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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 16 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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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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394 Comments

  1. Alice on July 22, 2017 at 5:06 pm

    Hey, can I use normal milk instead of low fat/full fat milk?

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 4:26 pm

      oh absolutely you can, use normal milk anywhere you see me write milk. 🙂

  2. Dawn Frame on July 15, 2017 at 1:53 pm

    Thank you for such a simple way to make condensed milk. It sounds like it would be a wonderful change since I prefer to make what I can instead of buying a lot of preservatives in a package.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2017 at 3:07 am

      Hi Dawn,
      this is of course a tradition method of preserving milk. When milk was plentiful it would be preserved for later use, prior to refrigeration. It is used widely all over the world really, and would be a weekly task in many homes.
      Good to have you with us, thank you for your kind comment,
      Gemma 🙂

  3. T on July 15, 2017 at 1:20 pm

    I’m just trying the sweetened condensed milk… I did 1/2 white sugar and 1/2 coconut sugar but it is not getting thick… I skimmed the foamy stuff off the top…

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2017 at 3:09 am

      Hi there,
      If you give it the time required it has to get thick! what you are doing is evaporating the water content of the milk, and caramelizing the sugars to the soft ball stage to thicken the evaporated milk. Understanding this will help. it takes time, stick with it,
      Gemma 🙂

  4. Profile photo of Minichef13 Minichef13 on July 14, 2017 at 2:32 pm

    Oh and by the way I really love your recipes ,they’re affordable and easy to make I think I even topped my mom in cooking variety and that says alot from a girl who nearly chopped her fingers off by just peeling an orange

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2017 at 3:05 am

      Haha Rhona, that is too funny! I am glad that you retained your fingers, but I can hear my Mom saying, do not cut anything into your hand! Good advice it seems.
      thank you for being with us well done!
      Gemma 🙂

  5. Kathryn McMorrow on July 11, 2017 at 1:27 am

    I doubled the recipe in an electric frying pan. It’s almost finished, looks great, and practically cooked by itself. I would have liked to upload a photo. It looks better than the canned stuff, so glossy, creamy and thick! It’s 1:22 a.m., so I think a photo will be of the next batch!

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2017 at 1:56 am

      Kathryn, you are a genius, but get to bed!
      I am delighted that you got this to work for you, a great way to keep the temperature right. There is a crock pot method too.This is a great way to add sweetness to lots of things, and perfect for our sorbet and ice cream recipes. Thank you for letting us know,
      Gemma 🙂

  6. Irene on July 9, 2017 at 6:10 am

    Thanks very much for sharing😊

    What about honey? Can I use it in place of sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2017 at 6:58 am

      Hi Irene,
      Honey will taste in the milk, so choose a mild one. Agave powder, coconut sugar will work well too, but not Stevia which will not caramelize for you.
      Thank you for being in touch,
      Gemma 🙂

  7. Kathy on July 5, 2017 at 10:14 am

    I doubled the batch and it’s taking forever to cook. Have you tried doubling it and what is the extended cook time?

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 10:18 am

      it literally does take double the time. Use a large pot and that will help it cook faster but it will take an hour or more.

  8. mustafa on July 4, 2017 at 3:45 am

    Hi gemma
    Could you please tell me why it makes lumps and thick skin when i semmir it?

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 3:43 am

      Hi there,
      When this is simmering you return to it periodically to stir it through. This will distribute the solids and thicken the mix, it is an important step,
      Gemma 🙂

      • Profile photo of mireland mireland on July 6, 2017 at 5:13 pm

        I’m a little confused — step 2 says specifically *not* to stir while it’s simmering:

        >Do not stir once the mix starts to simmer otherwise it can crack and crystalize

        Would you mind clarifying? (I have not made this yet, but I planned to tonight.)

        Thanks!

        • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2017 at 3:09 am

          Hi Molly,

          So once the sugar has dissolved, bring it to a simmer and then no more stirring. For more clarity watch the video again because that is a better step by step instruction.

          Best,
          Gemma.

  9. Lucia on July 3, 2017 at 11:46 am

    This is a great recipe. Thank you for sharing !
    Do you have a diferent kind of recipe for diabetic people who can’t have sugar in their diet ?
    Thank you !

    Best wishes,
    Lucia

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2017 at 3:13 am

      Hi Lucia,
      https://www.biggerbolderbaking.com/how-to-substitute-sugar/ – this is a sugar substitute chart which is here on the website.
      It is really interesting to do a little research around these. Stevia for example, which has been used for eons in some South American countries has a dedicated web presence. Research suggests that it has a curative effect, though you would need to verify the research.
      Stevia is great for drinks, but it will not caramelize. You need to use xylitol, or agave powders to get the milk to come to a soft ball stage of caramelization, this is what condensed milk is, take it a little further and you will have caramel (Dulce De Leche).
      I hope this is of help to you. Thank you for being in touch,
      Gemma 🙂

      • Profile photo of Minichef13 Minichef13 on July 14, 2017 at 2:24 pm

        Hi just wanted to ask if I could use brown sugar instead of white

        • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2017 at 3:06 am

          Hi again, yes, but it will change the color of the condensed milk, and give it a slightly different flavor too,
          Gemma 🙂

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