How to Make Condensed Milk

Mastering how to make condensed milk is easier than it sounds and faster than you think. Achieving smooth homemade decadence is so easy breezy that you wouldn’t think about buying canned milk again. You’ll be making sweet desserts and beverages in no time at all using any of these THREE simple methods!

The process of making condensed milk always fascinated me because I use it in a lot of my recipes. If you’re like me, you love making homemade ingredients just to be sure about what I’m putting in my food.

So for today, we’re making a homemade version of this smooth sweet thick milk in THREE ways! Yes, not just one, but three simple methods. And once you master this, you won’t be buying canned condensed milk ever again. This is just right on time for all your holiday sweet treats and beverages. 

Evaporated Milk vs Condensed Milk

Evaporated milk is simply whole milk that has been simmered down to about 40% of its content. This means that around 60% of the water is removed through evaporation. The final product is thicker than the regular milk but is unsweetened. This makes it perfect for savory dishes like Southern Baked Mac and Cheese.

Condensed milk, on the other hand, adds sugar to the milk to make it sweeter. Similarly, we simmer it down to half its volume. About 40% of sugar is dissolved in the mixture as the water content evaporates. It’s a great ingredient to use in treats like this Condensed Milk Cake or beverages such as this Brazilian Lemonade.

What’s in Condensed Milk?

This recipe is different in the sense that it’s creamier than traditional condensed milk. But you don’t have to worry because the ingredients for this recipe are still as convenient. You can even find it in your local grocery store as we speak. Here are the things we’ll need.

• Whole Milk – With the high amount of fat, this is the creamiest kind of commercially available milk.
• Granulated Sugar – Common table sugar you can easily find in any grocery store.
• Unsalted Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation
• Powdered milk – Basically considered dried milk. This kind of milk has the longest shelf-life with its lack of water content.
• Vanilla Extract – you can also make it at home with this Vanilla Extract recipe.

Why use Condensed Milk?

Although there are a lot of artificial sweeteners out there, condensed milk brings about a different game. The added granulated sugar dissolves in the mixture making it a lot sweeter. But since it is dissolved, the sweetness becomes milky smooth rather than grainy. This is important when making desserts.

Another reason to use condensed milk is its cohesive consistency. It acts as a binder for many ingredients because it’s naturally sticky. You can see it work its magic in this Coconut Macaroons recipe.

Personally, I just like it in my coffee. I usually prefer a strong black cup of coffee but, every now and then, this girl likes some sweetness!

Ways to Use It

Condensed milk contains sugar which gives it a bit of a caramelized flavor. This is why it is best used for sweet desserts or drinks. The smooth and creamy texture also helps the overall feel of the treat.

• This delicious Tres Leches Cake uses condensed milk as one of the main ingredients. It makes the cake taste naturally sweeter without the grainy texture granulate sugar makes.
• Bring it up a bit more with Cuatro Leches Cake that also uses condensed milk. You can also find Dulce de Leche in this recipe which is basically a caramelized version of the same ingredient.
• You also ought to try this Flan Recipe to sweeten up your day.  Or this holiday must-have drink Coquito (Puerto Rican Eggnog). This also happens to have condensed milk in it. Maybe this is why it’s so addicting.

More Milky Recipes

• How to Make Evaporated Milk
• How to Make Buttermilk
• Homemade Coconut Milk
• Crème Anglaise

How to Make Condensed Milk

Method 1 (Whole Milk Method)

• Mix the sugar and milk: Mix together whole milk and sugar in a medium saucepan.
• Boil the mixture: Place saucepan over medium heat. Bring to a boil, reduce heat to a simmer and let it cook without stirring the pot until mixture has reduced in size and is creamy- about 40 minutes.
• Add the butter and vanilla: Remove from the heat. Whisk in vanilla extract and butter.
• Let it cool: Let it sit until the mixture cools completely. Get rid of any sugar that has crystallized on the corner of the saucepan.
• Store it properly: Transfer to a bowl or jar. Cover and refrigerate for up to a week or use as needed.

Method 2 (Evaporated Milk)

• Mix the milk and sugar: Mix together evaporated milk and sugar in a medium saucepan.
• Boil the mixture: Place saucepan over medium heat. Bring to a boil, reduce heat to a simmer and let it cook without stirring the pot until the mixture has reduced and is creamy. If desired, add in vanilla extract.
• Let it cool: Remove from the heat and let it sit until the mixture cools completely. Get rid of any sugar that has crystallized on the corner of the saucepan.
• Transfer and store: Transfer to a bowl or jar. Cover and refrigerate or use as needed.

Method 3 (Powdered Milk Method)

• Melt the butter: Combine butter and water in a medium bowl. (Photo 1)
• Microwave the mixture: Microwave for about a minute, remove and mix until melted.  (Result in Photo 2)
• Combine Dry Ingredients: Combine powdered milk and granulated sugar so they can be added in little by little later in next step (Photo 3)
• Blend all the ingredients: Pour into a blender then add vanilla extract, and powdered milk a cup at a time while pulsing after each addition, until all the powdered milk has been used up and the mixture is creamy.
• Transfer and refrigerate: Pour into a bowl or jar. Cover and refrigerate or use as needed.

Watch How To Make It

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