Sweetened condensed milk is a luscious, velvety ingredient that adds richness and sweetness to countless desserts—from classic fudge and caramel to creamy pies and cakes like tres leches. While store-bought versions are convenient, making it at home offers a fresher, preservative-free alternative with customizable sweetness and texture. This recipe yields a golden, syrupy milk with a smooth consistency and deep flavor, perfect for elevating your baking or stirring into coffee and tea. The process is simple but requires patience, as the magic lies in slow simmering and reduction. Once you try this homemade version, you may never go back to the canned kind.
INGREDIENTS:
- 2 cups full-fat milk (whole milk recommended for richness)
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- ½ teaspoon baking soda (optional, helps prevent curdling)
- ½ teaspoon vanilla extract (optional, for added flavor)
INSTRUCTIONS:
- Combine Milk and Sugar: In a heavy-bottomed saucepan, pour in the full-fat milk and add the granulated sugar. Stir thoroughly to dissolve the sugar before heating.
- Begin Heating: Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent scorching and ensure even heating.
- Simmer and Reduce: Once it starts to boil, reduce the heat to low. Let the mixture simmer gently, stirring often. This slow reduction process is key—it allows the milk to thicken and the sugars to caramelize slightly, developing that signature condensed milk flavor.
- Add Butter: After about 30–45 minutes of simmering, the mixture will begin to reduce and thicken. Add the unsalted butter and stir until fully melted and incorporated. This adds a silky texture and depth to the flavor.
- Optional Baking Soda Addition: If using, add the baking soda now. It may cause the mixture to foam briefly—this is normal. Stir until the foam subsides. Baking soda helps stabilize the milk and prevents curdling during the long simmer.
- Continue Simmering: Keep simmering and stirring until the mixture reaches a thick, syrupy consistency. This may take up to an hour in total. You’re aiming for a texture that coats the back of a spoon and a color that’s slightly golden.
- Flavor and Cool: Remove the saucepan from heat. If using vanilla extract, stir it in now. Let the condensed milk cool slightly before transferring.
- Jar and Store: Pour the finished condensed milk into sterilized jars or containers. Allow it to cool completely before sealing. Store in the refrigerator for up to two weeks. If separation occurs, simply stir or shake before use.
TIPS & VARIATIONS:
- For a dairy-free version, substitute full-fat coconut milk or almond milk and use a plant-based butter.
- You can adjust the sweetness by reducing the sugar slightly, though this may affect the thickness.
- Add a pinch of salt for a salted caramel twist.
- Use this condensed milk in recipes like banoffee pie, Vietnamese iced coffee, or kulfi.