How to Make Condensed Milk

Mastering this recipe is easier than it sounds and faster than you think. Achieving smooth homemade decadence is so easy breezy that you'll never think about buying canned condensed milk again. Sweet desserts and beverages come together in no time using any of these THREE simple methods!

Makes 1½-2 cups.

Course Condiment, Dessert, ingredient

Cuisine American, French

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 54kcal

Author Imma

Ingredients

Method 1 (Using Whole Milk)

2 cups (475ml) whole milk
¾ cup (150g) granulated sugar (or cane syrup, honey, or maple syrup)
3 tablespoons (43g) salted butter
½ teaspoon (3ml) vanilla extract

Method 2 (Using Evaporated Milk)

1 12-ounce can evaporated milk
1½ cups (300g) granulated sugar
½ teaspoon (3ml) vanilla extract (optional)

Method 3 (Using Powdered Milk)

3 tablespoons (43g) butter
1 cup (237ml) water
2 cups (402g) granulated sugar
4 cups (500g) powdered milk (nonfat or full-fat)

Instructions

Method 1 (Using Whole Milk)

Mix the sugar and whole milk in a medium saucepan.
Place saucepan over medium heat. Bring to a boil, reduce heat to low, and let it simmer without stirring until the mixture has reduced by about 60% and is creamy (about 40 minutes).
Remove from the heat. Whisk in the vanilla extract and butter.
Let it sit until it cools completely. Get rid of any sugar that has crystallized on the side of the saucepan.
Transfer it to a bowl or jar. Cover and refrigerate for up to a week or use as needed.

Method 2 (Using Evaporated Milk)

Mix the evaporated milk and sugar in a medium saucepan.
Place saucepan over medium heat. Bring to a boil, reduce heat to low, and let it simmer until the sugar has dissolved and it has a creamy texture. If desired, add vanilla extract.
Remove it from the heat and let it cool completely. Get rid of any sugar that has crystallized on the sides of the saucepan.
Transfer to a bowl or jar. Cover and refrigerate or use as needed.

Method 3 (Using Powdered Milk)

Combine butter and water in a medium bowl.
Microwave for about a minute, remove, and mix until the butter melts.
Pour into a blender, then add vanilla extract and powdered milk a cup at a time while pulsing after each addition. Repeat until all the powdered milk has been used and the mixture is creamy.
Pour into a bowl or jar. Cover and refrigerate or use as needed.

Notes

Although there are a lot of artificial sweeteners out there, condensed milk is a different game. The added sugar dissolves in the mixture, making it sweeter. But since it dissolves, the sweetness becomes milky smooth rather than grainy, which is essential in some 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 coconut macaroons.
I love a strong black cup of coffee, but every now and then, this girl likes some sweetness! A spoonful or two of condensed milk is insanely good.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition