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 boil continuously till it thickens. Milk should continuously be boiling and bubbling. 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.
- 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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I love how simple yet delicious this homemade condensed milk recipe sounds! Just three ingredients for a rich, creamy, and perfectly thick texture—what could be better? The description of it tasting like milky caramelized sugar has me hooked already. I can’t wait to use it in my desserts or even just drizzle it over some fresh fruit. This is definitely a recipe worth keeping on hand!
Barbie
I love the condensed milk recipe. I try not to buy the can unless I’m desperate… I have used the Splenda magic baker, which is a combination of three sugars and it turns out perfectly fine. My question is what do you do if it boils over, I walked away from it. Do you have to start over to make it come out right? Will it be less than 15 ounces that you’re expecting?
annalieze
hi! my condensed milk didnt thicken and instead turned into a dark caramel color? what can i do with it now? it seems that i have burned it. is there any way to salvage it?
GreedyEats
Hi there! Did you use brown sugar to sweeten the milk? The milk shouldn't turn into caramel color. Taste test it, if it tastes burn discard it.
Barbie
Love this recipe! Thanks for sharing. I hate using canned condensed milk taste sickening
Anonymous
Good!
DK
I love condensed milk - but I never knew it was so easy to make at home! Now I can have homemade condensed milk for all of my desserts!
Vicky
You had me at 3 ingredients! I love that you can make this at home since I often find I am out of condensed milk. Great recipe!
Cathleen
Why have I never thought to make condensed milk before?? This sounds so good, I am so excited to give it a go 🙂
Gus
your condensed milk recipe is wonderful! it's simple to follow and yields a rich, creamy result that's perfect for desserts. I love how versatile it is, making it a great addition to many recipes. thanks for sharing this fantastic homemade version!
Vickie
Can you make this with no sugar or artificial sweeteners?
Naelle Yoshimura
I didn't realize it was so easy to make! Super satisfying to see it thicken.
Kauthar
What a winning recipe! It was my first time making it and wow its turned out great! Thank you.
Ps: how to I get the consistency a bit thinner, it was quite thick.
GreedyEats
Hey! You can always thin it down by adding a little milk in it. Or cooking it for lesser time will work great too.
Teresa
Can stevia or Splenda be used in place of granulated sugar?
GreedyEats
Sorry Teresa, I never tried making this recipe with sugar free substitutes so can't comment on that. I found this recipe with sugar free substitute online- https://thebigmansworld.com/sugar-free-condensed-milk/ You can check this one out!
Lea
I have made condensed milk using allulose (no calorie/no carbohydrate) sweetener in powdered form. Allulose does not change my blood sugar as some other sweeteners do. Allulose is not quite as sweet as sugar so I use 1 1/2 cups to equal the sweetness. The main reason that I use allulose is that it does not crystalize like other non-sugar sweeteners can sometimes do.
Sabina Allen
Hi can you use icing/powered sugar?
GreedyEats
While I have not tried it myself, I guess it will work. Icing sugar does contain some cornstarch in it, which will thicken the milk a bit sooner. Rest all should be fine. Do let us know if you try this recipe!
MacKenzie
I can’t believe how easy it is to make sweetened condensed milk. I will never buy it again thank you for sharing such a great recipe.
Greta
Love Condensed milk, and today when I found your recipe I decided to try it out...and I have to tell my husband can't stop eating it just like that. Thanks x
Jill
What a great recipe. Delicious and easy.
Glenda
This was so simple! I'm flabbergasted and excited all at the same time. This is a money-saving recipe I'll refer to again and again. Thank you!
Gianne
It's so easy to make and tastes way better than store-bought. I love using it in my coffee, baking, and desserts. This recipe is a must-try for any sweet tooth!
NG
Its great!
Thanks for the recipe.
5 star!
Zoe
I’ve tried this 3 times now and I have not been able to get it to work. Ive followed it to an exact each time. I’m using whole milk and granulated sugar and it’s never thickened. Boiled the whole time. Is it because I’m making 2x or 3x ?
GreedyEats
Hi Zoe! If you double or triple the recipe, cooking time will be much longer. For a double batch it will easily take 40-45 minutes. Make sure to take a heavy bottomed and broad pan to allow milk to condensed quickly. Hope this helps!
Joy John
What a nice recipe. I tried it and it came out well. Very simple and the taste is super Yummy. I will use it on my milky doughnut. Thank you so much.
Theresa
Hi there, I tried this recipe yesterday but my condensed milk is very caramel like- I did use raw brown sugar. But is it possible that I made caramel instead of condensed milk? I wanted to make fudge but if I made caramel I’ll find a different use for it 😅 thank you!