Making your own homemade Condensed Milk from scratch is surprisingly easy to do and you only need 3 simple ingredients. This Recipe for Condensed Milk is thick, creamy and is just as good as any store bought brand without any additives or ingredients you can’t pronounce.
My love for making things completely from scratch is no secret. If it comes in a package, bottle or can, I want to know…. CAN I MAKE IT MYSELF INSTEAD?! I love challenging myself to try and make everything and anything I can before putting it on my grocery list or picking it up at the store. Not only is it super fun to do but, often times, it ends up being light years better, healthier AND cheaper than what’s available at the store, anyway. That way, you know exactly what goes into the food you’re eating, there are no crazy or odd ingredients you know don’t how to say and you can control the levels of things such as sodium or sugar. IMHO, there is never any comparison. Homemade is ALWAYS better, no matter what we’re talking about.
I know it can sometimes sound a little bit intimidating, and maybe even pointless, when you think of making something that you can so conveniently buy at the store. No blood, no sweat, no tears. But trust me. When you see how much better the quality and taste is compared to what’s available on the shelves, you’ll really begin to appreciate the process. Whether it be homemade mayonnaise, ranch dressing from scratch or this 3 ingredient recipe for condensed milk, learning how to make your own is a process that is as delicious as it is rewarding. And I promise, once you really start seeing that most things are just as easy to make as it is to go to the store to buy them, you’ll really start to change the way you see making things from scratch forever.
So, come on. Let your inner chef shine and be that homemade condensed milk making badass we ALL KNOW YOU ARE.
INGREDIENTS YOU’LL NEED TO MAKE HOMEMADE CONDENSED MILK
Who knew that making condensed milk from scratch is literally as easy as the 3 ingredients you need to make it. I mean, can it get any simpler than milk, butter and sugar?! Let’s talk about the purpose of each one in a little bit more detail down below:
- Milk: The primary liquid component in condensed milk and therefore provides the base for the product. Whole milk is often used for a richer flavour, but you can use different types of milk based on your preference, including 2% or skim milk.
- Sugar: A crucial ingredient in condensed milk as it serves to sweeten and contribute to the thickening of the mixture during the cooking process. Granulated sugar is commonly used. Adjust the amount of sugar based on your desired level of sweetness.
- Butter: Enhances the richness and flavour of the condensed milk. It also contributes to the smoothness and creaminess of the final product. The fat content in butter adds a luxurious texture to the condensed milk. Use unsalted butter for best results.
HOW TO MAKE CONDENSED MILK FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this recipe for condensed milk in the recipe card down below. But here are a few quick tips to keep in mind:
- Use fresh and good quality ingredients. Since there are so few ingredients, the quality of the milk and sugar will directly impact the flavour and texture of the condensed milk.
- Patience is key in this recipe for condensed milk as this isn’t a process you can rush. The process of making condensed milk involves slow cooking and reducing the liquid. Be patient and allow the mixture to simmer and thicken gradually. Rushing may result in an uneven texture or burnt taste.
- Low and slow. Maintain a low heat throughout the cooking process to prevent scorching or burning. Stir frequently to distribute heat evenly and avoid sticking to the bottom of the pan.
- Using a heavy-bottomed saucepan helps distribute heat evenly, preventing hot spots that could lead to uneven cooking or burning.
- Stir the mixture continuously, especially during the later stages of cooking, to prevent it from sticking to the bottom of the pan or burning/scorching. This helps achieve a smooth and consistent texture.
- Keep an eye on the colour and consistency of the condensed milk as it cooks. The desired result is a thick, creamy texture with a light caramel colour. The thickening process can take anywhere from 30-60 minutes. So, be mindful and adjust the cooking time accordingly.
- Allow the condensed milk to cool gradually before transferring it to the refrigerator. This helps prevent any changes in texture or separation. EXTRA TIP: Keep in mind that your homemade condensed milk will thicken more as it cools.
- Store it in the fridge for best, freshest and longest lasting results. Since it doesn’t have the same preservatives as commercially produced condensed milk, refrigeration helps prevent the growth of bacteria and ensures the safety and quality of the product. Store it in an airtight container in the refrigerator, and it should keep well for about two weeks.
FREQUENTLY ASKED QUESTIONS
The main ingredient in condensed milk is regular cow’s milk. Condensed milk is made by reducing the water content from regular milk and sweetening it with sugar. The process involves simmering the milk and sugar mixture until it thickens and becomes syrupy. This results in a sweet and thick product with a caramelized flavour. In addition to milk and sugar, some recipes (such as this one) may also include butter to enhance the richness and flavour of the condensed milk.
Making your own condensed milk can be a worthwhile endeavor if you enjoy the process of cooking, want to control the ingredients, and prefer a customized flavour. However, if convenience is a top priority or you have time constraints, store-bought condensed milk may be a more practical option. Ultimately, it’s a personal choice based on your preferences and lifestyle.
Here are a few simple reasons why I enjoy making my own homemade condensed milk: the ability to customize the sweetness and flavour, control over ingredients, no added preservatives and downright satisfaction from making it myself from scratch at home!
A can of condensed milk is a versatile ingredient that can be used in various sweet recipes. It adds a delightful sweetness and creaminess to a wide range of dishes. Here are some popular and delicious ways to use condensed milk: turn it into caramel sauce, make 2 ingredient fudge – peanut butter or chocolate, use it as a coffee sweetener, as a base for homemade ice cream or incorporate it into cake or cupcake batters for added moisture and sweetness.
Homemade condensed milk is best stored in the fridge in an airtight container. It’ll be good for up to 2 weeks. It’s important to keep in mind that since it doesn’t have the same preservatives as commercially produced condensed milk, refrigeration helps prevent the growth of bacteria and ensures the safety and quality of the product.
RECIPE FOR CONDENSED MILK
Making your own homemade Condensed Milk from scratch is surprisingly easy to do and you only need 3 simple ingredients. It's thick, creamy and is just as good as any store bought brand without any additives or ingredients you can't pronounce.
Ingredients
- 2 cups Milk
- 3/4 cups Granulated Sugar
- 2 tbsp Unsalted Butter
Instructions
- In a saucepan, combine the milk and sugar over medium heat. Stir until the sugar dissolves.
- Once the sugar is dissolved, add the butter to the mixture.
- Bring it to a gentle boil, stirring continuously to prevent sticking or burning. Reduce the heat to low.
- Simmer the mixture on low heat, stirring frequently, until it thickens to a creamy consistency. This can take anywhere from 30-50 minutes.
- Once the mixture has thickened, remove it from the heat and let it cool. It will continue to thicken as it cools. Store the homemade condensed milk in a sealed container in the refrigerator. It should keep for about two weeks.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 1028Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 234mgCarbohydrates: 173gFiber: 0gSugar: 174gProtein: 16g
Nutrition is only an estimate and calculated using Nutritionix.
TRY TURNING THIS HOMEMADE CONDENSED MILK INTO CARAMEL SAUCE BY FOLLOWING MY EASY RECIPE FOUND HERE!
MORE HOMEMADE SWEET TREATS
CHOCOLATE COVERED PEANUT BUTTER BALLS
Can I use the slow cooker for this recipe? sweetened condensed milk?
Hi Cathy,
I haven’t personally tried making this recipe in the slow cooker but I don’t see why it wouldn’t work. This is the method I would use: Combine all of the ingredients in the slow cooker (stir well). Set it to low heat and cook for about 6-8 hours, stirring occasionally. Make sure to keep an eye on it to prevent burning.
After 6-8 hours, the milk should have thickened and reduced to about half its original volume. Once thickened, turn off the slow cooker and let the sweetened condensed milk cool completely before storing or using. Hope this helps, enjoy!
Making now.
Hope you loved it!