bowl of condensed milk with a spoon in it


Home » Recipes » Sweets & Treats » RECIPE FOR CONDENSED MILK

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 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.

hands holding a bowl of condensed milk with a spoon in it

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 for recipe for condensed milk - milk, butter, sugar
Complete list of ingredients and amounts can be found in the recipe card below.

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.
condensed milk pouring into a bowl


spoonful of condensed milk over a bowl of the rest of it

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.
bowl of condensed milk with a spoon in it



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 (or the homemade condensed milk you’ll get from making this recipe) 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 NOTE: This recipe makes approximately 1-1.5 cups (350ml) of condensed milk which is equivalent to a standard 14 oz. can you’d buy at the grocery store.

hand holding a spoon in a bowl of condensed milk










bowl of condensed milk with a spoon in it


Yield: ~1-1.5 cups
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

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.


  • 2 cups Milk
  • 3/4 cups Granulated Sugar
  • 2 tbsp Unsalted Butter


  1. In a saucepan, combine the milk and sugar over medium heat. Stir until the sugar dissolves.
    hand with a rubber spatula stirring milk in a pot
  2. Once the sugar is dissolved, add the butter to the mixture.
    butter in milk in a pot
    hand with a rubber spatula stirring butter into milk in a pot
  3. Bring it to a gentle boil, stirring continuously to prevent sticking or burning. Reduce the heat to low.
    milk simmering in a pot on a burner
  4. Simmer the mixture on low heat, stirring frequently, until it thickens to a creamy consistency. This can take anywhere from 30-50 minutes.
    condensed milk in a pot on a burner
  5. 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.
    condensed milk in a pot on a burner


    This recipe makes approx. 1-1.5 cups (350 ml) of condensed milk which is equivalent to a 14 oz. can you would buy in the store.

    Nutrition Information:
    Yield: 1 Serving Size: 1
    Amount 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.

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    1. 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!

    2. Hi Jordan,

      You can use either. Whole milk is often used for a richer flavour, but you can use different types of milk based on your preference, including 2%, skim milk or evaporated. Enjoy!

    3. I’ve made this recipe twice now, with the only addition of adding a teaspoon of baking powder to help it boil and thicken (from another online recipe). It’s a no fail, perfect recipe that you can have done in half an hour! The result is so creamy and rich, especially with the addition of the butter, which is why I initially chose and secondly sought out this recipe! Thank you so much for this! Keep in mind, if you try to double the recipe, it’s going to take far longer. I think this amount is perfect, you end up with approx. 1.5 cups/350mL every time.

    4. Do I use the whole amount that this recipe makes if I want to use it in another recipe that calls for 1 can of Eagle Brand sweetened condensed milk?

    5. Hi Sheila! Yes, this recipe makes about 1-1.5 cups (350 ml) which is the equivalent of a 14 oz. can you’d buy in the store. I’ll update the recipe card with this useful info!

    6. Hi Judy!
      Yes, you can use splenda instead of sugar. Instead of mixing them together in the first step, I would heat the milk over medium heat until it begins to steam first (Do not let it boil). Then I would gradually add the Splenda to the milk, stirring constantly to ensure it dissolves completely. Once the Splenda is fully dissolved, add the unsalted butter. Stir until the butter is melted and fully incorporated. Reduce the heat to low and let the mixture simmer gently. Stir occasionally to prevent sticking. Allow it to reduce by about half; this should take around 30-45 minutes. The mixture will thicken as it reduces. Once the mixture has thickened, remove it from the heat and let it cool. It will continue to thicken as it cools. Remember, the consistency may be slightly different from traditional condensed milk due to the use of Splenda but you should still end up with delicious results! Enjoy!

    7. I think that I’ve read somewhere that Allulose behaves like sugar in recipes like this one without the carb concerns. I’m diabetic, and what a journey it’s been trying to develop recipes that taste as good as ones that contain sugar, and I’ve had some failures in the process.
      I’m just wondering why not just use half & half to make it even creamier??
      That’s me though, I love everything full fat and “creamier”… I absolutely loved the whole idea of “keto everything”!! I’m laughing though because now, however, I’m learning through some research, that “creamier” is very detrimental to our health, much to my dismay, so I’m thinking… wait a minute… keto is not a thing anymore? What the heck? I’m a crazy Italian Grandma who loves whipping up batches of cookies from scratch… everybody loves my Walnut Chocolate Chip Cookies… I’m currently learning how to make my own chocolate chips from high quality unsweetened chocolate and adding my own zero-carb sweeteners, but I’m sorta winging it, although, it shouldn’t be that complicated

    8. I’m hoping that perhaps you might have some great recipes on how to make chocolate chips using zero carb sweeteners.
      I’d gotten some of the Pascha Organic Allergen-Free Unsweetened Dark Chocolate Chips 100 Percent Cacao from Amazon.
      Although, I’m kinda hesitant to try the new “Bocha-Sweet” sweetener because I am very allergic to Erythritol, although the company says there is no erythritol.
      I’ve discovered that I’m not the only one who is allergic to it! So now I’m cautious…
      I’m kinda thinking that Honey seems more wholesome than any of those artificial sweeteners, and even more wholesome than white sugar, which is very processed, most of us don’t realize how much sugar is processed! Our sugar doesn’t come from sugar-cane anymore, it comes from sugar-beets because it’s cheaper.
      Just Google: how much processing does our table sugar go through?
      I’ll just use honey and I’ll have to limit my portions. Even diabetic people need to consume some carbs, we need to have some for energy.

    9. I’ll try this with Splenda. I’ve used it in the chocolate pudding recipe from my mother’s 1962 Betty Crocker cookbook and I’ve also made cranberry sauce with it, using the recipe on the bag. I might start the condensed milk on the stove until the Splenda’s fully dissolved and finish it in my slow cooker.

    10. Thank you for sharing your recipe. I have tried it. It tastes just as store bought but mine didn’t come as thick. Will keep trying.

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