Here's everything you need to knowcondensed milkat home. I'll show you 4 ways to make condensed milk so now you don't have an excuse to get it out of a can. All you need is milk and sugar and a little time!
Classic condensed milk, caramelized condensed milk (aka dulce de leche), vegancondensed coconut milkand an unsweetened evaporated milk (condensed milk). They all use pretty much the same multiple times on the stovetop method, so it's definitely oneminimal fuss and minimal cleanuptype of prescription(s).
All of these recipes are designed so that you can substitute these recipes for a 14-ounce can without much thought. They should be the same amount and consistency - good!
Index exhibition
What is sweetened condensed milk?
Sweetened condensed milk is exactly what the name suggests; condensed milk. Then theThe main ingredients are milk and sugar, boiled for a long time to allow the water in the milk to evaporate, creating a deliciously thick and sweet milk syrup.
What is the difference between condensed milk and condensed milk?
The difference is that evaporated milk is sweetened with added sugar (or other sweeteners) while evaporated milk is just sweet milk. Condensed milk becomes aslightly thinner consistency, but it's great to use in tea or coffee instead of regular milk.
Both have the milk reduced to 40% volume (i.e. the water reduced by 60%), but the sweetened condensed milk isthicker because of the sugar.
And as a fun fact; in Norway we just call it condensed milkCondensed milk without sugar, which is why I also provide a recipe for it in the same post. It's so, so easy!
This is condensed milk.
to carve/separate
The hardest part about making evaporated milk isFind the right temperature for cookingyour milk mix. Sometimes when you get a little impatient (yes, me too!) the milk can curdle and it can look unappetizing.
The good news is that it's ridiculously easy to fix.Just put it in the blenderand voila! Note that if the mixture can't handle the heat, you may need to cool the mixture a little before adding it to the blender.
If it's too much for you, you can also pass it through a sieve.
When your condensed milk curdlesin additiona lot, you can also just pass it through a sieve to get rid of it. Remember that the milk will be thinner.
what to do with condensed milk
It's amazing what you can do with condensed milk. My favorite way of using it is to createNo-Beat-Eis!* Yes, that is also the reason for this post. I don't have an ice cream maker but now I guess I don't even need one.
*Before you ask, no, you cannot use unsweetened condensed milk for no-beat recipes. It needs to be sweetened.
Using condensed milk in the ice cream helps maintain that creamy texture and it really tastes like regular ice cream. I would never say that if I didn't want to. Here are my favorite no-butter ice cream flavors:Chocolate Coffee Ice CreamePistazieneis.
Another fantastic use of sweetened condensed milk is this.Brazilian lemonadewith lemon, sugar, water and condensed milk. Such an addictive treat!
I also like to pour it into my morning tea (or coffee if you prefer) or put some in mineHomemade granola,lavender honeyand Greek yogurt.
Other uses:
- In Cocktails alsoThree milk cocktailby my friend Aubrey at Aubrey's Kitchen. Bonus: This uses sweetened evaporated condensed milk. My pleasure.
- homemade fudge, ehfudge russoorPraline.
- Cheesecake, like this oneNo-Bake CheesecakeorCaramel and Marshmallow Cheesecake.
- Milchreis, z.B. Little Sunny Kitchen'sInstant rice pudding.
- bar, likeMexican S'mores Bars,Chocolate caramel sliceseMagic Oreo Bars.
- cake, likeGerman Chocolate Poke Cakeand three milk cakes.
- And let's not forget drinks like the super deliciousBrazilian lemonadeethai ice tea!
And as you will discover in this post, you can also use condensed milk to make dulce de leche. So, to use this, you need to read on.
Classic sweetened condensed milk
Whole milk and sugar, then optionally salt and vanilla extract. That's it more or less! Combine the milk and sugar in a nonstick saucepan (makes cleanup easier) over medium-high heat and stir until sugar dissolves.
Yes, my condensed milk overflowed from turning my head once. I recommend keeping your eyes peeled until you get control of the cooking. But you can still see the final color we're aiming for here!
Now bring to a boil and reduce to a simmer and cook for about 45 minutes oruntil 300 ml (1 ⅓ cup) are reached. This is equivalent to 1 14oz can of sweetened condensed milk. Skim off the froth, do not mix back into the milk. Stir frequently so it doesn't burn.
I always keep a glass measuring jug (or heatproof measuring cup) by my stovetop and occasionally pour the liquid in.to see how much has evaporated. I'm unable to look into my casserole to know when it's reduced by about ½-2/3.
Pour the condensed milk into the jar before it cools, remembering that it will thicken.
This is how you ensure the right consistency
This is much more accurate than looking at boiling minutes. me actuallyconsidered removing minutes from this recipebecause depending on your stove, pot size, cooking strength etc. It's much better to pour it into a measuring cup every once in a while, starting at about 30 minutes.
Condensed milk from the can is heated to approx40% of its original volume(i.e. water reduced by 60%) and the melted sugar is about 9/16 of its original volume. So to get the same as a store-bought can, you need to reduce this mixture to 300ml. You can also cut it in half to make it a little thinner.
Remember that condensed milkit thickens as it coolsand especially chilled from the fridge. If you find it too thick for your use, you can take what you need and microwave it for 15-30 seconds and it will become liquid again. This isn't usually a problem when added to tea and coffee, but it can be for preparing other things.
sweet milk from scratch
This is basically just caramelized sweetened condensed milk. Dulce de leche is not exactly the same asCaramel, although the taste is in the same ballpark. Dulce de leche (pronounced dool-seh deh leh-cheh) tastes like sweet, milky caramel. Just as you expect!
Is simplePrepare dulce de leche from a can of condensed milk,but if you want to make it from scratch, you need to follow this recipe. In a large saucepan, mix the whole milk with the sugar and bring to a boil.
Remove from heat and stir in baking soda (this will help prevent curdling). Cook for about an hour and a half, stirring occasionally. Stirring more often after the 1 hour mark, it quickly takes on that amber caramel color.
The consistency of the dulce de leche should be thick after cooling, but spreadable.
The funny thing is, I thought I couldn't get dulce de leche here in little Norway,but the Norwegians have been spreading dulce de leche on bread since 1949! When I first tried real dulce de leche, I was struck by how similar it was to this Norwegian paste. So if you're in Norway, try a pot of Hapå!
*Obviously it's not the same, but in my opinion it's very similar in both texture and taste. Hapå can be a bit denser, but it can also be wider.
Recipes for milk jam
Since dulce de leche is very different from other evaporated milk recipes, I've separated it to make these recipes easier to find.
- like cookiesSpicy Linzer CookieseCaramel biscuit
- Cupcakes with milk jam
- Popsicles with milk jam
- Salted dulce de leche fireball truffles
Vegan Sweetened Condensed Coconut Milk
In fact, I think this is my favorite of them all! Such an easy way to add that coconut flavor to almost anything. And it's also a great vegan and dairy-free alternative, allowing for dairy-free products to be made andVegan no-bake ice creamwith a touch of coconut or even piña colada.
You can make this basic with regular granulated sugar for a silver-colored sweetened coconut-flavored condensed milk. But you can also usedark coconut sugarand the mixture becomes much darker, almost like chocolate.
This version of condensed coconut milk tastes much stronger, with hints of caramel and coffee. Actually reminds me a bit of that.Guinness sauce with salted caramel. Because of the strong color and flavor, I don't recommend this version for things like piña colada ice cream or other dishes that should be whiter.
But it tastes good in tea, especially chai tea! And coffee of course.
Use exactly the same method as the classic. It took me about 45 mins, but I recommend using a measuring cup to see how it looks.Unless you need the exact equivalent of a 14 ounce canto make it easier, instead of using 500ml, you can use just 1 can of coconut milk (14 ounces or about 400ml) and then ½ cup of sugar (100g). Reduce to about 230ml or 1 cup.
Condensed coconut milk made with granulated sugar turns a silvery color. This is the consistency after cooling.
My calculations for future reference
- 1x14 oz can of coconut milk is 400 ml. 400 x 0.4 = 160ml.
- ½ cup of sugar equals 120ml and reduces by 9/16. 120 x (9/16) = approx. 70ml.
- 160 + 70 ml =230 ml or about 1 cup.
However, if you need a 14-ounce can of condensed milk, that's about 300ml. So you'd need about 500ml of coconut milk and 180ml of sugar.
- 500 ml x 0.4 = 200 ml
- 180 ml x (9/16) = 100 ml
- = 300ml
This depends on what you need. For exampleChurn-free ice cream always uses a 14-ounce cansweetened condensed milk, but it doesn't really matter if you just use it to sprinkle on cereal or drink in tea.
Condensed coconut milk, made with coconut sugar, takes on this intense dark color and tastes a lot more like caramel and coffee.
condensed milk
Evaporated milk is simply 60% cooked whole milk.super milky taste. It kind of reminds me of milk straight from the cow, but cold (when served cold, of course). If you love the taste of milk, you will love this too.
Simmer the milk over low heat for a long time, stirring frequently.Remember to skim off the froth at the top, don't mix it back into the milk.. The time depends on the size of your pan and the fat content of your milk and other things. Therefore, as with the other versions, I recommend using a measuring cup occasionally. Start checking at the 30 minute mark, but it will likely take around an hour.
Strain into glass bottles or jars and store covered in the fridge. Some say it lasts 1 week in the fridge, but it can last longer. Use your eyes and nose to judge. If it smells sour, discard it.
Condensed milk is great in all tres leches, in this onecuban pudding, in cakes like thisLemonade Cream Cheese Pie, fudge, french toast, salad dressings and even pasta sauces!
My goal for this post was to create new recipes from scratch for a variety of different sweetened condensed milks that yield 1) the same thickness as store-bought cans and 2) about the same yield as a store-bought can.I did the math so you don't have to.This makes it super easy to replace the cans with these recipes!
What will you do first and what will you use it for? Let me know in the comment section below!
Served fresh, the sweetened condensed milk makes a few bubbles. You can only move it once.
Do you like this back-to-basics recipe? Here's more I think you'll like:
- how to make mayonnaise
- How to cook steaks
- Homemade berry syrup
- How to make pumpkin puree
- Homemade salted caramel sauce
- No Churn Ice Cream:chocolate coffeeorPistachios
I would like to hear your opinion. Comment below or tag me @thegingerwithspiceOn Instagram. And do not forgetpin isfor later! So that you don't miss any more recipes, don't hesitate subscribe to my newsletter. You will receive a thank youa free cookbookJourneys through the seasons, with many delicious recipes from around the world that adapt to the different seasons.
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How to Make Sweetened Condensed Milk (4 Ways)
Production:1 ⅓ cup (= 14 ounce can)
construction time:5 minutes
Time to cook:45 minutes
Total time:50 minutes
Everything you need to know to make condensed milk from scratch at home. 4 ways; from classic to dairy-free, sugar-free and dulce de leche!
ingredients
Classic sweetened condensed milk
- 2 cups whole milk (500 ml)
- ¾ cup sugar (150 g)
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon salt, optional
Vegan condensed coconut milk
- 2 cups coconut milk (500 ml)
- ¾ cup sugar (150g) – coconut or granulated sugar*
- 1 teaspoon vanilla extract, optional
Caramel syrup
- 4 cups whole milk (1 liter)
- 1 cup of granulated sugar (200 g)
- ¼ teaspoon baking soda, optional
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon salt, optional
condensed milk
- 3 cups whole milk (750 ml)
instructions
Classic sweetened condensed milk
- Combine the milk and sugar in a nonstick saucepan (makes cleanup easier) over medium-high heat and stir until sugar dissolves.
- Bring to the boil and reduce to a simmer and simmer for about 45 minutes or until you have reached 300ml (1 ⅓ cup = 14 oz can) - pouring occasionally into a heatproof measuring cup to check. Skim off the froth, do not mix back into the milk. Stir frequently so it doesn't burn. Stir in vanilla extract at the end, if using. It will thicken once it cools.
Vegan condensed coconut milk
- Use the same method as the classic one. If you use granulated sugar*, it will turn a silvery color when ready. If you don't need the exact equivalent of a 14-ounce can of evaporated milk, you can reduce the recipe to 1 1/4 cup (400 mL) can of coconut milk and ½ cup (100 g) sugar. That makes 1 cup or 230ml.
Caramel syrup
- In a large saucepan, mix the whole milk with the sugar and bring to a boil. Remove from heat and stir in baking soda (this will help prevent curdling).
- Simmer for about 1 1/2 hours, stirring occasionally (every 10 minutes or so). After the 1 hour mark (every two minutes), stirring more often, it quickly takes on that amber caramel color. You can also test the amount with a measuring cup. Stir in vanilla extract and salt at the end, if using. It will thicken once it cools.
condensed milk
- In a large saucepan, bring the milk to a boil over low heat, stirring frequently. Remove top froth, do not mix back into milk. The time depends on the size of your pan and the fat content of your milk and other things. Therefore, as with the other versions, I recommend using a measuring cup occasionally.
- Start checking at the 30 minute mark, but it will likely take around an hour. Done when it's 1 ⅓ cup or 300ml. It also thickens as it cools. Keeps 1 week+ in the fridge.
Nuts
*If you use dark coconut sugar, the condensed coconut milk will be dark and chocolatey and taste more like coffee and caramel. It's not suitable for things that are meant to look white, but other than that it's delicious!
As I said, I recommend not looking at the time, but at the color and amount of milk that is left in the pot. There are many variables that can change the timing (like pan size and heat). Check how much it has reduced in a heatproof measuring cup. Aim for 1 ⅓ cup or 300ml. If you're just using 1 can of coconut milk and ½ cup of sugar, your goal is 1 cup or 230ml.
If it curdles, you can put it through a blender or sieve for a few seconds, but it will become finer if you pass it through a sieve.
Nutritional information:
Production:10Portion:2 tablespoons
Amount per serving:Calories:87Total Fat:1,6 grSaturated Fatty Acids:0,9 gCholesterol:5mgSodium:78 mgCarbohydrates:17,3 grBallaststoff:0gZucker:17,6 grProtein:1,6 gr
Nutrition for the classic version. Nutritional information is not always accurate, estimate for informational purposes only.