🥛 Homemade Sweetened Condensed Milk
Rich, creamy, glossy, and wonderfully simple, this homemade condensed milk is made with just three ingredients. Slowly reducing full-fat milk with sugar creates a thick, velvety mixture that’s perfect for cakes, puddings, ice cream, fudge, coffee, and countless desserts.
⏱ Recipe Information
Prep Time: 5 minutes
Cook Time: 45–60 minutes
Cooling Time: 30 minutes
Total Time: About 1½ hours
Yield: Approximately 350–400 g
Difficulty: Easy
🛒 Ingredients
- 1 litre (4 cups) full-fat milk
- 200 g (1 cup) granulated sugar
- ⅛ teaspoon baking soda
Instructions
🥛 1. Combine the Milk & Sugar
Pour the full-fat milk into a heavy-bottomed saucepan.
Add the granulated sugar and baking soda.
Whisk gently until the sugar is mostly dissolved.
A wide saucepan works especially well because it provides more surface area, allowing the milk to reduce more efficiently.
🔥 2. Bring to a Gentle Simmer
Place the saucepan over medium heat.
Stir occasionally until the milk is hot and the sugar has dissolved.
Once it begins to simmer, immediately reduce the heat to low.
You want a gentle simmer—not a vigorous boil.
🍯 3. Reduce Slowly
Cook uncovered for approximately 45–60 minutes, stirring frequently, especially around the bottom and sides of the pan.
The milk will gradually:
- Reduce in volume.
- Become slightly darker.
- Thicken.
- Develop a glossy, creamy consistency.
Avoid letting the mixture boil rapidly, as this can cause scorching or excessive foaming.
🥄 4. Check the Consistency
The condensed milk is ready when it has reduced to approximately 350–400 g and coats the back of a spoon.
Run your finger through the coating on the spoon.
If the line stays clear, the mixture is thick enough.
Don’t worry if it seems slightly thinner than canned condensed milk while hot. It will thicken noticeably as it cools.
❄️ 5. Cool
Remove the saucepan from the heat.
Let the condensed milk cool at room temperature for approximately 20–30 minutes.
It will continue thickening as it cools.
For an ultra-smooth consistency, strain it through a fine-mesh sieve while still warm.
🫙 6. Store
Transfer the cooled condensed milk to a clean, airtight glass jar or container.
Refrigerate before using.
⭐ Chef’s Tips
Use Full-Fat Milk
Full-fat milk gives the richest, creamiest result.
Choose a Heavy-Bottomed Pan
It distributes heat more evenly and reduces the risk of scorching.
Keep the Heat Low
Slow reduction produces a smoother condensed milk with better flavor.
Stir Frequently
Pay particular attention to the bottom and corners of the saucepan.
Don’t Overcook
If reduced too far, the mixture can become excessively thick or develop a caramelized flavor.
Measure the Final Yield
For consistent results, weigh the finished condensed milk. You should have approximately 350–400 g.
🍰 How to Use Homemade Condensed Milk
Use it in:
- No-bake cheesecakes
- Fudge
- Caramel desserts
- Ice cream
- Tres leches cake
- Flan
- Key lime pie
- Milkshakes
- Puddings
- Coffee and tea
- Coconut desserts
- Cakes and cupcakes
- Homemade caramel sauce
🥥 Easy Flavor Variations
Vanilla Condensed Milk
Add 1 teaspoon vanilla extract after removing the mixture from the heat.
Coconut Condensed Milk
Replace the regular milk with full-fat coconut milk.
Coffee Condensed Milk
Add 1 teaspoon instant espresso powder while cooking.
Cinnamon
Add ½ teaspoon ground cinnamon during cooking for a warm, spiced version.
🧊 Storage
Store homemade condensed milk in an airtight container in the refrigerator.
Refrigerator: Approximately 1 week for best quality.
Always use a clean spoon when removing portions.
🥛✨ Recipe Summary
This Homemade Condensed Milk transforms just milk, sugar, and a tiny amount of baking soda into a thick, creamy, sweet ingredient that’s incredibly useful for baking.
The key is patience: low heat + slow reduction + frequent stirring = smooth, glossy condensed milk.
Once you make it from scratch, you’ll always want a jar in the fridge! 🥛🍰✨