Homemade Sweetened Condensed Milk
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
7 oz
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Calories
156 kcal
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Course
Condiments
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Cuisine
American
Homemade Sweetened Condensed Milk
Description
Homemade Sweetened Condensed Milk is made by slowly simmering whole milk, heavy cream, and sugar until the mixture thickens and becomes creamy. The gentle boiling helps dissolve the sugar completely and reduces liquid, creating the dense texture typical of sweetened condensed milk. Vanilla extract adds subtle flavor at the end. This process avoids preservatives and additives found in commercial options.
The result is a thick, sweet liquid that can replace canned condensed milk in recipes like fudge, pies, or coffees. The cream adds richness, giving the milk a smooth texture, while the reduction intensifies the sweetness.
Once cooled, transfer it to an airtight container and refrigerate. It keeps for about one week in the fridge and can be frozen for up to three months. When frozen, thaw slowly in the fridge and whisk to recombine any separation. Adjustments like substituting some milk with 2% or using honey instead of sugar alter the color and taste slightly.
Ingredients
- 2 cups milk whole
- 1/3 cup heavy whipping cream
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Add milk, cream, and sugar to a small saucepan and heat over medium. Whisk to combine and dissolve sugar. Bring to a boil.
- Turn heat down slightly so that mixture is at a gentle boil / strong simmer. Cook to reduce, checking on it and whisking it often. If it starts to boil over, give it a whisk, but don't turn down the heat too much. Keep the heat at medium/medium low, but closer to medium. You need the heat to reduce it.
- Once the mixture is thick and creamy, add vanilla extract and whisk to combine.
- Pour into a small mason jar or bowl and let cool before using.
Notes
- Yield is roughly 7 ounces after about 40-45 minutes of reduction, about half a large can of commercial sweetened condensed milk.
- When making larger quantities (14 ounces), prepare two smaller batches instead of doubling the recipe in one pan to keep cook time reasonable.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months; thaw in the fridge overnight and whisk before use.
- If using honey instead of sugar, the condensed milk will turn a deeper golden color.
- You can substitute up to 1/2 cup of 2% milk for whole milk, but the consistency may be slightly different.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7oz
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 35mg | 1% |
| Potassium | 101mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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