. This stuff tastes just like milky caramelized sugar!
Print Pin RateServings 1 Cup
Calories: 62kcal
Equipment
- 1 Heavy bottomed Wide Sauce Pan (I opted for a Ceramic one. Both non stick and stainless steel will work too!)
Ingredients
- 2 Cups (500 ml) Full Fat Milk (even 2% works)
- ¾ Cup (150 gms) Granulated Sugar
- a pinch Baking Soda
Instructions
- Pour milk to a thick bottomed and wide sauce pan over medium-high heat. Wide sauce pan will help to reduce the milk faster. Add the sugar in.
- Allow milk to come to a boil. Whisk or keep stirring with a spatula at frequent intervals to avoid milk from sticking to the bottom of pan. After first boil, reduce the flame to medium for 2-3 minutes and stir continuously, so that the milk doesn't boil over.
- Now you can turn the flame to med-high again. But take care to stir this mix continuously, so it doesn't stick to the bottom of your pan or doesn't boil over at any point of time.Never walk away from the pan and if you notice the milk is boiling a bit too much or is starting to stick to the bottom of pan, reduce the flame and continue to stir.
- Idea is to allow the milk to simmer continuously till it thickens. Milk should be bubbling and boiling slowly at all times. This process will take about 15-25 minutes. Milk will be fairly thick after 15-17 minutes of time has passed (Mine takes about 20 minutes).
- Switch the flame off once milk has thickened and add a pinch of baking soda to it and stir.
- Keep stirring in intervals as the milk is cooling. This will prevent the prepared milk from forming a layer on top.
- Allow it to cool down to room temperature. Milk will thicken a bit more as it cools. Store in a clean jar!
Video
Notes
This recipe yields around 8 oz milk. You can easily double it if you wish to make 15 oz, that equals a can of condensed milk. Storing and Freezing Instructions: This milk will stay good for about two weeks in refrigerator and up to 3 months when frozen. Thaw overnight in the refrigerator or on counter top before using. Will this milk Harden? It will thicken a lot in the refrigerator, but will come back to it's thick and creamy texture at room temperature. QUICK FIXES: Grainy Texture: If you notice milk solids have separated from the milk, give it a quick whirl in your blender and this problem will be fixed! Consistency: 1. Too Thick- If you notice that your end product has gone too thick, you can stir a tablespoon of milk in it at a time to reach desired consistency. 2. Too Thin- If it's too thin for your liking, heat and cook it a little more to thicken it.
Nutrition
Serving: 1tablespoon | Calories: 62kcal | Carbohydrates: 12.5g | Protein: 1.1g | Fat: 1.1g | Sodium: 12mg | Sugar: 12.6g
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Anonymous
I cooked it for around an hour or so (double amount) ,but it never thickened, it did become caramel milk though. What did i do wrong? It wasn't even simmering 🙁
GreedyEats
Milk must simmer almost at all times for it to get converted into condensed milk. Sounds like heat was on the lower side and wasn't enough for the milk to boil and then simmer. Typically less quantity of milk comes to a boil soon, but with more milk you need med-high heat at least for a few minutes for it to come to a rolling boil. Keep stirring in between so that milk doesn't scorch at the bottom of pot.