This recipe provides a simple and reliable method for making your own sweetened condensed milk at home. Sweetened condensed milk is a staple ingredient in countless desserts, from pies and puddings to fudges and caramel sauces. Its rich, thick, and intensely sweet profile is a result of slowly reducing milk with a significant amount of sugar. While it’s readily available in stores, making it from scratch allows you to control the ingredients, avoid unwanted additives, and tailor the consistency and sweetness to your liking. The process is straightforward, requiring only a few basic ingredients and a bit of patience as the mixture simmers and thickens. The end result is a velvety smooth, golden-hued liquid that can be stored and used just like its store-bought counterpart.
This homemade version is particularly rewarding as it produces a product with a cleaner, more pronounced milky and caramel flavor compared to the commercial product. The key to success is a gentle, steady heat and frequent stirring to prevent the milk from scorching on the bottom of the pan. This recipe yields a generous amount, perfect for a large batch of your favorite dessert or for storing in airtight jars for future use. Whether you’re making a classic Key lime pie, a rich tres leches cake, or a simple Vietnamese iced coffee, this homemade sweetened condensed milk will elevate your recipe with its superior flavor and texture. It’s a fundamental recipe for any baker looking to expand their repertoire and add a touch of handcrafted quality to their creations.
Ingredients:
- 4 cups whole milk (full-fat milk is essential for a rich, creamy consistency)
- 1 1/2 to 2 cups granulated sugar (adjust to your desired sweetness level; 1.5 cups is moderately sweet, 2 cups is very sweet)
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract (optional, but highly recommended for flavor)
- 1/4 teaspoon salt (optional, to balance the sweetness)
Instruction: Step 1: Gather and Prepare Your Ingredients and Equipment
- Ensure you have a heavy-bottomed saucepan or a Dutch oven. A heavy pan is crucial to prevent the milk from scorching on the bottom.
- Measure out all your ingredients accurately. The quality of the final product depends on the correct ratio and the type of milk used.
- Have a whisk and a spatula ready. You will need to stir frequently.
- Make sure you have clean, sterilized glass jars with airtight lids for storing the finished product. To sterilize jars, wash them in hot, soapy water, rinse well, and then place them in an oven at 250°F (120°C) for 10-15 minutes, or run them through a hot cycle in your dishwasher.
Step 2: Combine the Ingredients and Begin the Simmer
- Pour the 4 cups of whole milk into the heavy-bottomed saucepan.
- Add the granulated sugar to the milk.
- Place the pan over medium heat. Whisk the milk and sugar mixture constantly until the sugar is completely dissolved. This should take a few minutes. Make sure you don’t bring the milk to a boil yet.
- Once the sugar is dissolved, add the unsalted butter and salt (if using). The butter adds richness and a beautiful gloss to the final product.
Step 3: The Reduction and Thickening Process
- Bring the milk mixture to a gentle simmer. Do not let it come to a rapid boil, as this can cause it to overflow and scorch. The ideal temperature is a gentle simmer with small bubbles forming around the edges of the pan.
- Reduce the heat to low. The goal is a steady, low simmer.
- This is the most time-consuming part of the process, and it requires patience and attention. You must stir the mixture frequently, every 5-10 minutes, especially as it begins to thicken. Stirring prevents a skin from forming on the surface and ensures that the bottom doesn’t burn. As the liquid reduces, stir more often.
- The reduction process will take approximately 1.5 to 2 hours, depending on your stovetop and the width of your pan. A wider pan will reduce the liquid faster.
- You will notice the milk mixture changing in color and consistency. It will gradually go from a thin, white liquid to a thicker, creamy, and pale yellow color. The volume will reduce significantly, by about half. The final volume should be around 2 to 2.5 cups.
- The mixture is done when it coats the back of a spoon and holds its shape for a moment when you run your finger through it. Another way to check is to drop a small amount onto a cold plate; if it stays in a thick mound, it is ready. It will continue to thicken as it cools, so don’t over-reduce it on the stove.
Step 4: Cool and Store
- Once the mixture has reached the desired consistency and color, remove the saucepan from the heat.
- Stir in the vanilla extract (if using).
- Let the sweetened condensed milk cool slightly in the pan for about 10-15 minutes.
- Carefully pour the warm condensed milk into your sterilized glass jars. The jars should be warm or at room temperature to prevent them from cracking from the temperature change.
- Seal the jars tightly with their lids.
- Allow the jars to cool completely at room temperature before transferring them to the refrigerator. The condensed milk will continue to thicken as it chills.
- Store the homemade sweetened condensed milk in the refrigerator for up to 3-4 weeks. It can be used as a 1:1 substitute for store-bought condensed milk in all your favorite recipes.