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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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USE THIS RECIPE TO MAKE NEW ICE CREAM FLAVORS


4.9 from 20 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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505 Comments

  1. Hien Nguyen on February 18, 2018 at 10:24 am

    Hi Gemma,I LOVE condensed milk I LOVE your recipe. I wonder if I cook the mixture until it starts becoming caramelized, will it happen to be dulce de leche?
    Thank you for all the great recipes!

    • Gemma Stafford on February 19, 2018 at 3:15 am

      Hi there,
      YES! This is exactly what this will be, it is a caramelized milk, a way to preserve milk, used by lots of people around the world.
      You can also do this with coconut milk, and other nut milks too, it is the reason for the high sugar content. (https://www.biggerbolderbaking.com/dulce-de-leche/).
      Evaporated milk is reduced in the same way, but it will never thicken, because it lacks the sugar!
      Well done, you figured this out,
      Gemma 🙂

  2. Kathy on February 17, 2018 at 8:07 am

    I LOVE that you have so many basic ingredient recipes on your site. Thank you Gemma for it all!

    • Gemma Stafford on February 17, 2018 at 8:37 am

      Thank you Kathy, it is our aim to keep things simple, and as we have a world wide audience we need to address the differences in available ingredients,
      Gemma 🙂

  3. MuhsinaAzhar on February 15, 2018 at 11:33 pm

    Hi Gemma….itz mee Muhsina.
    Vry glad to try dhz receP. But i cookd it for one n half hrs… then also i didnt get it as in thick consistency….wot measure i need to adopt?

    • Gemma Stafford on February 16, 2018 at 3:28 am

      Hi there,
      You keep on simmering until it thickens!
      There are a few things which make a difference.
      1. time, what you are doing is trying to evaporate the water content from the milk, reducing it by 50% or so.
      2. The larger the surface area of the milk, the quicker it will be. This means the larger the pot the quicker it will be.
      3. do not try to speed it up by boiling it, it will not work.
      4. If you have a slow cooker you can use this, on high, with the lid off.
      Gemma 🙂

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