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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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349 Comments

  1. Leslie blake on May 22, 2017 at 10:54 am

    Can you use brown sugar instead of white

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2017 at 1:54 pm

      you can, just note you will have to pay close attention to the tell tale signs (like color and consistency) to check that it is ready.

  2. Lia on May 18, 2017 at 10:22 pm

    So from the moment we place the sugar and milk in the pan and we do not mix it at all right?

    • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 10:26 pm

      don’t mix it once the sugar has dissolved and it begins to simmer :).

      Incase you haven’t already I suggest watching the video again for the tips so it works out well.

      Gemma.

  3. Jessica on May 15, 2017 at 6:17 pm

    Can I use a 2% or skim milk to lower the fat content? Will it turn out crummy?
    Thank You!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 15, 2017 at 6:53 pm

      no you can use that. just don’t use o% fat. 🙂

  4. Noepiece on May 12, 2017 at 8:40 am

    Hi Gemma, can I use only condensed milk to make whipped cream? And if I can, can I use it in the no machine ice cream recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 3:24 am

      Hi there,
      NO! this will be way too sweet, it will be frozen condensed milk!
      Use this to make sorbet, with fresh fleshy fruits, which have been frozen. Recipes are here,
      Gemma 🙂

  5. trbltzr on May 7, 2017 at 7:30 pm

    Why do i need to skim off foam on top?

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 12:50 pm

      Hi there,
      This is to keep the mixture clear, and ensure the sugar has not crystalized. some people would say that this is not necessary, they would just stir it through.
      Gemma 🙂

      • trbltzr on May 10, 2017 at 8:30 pm

        Also, i tried using coco sugar but halfway through, it starts curdling. Is it because of the sugar?

        • Profile photo of Gemma Stafford Gemma Stafford on May 12, 2017 at 7:31 am

          yes possibly because of the sugar.

  6. Pravin on April 29, 2017 at 3:43 am

    Hi Gemma,

    I want to ask you that if we want to make it in a large quantity( for eg. 100 ltr) , then what can we do?
    Whether take the material in proportion with the quantities given by you?
    And procedure will be same or some what different??

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2017 at 2:52 am

      Hi there Pravin,
      This is a huge commercial quantity, I would not be happy to advise on this. It really depends on what equipment you have available to you. You will need to be ably to keep the temperature at just the right level to ensure evaporation, and to prevent the mix burning on the bottom!
      This is a process which is based on the quantities in the recipe here, but this is designed for the home cook. The balance will be the same, it is the processing I worry about!
      Gemma 🙂

  7. anonymous on April 18, 2017 at 9:39 am

    What if I don’t have a heavy bottom pan? Is there anything else I can use?

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:24 am

      You need to use a pan which will remain on the stove, over the heat, without scorching the ingredients! A gentle heat should do it,
      Gemma 🙂

      • anonymous on April 19, 2017 at 5:16 am

        Okay, thank you! 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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! 🙂

      • Mpitseng on May 9, 2017 at 9:40 am

        And will it look bad thing if it changes the color of milk Gemma?

        • Profile photo of Gemma Stafford Gemma Stafford on May 10, 2017 at 8:43 am

          Hi there,
          I have lost the thread of this comment! Are you talking about using brown sugar? It will change the color, and slightly caramelize the flavor too, but it will be good!
          Gemma 🙂

  12. 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 🙂

  13. 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 🙂

  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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.



  18. 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 🙂

  19. 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 🙂

  20. 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 🙂

  21. 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 😉

  22. 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 🙂

  23. 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

  24. 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..

  25. 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 🙂

  26. 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 🙂

  27. 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! 🙂

  28. 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 🙂

  29. 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 🙂

  30. 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.

  31. 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!



  32. 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 🙂

  33. 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 🙂

  34. 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 🙂

  35. 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

  36. 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!!! 🙂

  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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 🙂

  41. 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 🙂

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

    thank u!

  43. 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 🙂

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