Condensed Milk Recipe

4.95 from 129 votes

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!

Prep Time1

Cook Time20

Total Time21

Course: Dessert

Cuisine: American

Servings: Cup

Calories: 62kcal

Author: Neha

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