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How to Make Condensed Milk: Easily make condensed milk at homemade with just milk and sugar. The result is the same as store bought.

How To Make Condensed Milk (Bold Baking Basics)

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Hi Bold Bakers! 

Working as a professional chef, I have learned a lot of tips and tricks over the years. Now I’m going to share with you some Bold Baking Basics that will help you along your baking journey to make it fun and for you to improve your skills.

Did you know you can make Homemade Condensed Milk? That’s right, now you don’t just have to go to the store for it.

I use Condensed Milk a lot in my baking. It is one of the main ingredients in my 2 ingredient No Machine Ice Cream. If you like your frozen desserts a little lighter and fruity then try my Homemade Sorbet in 5 minutes (No Machine) If you cannot find it in your country you can easily make it yourself at home.

This Condensed Milk contains Milk, however if you are dairy free and or like vegan baking I also have the exact same recipe but using coconut milk rather than dairy milk. It is just as easy to make and it tastes great too. Find my Dairy Free Condensed Milk recipe hereYou can also use Nut Milks and Other sugars such as stevia. See the Notes section in the recipe.

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Simmering milk and sugar on a low, controlled heat will yield you a thick, syrupy milk.

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Once it cools it will thicken and be ready to use. It will last in the fridge for weeks if you don’t need it straight away.

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4.9 from 14 reviews
How to Make Sweetened Condensed Milk (Bold Baking Basics)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 2 cups (14 oz/414 ml) full fat milk or low fat milk*
  • ⅔ cups (5 ⅓ oz / 150g) white sugar
Instructions
  1. Add the milk and sugar into a heavy bottomed saucepan
  2. Heat it on a low heat until the sugar has dissolved
  3. Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
  4. Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened (After about 15 minutes, you'll notice that the milk will start to turn dark and thicken – that's ok and is exactly what's supposed to happen)
  5. You may notice some foam forming on top. Gently skim it off with a spoon.
  6. When ready, remove from the heat and pour into a jar to cool (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
  7. Let the condensed milk cool completely before putting on the air tight lid.
  8. Store in a jar in the fridge and it will last for months. Don't forget to label it. :)
Notes
The condensed milk when ready will measure 1 cup/8oz.

You can use any Nut Milk instead of Regular milk

You can use Stevia, coconut or other natural sugars instead of white sugar

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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327 Comments

  1. Salma on April 14, 2016 at 9:21 am

    Thanks Gemma for your lovely effort and also for the recipe .I want to ask (what if I want to make it low fat to use it for your ice-cream recipe ?)what can I change in the main recipe ?
    Thanks again.

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 2:02 pm

      Hi Salma,
      you can make the low fat version by using low fat milk to condense, then use as usual in the ice cream recipe,
      Gemma 🙂

      • Rachel Carmel on August 20, 2016 at 8:39 am

        Hi Gemma, I tried my hand at making this condensed milk with coconut palm sugar and I think it came out alright but it’s very runny. Is that because of the sugar I used?

      • Nate on August 21, 2016 at 2:34 pm

        Hi Gemma I just wanted to know what is the difference between a heavy bottom sauce pan and a regular one? How do I know what to use?

        • Profile photo of Gemma Stafford Gemma Stafford on August 22, 2016 at 1:53 am

          Hi Nate,
          this is a good question!
          A visit to your department store, or kitchen shop will tell you all you need to. Pick them up and feel the weight. if you are buying new pans, always but the best you can afford, they are usually the heavy ones, and will last your lifetime, and beyond!
          The base of a heavy pan is designed to distribute the heat across the base evenly, and is often comprised of a copper layer, which is sandwiched in the steel.
          Gemma 🙂

          • Malaikanoor on March 3, 2017 at 10:03 am

            Can the saucepan be called double bottom saucepan



          • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2017 at 11:00 am

            Hi there,
            I seem to have lost the thread to this conversation. If you mean is it best to use a double boiler to condense milk, i would say no. Double boilers are wonderful for delicate sauces, anything using egg, such as custards, lemon curd. emulsion sauces such as hollandaise, melting chocolate etc.
            Condensed milk is a traditional thing, a way of preserving milk when it was plentiful, before refrigeration was as widespread as it is today.
            It is relatively robust, you need to simmer it so that you see the steam rising, but not the milk boiling rapidly. It takes a little practice!
            Gemma 🙂



  2. Rose on April 14, 2016 at 9:22 am

    for the condensed milk recipe is there any other sugar besides white sugar that can be used?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:58 pm

      Hi Rose,
      Yes, you can try sweetening this with stevia, or honey, though I have not tried done this, it is worth an experiment with a small batch,
      Gemma 🙂

  3. Esra on April 14, 2016 at 5:34 pm

    Wow this is GREAT!!
    Normally, condensed milk in Thailand contains palm oil and it is very very sweet. Also, I didn’t know that making condensed milk could be this EASY!!

    Thank you for this awesomeness!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:22 pm

      Hi Esra,
      I am happy to hear that,
      Gemma 🙂

  4. Julie on April 14, 2016 at 10:09 pm

    I am interested in finding sugar free alternatives to use. Is there any way to make sweetened condensed milk using stevia, or another low-calorie (no honey, no guava, etc) sugar substitute?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:13 pm

      Hi Julie,
      You can use stevia to sweeten this. Use it to yuor taste,
      Gemma 🙂

      • Profile photo of Dt1911 Dt1911 on June 29, 2016 at 10:12 am

        Gemma can u cook the condensed milk on 3 I really cluless

        • Profile photo of Gemma Stafford on June 29, 2016 at 3:28 pm

          You’ll want to keep it at a simmer.

    • Mervat Yossef on April 20, 2016 at 11:19 pm

      Julie you can try lakanto sugar which is natural sweetener from monk fruit with zero calories , doesn’t spike blood sugar , and no after taste as stevia , also stevia causes sterility . It’s a bit expensive but if it’s worth it if you are suffering from any medical condition or even just keep your health up. I buy it from Amazon .

      • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:21 am

        Hi Mervat,
        Thank you for your kind contribution. I am always happy to hear from my followers, especially in areas which are not mine, but which are so important to health. This is a new one to me, I will be doing some research to see where it is available in other parts of the world,I hope this is helpful for Julie and others,
        Gemma 🙂

      • Marle on July 30, 2016 at 4:17 pm

        Stevia does NOT reduce fertility. That is bunk from the FDA and poorly conducted studies of 40 years ago.

  5. Alison Baden on April 14, 2016 at 10:51 pm

    The dairy free condensed milk link does not work.

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:08 pm

      Hi Alison,
      Others have reported good results with this recipe, I cannot say why it did not work for you!
      Gemma 🙂

      • Kiwiyumyum on April 16, 2016 at 5:19 pm

        Hi Gemma

        The dairy free link will not work for me either?

        • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:42 am

          Thank you for letting me know, I will check this out,
          Gemma 🙂

  6. Rohinton Ranji on April 14, 2016 at 11:21 pm

    It was so simple and GREAT!

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:03 pm

      Hi Rohinton,
      I am happy this worked for you,
      Gemma 🙂

  7. Sunny on April 15, 2016 at 8:52 am

    Hi Gemma Love your site and u-tube videos I will try the condensed milk recepie but will it work with FF milk so the condensed milk will be FF too?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:09 pm

      Hi Sunny,
      Yes, if you use FF milk the result will be full fat too,
      Gemma 🙂

  8. Angie on April 15, 2016 at 2:03 pm

    Can you use powdered milk?

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:03 pm

      Hi Angie,
      In a word, NO! this will not give you a good result,
      Gemma 🙂

  9. Sarah on April 15, 2016 at 5:04 pm

    can I use brown suger – please reply asap
    Ps I love all your recipes there so creative with love

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:00 pm

      Hi Sarah,
      Yes, but you will have a different result, a more caramelized result, try it out!
      Gemma 🙂

  10. Cécile on April 16, 2016 at 3:41 am

    I tried it, and I thought it worked perfect, but at the very last moment it got quite chunky. Fortunately, I tried mixing it with my bamix and the mixer disk, and it made it perfect!! 🙂 It tastes just like store-bought! Thanks a lot for this recipe 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:43 am

      Hi Cecile,
      I am really happy to hear that you had success with this recipe, it was a learning curve to be sure, but now you have perfected it, well done you!
      Gemma 🙂

  11. Christian Craig on April 16, 2016 at 6:29 pm

    Hey Gemma, if in was to use a sugar free sunstitute such as stevia how much do you suggest I put in? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:38 am

      Hi Christian,
      To your taste really, it will not caramelize in the milk in the same way as sugar will,
      Gemma 🙂

    • Harshita Sachan on July 29, 2016 at 5:47 am

      Can I use skim milk or doubled toned milk to make this? I need to use this for healthy sorbets or ice creams.
      P.S. I absolutely adore your work and channel . I am so glad I found your channel. I have tried many of your recipes and absolutely loved them ad there are lot more saved for future. Keep up the good work! Love you! 😀

      • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:36 am

        Hi there,
        Thank you for your kind words, I appreciate them.
        You can condense many types of milk. What you are doing is evaporating the water content from the milk to get the natural sugars (lactose) and added sugars, which can be stevia, granulated sugar or agave for instance, to thicken the milk. That is it really, but the sugar is essential to this process,
        Gemma 🙂

  12. Mahrukh on April 17, 2016 at 2:09 am

    Should I use granulated sugar or caster sugar or icing?? Which one?

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:29 am

      Hi Mahrukh,
      Use granulated or caster sugar, either will do,
      Gemma 🙂

  13. Padmaja on April 18, 2016 at 7:16 pm

    Thanks Gemma for this recipe. Always had difficulty in buying condensed milk. Now I can make it. Love all your baking recipes.

  14. Angela on April 18, 2016 at 10:21 pm

    Hi Gemma, is there any optional flavor that you usally add to the milk? like Vanilla, orange or something like that? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:23 am

      Hi Angela,
      Not in the process of condensing it. Add any flavor later for best results. Some flavorings would be made bitter in the condensing process, others too concentrated, so add later if required,
      Gemma 🙂

  15. Thiya on April 19, 2016 at 4:40 am

    Hi Gemma Stafford!?you always have an amazing recipe. I love to see it. Thank you for the Amazing recipe!?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:19 am

      Hi Thiya,
      Thank you so much for your kind comments, it is good to have you with us,
      Gemma 🙂

  16. Laura on April 19, 2016 at 7:10 am

    Hi Gemma, could this be done in a slow cooker on high setting

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 2:11 am

      Hi Laura,
      The principle is to reduce the milk, concentrating it by removing a lot of the water, through steam.
      Slow cookers tend to retain the steam in order to cook the food and keep it moist. So, I do not think this will work. you can make a bigger batch on the stove in a larger pot, and keep some for later.
      Gemma 🙂

  17. Sahmaara on April 19, 2016 at 1:05 pm

    Hi Gemma,

    Love all your recipes. Should we not stir at all when a milk starts to boil and turn off the flame after 45 minutes? Could you please clarify?

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 10:22 pm

      Sorry for my late reply. I’m delighted you like my recipes. Thanks so much.

      You are right in what you said. Once it starts to simmer no more stirring. Once you see that is has reduced by half and the color has deepened you can turn it off them. It is usually around 35/40 minutes. 🙂

      I shot a video to accompany this recipe to make it clearer. It will be released soon.

  18. Laura on April 20, 2016 at 12:43 am

    Hi gemma, love all of your baking creations, just wanted to know if thia could be done in a slow cooker as a large batch? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 1:51 am

      Hi Laura,
      This is about reducing the water content of the milk, to condense it and thicken it.
      The slow cooker will not do that as it tends to preserve the water content. You can however do this stove top, using a large pot!
      Gemma 🙂

  19. Julia Scott on April 20, 2016 at 2:57 pm

    I am disabled and all I can do that I still enjoy now is cook and I LOVE your recipes! Thank you so much!!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2016 at 9:50 pm

      That’s fantastic that you like my recipes Julia, I’m delighted to hear that. Let me know if you have any questions.

      I love baking because it’s a skill you can only improve on. 🙂

  20. Julia Scott on April 20, 2016 at 2:58 pm

    I am disabled now and all I can do that I still enjoy is cook, Thank you so much! Love your recipes and tips!

  21. Lashawn on April 21, 2016 at 2:07 pm

    Can you add flavoring like pure vanilla bean etc?

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 6:43 pm

      you absolutely can. It would be a good auditor. Stir it in after it comes off the heat and is cooling down.

  22. Shabhana on April 22, 2016 at 11:26 am

    Hey Gemma!
    Thanjs for this recipe sooooo much! I just wanted to kniw if you could add vanilla extract to this recipe.
    By the way I loveee yor channel thanks for the effort!:)

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 12:13 pm

      Hi there Shabhana,
      i would not add the vanilla to this recipe, but to the recipes I use it for, if you know what I mean 🙂
      You will not want to concentrate the vanilla extract as it may become bitter,
      Gemma 🙂

  23. Jackie Mitchell on April 23, 2016 at 2:56 am

    Thanks for this information. I live in Cyprus and condensed milk is not easy to find. I am now waiting for my fruit to freeze so I can get on and make my sorbet. ☺

    • Profile photo of Gemma Stafford Gemma Stafford on April 23, 2016 at 3:49 am

      Hi Jackie,
      Great, that is what I love to hear. What a lovely place to live!
      Gemma 🙂

  24. Diorella on April 23, 2016 at 6:48 am

    Can’t believe it’s that easy! Can’t wait to try this!
    Will this work if I use almond or soy milk?

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:40 am

      Hi diorella,
      Yes, you should get a good result with these milks, just stand over them until you get the right consistency,
      Gemma 🙂

  25. Henriette on April 24, 2016 at 3:39 pm

    Hi there ☺ from Denmark
    I have to try to make this and use it for your sorbet.
    It will be fun as I have no idea, what so ever, how it taste. Condensed milk is not for sale in Denmark ?
    Thanks for sharing

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:24 am

      Hi Henrietta,
      That is great, I am happy to introduce you to something new, happy baking,
      Gemma 🙂

    • Elina on July 8, 2016 at 5:25 am

      Homemade always is better but you can buy condensed milk in Denmark. Fotex, Lidl, Netto carry out Nestle brand (20 – 25 kr)

      • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:23 pm

        Hi Elina,
        Great, thank you for that, it is great to have the help!
        Gemma 🙂

  26. Bella on April 25, 2016 at 2:31 pm

    Hi Gemma,
    I’ve been reading everyone’s questions and your responses. It sounds like the sugar is kind of integral in the whole process. I was wondering if you can simply use less of it instead of changing the sweetener altogether? Maybe 1/3 cup instead of 2/3?
    Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:31 am

      Hi Bella,
      Yes you can. There are of course also natural sugars in milk, these also come into play,
      Gemma 🙂

      • Opan on May 14, 2016 at 11:13 am

        Following this recipe, my first try turned out amazing. The only problem was ice cream base (in my opinion) tasted too sweet. Then I used less sugar (1/3 cup instead of 2/3) on my second try but it didn’t work. I must skim off the foam with thin layer of (fat?) forming on top more often (3-4 times than the previous which was only once). After 40 minutes, almost no mix left in saucepan besides runny cotton-like clumps. Could you tell me what happened and suggest the best adjustment? Thanks 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:39 pm

          Hi Opan,
          Yes, this is sweet, though it tastes less sweet when frozen.
          The problem is that it is a science, when you adjust the recipe you effectively change it. You can also use other milks, like coconut milk which may be more to your taste. sorry I cannot help more,
          Gemma 🙂

        • Profile photo of bia bia on August 23, 2016 at 7:30 am

          Hello gemma,
          I am new at baking and i tried to make condensed milk.it turned out good.its consistency is perfect but its has white foamy layer on it.i have removed it twice but it forming again.i also need piece of advice from you can u tell me about measuring oz nd gms because i dont have measuring instruments.

          • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 2:29 am

            Hi there,
            This is a challenge!
            If you have containers from your store with the measurement on them you can use these to get an accurate idea of measurements.
            When my Mum was a child milk came in one pint bottles, and these were used to measure wet ingredients/fluids.
            Tablespoons were used to measure flour, sugar etc, as one tablespoon measures 1 oz. (Or close to it).
            Butter came in 1 lb packs, so people became expert at seeing what an ounce of butter looked like, and divided up the blocks with the eye!
            So, there are lots of ways to figure these things out. Decide on one style of measurement, and stick to that, this way you will learn,
            Gemma 🙂



  27. Sum on April 27, 2016 at 9:56 pm

    I just tried making this condensed milk with low fat milk & it turned out beautiful! Going to make yr homemade ice-cream when it’s cool & chill… thank u for sharing all yr awesome recipes! Btw, i am waiting for yr no-knead pizza dough to rise, having an ice-cream & pizza party this weekend… hopefully, everything will turn out well! Thanks ?

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:22 pm

      That’s great to hear. Thank you so much for your feedback 🙂

  28. Emma on April 28, 2016 at 11:27 am

    Hi. I’ve been cooking it now for over an hour, and it hasn’t even started to simmer yet… And ideas of what I am doing wrong?

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:29 pm

      Sounds like you need to turn of the heat on your stove. Hope this helps 🙂

  29. Karin on April 29, 2016 at 1:56 am

    Hi Gemma! Love your recipes!
    I have a question for you. We live in Denmark and can buy condensed milk, but expensive. We have 3 main types of milk – 3% fat, 1,5% fat, 0,5% fat. I made a batch of your recipe last night with milk 1,5% fat. The result is good, the right colour, and tastes fantastic. BUT it is not as thick as the canned product. Was it wrong to use such a low fat product? Plus I made a batch with 1.6 liters milk, did however cook for a little over 1 hour.

  30. Nicole on April 29, 2016 at 11:22 am

    Hey Gemma, I remeber you said you liked using a sugar free version of condensed milk for your ice cream so it won’t be as sweet, how would I make that?

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:04 am

      Hi Nicole,
      sugar is an integral part of condensed milk. It is what makes the milk thick, viscous, and is the sweetener for the recipes too.
      You can search for an alternative online, there are many, but most conatin a sweetener of some type,
      Gemma 🙂

  31. Karin on April 30, 2016 at 4:08 am

    Hi Gemma! Thanks for GREAT recipes!
    I live in Denmark, and though we can buy condensed milk in the larger supermarkets, it is expensive. S0 I tried your recipe for condensed milk two days ago. Made a batch on 1,6 liters milk. The colour and taste were perfect! Just like the canned product! But it hasn´t become as thick.
    We have 3 types of milk – 3% fat, 1,5% fat and 0,1% fat. English milk is definitely more creamy! I used the 1,5 % product. Is that too fatfree for this recipe? Is that the reason my millk didn´t get the thick consistency I want? Maybe it doesn´t matter, and the ice cream will turn out all right anyway? Could you help me?
    Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:35 am

      Hi Karin,
      The 1.5% fat should work well for you. did you adjust the sugar? this is important for the result. Also you need to be brave enough to allow it to reduce until it is thick and viscous. If it is too runny it will not set right in the ice cream, and you may get some ice crystals. Stirring it through the freezing process should help with this. I think perhaps you did not take it down far enough!
      Gemma 🙂

  32. shamyra on May 1, 2016 at 2:46 pm

    hey , Gemma can you use the micorwave to make it because i cant use the stove

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:37 am

      Hi Shamyra,
      This will not really work so well in the microwave. The science behind this is the reduction of the water in the milk, and the action of the sugar and the lactose to make a thick viscous liquid. It takes a time on the stove, it will take forever in the microwave as you will have trouble controlling the heat,
      Gemma 🙂

  33. amrutha on May 3, 2016 at 8:12 pm

    Hey 🙂
    Are you supposed to stir the mixture initially ? And how long ?
    This is such a cool recipe..just like all your others. Big fan 😀

    • Profile photo of Gemma Stafford Gemma Stafford on May 4, 2016 at 2:46 am

      Hi Amrutha,
      Yes, stir the mixture to dissolve the sugar, then occasionally to make sure it is not sticking.
      Gemma 🙂

  34. Opan on May 12, 2016 at 9:33 am

    Hi Gemma,
    I tried this recipe by using fat-free milk. It took longer to thicken (around 45-50 minutes) and the result measured less than 1 cup. Does the fat content influence this?

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 5:41 pm

      Hi,

      So the fat free milk is ok. I thick what happened is that it still thickens as it goes cold but if you have done it for 35-40 minutes it would have been roughly a cup.

      I hope this helps :). Let me know if you have any more questions.

  35. Sally on May 16, 2016 at 9:33 am

    This is the second thing I’ve made from this site and this too was a great success. I was going to ask if brown sugar would work but I see from reading the comments above that it would. I think brown sugar would add a depth of flavour to it. I don’t know how that would play with the beignets though. Perhaps it would spoil the delicate flavour. What do you think, Gemma?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:27 pm

      Hi Sally,
      Yes, I think you are right, it will also change the color a little.
      I am happy hat you like this recipe, it seems better when you make it yourself, somehow!
      Gemma 🙂

  36. Temi on May 16, 2016 at 11:12 am

    Thanks for the recipe. It’s so amazing you can make condensed milk at home.
    ?? ????

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:24 pm

      Hi Temi,
      I am happy that you like this recipe, I hope you get lots of uses for it,
      Gemma 🙂

  37. Leah on May 16, 2016 at 12:10 pm

    I can’t wait to try this recipe it looks fantastic. Have you ever tried canning
    it and if so what process did you use?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:23 pm

      Hi Leah,
      No, I did not ever can anything! This was not a tradition in Ireland, though it should have been. Mostly preserving was done by salting and smoking. Condensed milk was developed as a method of preserving milk, and we never needed to preserve it in Ireland, lots of it to go round 🙂
      Sorry to say I cannot help you with this one,
      Gemma 🙂

  38. Julianna on May 16, 2016 at 3:17 pm

    Hi Gemma!
    Thanks for the recipe! Now I can make homemade condensed milk. This is really important to me, because I’m not allowed to eat sugar, so I’m gonna make it with xilitol or stevia!
    Thanks again! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 10:00 am

      Hi Julianna,
      I am really happy to hear hat,
      Gemma 🙂

  39. Seline on May 16, 2016 at 9:34 pm

    Hi, Gemma! Should I use caster sugar or regular white sugar? Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:54 am

      Hi Seline,
      Granulated sugar is good,
      Gemma 🙂

  40. Nena on May 17, 2016 at 9:29 am

    Hi Gemma!
    Can u make things that are in the pantry so u don’t have to buy it? Btw, I love all of your baking creations! what are ur plans when you hit like 10,000,000 subs? 😉

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:22 pm

      Thanks so much, Nena. Check out all of my Bold Baking Basics recipes for more recipes like this one. Stay tuned for more 🙂

  41. Marija on May 17, 2016 at 2:57 pm

    Thanks for the recipe 🙂 I’ve already tried and it’s turned out perfect 🙂

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:22 pm

      That’s great to hear! Thanks for your feedback 🙂

  42. sara on May 18, 2016 at 9:19 am

    thank you I am saving a lot of money by using this
    kindly in baking basics can u cover cream cheese as well?

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:35 pm

      Thanks for your feedback, Sara. I will add your request to my list. Stay tuned 🙂

  43. hadjera on May 18, 2016 at 10:47 am

    thanks a lot for the reciepe .you are very kind to share your experience with us . please how much honey may I put to have condenced milk ?

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:36 pm

      Thanks for your question. Unfortunately honey will not work for this recipe.

  44. Angel on May 18, 2016 at 8:07 pm

    What should I do if a skin forms ?

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:31 pm

      You can scoop it off the top once you are finished reducing the milk or you can just mix it in. Hope this helps 🙂

  45. Kris on May 19, 2016 at 11:50 am

    Does this recipe yield enough product to make your no machine ice cream recipe? You said that this makes about 8oz. But a store brought can is 14ozs.

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:48 pm

      Thanks so much for your question. You will need to double the recipe to use it for the ice cream recipe. It will need to cook a little longer, but you will look for all the same things when you know it’s ready (reduced by half the size, darker color). Hope this helps 🙂

  46. Rob on May 19, 2016 at 6:56 pm

    Hi Gemma,

    I see you said that this should last a few weeks in the fridge. Is this based of making this when the milk is new or could I make it when there are few days left until expiry, so that I couls make one of your ice creams and have that keep for longer than the expiry date?

    Thanks in advance!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 12:21 pm

      Hi Rob,
      all dairy produce is best used as fresh as possible, this is true of milk and indeed cream.
      Condensing milk will sterilize it, so it will not continue to spoil, this is how it can be kept for so long.
      Fresh is best though!
      Gemma 🙂

  47. Ally on May 19, 2016 at 7:39 pm

    Can you try to make a microwave single serve flan? By the way, your an amazing chef.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 12:19 pm

      Hi Ally,
      Flan is generally custard based. This is a very difficult thing to bake in a microwave, it requires gently slow heat, which is not what microwaves are!
      I do have a creme brulee recipe on my website, this will give you an idea of what I mean.
      Gemma 🙂

  48. Ania on May 19, 2016 at 11:50 pm

    I made it yesterday, but from 3 times bigger portion. My milk halved in size, and has similar color to yours, but isn’t that thick. Can I still use it to make ice cream, or should I simmer it again(It has already sat in fridge for 8 hours) and then let it cool and put in the fridge?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:55 am

      Hi Ania,
      you may not have taken it down enough. it is worth trying a mix of fresh cream and the condensed milk to try it in the freezer. I would not like to take it back to the saucepan at this stage, though it really should not do any harm. I wish oyu success with this,
      Gemma 🙂

  49. Sarah on May 22, 2016 at 5:18 am

    when i was making it it just wouldnt simmer and then when i turned it up a bit it went straight to boiling so i turned it down again. Will this have ruined it? xx

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:54 am

      Hi Sarah,
      Milk tends to be volatile, and will boil over very easily. Sounds like you caught it in time, it should be ok,
      Gemma 🙂

  50. Sarah on May 22, 2016 at 6:32 am

    I put mine on for 40mins but it didnt thicken. is it still ok to use for the ice cream

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:49 am

      Hi Sarah,
      It does need to be thick. did you use the right quantities of sugar and follow the directions?
      You can return it to the pot and see if you can get it down further, or start again. It is worth getting it right,
      Gemma 🙂

  51. Wahy on May 22, 2016 at 10:46 am

    Hi Gemma! I looove your recipes!! I want to make condensed milk for a diabetic…pls advise how i could go about it? Love frm Kenya!

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2016 at 11:43 am

      Hi Wahy,
      Thank oyu for being in touch all the way from Africa, it is good to have you with us.
      Condnesed milk relies ob some form of sugar. you can use coconut sugar, or stevia if it is available to you. The milk will not thicken without some form of sugar,
      Gemma 🙂

  52. Sara C. on May 22, 2016 at 2:32 pm

    can this be made with a dairy alternative like almond milk or coconut milk? My child is dairy free, and we miss being able to make things like fudge and other things that require condensed milk.

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:34 pm

      Hi there Sara,
      Yes it can. (www.biggerbolderbaking.com/how-to-make-dairy-free-condensed-milk/) this is the link,
      Gemma 🙂

  53. Wahy on May 22, 2016 at 10:45 pm

    Thanks for ur reply☺
    We dont have stevia…would any other sweetner suitable for diabeters work the same? How much of it should I use? Should i follow the same method?

  54. Wahy on May 22, 2016 at 10:45 pm

    Diabetics**

  55. Wahy on May 23, 2016 at 3:04 am

    Thank u for ur reply!
    We dont have strevia here but we have other sweetners for diabetics like canderal. Can i use that? And should i follow the same recipe? How much of the sweetner should i put?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:12 pm

      Hi Wahy,
      Canderal is a manufactured sweetener, it would be better to use coconut sugar, I do not think it will work for you without it, the sugar adds to the thickening of the milk,
      Gemma 🙂

  56. Mira on May 24, 2016 at 12:04 pm

    Can I use lactose free milk for this? If not, can you make ice cream recipe for people who has lactose intolerance?

    • Profile photo of Gemma Stafford on May 25, 2016 at 12:27 pm

      You absolutely can make this condensed milk using dairy free milks such as nut milks and coconut milk. Here is the recipe http://www.biggerbolderbaking.com/how-to-make-dairy-free-condensed-milk/. Hope this helps 🙂

      • Mira on June 14, 2016 at 4:58 pm

        Hi! I tried to make this using low fat lactose-free cow milk, and its now cooled down but it’s not thickened at all. Should I try to put it back the pot and hope it thickens or can I do something else to save it so I can make homemade ice cream?

        I am from Finland, so my english is not perfect and our milks are little bit different than yours, so I understand if you can’t help me so well , but I hope I can make ice cream with that condensed milk I made and if not, I’m trying almond or soy milk next time! Hope you can help, thanks! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:44 am

          Hi there,
          Yes, you did not reduce it far enough, so pop it back on the heat. Using a wide saucepan speeds up the process as you are effectively evaporating the liquid from the milk, to thicken it,
          Gemma 🙂

  57. Luca on May 27, 2016 at 7:42 am

    How much ice cream is from this amount of condensed milk?

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:29 pm

      You should get about 3 pints from one recipe,(2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
      14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
      Gemma 🙂

  58. Royetta on May 28, 2016 at 6:13 am

    I have tried this 3 times and have failed. I know it is something I am doing wrong. The first time I didn’t use enough sugar (read it wrong). Second try I think I let it boil and used 16 oz of milk. My third attempt I weighed everything and even used a candy thermometer. The liquid separated but it never evaporated or thickened. HELP! I’m not a new cook so I just don’t know. By the way I’ve been watching your videos and love them. My son is looking forward to some homemade ice cream.

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:53 pm

      Hi Royette,
      I think this may be to do with the size of your pan. the bigger the better, and the quicker it will be to reduce and thicken, without boiling. I cannot explain why it is splitting?
      Gemma 🙂

  59. Amruta on May 29, 2016 at 2:44 am

    Hi Gemma
    Your recipe is really awsome n easy to make. Thanks a bunch!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:34 pm

      Hi there Amruta,
      I am happy to hear that, thank you for visiting my website,
      Gemma 🙂

  60. Wahy on May 29, 2016 at 4:54 am

    Hi. Can I use long life cream…not milk but thickened cream…for it.

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:33 pm

      Hi Wahy,
      No, not really. Either fresh milk/coconut milk/almond milk or buy condensed milk. Long life cream has been processed already and will not give a good result,
      Gemma 🙂

  61. Mahnoor on May 31, 2016 at 12:14 am

    yeah….your videos are awesome even fun to watch
    It didn’t get thickened…but i got my mistakes
    i let it boil and even my pan wasn’t big
    secondly i wanna ask for no machine ice-creams…what if i use already sweet whipping cream…addition of condensed milk won’t make it much sweet?
    with love <3

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:22 am

      Hi Manoor,
      You cannot use sweet whipping cream for this recipe, it has to be fresh, natural, dairy cream. I know this is not available everywhere but it is the only thing which will work,
      Gemma 🙂

  62. Wahy on May 31, 2016 at 12:46 am

    Hi. Can i make the icecream using whippin cream canderal and thick cream instead of condensed milk

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:18 am

      Hi Wahy,
      You can’t. When you change the recipe you change the results. The cream needs to be fresh dairy cream, sorry,
      Gemma 🙂

  63. Damaris on June 1, 2016 at 8:28 am

    Hi gemma great recipe ? i made it 2 days ago and i followed everything exactly but mine is still not as thick as the one in the video. Do you might know what i did wrong? I did simmer it for 40 min didn’t stir it … made your ice cream recipe with now im just waiting to see if it worked fingers crossed!

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 4:10 am

      Hi Damaris,
      It sounds like you did not leave it long enough. I do hope this works for you now. If your cream is right it may be ok.
      Gemma 🙂

  64. Cleo on June 1, 2016 at 9:35 am

    Hi I am lactose intolerant but i have milk that is lactose free could i use that? or should i do your other recipe?

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:11 pm

      That should work fine with this recipe. Good luck and let me know how it turns out 🙂

  65. Profile photo of ShumailChaudhry ShumailChaudhry on June 3, 2016 at 12:12 pm

    This recipe didn’t work that well for me. It kinda looked good in the start but after about 20 minutes, it got burnt and it looked really lumpy. I followed your recipe exactly, I don’t know what I did wrong.
    Maybe next time, when I try it again, it’ll be better. I have my trust in you Gemma!
    🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:32 am

      Hi there,
      I think it was the temperature. Read this through again and you will see that the word “GENTLE” is important, and “SIMMER” means low temperature, gentle bubbles. Do try it again!
      Add the milk and sugar into a heavy bottomed saucepan
      Heat it on a low heat until the sugar has dissolved
      Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
      Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened (After about 15 minutes, you’ll notice that the milk will start to turn dark and thicken – that’s ok and is exactly what’s supposed to happen)
      You may notice some foam forming on top. Gently skim it off with a spoon.
      When ready, remove from the heat and pour into a jar to cool (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
      Let the condensed milk cool completely before putting on the air tight lid.
      Store in a jar in the fridge and it will last for months. Don’t forget to label it. 🙂

      Notes

  66. Profile photo of ghinayashaliha ghinayashaliha on June 4, 2016 at 1:25 am

    can you make a brown sugar without molasses?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:08 am

      Hi there,
      I really do not know what you mean! You can buy natural brown cane sugars, which do not have any additives, or I can get a variety of these here,
      Gemma 🙂

  67. Tara on June 4, 2016 at 7:05 pm

    Hi Gemma, so I tried this recipe with lactose free milk but when I simmered the mixture for 35 minutes and I poured it out it left me with half a cup. Now i’m trying to simmer the mixture for 25 minutes and see what happens

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:21 pm

      Hi Tara,
      I do hope you found a good result with this! you may like to double the recipe next time, it will reduce by about 1/2,
      Gemma 🙂

  68. Tara on June 5, 2016 at 3:40 am

    i’ve tried using lactose milk but it seemed to not work for my mum who is a person that is lactose intolerant.

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:00 pm

      Hi Tara,
      You may need to use a nut milk, such as almond milk, or coconut milk,
      Gemma 🙂

  69. Sally on June 5, 2016 at 5:26 am

    Hi Gemma. I’ve just made this for the second time. First time was fine. I made it with full fat milk and date syrup. This time I made with fully skimmed milk and soft brown sugar and it burnt and split like a mad beast. Totally ruined. I can’t understand what went wrong. Any ideas?

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:55 pm

      Hi Sally,
      I honestly do not know, though I do like your description! It must be down to the fully skimmed milk, though I find it hard to understand how it did not reduce and thicken. was the temperature too high?
      Gemma 🙂

  70. Sally on June 5, 2016 at 6:59 am

    OK, I think I know what the problem might be. I think the pan wasn’t heavy enough, though it is a good quality stainless steel pan, the quantity was double that of the first attempt. I’ve just tried again using a bigger, cast iron pan and it seems to be ok so far. Problem seems to be preventing a skin from forming. What do you suggest?

  71. Sally on June 5, 2016 at 7:44 am

    Sorry, one more thing. This latest one is same consistency as milk. Not viscous at all. Is that because I only used two dessert spoons of sugar and not the amount in the recipe? It seems like such a lot. I used less because I thought there was too much sugar last time and that’s what contributed to it burning. Can I still use this in the beignets recipe even though it’s not thick and same consistency as milk?

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:52 pm

      Hi Sally,
      You can stir the milk to prevent the skin from forming.
      The sugar quantity is vital to condensed milk, though you can use a substitute sugar like coconut sugar, or stevia. I do not know why it did not reduce, other than you did not leave it long enough. it is used in the Beignet recipe to sweeten and enrich the dough. If it is somewhat reduced it should work well for you,
      Gemma 🙂

  72. Sally on June 6, 2016 at 2:09 am

    Thanks, Gemma. It did reduce but the consistency is just like milk. So, as you say, must’ve been the amount of sugar. Instructions say not to stir though as this will make it split.

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:34 am

      Hi Sally,
      Here are the instructions again. The word gentle is important to this recipe, and skimming the top as it simmers will prevent the skin forming. The heat is really the issue for you, keep it low.

      Add the milk and sugar into a heavy bottomed saucepan
      Heat it on a low heat until the sugar has dissolved
      Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
      Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened (After about 15 minutes, you’ll notice that the milk will start to turn dark and thicken – that’s ok and is exactly what’s supposed to happen)
      You may notice some foam forming on top. Gently skim it off with a spoon.
      When ready, remove from the heat and pour into a jar to cool (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
      Do try it again,
      Gemma 🙂

  73. Sally on June 6, 2016 at 6:03 am

    Thanks, I will. And will use the required amount of sugar too. I told you I was wont to fiddling about with recipes, didn’t I? That’ll teach me! My heat was on lowest (gas) but I did notice a few volcanic eruptions which would suggest the pan wasn’t heavy enough as that didn’t happen with the cast iron pan.

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 10:35 am

      Hi Sally,
      i really do hope this works for you this time, fingers crossed here!
      The dough question, yes, a closed container will also work for this purpose. My Mum uses a Turkey bag, which she now has forgotten is a turkey bag, and she calls it her proving bag! It is a good idea though as it is really large, and you can use it over and over again,
      Gemma 🙂

      • Sally on June 6, 2016 at 11:38 am

        Fab. Thanks.

        • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 12:03 pm

          🙂

  74. Heidi on June 8, 2016 at 7:28 pm

    what if i cooled it and it isnt quite thick enough, should i reheat it?
    pls reply soon

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:01 am

      Hi Heidi,
      Yes you can, but not if it has been left overnight, it could be ok, but it would be better to start again,
      Gemma 🙂

  75. Profile photo of DakotaLightwood DakotaLightwood on June 9, 2016 at 5:57 am

    Hi Gemma,
    After my mixture cooled I saw that is wasn’t thick enough, so I reheated it but it didn’t work. I used low fat milk and normal white sugar, to let it cool down I placed it in the fridge. But could the problem be that the tempature was to hot?
    Dakota,

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:03 am

      Hi there,
      I think I got to this comment earlier, but just in case. I think the pan you used was too small, and that you did not allow it the time required. It ia a long process, the larger the quantity the longer the time. do not rush this! it will work, you can return it to the pot and continue,
      Gemma 🙂

  76. Joann on June 10, 2016 at 6:08 am

    Since I doubled this recipe I put 4 cups of milk and 1 1/3 cups of sugar. I let it simmer for about 45 minutes then i let it cool overnight but it still hasn’t thickened. Should I still continue to make the ice cream? Also after it had been simmering for 45 minutes, it only reduced by 1/2 cup.

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:34 am

      Hi Joanne,
      You need to reduce it further. The bigger the pan the quicker the reduction, it increases the surface area and allows the water to evaporate more efficiently. Return it to the pot and continue to reduce it, it will freeze too hard if you use it now,
      Gemma 🙂

  77. Rajvi on June 12, 2016 at 11:27 pm

    Hi Gemma,

    After we are done making condensed milk do we keep it outside in room temperature or in the refrigerator?

    I made condensed milk with ratio of 1:1 of sugar and low fat milk and after that I kept it in the refrigerator it became solid hard so I had to throw everything. In India we use whole sugar (like sanding sugar white in color) not the granulated sugar used in States. So can I know the perfect ratio please..

    Also I want to learn how to make mini cupcakes like ( baked by melissa in newyork). Please try.

    Thank you Gemma
    Lots of Love my God baker !!

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:15 am

      Hi Rajvi,
      Thank you for being with us. It sounds like you took the condensed milk too far, reduced it too much. I think your sugar/milk ratio should be the same as mine, sugar is sugar, it only changes in form, not substance! You should keep it in the refrigerator once it is done, next time do not reduce it so much.
      I will add your cup cake suggestion to my list,
      Gemma 🙂

      • Rajvi on June 13, 2016 at 2:32 am

        Egg-free mini cupcakes.

        • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:47 am

          Hi Rajvi,
          I am researching egg free recipes, and will add this to my list,
          Gemma 🙂

  78. DPeters on June 14, 2016 at 7:23 pm

    Hi Gemma,
    I love the possibility of making my own condensed milk! ? I tried this and it didn’t thicken very well. What would cause this? I will try it again but wanted to know where I may have gone wrong. Thanks and I love sorbet so that’s why I’m trying to get this recipe right! ? Thanks a bunch!

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 2:20 pm

      Hi There,
      You did not allow it to reduce enough! use a good wide pan to allow for a larger surface on the milk, it will reduce quicker that way,
      Gemma 🙂

      • DPeters on June 15, 2016 at 3:14 pm

        Ok, it was on the stove for over an hour. It’s possible that the pot wasn’t shallow enough. I will try that! Thanks a lot!

        • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:30 am

          Hi there,
          Yes, the bigger the surface area the quicker the reduction, remember that is what you are doing, you are reducing the quantity of milk to concentrate it.
          Best of luck next time, it is worth getting this right, it is so much less expensive than the store bought one too,
          Gemma 🙂

  79. Jennifer on June 16, 2016 at 12:19 pm

    Can i use pure cane sugar????

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 1:42 pm

      Hi Jennifer,
      Yes you can, though it may affect the color,
      Gemma 🙂

  80. Chloe on June 16, 2016 at 12:33 pm

    Hi. Just wondering. Is there any difference in the texture of the ice cream if I use this homemade condensed milk recipie compared to store bought? I noticed that mine is not as thick as store bought. I plan to make the ice cream after I hear from you. Thanks a lot. Chloe

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 1:32 pm

      Hi Chloe,
      This needs to be thick. Reduce the milk until it is really thick and viscous. I cannot judge how thick yours is, but if it pours very slowly then it should be good, if it ‘runs’ then it should be returned to the pot and reduced further. A large pot is best!
      Gemma 🙂

  81. Chloe on June 16, 2016 at 6:11 pm

    Thanks Gemma. I am wondering if there is a difference in texture of the ice cream if I use this homemade condensed milk compared to store bought condensed. I mean which condensed milk will produce smoother ice cream. I hope to try tomorrow and I can easily get condensed milk from the supermarket. Thanks and hope to hear from u soon. Chloe

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 1:27 am

      Hi Chloe,
      Did you make your ice cream using the home made condensed milk? The idea is to cut down the cost of the ice cream by making this at home. It is perfect for the ice cream, though it is important to reduce it to a good thick consistency. You need to be brave, it is easier in a large pan,
      Gemma 🙂

  82. fio on June 25, 2016 at 7:26 am

    Is it possible to make this recipe using oat milk?
    Fio 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2016 at 8:47 am

      I actually don’t see why it won’t work 🙂 Nut milks work well.

  83. Aimee Oosthuizen on June 25, 2016 at 8:15 am

    Hi Gemma
    Is there a way to make coffee flavored condensed milk milkshake

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 12:14 pm

      I’m not 100% what that is.

  84. Palvasha Khan on June 26, 2016 at 10:25 am

    Hi Gemma!
    I really wanted to make some of your mint chocolate chip no machine Icecream, so I have decided to use this recipe since I have no more condensed milk at home. When I checked the recipe, it called for 14oz of the condensed milk, so should I double the recipe? Thanks!

  85. Profile photo of Sindri Sindri on June 28, 2016 at 1:55 pm

    I have tried to make this recipe three times but it just doesnt work… I have tried using full fat, low fat & soya milk… Do you have any tips or tricks to help me with this ?

    • Profile photo of Sindri Sindri on June 28, 2016 at 1:58 pm

      I even let it simmer for 5 hours, but it didnt work… 🙂

      • Profile photo of Gemma Stafford on July 6, 2016 at 12:46 pm

        Have you put your condensed milk into the fridge? Once it is chilled it will thicken up like mine. Hope this helps 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:03 pm

      I am really sorry to hear that. By saying it doesn’t work, what is not working? is it not setting and becoming thick?

      I have made it many times and I know you will have success too.

  86. dt1911 on June 29, 2016 at 1:19 pm

    Can u let this cool in the fridge after simmering

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:30 pm

      You should let this cool at room temperature completely before putting it in the fridge. Hope this helps 🙂

  87. Priya on June 30, 2016 at 7:39 pm

    Hey Gemma, do you have a recipe for making butterscotch sauce?

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 4:01 pm

      Hi Priya,
      Yes, search for it here on my website,
      Gemma 🙂

  88. Priya on June 30, 2016 at 10:42 pm

    Hi Gemma, do you have a recipe for butterscotch sauce?

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 3:55 pm

      Hi Priya,
      Yes I do, you can search for it here on my website, in the search bar,
      Gemma 🙂

  89. Simona Furtuna on July 5, 2016 at 8:16 am

    Hi, Gemma! Your recipes are great and I’m so glad to see a condensed milk recipe without milk powder. My first attemt failed, I think the temperature was too low.
    I wonder if it’s ok if I use goat milk the next time?

    Can’t wait to make those homemade ice cream of yours!

    • Profile photo of Gemma Stafford on July 6, 2016 at 12:35 pm

      I haven’t tried using goats milk, but I think it will be fine. Good luck and let me know how it turns out 🙂

  90. Jenny on July 9, 2016 at 11:35 pm

    Thank you for this useful recipe. Is it OK if the sugar quantity is reduced? If yes, in what increments? What is the minimum amount of sugar that can be included in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 2:13 am

      Hi Jenny,
      The sugar is an essential part of this recipe. If it is not included this becomes an evaporated milk, which will not thicken. it is part of the science!
      I have found that this is the quantity which works well. You can also use natural sweeteners such as stevia, or agave for this purpose. I would not reduce the quantity of sugar as it affects the result. Remember this is usually used as the sweetener for recipes,
      Gemma 🙂

      • Jenny on July 10, 2016 at 8:28 pm

        Wow, thanks so much for the quick and thorough response! Yes, I used your yoghurt and ice cream recipes and I’ll post the pictures here shortly.

        • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:31 am

          Hi Jenny,
          thank you, I will look forward to seeing the results,
          Gemma 🙂

          • Profile photo of Jennycuenca Jennycuenca on July 11, 2016 at 6:10 am

            Hi again,
            I just posted the delicious stuff I made at home using your easy-to-follow recipes, 1 for choco/banana yoghurt, 1 cookies & cream ice cream and 1 mango ice cream where I used mango-flavored condensed milk.

            I didn’t bother to garnish because I wanted to eat them right away. 🙂

            Will you be sharing gelato recipes as well?



          • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 1:55 pm

            Hi Jenny,
            Yes, I do intend to do a gelato recipe. This is quite a process though, as it needs to be churned, or mixed through the freezing process. It is not for the faint hearted!
            Gemma 🙂



          • Profile photo of Jennycuenca Jennycuenca on July 11, 2016 at 7:35 pm

            Thank you very much, Gemma! Looking forward to all your videos. I’m glad you make a new one twice a week–more fun stuff to watch and I’ve learned a lot.



          • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:11 am

            Hi Jenny,
            Thank you for your kind words, i appreciate your support,
            Gemma 🙂



  91. Wahy on July 11, 2016 at 3:23 am

    Hi Gemma! Is it ok for me to use double cream instead of whipping cream for the icecream recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:09 pm

      Hi Wahy,
      Yes, double cream is whipping cream, usually 49.4% fat content, this will whip up really well, the fresher the better!
      Cream puffs are really round eclairs, and just as delicious, recipe here (http://www.biggerbolderbaking.com/?s=Cream+puffs)
      I hope you enjoy trying this recipe,
      Gemma 🙂

  92. Wahy on July 11, 2016 at 3:29 am

    One more thing, do u hv a recipe for Eclairs?

  93. Profile photo of sunflowerenvy sunflowerenvy on July 12, 2016 at 7:49 am

    how long will this last in the refrigrator for? have u try dehydrating it for later used?

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:47 am

      Hi there,
      it will last when well stored for about 4 – 5 weeks. I have not ever though of dehydrating it. If you reduced this further I think it will caramelize! like dulce de leche.
      Gemma 🙂

  94. Rachel on July 12, 2016 at 9:21 am

    Hi gemma,
    You made my husband love me even more.
    We can’t get here dairy ice cream and in your honor we have now 5 liters of ice cream in the freezer.
    I have few questions regarding this recipe:
    1. Can I make condensed milk using long life 1.5% fat milk?
    2. Can I make dulce de leche out of home made condensed milk or it must be canned?
    Thanks a lot and keep posting your amazing recipes,
    Rachel

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:42 am

      Hi Rachael,
      I did not do this, but i do not see any good reason why long life milk will not work, however I would always prefer the fresh product. remember that long life milk has already been heated in the manufacturing process.
      When you think about it, dulce de leche is really a caramel made with milk. It uses the natural sugars, the added sugars and the milk, which has had the ‘water’ content removed to concentrate the sugars to produce caramel. I have never made this with my own condensed milk, but it just a matter of reducing it further, to evaporate more of the water and concentrate the sugars. Do give it a try with a small amount. do not leave it though, it may be quicker than you think. I will also try this when I get a chance!
      Gemma 🙂

  95. Profile photo of kasha24 kasha24 on July 16, 2016 at 11:08 pm

    i love your receies but may we use brown sugar?
    xkashax

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2016 at 2:01 am

      Hi Kasha,
      Yes you may, it will give the condensed milk a caramel flavor, but it will work, also you may use Stevia, Agave syrup or any natural sugar,
      Gemma 🙂

  96. Ana on July 22, 2016 at 8:27 am

    Hello Gemma, when you say can be kepted in the fridge for months can you be more specific? How to store it and exactly for how long.
    Many thanks xxx

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:11 pm

      Like the recipe says, you can store it in a jar in the fridge. I wouldn’t keep it for more than 2 months. Hope this helps.

      • Ana on July 23, 2016 at 1:52 am

        Great 😀 thank you xxx

        • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2016 at 2:08 am

          🙂 🙂

  97. Profile photo of Princess Sapphire Princess Sapphire on July 22, 2016 at 11:21 am

    Can you use 2% fat milk?

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:16 pm

      Yep, that works 🙂

  98. Lynne on July 23, 2016 at 2:17 am

    Mine turned lumpy and the milk remained watery.

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 1:27 pm

      Hi Lynne,
      I am not sure how that happened! Which milk did you use?
      Gemma 🙂

      • Lynne on July 24, 2016 at 9:54 pm

        I used full cream milk.
        Anyhow, after I got over my disappointment, I reheated the mixture, whisk it constantly under low heat for another 15mins or so.
        It smoothen out and turned thicker. It looked ok but when I tasted it, it’s quite grainy. I figured even if it’s not good enough for ice cream, I’m sure it will taste great with our hot chocolate drink. ?

        • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2016 at 3:12 am

          Hi Lynn,
          It is worth trying this again. Use a bigger pot, this allows for a large surface area and quicker evaporation of the ‘water’ content.
          Gemma 🙂

  99. Beverly on July 23, 2016 at 3:51 pm

    Did u cover the sausepan with a lid while the mixture simmers?

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:23 pm

      Hi Beverly,
      No! What you are doing is reducing the milk, by evaporating the ‘water’ from the milk. You need to leave the lid off to allow this to happen,
      Gemma 🙂

  100. Rabya on July 26, 2016 at 11:25 am

    Awesome recipe will sure try IN SHAA ALLAH. Can we use this condensed milk to make homemade dulce de leche?
    P.S. one request. Can you please tell an alternate for evaporated milk or how can we make it at home as well.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 11:57 am

      great! I’ll add the evaporated milk to my list

      • Profile photo of Rabya Rabya on July 27, 2016 at 3:58 pm

        And what about Dulce de Leche can that be made using this condensed milk?

        • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:31 am

          Hi Rabya,
          If you continue to condense this milk it will not turn to dulce de leche without other interventions. It is best to do this the accepted way, for the moment. i will do this as a basic recipe shortly,
          Gemma 🙂

          • Profile photo of Rabya Rabya on August 1, 2016 at 4:28 am

            Awesome looking forward to it ☺



  101. Annie Lopez on July 27, 2016 at 6:08 pm

    Hi Gemma! I tried the sweetened condensed milk and no longer how long I let it simmer it didn’t become thick like yours! HELP!

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:13 am

      Hi Annie,
      You need to use a pot which is big enough to allow evaporation of the water content from the milk. It has to work if it is left long enough, but it helps to have a larger surface area on the milk,
      Gemma 🙂

  102. Annie Lopez on July 29, 2016 at 5:18 pm

    thank u!

  103. Trang Nguyen on July 29, 2016 at 11:32 pm

    Hi Gemma, I love your cooking channels so much and also this recipe. I’ve tried this twice times and fail- twice times 🙁 . My condensed milk has lot of small bubbles and very think, doesn’t smooth even when it cold. Also after i simmer it for about 15 – 20 mins it almost come to boil ( i simmer at lowest heat ), i have remove it a little bit then bring it back to the heat but it seems like doesn’t work :(( and it doesn’t have a ” brick ” on all around the edge after i simmer for 30 mins
    P.S: i’m just a student ( grade 7 ) from Vietnam so my English doesn’t too good but hope you can understand it and answer me soon

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:32 am

      Hi there,
      it is good to have you with us. I am wondering about the milk? Which one are you using. Remember what you are trying to do is evaporate the ‘water’ from the milk to concentrate the milk solids and sugars. it is a science you know! it almost has to work if you are doing it right.
      What is important is that you simmer it, and that you use a large pot, that bigger the surface area of the milk the better, it will simmer easier, and evaporate quicker!
      try it again,
      Gemma 🙂

  104. Anati on July 30, 2016 at 7:42 am

    Hi Gemma,
    Just wanted to say thank you. Love the recipe – glad I don’t have to buy the canned stuff anymore…
    Question, if i leave it to cook a few minutes longer, will it make it thicker after it cools? Mine came out just a little runnier than the canned one.

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 8:31 am

      Hi Anati,
      Yes it will, keep going until it gets to where you want it,
      Gemma 🙂

  105. renee on August 9, 2016 at 6:36 pm

    Hi Gemma,
    for some reason my condensed milk did not bubble up, and so i just left it there and it didnt cool down and thicken either. Is there any way i can make it thicker without remaking the whole thing?

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 1:18 pm

      Hi Renee,
      The idea is to reduce the milk by evaporating the water from it. You can only do so by bringing it to the boil, raising steam. Try again!
      Gemma 🙂

  106. Julie on August 11, 2016 at 6:12 am

    HI
    I just finished making your homemade sweetend condescend milk and it turned out very thin ( not thick like from the can). can I do anything?? can I use it for ice cream even if it is thin?? I doubledn the receiped , but cooked it longer50+ mins.
    thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:19 am

      Hi Julie,
      It sounds like you did not reduce it enough. It is best to make this in a large pot, especially if you increase the amount.
      You can return this to the pot for further reduction, it needs to be thick for the ice cream,
      Gemma 🙂

      • Julie on August 11, 2016 at 10:57 am

        can I reduce it even after its been in the fridge??
        thanks for your reply!

        • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:25 am

          Hi Julie,
          Yes, it should work for you,
          Gemma 🙂

  107. Nayla Ulmann on August 11, 2016 at 2:25 pm

    Hi Gemma, thanks again for your amazing recipes!
    One question, is this ur fat free condensed milk (less sweet) u talk about in ur no machine ice cream? If not, how can I adjust it to have it less sweet?
    Thanks a lot!

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:14 am

      Hi Nayla,
      I think it just tastes less sweet! It may also be true that there is less lactose in the low fat version, I am not too sure about this!
      Gemma 🙂

  108. gina on August 12, 2016 at 11:54 pm

    I’d like to try this recipe and use it to make your ice cream. That would mean starting out with 4 cups/1 liter of milk. I’ve read the instructions and comments. First I think of which of my containers I can use. Eliminate the 2 x 1 liter pans as too small. Next up is a 2 liter pan, 9 cm (3 1/2 inches) deep & 16 cm ( 6 1/4 in) in diameter but a not particularly heavy duty bottom. Then I have a 4 liter stock pot 14 cm (5 1/2 in) deep by 19 cm (7 1/2 in) diameter which has a heavy bottom. Finally I have a wok which has a heavy 7 layer bottom and 5-layer sides. Will one of those do?
    Next question is the sweetener. In the recipe notes, you did say that we could use stevia or coconut sugar or other natural sugar but in answer to many comments you do say sugar is essential to the thickening process. I would like to use pure stevia extract powder but at 1/4 tsp stevia extract for each 1 cup of sugar I don’t see how this would aid thickening. Another product that is available is “SugarLeaf – Stevia Baking Blend”. The seller says it is stevia extract bonded with cane sugar and the conversion is 1 C sugar = 1/3 c Sweetleaf. I’ve never used this Sugarleaf but I can get it easily. Also there is a product called Natvia available here in Australia and may be available elsewhere. Natvia is an Erythritol, steviol glycosides mixture. The box only give the conversion as 2/3 tsp Natvia = 1 tsp sugar. Have you tried any of these or similar products yourself? Which ones and how did they work?
    I enjoy reading all your recipes but haven’t tried them yet. Diabetes doesn’t go well with baking and ice cream. You do have some savory recipes and I will try some of those.
    Keep up the good work.

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:48 pm

      Hi Gina,

      use a 2 litre tin.

      So I don’t think 1/4 tsp per cup will be enough to thicken the condensed milk. I haven’t tried any of these products you mentioned. I think you want to stick to natural sugars use sugar in the raw, honey, coconut etc. Something that you will use the same volume of sugar I used.

      I hope this helps. I plan on doing a chart soon covering all of these sugars so people know what to substitute for.

      Good Luck!!! 🙂

  109. Anati on August 16, 2016 at 11:27 pm

    Hi again Gemma,
    Have you ever tried to substitute the sugar with honey? Do you think it will work?
    Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:07 am

      Hi Anati,
      Yes, but it will taste if you use a strong honey. Agave or stevia will also work,
      Gemma 🙂

      • Anati on August 17, 2016 at 2:15 am

        Thanks.
        Will give honey a try in my next batch 🙂
        I’m also thinking about date honey/syrup, which will affect the color, but has got to be interesting 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 2:18 am

          Hi Anati,
          you are quite the scientist! that sounds amazing 🙂
          Gemma

  110. Profile photo of alicekzak alicekzak on August 17, 2016 at 8:12 am

    Hi my name is Alena. I am allergic to lactose.
    Is it possible to use the lactose-free milk ?
    Thank you 🙂

  111. Profile photo of Ale Ale on August 17, 2016 at 3:05 pm

    Hi gemma! Congratulations you are an amazing chef,I just love all yours recipes¡I am from mexico and my kids are exciting to try all your delicious recipes,they cant wait,so do I ,haha
    I want to know how much of the wipping cream and condensed milk I have to use for the ice cream recipe please,the amount of each one and for how many people is this recipe.
    Thanks a lot

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:41 am

      Hi there Ale,
      The recipe is here (http://www.biggerbolderbaking.com/?s=Ice+cream)
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
      1 teaspoon Vanilla Extract (optional)
      Gemma 🙂

  112. Nuran on August 19, 2016 at 1:06 pm

    Hi Gemma I just made this! Its perfect just like the stuff in cans at the store! I used full cream milk and sugar (skipped the butter) took me 45 mins kept beating it with a wooden spoon while it was cooling to get it smooth and yummy. I live in south africa, ill be moving to turkey next month where condensemilk is scarce. I’m so happy because my kids and I dont have to miss out on our delish south african fudge and milk tart thanks to your awesomeness! Thanks again for an easy full proof recipe. Your biggest fan right now. Nuran 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:28 am

      Hi Nuran, I am happy to hear that, it is great that this is an ingredient which is so widely used throughout the world. I will be looking up your fudge and milk tart! that sounds delicious 🙂 Hope you love living in turkey, lovely people 🙂

  113. Rachel Carmel on August 20, 2016 at 8:48 am

    Hi Gemma, I tried my hand at making his condensed milk with coconut palm sugar and I think it came out alright but it’s very runny. Is that because of the sugar I used?

    • Rachel Carmel on August 20, 2016 at 9:16 am

      Also, I don’t think I can reduce it any more because it’s already reduced by half. Do you think it could still work?

      • Rachel Carmel on August 20, 2016 at 9:23 am

        And one more thing, after I had finished simmering it, I had to strain the liquid because it seemed to have curdled but I still got the right amount of liquid. It may be because the sugar doesn’t allow the milk to evaporate. What do you think?

        • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:26 am

          Hi Rachel,
          When you think about this what you are doing is using the sugars, the natural ones and the added ones to thicken the reduced milk, almost like caramelizing it,. If you are brave enough allow it to go a little further, then beat the ‘curdles’ through. I do this when i have poured it into the jar,
          Gemma 🙂

          • Rachel Carmel on August 21, 2016 at 5:50 am

            Oh so you think I should blend the “curdles” in after its done? I guess I have to start over then because I dump it out. Thank for the input though! I love you channel. Ivery been watching so many different chefs but your one of the rare ones. : ) If you could try to make the condensed milk with the coconut palm sugar and see how it turns out for you because I still don’t know if I did something wtong. It would be nice to see if you know how to get around not using the white sugar because it’s definitely different cooking with coconut palm sugar. Thank you!



          • Profile photo of Gemma Stafford Gemma Stafford on August 22, 2016 at 2:08 am

            Hi Rachel,
            I will try the coconut palm sugar when i get a moment, that is a great suggestion,
            Gemma 🙂



          • Rachel Carmel on August 22, 2016 at 8:33 am

            Thank you so much! That will be so much appreciated because I really want to make that ice cream! I hope you can let me know soon how it turned out. Love your channel!



  114. Profile photo of LWW LWW on September 6, 2016 at 8:51 am

    It is means that the milk shouldnt be boiled during simmer?

    • Profile photo of LWW LWW on September 7, 2016 at 1:06 am

      I tried this yesterday but it was very watery. Can yu still use it in making ice cream?

      • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 2:51 am

        did you reduce it enough? or change the sugar measurement? it is important to follow this recipe carefully for best results.
        Does it just need a whisking? I find it hard to figure out what stage it is at 🙂

        • Profile photo of LWW LWW on September 7, 2016 at 3:02 am

          Can I boil the milk during summer?

          • Profile photo of LWW LWW on September 7, 2016 at 3:03 am

            Simmer



          • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 3:28 am

            Simmering is like a gentle boil – you should see the surface shimmering – and steam rising, this is the evaporating of the water content, which works with the sugars to thicken the milk 🙂



    • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 3:14 am

      Thanks for your help 🙂

      • Profile photo of LWW LWW on September 7, 2016 at 5:08 am

        Ohhh, i get it now. Thank you so much.

  115. steff on September 16, 2016 at 11:06 am

    how long can i keep it in the fridge??

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:18 am

      I keep it for up to 6 weeks – in a well sealed jar 🙂

  116. Sondos on September 20, 2016 at 8:05 am

    Hey Gemma,
    I was wondering if I could use powdered whipping cream which is made into cream by adding milk to instead of heavy whipping cream which you used to make your icecream since heavy whipping cream is not available here in Egypt ?

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:41 am

      Hi Sondos, If you read my reply to Abdullah above you will get the idea. I recently made a series of classes for Craftsy.com on the subject of ice cream, using traditional methods. This is available through my ‘SHOP’ tag here on the website. The cream for the two ingredient ice cream must be fresh dairy cream, 35 – 49% fat content, nothing else will work for this recipe, sorry, Gemma 🙂

  117. Profile photo of Kaffee Latte Kaffee Latte on October 13, 2016 at 1:27 am

    Hi Gemma. I love all your recipes becuz they are so easy to make. My kids are hooked on yr ice cream recipes. N now i can reduce the diary content by using the homemade coconut condensed milk. I have a couple of questions. Can i cut the sugar qty by a little? Can i find a non diary version of the heavy cream? Once again thanks for all yr work!

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 12:11 pm

      First of all thank you for being with us. The problem with condensed milk is that it relies on the sugar to thicken the milk, it will not thicken without it.
      The fat level of the dairy cream is what allows this ice cream to work without churning. This is difficult to replicate with non dairy. the sorbet recipes may be the best bet! 🙂

  118. Glory andy on October 14, 2016 at 9:14 am

    God bls you thanks alot. In nigeria where i live this is abig discovery for me. Tnk once more

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 11:37 am

      Thank you, it is so good to have such a diverse bold baking community, I am happy to have you with us 🙂

  119. Mansi on October 27, 2016 at 2:50 pm

    Hi,

    I used organic brown sugar with low fat milk. It started curdling immediately after it got boiled. Tried it twice but no success 🙁

    what could have gone wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on October 28, 2016 at 1:49 am

      It is important to simmer, not boil this, the milk should be barely shimmering, and the sugars dissolved. I suspect your sugar began to caramelize in the liquid milk, rather than dissolve and blend with it, easy does it, it is a long process, Gemma 🙂

  120. Anju tony on November 8, 2016 at 11:41 am

    Hey Gemma…again made ur condensed milk recipe but after 50 mins on simmer at number 3 flame, I cooled down in the pan but my milk was not as thick as you showed on the video…will it thicken as it sits or in the fridge..any suggestions to make this mad condensed milk thicker..

  121. anju tony on November 8, 2016 at 1:12 pm

    Halo Gemma…

    I dont knw this time i made the recipe but its not thickening as i wantd too..the color is perfect and did the amount right just i doubled it..that is 2 cups whole milk with 2.3 cup sugar right so i did 4 cups and 1 and little more sugar for the amount and simmered away for around 40 mins and then added little more time of 10 mins and yet after cooling its runny..why is it..its still in room temperature..any suggestions to save my condensed milk..please reply

  122. Anju Tony on November 8, 2016 at 2:07 pm

    any suggestions to thicken runny cooled condensed milk..i am trying to reheat and reduce again and maybe add a pinch of soda at end as others say….i dont knw.wats ur ideas gemma…last time it worked but this time as it cooled dwn it didnt thicken so much

    • Profile photo of Gemma Stafford Gemma Stafford on November 9, 2016 at 1:41 am

      Hi there, yes, do return it to the pot, there is a very little difference between too thin and just right. I would not add the soda, I never did this! Gemma 🙂

  123. Profile photo of Javara57 Javara57 on November 19, 2016 at 3:15 pm

    Good evening Gemma,
    I am going to try to bake a sugar free german chocolate cake, so as I gathered all the ingredients I noticed one of them was condensed milk. Try as I did, I could not find an unsweetened version anywhere locally; all I did find were sweetened. A bummer since this was the only ingredient that kept it from being sugar-free. I looked online for a place to buy such a milk. That’s when fortune smiled upon me and led me to your page to find your condensed milk recipe…AND I can use artificial sweetener…doubly awesome!! Thank you so much for sharing! My cake will now truly be “sugar-free” which is great since my husband can only have sugar free desserts. Thank you!!

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 9:46 am

      The problem is that you cannot condense milk without the sugars! it simply will not thicken. you could try evaporated milk, which is reduced but not thickened, as it has no sugar added. It may however work for this recipe!
      Gemma 😉

  124. Profile photo of Suntron3000 Suntron3000 on November 20, 2016 at 10:15 pm

    Thank you for this, I’ve tried making condensed milk before and ended up scorching a pot, this turned out lovely! Any tips for how to clean soreched pots for the future? Thank!

    • Profile photo of Gemma Stafford Gemma Stafford on November 21, 2016 at 1:31 am

      Haha! yes. Salt! lots of it, bring to the boil and allow to stand until cold. This usually works!
      Gemma 🙂

  125. Raisyah on November 27, 2016 at 2:09 am

    Hi gemma,

    Can I use sweetened creamer instead of sweetened condensed milk for making dulce de leche and your no machine ice-cream? I couldn’t get the condensed milk but sweetened creamer is everywhere here. Will it be resulting the same taste for dulce de leche if I make it through simmer the can method and for the ic cream?

    Please help me!
    TQ, I appreciate your help!

    • Profile photo of Gemma Stafford Gemma Stafford on November 27, 2016 at 2:35 am

      Hi there, NO! I do not think this will work, this is usually made with powdered milk and milk fats. I cannot see it working. This was traditionally made in South American homes for generations, it is a matter of practice, but do use a dairy cream, or a nut milk. You will also need fresh heavy dairy cream for my ice cream recipe, nothing else will do, sorry, Gemma 🙂

  126. Hannah on November 29, 2016 at 2:38 pm

    How long does it take for the mixture to cool down after it is done

    • Profile photo of Gemma Stafford Gemma Stafford on November 30, 2016 at 2:23 am

      Hi Hannah, this depends on how cool your kitchen is! In Ireland at the moment I believe it will be cold in 20 – 30 mins! In California it will be warm after an hour!. Cool it out of the fridge, then refrigerate until cold. We do not put hot food into the fridge. Thanks for being with us,
      Gemma 🙂

  127. Alan Yost on December 26, 2016 at 9:34 am

    Hi, Gemma. Have you tried this with fake milks, such as soy milk? I have friends who are vegan and this would be a great solution for when I have them over.

    • Profile photo of Gemma Stafford Gemma Stafford on December 27, 2016 at 3:17 am

      Hi there Alan,
      you can do this with almond milk, and soy milk, though the flavors of the milks will also concentrate. I used almond milk and found it worked really well for me,
      Gemma 🙂

      • Alan Yost on December 29, 2016 at 4:29 pm

        Thanks, Gemma. You really do know everything.

        • Profile photo of Gemma Stafford Gemma Stafford on December 30, 2016 at 2:47 am

          Haha! Alan, i am not sure about that??
          Thank you though, you cheered me up! Happy New Year to you and your family,
          Gemma 🙂

          • Profile photo of Niamh Cawley Niamh Cawley on December 30, 2016 at 5:15 am

            What temperature do I make the milk at ?



          • Profile photo of Gemma Stafford Gemma Stafford on December 30, 2016 at 5:03 pm

            Yo don’t need to get it to a certain temp just look at the video and watch my step by step instructions and what to look for when it’s done.

            Good Luck,
            Gemma.



  128. Profile photo of Julia Noelia Grasso Julia Noelia Grasso on January 3, 2017 at 4:29 pm

    Hi Gemma!

    If I want to use liquid stevia, how much do you think I should use?

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:49 pm

      Hi Julia,
      I have never used liquid stevia. Check this out (http://www.stevia.net/conversion.html). I would be worried that the quantity of liquid stevia will be too little to be effective, stevia does not caramelize, and the milk will not thicken. I think I would choose agave. You could try a little experiment!
      Gemma 🙂

      • Julia Noelia grasso on January 4, 2017 at 5:56 pm

        Thanks! And could I use honey instead of agave?

        • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 8:29 am

          Yes, but remember that the flavor will condense too, so get a mild one!
          Gemma 🙂

  129. RACHEL on January 9, 2017 at 1:57 pm

    Hi Gemma. I would need 400 mil of the sweetened condensed milk for the oreo fudge?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:16 am

      Hi Rachel,
      Just as the recipe says, is that what you mean?
      Gemma 🙂

  130. Marium Fawad on January 17, 2017 at 11:52 pm

    Hi Gemma! I love this recipe and am planning to try it out soon! 🙂 Just one question though, if I want to make a less sweet version of the condensed milk, can I use less sugar? Will it still turn out fine?

    • Profile photo of Gemma Stafford Gemma Stafford on January 18, 2017 at 7:42 am

      Hi there Marium,
      You can use sugar substitutes to make this, but not so much stevia.
      The amount you need needs to correspond to amounts indicated on the chart here on my website.
      condensed milk depends on the sugar in order to condense, otherwise it will be evaporated milk, and not thick, it is about caramelizing the sugars in the milk.
      I hope this helps you, it is best not to change a recipe, as there may be unintended results,
      Gemma 🙂

  131. Zano on February 7, 2017 at 5:45 pm

    Hi Gemma! Always a fan. Love your recipes. they are so easy and soooo foolproof. Quick question: is this recipe enough to make one batch of your no machine ice cream? Thanks a lot!

    • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2017 at 6:52 am

      Hi there,
      Yes it is, perfect. Remember to watch it, so that it is simmering, not boiling. you will see the steam rising, this is the evaporation of the water content of the milk, and what you need to see,
      Gemma 🙂

      • Zano on February 18, 2017 at 8:31 am

        Hi again gemma. I made ur condensed milk and it turned out well. It took me an hour though. I used it to make ur no machine ice cream and i also made ur one serve cookie and mixed it up with the ice cream. But i didnt like it much. Could try this fr me?

        • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 5:33 am

          Hi there,
          Cookies and ice cream are a thing here in the US, and not to every taste! Perhaps you need to try this ice cream with a less sweet thing, like fresh fruit, or even cocoa. this helps to balance the sugars in the recipe too. I am happy that you are trying the recipes though, well done to you,
          Gemma 🙂

  132. Luisa on February 14, 2017 at 9:59 am

    Hi Emma, i’m a fan of your channel and i love watching all your videos. Thank you for sharing many wonderful recipes 🙂
    I tried your condensed milk recipe today and i had a problem. It didn’t turn out smooth and has that pretty color like yours

    I double the ingredients and cook the milk for 1hour+, then when it gets thicken, it became curdle and lumpy even though it tastes really good. So i took it off the heat and tried to stir it for a bit but it was still the same. Then i decided to sift the mixture through the strainer and it became smoother, but the texture is still not as smooth as i want 🙁 i really want to try to make it again soon. What do you think it might be the problem? Thank you in advance

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:22 am

      Honestly I do not know! I have heard this before, and I think it is to do with the speed of boiling. This milk should just simmer, barely moving in the pot, and you should see a little steam rising, this is the water evaporating. It is a slow process, but it is also a tried and tested method, it does not like to be rushed!
      Gemma 🙂

  133. Profile photo of Maricris Herrero Maricris Herrero on February 20, 2017 at 2:27 am

    Hi gemma,im new in your website..regarding this homemade condensed milk,can i use brown sugar for this?..thank you..

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 11:47 am

      Hi there,
      Yes, you can do this, but it will color the milk! 🙂

  134. Profile photo of Meganmckenzie Meganmckenzie on March 3, 2017 at 11:31 pm

    hi gemma i was just wondering that if i halved this recipe would i use the time you gave me to simmer the mixture or do i half the time???

    • Profile photo of Gemma Stafford Gemma Stafford on March 4, 2017 at 3:25 am

      This is not a big recipe, I am not sure why you would halve it.
      It will reduce quicker if you do halve it, keep an eye on it, and do remember to simmer it gently,
      Gemma 🙂

  135. Adoralee on March 14, 2017 at 8:21 am

    I doubled the recipe. Does this mean I have to simmer it for longer?

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:25 am

      YES!
      The size of the pan you use will affect this too. A big pan has a larger surface for evaporation. It is really worth getting this right. Be brave!
      Gemma 🙂

  136. Adoralee on March 14, 2017 at 9:22 am

    Hi, what do you mean by cracking? I’m really tempted to stir.

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:21 am

      Hi there,
      It means that it may curdle, though this does not always happen.
      Gemma 🙂

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