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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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Easily make my Homemade Sweetened Condensed Milk recipe and use it to create ice cream, cookies & more!


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. I’m often asked, “Is there a substitute for sweetened condensed milk?” Well, 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.

What is Condensed Milk?

Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added. I use Sweetened Condensed Milk a lot in my baking. If you cannot find it in your country you can easily make it yourself at home. 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 fruitier then try my Homemade Sorbet in 5 minutes (No Machine)

Can I Make Dairy Free Condensed Milk?

My condensed milk recipe 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.You can also use Nut Milks and other sugars such as Truvia. See the Notes section in the recipe for more details.

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How to Make Sweetened Condensed Milk

Simmering milk and sugar on a low, controlled heat will yield you a thick, syrupy milk. 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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What is the Difference Between Condensed Milk and Evaporated Milk?

The biggest difference between condensed and evaporated milk is the sugar content. Both are made by reducing a percent of the water content from the milk but the condensed version has sugar added which is why it’s called Sweetened Condensed Milk.

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Use your homemade sweetened condensed milk to make:


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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 Sweetened Condensed Milk (Bold Baking Basics)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Easily make my Homemade Sweetened Condensed Milk recipe and use it to create my 2 ingredient ice cream, cookies & more!

Course: Dessert
Cuisine: American
Servings: 1 cup
Ingredients
  • 2 cups (16floz/450ml) full fat milk or low fat milk*
  • cups (5oz /142g) white sugar
Instructions
  1. Add the milk and sugar into a small, 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 medium low 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 a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (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)

  5. When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
  6. Store in a labeled jar in the fridge and it will last for 6 months.

Watch the Recipe Video!

Recipe Notes

The condensed milk when ready will measure 1 cup/8oz.

You can use any Nut Milk instead of Regular milk

You can use coconut sugar/maple syrup/light honey or other natural sugars instead of white sugar.
The substitute you use needs to be able to caramelize. stevia, xylitol, splenda will not caramelize so will not work in this recipe.

 

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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!

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819 Comments

Write a Comment and Review

  1. Cindy on January 9, 2019 at 10:40 pm

    I just tried this with honey in place of the sugar, but the milk curdled just as it reached simmer point. It looks a complete disaster. Any ideas why this happened, and could I salvage it?

    • Gemma Stafford on January 11, 2019 at 10:16 am

      Hi there, yes the honey can throw this off as liquid sweeteners combine differently with dairy as dry sweetener. I’d give it another go!

  2. Lydia on January 9, 2019 at 2:15 pm

    Gemma, I have one query. After I have made the condensed milk how much sugar should I add to it to make a firm caramel. Thank you.

    • Gemma Stafford on January 11, 2019 at 10:26 am

      Hi there’ ive not tried to make this into a caramel before but you can add 1/2 cup of brown sugar and start there!

  3. Lydia on January 9, 2019 at 8:15 am

    Gemma, I just experimented and did a batch in the microwave. Works GREAT. I doubled the recipe, used 1 L (4 1/2 cups) 10%, 1 1/3 cup sugar, and 1 tbs. corn syrup to prevent crystalization. I used an oval corningware dish (11×8-1/2×3), added the milk to it and then the sugar ensuring I dumped it in the centre — I was cautious not to splash the sides. I gave it a good stir and added the cornsyrup. I microwaved it at Power 5 — my microwave is a Panasonic Genius — think it’s 1,000 W — for 60 minutes interrupting it after every 10 minutes to give it a stir. Careful, as the mixture gets hotter, it froths furiously when stirred — watch that. However, the mixture does not boil over during the microwaving process. Thrilled with the result — got a beautiful colour. During the cooling process, stir mixture to prevent a skin forming — do not stir sides. When it cools, will post a picture. Thanks for the recipe Gemma. Now, I know how much sugar my condensed milk has.

    • Gemma Stafford on January 12, 2019 at 3:52 am

      Lydia, you are a genius!
      I am astonished at that, and in the time too. Thank you for this detailed note, I appreciate it, and other bold bakers will appreciate it too.
      Well done you,
      Gemma 🙂

  4. k8ianee on January 9, 2019 at 6:16 am

    Hi Gemma!
    I love love love this recipe and am excited to start making my own! But first, i need to ask… 1) can i use almond or soy milk instead of cow/coconut milk? 2) can i use brown sugar or lemon honey instead of white sugar? 3) when simmering, do you leave the saucepan uncovered or covered with a lid? Thanks!

  5. Liz on January 5, 2019 at 8:57 pm

    Hi Gemma
    Can you use dried milk to make condensed milk? By that I mean mix the dried milk with water and then use it?

    • Gemma Stafford on January 7, 2019 at 10:46 am

      I’m not sure about that, i think its best to stick with regular milk.

  6. LYDIA on January 5, 2019 at 11:02 am

    Gemma, I tried making the condensed milk with 1 cup 10% and 1 cup 5% — turned out eexcellent. I slightly over cooked it so I made caramel out of it. I added walnuts and spread it over a torte layer. Will definitely maje it again — it was far siperior to the bought version. I slightly deviated from the recipe. I boiled the milk to half (to allow milk to reduce and take on a malted/caramelized flavour) then I added the sugar and a tbs. of cornsyrup — got done pretty fast. I should have taken it earlier.. Total time: 30 minutes on med. low to reduce milk and 15 after sugar was added. Will never buy bought condensed milk again.

    • Gemma Stafford on January 5, 2019 at 11:44 am

      Hi Lydia,

      I’m delighted this worked for you. I love the idea of spreading it on a cake.

      Thanks for tying it out,
      Gemma.

  7. Angela on January 5, 2019 at 10:35 am

    are you able to can this recipe and how long would the shelf time be?

    • Gemma Stafford on January 5, 2019 at 11:07 am

      Hum, you could keep it in a jar like the way you would jam yes. I have this n my fridge for months on end 🙂

      Best,
      Gemma.

  8. Kathy Sowders on January 4, 2019 at 8:20 pm

    Hi, Gemma, would this still work if I used a bit less sugar? I made your no-mixer ice cream and had so much fun with flavors, they were all amazing, but just a little less sweet would have been even better.

    Just to share, I had some struessel topping in the freezer that was left over from a sweet potato caserole that I made. I added more chopped pecans to it, toasted it in the oven for about 8 or 9 minutes. After it cooled, I added it to my ice cream base then, of course, came the waiting. Oh my goodness it was worth the wait. It was so so good!!!

    • Gemma Stafford on January 7, 2019 at 11:34 am

      Wow, that sounds awesome! Ill have to try that. And yes you could reduce the sugar but i think it might effect the texture.

  9. Majid on January 2, 2019 at 7:48 am

    Hi and thank you. Can I add oil or butter like commercial ones which add palm oil??

    • Gemma Stafford on January 2, 2019 at 11:49 am

      I would not add oil to this recipe.

  10. Lydia on January 1, 2019 at 6:44 am

    Gemma, could a higher cream content be used — like 10% — for a richer version. Thanks. I’d like to learn to make my own sweetened condensed milk. Over the years, the quality of the condensed milk has deteriorated and the store bought condensed milk is all sugar — I wont be surprised if the ratio of sugar to milk is 4:1. I have given up making my milk toffee which I made for years because it ends up being so sugary.

    Will try and leave my feedback when time permits. Thank you.

    • Gemma Stafford on January 2, 2019 at 12:33 pm

      Yes you can use whatever milk you have on had. Please do let me know how you go, enjoy!

  11. Ori on December 30, 2018 at 1:13 pm

    Hi. can I change the whole milk for skim milk_?

    • Gemma Stafford on December 30, 2018 at 8:45 pm

      I would suggest whole milk for the best result.

  12. Hannah on December 27, 2018 at 7:57 pm

    Hi Gemma,

    Quick question: this wasn’t my first time making condensed milk, but this time it just didn’t thicken right – even though it “shrunk” to less than half its original amount, and cooled off for a few hours in the fridge (it is entirely cold now). Can I still use it to make ice cream, or should I take it back into the pot and resimmer?

    Thanks! 🙂

    • Gemma Stafford on December 30, 2018 at 9:12 pm

      Ah, for this i would suggest simmering it farther. Enjoy!

  13. Vivi on December 27, 2018 at 2:01 am

    Can I use sweetened creamer instead of sweetened condensed milk?
    Thanks!😁

    • Gemma Stafford on December 28, 2018 at 7:23 am

      No, Vivi. You’ll want to use a dairy, soy or nut milk.

  14. Kay J on December 25, 2018 at 9:22 am

    I figured out that I was not actually at a simmer- I was using too low of a heat. I always feat going into a boil because I have a commercial sized stove with large gas burners. Once I figured out that I was not hitting a simmer, I increase the heat a bit and voila- a beautiful simmer along the edges and I can see the changes taking place! I started my timer again- adding 20 minutes and will reassess after that!
    Patience and persistence is the name of the game! I scooped off some foam with a cold spoon, taking care to not crack the top (nothing to crack yet) andTHE FOAM IS TASTY- reminds of the dessert menu in a Thai restaurant! Fingers crossed that it turns out! I need this for a recipe!

    • Gemma Stafford on December 30, 2018 at 10:59 pm

      YAY, i am delighted to hear this worked out for you, its a great one to have on hand. Enjoy!

  15. Chakravarthyvs on December 23, 2018 at 8:52 pm

    Mam can I use condensed milk instead of egg of how much quantity chart am not get it mam

    • Gemma Stafford on December 24, 2018 at 12:50 pm

      You can use condensed milk instead of eggs in cookie absolutely. If its for cake or brownies or something else then check my chart.

      Best,
      Gemma.

  16. Mandy on December 23, 2018 at 4:49 pm

    Can you use Agave syrup as the sweetener?

    • Gemma Stafford on December 23, 2018 at 7:58 pm

      I would not suggest that for this recipe.

  17. Kayla on December 23, 2018 at 1:01 pm

    Can I use soy milk instead? Great recipe

  18. Cecilie on December 22, 2018 at 12:40 pm

    Hello, I am new to this stuff, but when i went to Vietnam, I used to get ice coffee with condensed milk, and it was wonderful! So i’ll try to make it at home too.
    Will the condensed milk still last 6 months in the fridge if you use bits of it? Like open the glass jar where it’s kept and use it every once in a while, or will it then expire much faster?
    And can you freeze this recipe into icecubes kinda things, to make it last longer, so I don’t have a tonne of condensed milk laying around, but only enough for 1-2 cups of coffee? I don’t think you can put the condensed milk you buy on a can in the freezer, so i’m curious if this can

    Can’t wait to try the recipe!

    • Gemma Stafford on December 22, 2018 at 5:38 pm

      Hi there, great questions! You can freeze and defrost this but i would not keep it in the fridge longer than 2 weeks. Enjoy!

      • Cecilie on December 23, 2018 at 1:45 am

        Thank you for the answers. Then i definitely need to make a batch and freeze it down x can’t wait!!

        Merry Christmas x

        • Gemma Stafford on December 23, 2018 at 2:33 pm

          Happy to hear it! Happy Christmas to you, Cecilie. 🙂

  19. Pam on December 20, 2018 at 8:05 pm

    Is there a low sugar version or a sugar free version possibly made with erithritol?

    • Gemma Stafford on December 21, 2018 at 12:15 am

      Hi Pam,
      This is the tortured question!
      Condensed milk is a step on the way to a caramel. It would be dulce De Leche if you continued to cook it out. Erythritol is an alcohol sugar, which works really well in baking. I have not tried it in condensed milk, and the jury is out on whether it will caramelize sufficiently to thicken the milk. We have run a couple of experiments here with Lakanto, and it does caramelize sufficiently for baking, we need to do a bit more with it. Truvia/Swerve/Lakanto use either xylitol or erythritol as the bulk and monk sugar or stevia for the sweetness. They do not give us the information we are looking for in terms of caramelization, though in theory they should not work.
      So, not much help, just musing, we will have to try it. If you do, please let us know,
      Gemma 🙂

  20. Anna-Marie Stewart on December 20, 2018 at 6:05 pm

    Gemma, I love watching your videos. You manage to be informative and professional, yet still maintain your sweet demeanor.

    I noticed that you said certain sugar substitutes will not caramelize. Does that also include monk fruit/erythritol? Thanks.

    • Gemma Stafford on December 21, 2018 at 7:41 pm

      Thank you so much, i am delighted to hear that! Yes those sweeteners do not caramelize and often become very hard once cooled.

  21. Demdemo on December 20, 2018 at 12:07 pm

    Hello, I haven’t tried the recipe yet, I will definitely try it tomorrow. I had a question about the usage of maple syrup (100% Maple Juice) instead of sugar. Do I need to change anything in the recipe or just put the same amount of maple syrup as sugar. In the latest Bon Apetit, there was a guide about the usage of maple syrup as an alternative it said, 1 cup syrup equals to 1 cup sugar but It would be best if I reduced the liquid contents by 3tbsp for 1 cup of syrup. I was wondering if this will also apply for this recipe.
    Thank you

    • Gemma Stafford on December 20, 2018 at 5:25 pm

      I think this could be used in place of sugar but i will not have a neutral flavor like the sugar would. You may end up with a caramel like syrup instead. If you try it let me know how you go!

  22. shachar on December 19, 2018 at 9:47 pm

    hello gemma.
    yesterday was my second try…but still – no success.
    it wont thick after a night in the fridge..
    what am i missing?

    • Gemma Stafford on December 20, 2018 at 2:13 am

      Hi there,
      This is a traditional recipe and a method to preserve the milk, at a time when milk was a seasonal thing, for winter use. It is about confidence, to allow it to reduce, the water content to evaporate, with the right proportion of sugar, until it has thickened. It is a step on the way to a caramel, like the soft ball stage of caramel making, it is inevitable, it has to happen!
      You are taking it off too soon, or, you are not using sufficient sugar to do it.
      It is worth getting this right one time, then you will never get it wrong again,
      Gemma 🙂

  23. Bev on December 18, 2018 at 7:28 pm

    So I made this tonight not quite successfully, but that’s okay, as I still learned from my mistakes. For one, I didn’t reduce it enough – I had about 10 ounces instead of 8. I know this because I poured it into a jar, saw it wasn’t reduced enough and put it back into the pot. That didn’t work. I think it was thicker when I first poured it out. :/ and putting it back in the pot didn’t help. But, I still have tasty milk to drink – maybe with some alcohol? It was taking forever also, and I’ve now learned how high I need to have the heat, so next time (tomorrow) will be faster.

    If you’re leery of making it, try half the amount, so less is wasted if you goof up. Tomorrow, I’m going to put a notch in a wooden spoon when i first put the milk in the pot. I’ll put a second notch halfway up between the bottom and the top notch so I can see exactly where half is. Tomorrow will he successful!

    • Gemma Stafford on December 18, 2018 at 10:58 pm

      Hi Bet,

      it does take some time to make this yes. Once it was cold and put in the fridge did it thicken up?

      Fingers crossed when you try it again.

      Best,
      Gemma.

      • Bev on December 20, 2018 at 3:56 am

        Gemma, could the pot be an issue? It was on the stove for about two hours! I had the measurements right – two cups of whole milk and 2/3 cup of sugar.

        • Gemma Stafford on December 20, 2018 at 5:23 pm

          Ah perhaps that is very strange as naturally the water should evaporate. Did you leave it uncovered?

    • Bev on December 19, 2018 at 6:51 pm

      Gemma, I hate to say this, but my second batch did not come out right either!! It certainly took longer than 45 minutes. I had it where it would bubble periodically, got the scum on top, and when it was half gone (as measured by the notch on my wooden spoon), I poured it into my jar, but it was more than 8 ounces – more like 10! I put it back in the pot to finish up, but I think the heat was too high and it nearly boiled out when I stepped out of the kitchen for a minute. It looks more like caramel and isn’t thick (yet?), but it’s still usable. Maybe I’ll make your ice cream?
      I don’t understand what the problem is – maybe it’s my pot? I have a Farberware set, and I don’t know if that’s really heavy enough. I’m working on a gas stove and have kept the heat between medium and medium-low.
      Help!
      Thanks.

      • Gemma Stafford on December 20, 2018 at 2:16 am

        Hi Bev,
        Hi there,
        This is a traditional recipe and a method to preserve the milk, at a time when milk was a seasonal thing, for winter use. It is about confidence, to allow it to reduce, the water content to evaporate, with the right proportion of sugar, until it has thickened. It is a step on the way to a caramel, like the soft ball stage of caramel making, it is inevitable, it has to happen!
        You are taking it off too soon, or, you are not using sufficient sugar to do it.
        It is worth getting this right one time, then you will never get it wrong again. I think your tip about the notch on the wooden spoon is genius, I have a ruler, which I use for baking, and I use this to see how it is going too, great minds!
        Thank you for being in touch,
        Gemma 🙂
        Gemma 🙂

      • Bev on December 20, 2018 at 5:42 pm

        Yes, Gemma, I never put a lid on the pot.

        • Gemma Stafford on December 21, 2018 at 7:41 pm

          That is very strange, im sorry to hear that!

  24. Katie Mae Yotter on December 18, 2018 at 5:15 pm

    Can i double or triple this wonderful recipe without issues?

    • Gemma Stafford on December 18, 2018 at 5:32 pm

      😀 yes you can, enjoy!

  25. Bev. on December 18, 2018 at 3:32 pm

    Hi Gemma, my daughter and brother are both lactose intolerant so I’m excited to make this with lactose-free milk. Most recipes I have that call for sweetened condensed milk call for the 14 ounce can. What would be the sugar equivalent for 28 ounce of milk to start, and would you try making this in larger than 8 ounce (ending) quantities?
    Thanksa

    • Gemma Stafford on December 18, 2018 at 5:08 pm

      Yes you can, the measurements are the same. Enjoy!

  26. catherine on December 17, 2018 at 4:58 am

    Hie Gemma,
    Thank you soo much for this recipe. I am definitely going to give it a go. My question is: Is there any harm in using brown sugar in this recipe? You mentioned white sugar.

    • Gemma Stafford on December 17, 2018 at 8:53 am

      Hi there, you can but it will not have the same neutral flavor, i would suggest you stick with white if you can.

  27. Mary Kairys on December 16, 2018 at 8:24 pm

    I watched the video but was really nervous about making this. My spouse is lactose intolerant. It reduced really slow – triple the time. I left the heat low because I did not want to have it burn. In the next couple of days I will make more. It is great that Gemma offers these recipes free from cost.

    • Gemma Stafford on December 17, 2018 at 4:00 am

      Hi Mary,
      That is great to hear. Well done you. Now that you have made this one time you will be more confident the next time. Your temperature may have been a little low, but better safe than sorry!
      Thank you for your kind words, and for letting us know,
      Gemma 🙂

  28. Sherry Zeiss on December 16, 2018 at 4:26 pm

    Also, could I use a double boiler rather than having the pot sit directly on the stove?

    • Gemma Stafford on December 16, 2018 at 7:20 pm

      Unfortunately no, it needs to reduce and simmer in a pot. A heavy bottomed saucepan is best.

      Gemma.

  29. Sherry Zeiss on December 16, 2018 at 4:22 pm

    Just found your blog searching for sweetened condensed milk recipes. Could you just condense the milk by itself and then add stevia after it’s cooked and cooled?

    • Gemma Stafford on December 16, 2018 at 7:19 pm

      Hi Sherry,

      I get where you are coming from but unfortunately that won’t work. Condensed will is a sugar milk syrup and needs to be simmer together.

      Hope this helps,
      Gemma.

  30. Kathy on December 12, 2018 at 1:23 pm

    Could 1/2 and 1/2 be used?

    • Gemma Stafford on December 12, 2018 at 1:49 pm

      Milk is best for this because of the lower fat content.

  31. Modern Dairy Machines on December 11, 2018 at 10:42 pm

    Good to hear it from the experienced chef about the making of condensed milk out of many recipes. Differentiation of condensed milk and evaporated milk is highly effective. Responsive blog!

    • Gemma Stafford on December 12, 2018 at 12:34 pm

      Thank you, i’m delighted to hear you like this recipe!

  32. selina limman on December 7, 2018 at 5:24 pm

    Hi Gemma,
    Thank you for the recipe and video.
    I wonder what do you mean when you say ‘crack’? Is it when curdle at the bottom? Because that is what happening to my milk. But I didn’t stir it..

    • Gemma Stafford on December 8, 2018 at 4:00 am

      Hi Selina,
      Yes, it is exactly that. It sounds like your heat was a little high, and that the sugar was not fully dissolved. Your milk may not have had sufficient fat in it, this will cause the milk to curdle too.
      You need to stir the milk/sugar mix until you can no longer feel the sugar crystals in the bottom of the pot, then you can bring it to a simmer.
      I am guessing here, but I hope it helps,
      Gemma 🙂

  33. Marissa Gonzalez on December 7, 2018 at 1:00 am

    Hola Ms. Gemma!
    I first would just like to say that I really really enjoy all ur recipes and think you are a fabulous cook 💘 I appreciate you sharing your recipes with the world and making us all cook a little better lol. Now I do have a question I do not buy whole make ever in fact I do not allow it in my home so I’m wondering if I can use 2% milk instead as that is all I buy and if so what adjustments do I need to make? And if not I also have a couple cans of evaporated milk if that can be used. I am so anxious to try this recipe so I hope I receive a response soon.🤞

    • Gemma Stafford on December 7, 2018 at 2:00 am

      Hi Marissa,
      Yes, you can condense any milk! If you think about it what you are doing is evaporating the water content, and thickening the milk with the sugar, a step on the way to a caramel. You do not need to make any adjustments to the recipe.
      You can condense evaporated milk, but given that the water content has already been reduced you are just thickening it with the sugar.you should be able to condense a 400ml can of evaporated milk with 150g of sugar, or 150ml of maple syrup.
      Thank you for your kind words and for being in touch.
      Gemma 🙂

  34. Anwaar on December 2, 2018 at 1:51 pm

    The greatest Gemma, Thank you so much, actually at first i used a very small sauce pan and it took more than one hour so I gave up and I put it in a jar, after 6 hours in the fridge.. I decide to try again in a wider sauce pan, i had to stir it for about 15 min ,, then the magic happens hhhh
    thank u so much Gemma ^_^

    • Gemma Stafford on December 4, 2018 at 10:23 am

      I’m delighted to hear that! Great job!

  35. Ana Manador on November 30, 2018 at 1:22 pm

    450ml milk and 142g white sugar,
    what would be the end result in ml or gram after evaporation?
    cheers Ana

    • Gemma Stafford on December 1, 2018 at 3:29 am

      Hi Ana,
      i cannot give you a precise answer to this. When the milk has condensed it will have reduced by about 1/3, no matter what amount of milk you use, but given the correct proportion of sugar.
      I hope this is of help,
      Gemma 🙂

  36. Holly on November 29, 2018 at 11:38 am

    Hi Gemma, is there anything you can do to fix a batch if it does ‘crack’?

    • Gemma Stafford on November 30, 2018 at 4:22 pm

      Hi there, you can add more milk and keep reducing but it will taste caramelized. The best thing to do is start again. I hope that helps, good luck next time!

  37. Tasha on November 24, 2018 at 6:53 pm

    Can I resimmer my condensed milk if it comes out not thick enough?

    • Gemma Stafford on November 25, 2018 at 3:56 am

      Hi Tasha,
      YES! exactly, keep it going, it has to thicken, it is the nature of it, once the evaporation of the water content, and the caramelizing of the sugars is complete, provided you followed the recipe.
      I know this will work well for you, when you get this right one time you will never get it wrong again!
      Gemma 🙂

  38. Tammie Oldham on November 24, 2018 at 10:24 am

    Just an FYI – your written instructions say the mixture should turn ‘to an almost grey color,’ but your video says – and clearly shows – a creamy peach color. Might be helpful to remedy that. Thanks for the recipe – enjoyed it!

    • Gemma Stafford on November 24, 2018 at 6:08 pm

      I’ll look into that, Tammie. Thanks for letting me know 🙂

      Best,
      Gemma.

  39. DR CINDY BIGSBY on November 23, 2018 at 10:30 am

    so im giving this recipe a go today, since discovering i like natural creamer in my hot tea. so we will see how it turns out soon.

    • Gemma Stafford on November 23, 2018 at 2:03 pm

      Keep me posted. Make sure to watch the video also because it’s just better to see a visual of the stages.

      Best,
      Gemma.

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