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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:


4.7 from 42 votes
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
Author: Gemma Stafford
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 an almost grey 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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635 Comments

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  1. Diana Warren on July 22, 2018 at 9:01 am

    How to store in the fridge in what and for how long please , Thank you sweetie. Love 💖 your recipes

    • Gemma Stafford on July 23, 2018 at 3:21 am

      Hi Diana,
      Thank you for your kind words.
      in the past, when milk was seasonal, condensed milk was a way to preserve milk, for the cold days of winter. Then the milk would have been stored, in sterile jars, well sealed, in a cold place for months. refrigeration has changed how we do things. if properly preserved the milk should keep well for months. In the refrigerator, in a sealed sterile jar I suggest a few weeks, especially if you are using it as you go.
      good to have you with is,
      Gemma 🙂

  2. Chinwendu on July 19, 2018 at 11:04 am

    Hey Gemma,
    In your video you said that condensed milk has to be used in the ice cream because it is liquid sugar. Does this technically mean that I could use honey instead?

    • Gemma Stafford on July 20, 2018 at 11:37 am

      Haha! NO!,
      This is certainly a liquid sugar, but it is way more than that. It really is a milk, which is on the way to a caramel. this gives richness and texture, and low water content. Honey can be used to condense milk too, but the flavor of the honey is enhanced.
      I would not do what you are suggesting, it will be WRONG! Good question though, your logic is right.
      Gemma 😉

  3. Bluecowgirldani on July 18, 2018 at 6:53 pm

    Why should we not put the lids on right away??? I would think it would have a canning effect so it would last longer with the lids

    • Gemma Stafford on July 18, 2018 at 9:22 pm

      I have never seen the need to. It stays perfectly fine and fresh.

      Best,
      Gemma.

  4. LoriLoud on July 12, 2018 at 1:23 pm

    Hi, in the article you say this can be made with stevia and then in the notes you say it cannot, because it does not caramelize. What sweetener do you recommend? I can use almond milk and a sweetener, as I am on a very low carb diet.

    • Gemma Stafford on July 13, 2018 at 2:27 am

      Hi Lori,
      You are right, I am sorry, I did not notice this, I will edit it right away.
      Almond milk will condense nicely, but do it really gently, simmer means just that, nice and slow.
      I think Truvia will do it for you. Truvia is actually not just Stevia but mostly erythritol, an alcohol sugar, which gives the bulk needed for baking and allows it to caramelize, and stevia, which will not caramelize on its own. There is a website for Truvia, and it is worth a visit. I am not an expert in this area, but there is a lot of information out there. I think finding one, which will work in all of your baking/drinks etc is the answer, and Truvia may be just that!
      Gemma 🙂

  5. Barbara on July 11, 2018 at 6:56 pm

    Gemma: Thanks for the recipe, I did not have condensed milk on hand in the pantry, used your recipe it worked perfectly. After it cooled made your Homemade Vanilla Ice Cream. Cannot wait to taste the ice cream. Thanks for all your recipes that you share with your followers. Have a great day!

    • Gemma Stafford on July 11, 2018 at 11:33 pm

      I’m delighted to hear that you like it!! Thanks for letting me know.

      Gemma 🙂

  6. Julie12 on July 8, 2018 at 2:22 am

    Can I double this recipe?

    • Gemma Stafford on July 8, 2018 at 2:23 pm

      Yes you can Julie, just note it will take 10-15 minutes longer to cook 🙂

      Gemma.

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