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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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858 Comments

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  1. Honey on March 13, 2019 at 9:14 pm

    Hi Gemma,

    Awesome recipe. Should I take the film layer on top off as well as the foam while simmering?

    • Gemma Stafford on March 14, 2019 at 3:18 am

      Hi there,
      Yes, but it is not essential, to do this, just to be sure the water is able to evaporate from the milk, that is what matters.
      I hope this goes well for you,
      Gemma 😉

  2. Grace N Birungi Mirembe on March 12, 2019 at 12:46 pm

    hey Gemma, what causes to stay more liquid like than creamy? And also can I use chocolate syrup and strawberry syrup instead of fresh puree?

    • Gemma Stafford on March 13, 2019 at 8:33 pm

      Hi Grace,

      Can you clarify for me what recipe do you want to use syrup instead of puree?

      Did your condensed milk stay liquid rather than creamy?
      Let me know.
      Gemma.

      • Grace N Birungi Mirembe on March 13, 2019 at 9:55 pm

        Hi Gemma,
        I want to substitute Chocolate for Chocolate syrup and strawberry puree for strawberry syrup. It’s been a rough season so strawberries are scarce in my country. So can I replace the purees with syrups?
        And also the sweetened condensed milk turned out more liquid than creamy, so how can I change that?

        • Gemma Stafford on March 14, 2019 at 3:23 am

          Hi Grace,
          The condensed milk was not properly reduced, you need to return this to the pot and continue the process, it takes time!
          Here are my syrup recipes (https://www.biggerbolderbaking.com/ice-cream-sauce-chocolate-raspberry-butterscotch/). These are great served with ice cream. If you are incorporating these into frozen desserts you have to remember that there is a water content, and water freezes like ice, so go easy with it!
          I hope this is of help,
          Gemma 🙂

  3. Donna on March 5, 2019 at 12:42 pm

    Can you use erythritol (Sukrin) instead of sugar? Thanks!

    • Gemma Stafford on March 5, 2019 at 4:34 pm

      Hi, yes you can, it might change the texture or cause it to be a bit thinner.

  4. Bella Conner on March 2, 2019 at 8:31 am

    Hi there Gemma, I was wondering when you heat the pan do you have to put cooking spray into the pan

    • Gemma Stafford on March 2, 2019 at 9:34 pm

      Hi, no i do not.

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