Sweetened condensed milk couldn’t be easier to make from scratch! Choose from 7 different sweetener options for this easy DIY that you can make ahead for the holidays or any time. You can also make it dairy-free!
The temptation to buy canned goods and pre-packaged items tends to come in waves for me. Right now, with Thanksgiving just around the corner, it’s a tsunami!
My half of the Thanksgiving menu is nailed down: smoked turkey, Slow Cooker Cranberry Sauce, Healthier Sweet Potato Casserole, Homemade Cloud Rolls, Cheesecake Baked Apples, and Pumpkin Pie. With six dishes to make within a 3-day window, taking the easy route and NOT making everything from scratch sounds really nice…
But this messes a bit with my real food, make-things-from-scratch side. I want to take shortcuts, but I’m learning more about those mystery ingredients. And what I know pulls me back toward the side of making things from scratch.
So, I thought this would be a good time to create a homemade sweetened condensed milk recipe.
WHAT IS SWEETENED CONDENSED MILK?
What is sweetened condensed milk?
Condensed milk is basically slow-cooked milk. This makes the excess water content evaporate but doesn’t scald the milk, leaving you with a thick, creamy substance perfect for adding to pies or fudge.
And the “sweetened” part just means that a sweetener is added while cooking to make it ready for recipes.
Sweetened condensed milk doesn’t take a long time to make, but it does take longer than opening a can.
REASONS TO MAKE SWEETENED CONDENSED MILK RECIPES
So why make sweetened condensed milk recipes homemade in the first place?
- Making food from scratch is often the best way to save money on real food. However, you also have to factor in whether it’s worth your time to make it. I don’t typically make homemade pasta because I can buy it for cheap, and it takes way too long to make from scratch.
- Consider the ingredients in store-bought vs homemade foods. Take coffee creamer. We quit coffee creamer a long time ago because the ingredients are just too processed to be considered food. The cost to make Homemade Vanilla Bean Creamer is about the same or more than if I bought it at the store. But the health benefits outweigh the time and cost.
- You have COMPLETE control over the ingredients you use and can make it yourself based on where you are in your real food journey, what you have access to, your dietary restrictions, and what you can afford.
That’s why I prefer to make this sweetened condensed milk recipe! You might decide to just buy can condensed milk products. But if you want to learn how to make sweetened condensed milk yourself, you’re in the right place!
SWEET CONDENSED MILK INGREDIENTS
Condensed milk is essentially milk and sugar. When you make this sweetened condensed milk, you have the choice of what kind of milk and what kind of sweetener you want to use!
- Whole Milk. Fresh milk, raw milk, non-homogenized milk, organic milk, conventional milk, even dairy-free milk like coconut milk!
- Sweetener. Honey, maple syrup, coconut sugar, sucanat, evaporated cane juice, granulated white sugar (we like turbinado), brown sugar. I have tried all of these in this sweetened condensed milk recipe.
- Salted Butter. This adds to the rich, creamy texture of the condensed milk.
- Vanilla Extract. This helps deepen the flavor and bring out the sweetness. Here’s how to make your own.
After experimenting with 7 different types of sweeteners, the conclusion is that the color changed with different sweeteners. But it won’t affect the look of your recipes using sweetened condensed milk.
The taste, oddly enough, didn’t differ much. You can taste a little difference between maple syrup vs. honey, or brown sugar vs. evaporated cane juice, but in the end, condensed milk sweetened with any sweetener is delicious!
HOW TO MAKE SWEETENED CONDENSED MILK
Follow these instructions to make your own sweetened condensed milk substitute. The process is the same for dairy free sweetened condensed milk!
Step 1: Combine the milk and sweetener in a medium saucepan. Whisk, stirring constantly, to dissolve the sweetener over medium heat.
Step 2: When the milk begins to steam, lower the temperature to as low as possible.
Step 3: Dip a straw into the milk and use a permanent marker to draw a line on the straw, just above where the milk hits.
Step 4: Allow the milk to reduce to half in size from what it first was, periodically checking with the straw and stirring. This took approximately 2 hours and 30 minutes for me although your time cooking may vary depending on the moisture in the air.
Step 5. When milk is reduced by half, remove from heat and whisk in butter and vanilla extract. Skip the butter for dairy free sweetened condensed milk.
Step 6. Pour into a clean glass jar and allow to cool completely. Store in the refrigerator.
RECIPES USING SWEETENED CONDENSED MILK
Now that you’ve made your own, here are some favorite dessert recipes using sweetened condensed milk!
CAN REAL FOODIES EAT SWEETENED CONDENSED MILK?
Can real foodies eat sweetened condensed milk? Yes!
Sweetened condensed milk is definitely something to consume in moderation – too much will give you a sugar overload!
But just like any other treat, you can enjoy desserts with sweetened condensed milk intentionally.
- Accurately track how much you’re eating, whether you stir a Tablespoon into your coffee for a treat, or you’re having a slice of dessert made with sweetened condensed milk.
- Know your ingredients. With this homemade sweetened condensed milk, you know exactly what went into it (and you can pronounce all the ingredients!).
- Keep your goals on track for the day as a whole. Include plenty of produce and lean protein, and adjust your meals so that your macros for the whole day make sense.
Eating well is a lifestyle – we aren’t dieting here, folks! Real life includes treats, and you can fit them into a balanced day.
CAN CONDENSED MILK FAQS
Why is my condensed milk not thickening?
If you find that your condensed milk hasn’t thickened, that means that the pan was removed from the heat too early. This can be corrected by returning your mixture to a pan and carefully continuing the heating process at a low simmer.
Can condensed milk be overcooked?
Yes, you can overcook condensed milk if you’re not too careful. Make sure to stop once your condensed milk has reached the desired consistency and color.
How long does homemade sweetened condensed milk last?
Store your homemade sweetened condensed milk in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Is sweetened condensed milk the same as evaporated milk?
No. Sweetened condensed milk contains sugar and has a thick consistency, while evaporated milk is unsweetened and is very thin.
Can you make vegan sweetened condensed milk?
Yes! Use a plant-based milk, like coconut milk. Choose your favorite vegan sweetener from the list above. Skip the butter and just stir in vanilla at the end of the cooking process.
MORE DIY RECIPES
- How To Make Homemade Whipped Cream
- Homemade Rice Milk
- How To Make Brown Sugar
- Homemade Vanilla Extract
- Homemade Apple Cider Vinegar
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Homemade Sweetened Condensed Milk
Sweetened condensed milk couldn’t be easier to make from scratch! Choose from 7 different sweetener options for this easy DIY that you can make ahead for the holidays or any time. You can also make it dairy-free!
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: ¾ cup 1x
- Category: Make it yourself
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 ½ cups milk (360g)
- ½ cup sweetener (60g)
- 2 Tbsp salted butter (28g)
- 1 tsp vanilla extract (Here’s how to make your own) (4g)
Instructions
- Combine milk and sweetener in a medium saucepan. Whisk stirring constantly to dissolve sweetener over medium heat.
- When the milk begins to steam, lower the temperature to as low as possible.
- Dip a straw into the milk and use a permanent marker to draw a line on the straw, just above where the milk hit.
- Allow milk to reduce to half in size from what it first was, periodically checking with the straw and stirring. This took approximately 2 hours and 30 minutes for me.
- When milk is reduced by half, remove from heat and whisk in butter and vanilla extract.
- Pour into a clean glass jar and allow to cool completely. Store in the refrigerator.
Notes
- The honey and coconut sugar thickened up considerably more than the other sweeteners, but they also seemed to separate a bit while reducing in size. When using these sweeteners, whisk the milk periodically instead of just stirring.
In general, these milks were thinner than conventional sweetened condensed milk. If this concerns you, allow milk to continue to reduce in size until all the water is removed.
Can you use homemade SCM to make a Key Lime Pie?
I haven’t tried it personally Cynthia, but you should! Be sure to cook the milk so that it gets EXTRA thick for a better pie.
It only took me an hour and 15 minutes to reduce the milk by half. hehe Nice recipe. Tastes way better than the store-bought condensed milk. 🙂
Nice! I’m glad you’re enjoying it Louie!
Have you ever made magic bars with the homemade sweetened condensed milk? The bars with a graham cracker crust, condensed milk and then whatever toppings like chocolate and nuts etc and bake. Just curious if it would work if the homemade doesn’t come out as sweet.
Thanks!
I haven’t tried magic bars, but homemade sweetened condensed milk is just as sweet as store-bought. Just be sure to cook it down enough so it gets extra thick and you’ll be good!
May I leave out the butter? What happens if i do?
Probably nothing. 🙂 Yes, you may leave it out. I believe it’s used to add the richness that sweetened condensed milk is known for, but yes, you can omit w/o affecting the final turnout.
I like to buy low pasteurized milk, so I have to shake the cream back in, do you think this would have an adverse effect on the final product??
Good question – and to be honest, I don’t know! You’ll be heating the milk, and possibly destroying enzymes in the process, so if you pay more for low-temp milk, I’d just go with regular. If you don’t pay more, the worst that will happen is the cream will separate from the milk again… in which case you can bring to room temp (from the fridge) and shake back in! If you’re cooking with it anyway, it probably won’t make much of a difference!
I like to buy that milk for pureness, although the dairy doesn’t pay for the organic label they say they feed their cows untreated grass, and I has a really good flavor as well so I doubt I’d buy store milk, I’ll just have to give it a go. I’ll call the dairy and ask their opinion as well : ) thanks for the article tho, I can’t wait to try it!
Thanks for being our test cook October – please let us know how it turns out!!
No problem : ) that sounds like a great idea… It’s going to be used in a recipe for tres leches cake with dulce de leche glaze I stumbled across on the Internet & for whatever reason feel brave enough to tackle… I just need a fresh jug of milk, a small bottle of rum & a standing mixer & I’ll let you guys know!
I have a recipe that calls for chocolate sweet and condensed milk. I cannot find it in the stores. Is there a way to make it using the plain sweet and condensed milk? What can I add to it and how much to make it chocolate?
Hi Deb! I think you can do it. Try adding 2oz of chocolate (your choice) to a small pot of sweetened condensed milk, warming over low and stirring often to melt the chocolate. Taste, add more chocolate if necessary. 🙂
Oh this is so wonderful! I just found it- but we are a sugar free and dairy free home. Can I make it with almond milk and Stevia? How much stevia should I use? I too use NuNaturals. TIA!
Hi Tina!
I haven’t tried it w/almond milk, but it’s worth a shot. An easier solution might be to make your own almond milk and just use very little water. Add the stevia at the end, since that won’t cook down and dissolves pretty much instantly. It’ll be easier to judge how much to use too.
Can I use Almond milk? or does the milk have to be dairy for this recipe?
Yes, you can use almond milk. There’s a dairy free version here: https://dontwastethecrumbs.com/2013/11/dairy-free-sweetened-condensed-milk/ 🙂
Trying to figure out what brand of stevia to use(or not use)? The labels on different brands seem to have all different ingredients. “Stevia in the Raw” is very bitter. Need something to bake with suitable for a type 2 Diabetic. Through the years since my childhood so long ago, I’ve seen the progression from saccharin to sweet & low to equal to splenda. They’ve all gone from being considered a great new product to being bad for you. Any help would be appreciated. Thanks.
I personally use NuNaturals Stevia. I’ve tried Stevia in the Raw too and wasn’t a fan. NuNaturals has several different flavored stevias that I like to use in my coffee, plus some options for baking (although it’s definitely not a 1:1 ratio because of the rise). Read more about the brand here: https://nunaturals.com/ 🙂
What is SCM
Salted Caramel Mocha 😉
… or Sweet Condensed Milk ?? this could be confusing 😉
would be a lot easier to spell out at least one word when you abbreeveeate{haha} than 5-10 min. of googling
Tiffany, I love how you give options in your recipes! I “need” some SCM stat (so I can satisfy an urge for cookies ;)) and I need to rely on what I have on hand. Voila–here’s your recipe! Thanks, and happy holidays to you and yours!
Love the idea of SCM instead of cookies! Glad you found what you needed Marie – Merry Christmas to you and your family! 🙂
This is great! You are my savior! We are a dairy free house and when I make my husband’s favorite pumpkin pie, the taste and texture is always off because it lacks the very important SCM. Will it be a big deal if I don’t use the butter while finishing? Also, have you used rice or coconut milk and if yes, which do you prefer?
It’s not a big deal Cheri to omit the butter, and in fact, it was an error to include it in the first place! I’ve tried both homemade rice and homemade coconut milk and prefer the taste of coconut a bit better. For making SCM, I’d use coconut b/c it’s a bit thicker in the first place. Enjoy your pie!
Would it be a waste to use raw milk with this because we’d be heating the milk? Or does it not kill all the good stuff in the raw milk?
It wouldn’t kill ALL the bad stuff, so you can use raw. You’re not bringing the temperature to boiling (212F) and not even a simmer (approx. 180). However, my lowest setting on my stove make my milk bubble slightly on the edges, and I’m not sure what temperature that was. So while you won’t kill ALL the good stuff, you might kill some of it if your stove is similar. Then again, if your raw milk is affordable, I’d always choose that in a heartbeat. 🙂
I know. I hate Splenda too. But I cant seem to avoid it for diabetic recipes. Equal is worse. But thank you for the responses! (And so quickly too!)
I would reconsider your stance on using Splenda or any artificial sweetner, as they are all without exception neurotoxins (think rat poison), they cause nerve damage and brain damage. One can use smaller amounts of natural healthy sugars, like the pure maple syrup or honey, along with some liquid SweetLeaf Stevia. I have found maple syrup is sweeter than honey. Honey needs to be RAW; unprocessed, unheated to have all the health benefits. We should educate people to understand that small amounts of a good natural sweetner, is better any day that ingesting poisons. IMHO
Hi Katie! I mentioned in a another comment that I would never recommend using Splenda, or any artificial sweetener for that matter, but I know that some people still choose to use them for various reasons, including diabetics. As for raw honey, I’d LOVE to use some, but my budget can’t afford it. 🙁
True that! I never use artificial sweeteners. They are poison!
great recipes….I have done this with coconut milk to make a clean coconut macaroon!
One word: YUM!
what type of sugar did u add to the coconut milk? i am going to try coconut cream & coconut sugar…has anyone done this combo? thanks!!!
Yes! I did coconut milk with coconut sugar, just to see if it was extra coconutty. The coconut flavor wasn’t prominent at all, but the condensed milk was delicious!
Can you use splenda or something like it for diabetics? I bake out of my house as a small businesses and I try to accommodate different ppeople whilst keeping it as non-store-bought as possible. Would love to know! Thank you!
Also big thanks for tips!
Splenda is EVIL. Please, please do not use it! I am unusual in that it makes me very, very sick, but if it makes me that sick i can’t believe it is good for anyone! At least, if you do use this, please warn your guests.
If i was going to try to avoid sugar, i’d try evaporating the milk alone or with a tiny amount of sugar, then when you were done, add the vanilla and some stevia (probably only a teaspoon) at the end.
Best wishes.
To each his own but I LOVE Splenda! We started using it when my mom became diabetic. It taste just like sugar and you can cook with it.
I loved Splenda, too until I learned how it is digested. It is extremely hard on the liver. I hated giving it up but it was either Splenda or the hospital. So now, I use Stevia and Erythritol. NOt as easy to cook with as Spa but a heck of a lot less dangerous.
NO artificial sweeteners PLEASE!!
https://articles.mercola.com/sites/articles/archive/2016/03/30/artificial-sweeteners-cause-cancer.aspx
I would never use splenda, either. You can evaporate milk on the stove, but without sugar and if you use a lower fat milk, it won’t be quite so thick. I would then add some stevia (powdered pure extract or a high quality liquid) and vanilla to taste.
Thanks Helen & Kat!
AM – I would never suggest using Splenda, but if you must, I’d start with whole milk and evaporate it until it’s the thickness you desire. Then add just as much as you need to sweeten (which won’t be as much since you reduced the milk first), then continue with the butter and vanilla.
I’d be interested in knowing why Spenda in particular for diabetics… is it a glycemic index issue? Hmmm… maybe a future post!! 😉
Is there a way I can make this with 2% milk? Maybe just use more milk or something?
Lori – I think you can, but you’d likely have to cook it much longer to get it as thick as you’d like. If you must use 2%, I’d use only 1 cup and then add 1/2 cup heavy cream to thicken it first, before you cook anything.
Great idea!! I’m trying to cut fructose out of my diet, do you think this recipe would work with dextrose?
Hi Kat – what type of sweetener are you thinking of using?
How long will this last in the refrigerator?
Was going to ask the same question…
It should last one full month at least. While researching, I read that the heated sugar fights against bacteria so this milk really has a long shelf life. Keeping it in the fridge is my suggestion only because I’m not incredibly experienced in canning, although that can be done with it too.
I made it with whole milk and white sugar, and then I put the jars in the crock pot full of water, on high for 6 hours. Got ‘dulce de leche’ – and then, 1/2 cup of the dulce in 2 cups of half and half? Best coffee creamer ever. Tastes like melted ice cream. Hubby and I may have each had quite a bit straight off spoons lol
That just sounds too delicious to pass up. Trying it in the crockpot is next, as soon as my chicken stock is done!
Just so I wasnt confusing, i made the milk on the stove, then the caramel in the crock. I didnt add vanilla or butter, either. I had 3 cups of milk to 1 sugar, when condensed it went in two half pint jars
Did you have to skim off milk scum? Or, did you just stir it into the milk. I used lactose free whole milk, reduced it in half on low for 2hrs, skimming the milk scum off every 15 minutes or so. Then added 1t Stevia and 1t vanilla. Did not thicken at all. A little bitter, next time 1/2 t Stevia.
I stirred it all back in. Did it reduce at all during the 2 hours?
Do you think the milk can be made in a crockpot with the lid off?
Hmmm… maybe? Anytime I’ve used milk in the crockpot it’s scalded on me. Maybe my crock pot runs hot? It’s worth a shot to see!