Desserts
Homemade sweetened condensed milk, two ingredients
Make sweetened condensed milk with whole milk and sugar. Step photos explain reduction, thickness, approximate yield and refrigerator storage for desserts.
Part of the collection: Everyday dairy products you can make at home
- Total time
- 1 hr 50 min
- Preparation
- 5 min
- Cooking
- 45 min
- Rest / waiting
- 1 hr
- Servings
- 15
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Dissolve the sugar
Combine milk and sugar in a wide heavy-based saucepan. Warm gently and stir until dissolved, avoiding sugar crystals on the sides.
Reduce gently
Cook uncovered over low heat for 35–45 minutes with gentle bubbling. Stir the bottom regularly, especially near the end. Keep it ivory; strong browning means excessive heat.
Check the thickness
Aim for about 300 g finished mixture. A drop on a cold plate should flow slowly and coat a spoon. It thickens further as it cools. If too thick, stir in a little hot milk.
Cool and store
Transfer to a clean heatproof container. Cool in a cold-water bath without letting water enter, then refrigerate within 2 hours. Allow roughly 1 hour to cool before use.
The step photos are illustrative.
Notes
Tips and storage
Keep covered and refrigerated; use within 4–5 days. Its concentration is not industrially standardized, so check thickness before using in recipes that rely on a precise can weight. Do not cook sealed cans. Not kitchen-tested. Contains milk. Use clean, sanitized equipment and refrigerate at 4 °C or below. This is not a shelf-stable canned product.
Nutrition facts
1 of 15 servings, about 20 g
- Protein
- 1.1 g
- Carbohydrates
- 11.6 g
- Fat
- 1.1 g
Estimated per serving; yield, moisture and brands affect the values.
Reference source: USDA FoodData Central generic milk and sugar composition
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Whole milk and sugar reduce gently to a sweet ivory cream. Yield is about 300 g, depending on evaporation. Allow 5 minutes preparation, 35–45 minutes cooking and approximately 1 hour cooling.
Frequently asked questions
Is this evaporated milk?
No. This contains added sugar; evaporated milk is reduced without it.
Can I omit the sugar?
That changes texture and storage. Follow the separate evaporated-milk recipe.
