Condensed milk makes desserts taste better and costs less to make at home. Regular milk and sugar are the only things needed. By following simple steps, anyone can learn how to make condensed milk in their kitchen.
Heat milk and sugar in a pot, stir often, and watch it become thick. This takes about an hour but makes enough for many desserts. Use this homemade version instead of buying it from the store - it works exactly the same in cakes, pies, ice cream, and other sweet treats.
Ingredients Of Condensed Milk
Condensed milk requires two ingredients that make a sweet, thick liquid for desserts and treats.
Milk: Full-fat milk creates condensed milk with the best taste. Heating full-fat milk makes it turn into a thick, soft mixture. Using milk with less fat still works but makes thinner condensed milk. Both evaporated milk and powdered milk need less cooking time since most water has been removed from them already.
Sugar: Adding plain white sugar changes regular milk into condensed milk. The heat dissolves sugar and milk together until they become thick. Plain white sugar blends better and smoother than other types. The white sugar also changes into a delicious brown color after long heating, which becomes dulce de leche - a tasty caramel milk spread.
How To Make Sweetened Condensed Milk
After gathering the ingredients for condensed milk, follow these steps to make this thick, sweet mixture in your kitchen.
Required Ingredients
2 cups whole milk
2/3 cup plain white sugar
Instructions
Step 1: Mix and Heat
Pour milk and sugar into a medium pot on medium-low heat. Stir continuously in gentle circles until sugar dissolves completely into the milk.
Keep the heat low and steady - if milk starts bubbling before sugar dissolves, the sugar crystallizes into hard grains, ruining the texture. Look for the liquid to become clear as the sugar melts.
Once sugar dissolves completely, allow the mixture to reach a slow simmer. Remove the lid and resist stirring. The liquid needs to release steam steadily to thicken properly.
Look for small bubbles forming around the edges of the pot - they should rise slowly and steadily. If bubbles form too quickly, lower the heat.
Let the mixture simmer for 30-40 minutes without any stirring. The liquid reduces and transforms from bright white to a warm cream color.
Mark the starting level on a wooden spoon to track the reduction - the mixture should decrease to half its original amount. The surface will start showing slow-moving ripples as it thickens.
Step 4: Check and Clean
Test the thickness by dipping a clean spoon into the mixture - it should coat the back of the spoon thickly and leave a clear line when you run your finger through it.
Remove all foam or bubbles from the surface with a clean spoon, working from edge to center. The mixture should look glossy, smooth, and have a light caramel color.
Place a fine mesh strainer over a clean bowl and pour the hot mixture through it slowly to catch any brown bits or skin that formed.
Let the condensed milk cool for 2-3 hours at room temperature - during this time it thickens significantly. Transfer to an airtight container and refrigerate. The condensed milk stays fresh for 7 days and becomes even thicker when cold.
Here are simple changes to make different types of condensed milk for any taste or diet.
Caramel Making: Put condensed milk in a bowl that can go in the oven and cover it with foil. Let it bake for two hours at low heat until changes appear. The milk slowly turns into a brown sauce that tastes like caramel. Baking makes caramel better than using the microwave or stove, as it heats more evenly and safely.
Sweet Choices: Use maple syrup, honey, or agave instead of sugar in the basic recipe. Maple syrup makes it taste warm and rich, bringing a forest-like sweetness to the mix. Honey adds a light flower taste that changes based on the type of honey used. Agave keeps it simple and sweet while making sure the milk stays thick enough for recipes.
Added Tastes: Put in a spoonful of vanilla after cooking for a classic taste that makes everything better. Adding almond creates a nutty flavor that makes it perfect for coffee drinks and desserts. These natural add-ins taste better than store-bought coffee mixers and contain no fake ingredients. The flavors stay fresh and true even after storing for several days.
No-Dairy Version: Use coconut milk powder instead of regular milk powder in the basic recipe. Skip the butter too, as it's not needed for this version. This makes thick, creamy milk without dairy that works in all recipes. The light coconut taste adds something special to desserts and drinks without taking over the main flavors.
Chocolate Style: Mix in cocoa powder while cooking the milk for a rich chocolate taste. Strain it twice so no lumps stay in the final mixture. This makes a smooth chocolate spread for desserts and treats. The result tastes like melted chocolate bars but spreads easily on bread or cookies.
Spice Mix: Add cinnamon, cardamom, or nutmeg during cooking to create special flavors. The spices mix in as the milk gets thicker, spreading their taste through every drop. This type goes well with tea or coffee, adding extra flavor to hot drinks. Each spice brings its own special taste that makes drinks more interesting.
Making homemade condensed milk is simple, but small details can make a big difference in getting the perfect result. Here are helpful tips to make the process easier and create better condensed milk every time.
Keep the heat low and steady during cooking to prevent burning. Watch the bubbles at the edge of the pan - they should be small and gentle. If large bubbles form or the milk starts making popping sounds, turn down the heat right away.
Watch the color changes in the milk as it cooks. Fresh milk starts bright white, then turns cream-colored when ready. The liquid should reduce to half its starting amount, and the texture should be slightly thick but still pourable. This helps tell when the cooking process is complete.
Clean the spoon between stirring by dipping it in a bowl of cool water. This stops sticky milk from building up on the spoon. Wipe the spoon with a clean cloth before putting it back in the milk each time.
Check the sides of the pan while cooking for brown spots or bits. If brown pieces start floating in the milk, strain them out with a fine mesh strainer. Moving the milk to a clean pot helps prevent more brown bits from forming.
Different milks need different cooking times. Whole milk takes about 30 minutes, while plant milks like almond or oat milk might need more time. Keep checking until the milk reduces and thickens properly.
Stir more often near the end of cooking. The milk gets thicker and can stick to the bottom more easily during the last 10 minutes. Moving the spoon across the bottom of the pan prevents burning and helps the milk cook evenly.
Test the thickness by dropping a small amount on a cool plate. The milk should slowly spread and leave a clear line when you draw your finger through it. If it runs too quickly, keep cooking for a few more minutes.
Add extra flavors at the end of cooking. Mix in a pinch of salt to bring out sweetness, or add homemade vanilla extract for classic flavor. Wait until the milk is almost done before adding these ingredients so the taste stays strong.
Look for visual signs that show proper cooking. The milk should coat the back of a spoon and drip off slowly. Swirl the pan gently - the milk should move like warm honey, not like regular milk.
Let the milk cool in the pan for 5 minutes before moving it. This helps prevent separation and lets the mixture start to thicken naturally. The condensed milk will get much thicker as it cools completely.
How To Store Condensed Milk
The best way to keep condensed milk fresh starts with the right container. Pick a glass jar that has been cleaned in boiling water for 10 minutes. After the condensed milk cools to room temperature, pour it into the clean jar.
Fill the jar almost full but leave a small space at the top. Put the lid on tight and twist until it locks in place. Put the jar in the back part of the refrigerator where cold air stays even. The milk stays fresh for up to one month when stored this way.
Check the milk before each use by looking at the color and smelling it. Fresh condensed milk should look cream-colored and smell sweet.
Take out only the amount needed and put the jar right back in the refrigerator. Keep the rim of the jar clean and dry between uses. This stops unwanted stuff from getting inside and keeps the milk lasting longer.
Freezing Condensed Milk
Freezing makes condensed milk last up to three months. Pour the milk into containers made for freezing. Leave space at the top because the liquid gets bigger when frozen. Label each container with the date.
The sugar in the milk keeps it from getting solid in the freezer. Put the containers toward the back of the freezer where the temperature stays steady. When ready to use frozen milk, move it to the refrigerator the night before.
Let it sit there for 24 hours to thaw slowly. The milk might look separated after thawing - stir it with a spoon until it looks smooth again. After the milk thaws, use it within seven days.
Never freeze milk that has already been frozen before. Keep thawed milk in the refrigerator and use it for cooking, baking, or adding to drinks. The cold temperature helps the milk stay fresh and keeps the sweet taste intact.
Condensed milk makes simple desserts taste better. With this ingredient, anyone can create delicious treats at the kitchen counter.
1. Millionaire's Shortbread: The bottom layer starts with a simple cookie base made from butter and flour. A thick caramel fills the middle, mixed with condensed milk until smooth and golden brown. Dark chocolate covers the top, creating a dessert that tastes better than a store-bought Twix bar. The entire preparation takes just fifteen minutes.
2. Sugar Cookie Fudge: This recipe needs no baking - just mix and chill. Condensed milk blends with white chocolate to make soft, creamy fudge squares. The mixture needs a few hours to become firm in the refrigerator. Each piece carries the sweet taste of sugar cookies, making it perfect for holidays or special occasions.
3. No-Churn Ice Cream: Mix condensed milk with whipped cream to make smooth ice cream without a machine. Add chocolate chips, cookie pieces, or fruit for different flavors. The mixture goes straight into the freezer and comes out creamy. The condensed milk keeps the ice cream soft and easy to scoop.
4. Homemade Dulce de Leche: Put a can of condensed milk in water and let it simmer for three hours. The heat changes the white condensed milk into brown caramel sauce. This simple process makes thick, sweet dulce de leche for cakes, cookies, or ice cream toppings.
5. Coffee Ice Cream Pie: Cold coffee ice cream sits in a cookie crust base. Espresso mixed with condensed milk creates the filling, making it taste like frozen coffee. Caramel sauce on top adds extra sweetness. Each slice comes out cold and smooth.
6. Butterscotch-Pretzel Bars: Mix pretzels and peanuts with butterscotch pieces in a pan. Pour condensed milk over everything and bake. The salty pretzels mix with sweet butterscotch, creating a nice balance of flavors. The entire recipe takes ten minutes to put together.
7. Atlantic Beach Pie: Fresh lemon juice and lime juice mix with condensed milk to make the filling. The mixture becomes firm and smooth in the oven. Each slice has a bright citrus taste, similar to both lemon meringue and key lime pie combined into one dessert.
