Homemade Sweetened Condensed Milk Recipe

A Sweet Discovery

I first made this out of pure need. I was out of the canned stuff for a fudge recipe. My grandson was coming over. I felt a little panicked.

So I looked in my fridge. I had milk and sugar. That was it. I decided to try making my own. It felt like a little kitchen miracle. It worked perfectly.

Why This Simple Recipe Matters

Knowing how to make things from scratch is a superpower. You control what goes in your food. This recipe has no strange ingredients. Just two simple things.

It also saves a trip to the store. That is a win in my book. I feel proud when I make it. It is a small act of kitchen magic.

The Gentle Simmer

Pour the milk and sugar into a pan. Warm it slowly. Stir until the sugar vanishes. It is like sweet, white magic.

Now, let it bubble gently. Do not leave its side. Stir it often. It needs your patience. The smell fills your whole kitchen. Doesn’t that smell amazing?

A Sticky Story

I learned the importance of stirring the hard way. One time, I got a phone call. I walked away for just a minute.

I came back to a pan with a scorched bottom. The milk had burned. I had to start all over again. I still laugh at that mistake. It taught me a good lesson.

Your Turn to Try

What will you make with your homemade condensed milk? I love it in my coffee. Or drizzled over fresh fruit. The possibilities are so fun.

Tell me, what is your favorite treat that uses sweetened condensed milk? I am always looking for new ideas. Let’s share our best recipes.

A Little Fun Fact

*Fun fact: This method of slowly cooking down milk and sugar was a great way to preserve milk before modern refrigerators.* It made the milk last much longer.

That is why this matters. Old ways of cooking are often the smartest. They come from a time of using what you had. I love that.

Let’s Chat About Kitchen Wins

Have you ever made a kitchen mistake that turned into a good lesson? I would love to hear about it. We all have those stories.

Or, if you try this recipe, will you use white sugar or maybe try brown sugar? I am curious about your plans. Share your thoughts with me.

Ingredients:

Ingredient	Amount	Notes
Full-fat milk	2 cups
Cane sugar	3/4 cup

My Homemade Sweetened Condensed Milk

Have you ever run out of that sweet, creamy milk from a can? I have, right in the middle of baking. My grandson Leo and I were making fudge. We had no condensed milk. I had to get creative. So we made our own. It was so simple and so good. Now I rarely buy the canned stuff. The smell in my kitchen is pure happiness. It reminds me of my own grandma’s kitchen. She would have loved this recipe.

Step 1: Pour your milk into a nice, heavy saucepan. Place it on the stove over a medium-low flame. You don’t want it to boil over. Just let it get warm and cozy. I like to use a wooden spoon for stirring. It feels just right.

Step 2: Now, gently stir in your cane sugar. Keep stirring until you can’t see any sugar crystals. They should just vanish into the milk. It becomes a sweet, milky bath. Leo always licks the spoon at this stage. I still laugh at that.

Step 3: Let the mixture bubble very gently. It needs to simmer for about half an hour. You must stir it often. This stops the bottom from getting a burnt, brown layer. (My hard-learned tip: If you see little bubbles popping too fast, turn the heat down to low). It’s ready when there’s about half left. Doesn’t that smell amazing?

Step 4: Take the pan off the heat. You must let it cool down completely. I usually set it on a wire rack. Then, pour it into a clean jar with a tight lid. It will thicken up beautifully as it cools. You can keep it in the fridge for a week. What’s the first thing you’d bake with this? Share below!

Cook Time: 30–35 minutes
Total Time: 45 minutes (plus cooling)
Yield: About 1 cup
Category: Baking, Dessert

Three Tasty Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. I love playing with it on a lazy afternoon. It makes a simple dessert feel very special. Here are a few of my favorite ideas to get you started. They are all so easy and fun.

Vanilla Bean Dream: Split a vanilla bean and scrape the seeds into the milk. It gives it tiny, beautiful black specks.

Toasty Coconut: Use coconut milk instead of regular milk. It tastes like a tropical vacation in a jar.

Maple Cinnamon Swirl: Use maple syrup for half the sugar. Add a pinch of cinnamon at the end.

Which one would you try first? Comment below!

Serving It Up Sweet

Of course, you can use this for baking. But sometimes, I just eat it with a spoon. It’s that good. Drizzle it warm over a bowl of fresh berries. The contrast is wonderful. Or pour it over a slice of pound cake. It soaks in and makes it incredibly moist.

For a drink, a cold glass of milk is the classic choice. It just is. For the grown-ups, a little shot of strong coffee with a spoonful of this milk is divine. It’s like a sweet, creamy kick. Which would you choose tonight?

Keeping Your Sweetened Condensed Milk Perfect

Let’s talk about storing your homemade milk. Pour cooled milk into a clean jar. It will keep in the fridge for about one week. You can also freeze it for up to three months.

I once made a double batch for holiday baking. Having it ready in the freezer saved me so much time. Batch cooking means a treat is always close by. This matters because it makes busy days easier.

Thaw frozen milk in the fridge overnight. Give it a good stir before you use it. It might be a little thicker, but it’s still wonderful. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Sometimes the milk can scorch on the bottom of the pan. Keep your flame at medium-low and stir often. I remember when I got distracted and my first batch burned. A gentle simmer is your best friend here.

Is your milk not thickening enough? It likely needs more time to simmer. Let it bubble gently until it reduces by half. Getting the texture right matters for your recipes to work perfectly.

The sugar might try to crystalize as it cools. Just whisk it vigorously to make it smooth again. Solving small problems builds your confidence in the kitchen. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Enjoy it without worry.

Q: Can I make it ahead? A: Absolutely. It stores beautifully in the fridge or freezer.

Q: What can I use instead of cane sugar? A: White sugar works just fine. The flavor will be very similar.

Q: Can I double the recipe? A: You can, but use a bigger pot. It needs space to simmer down.

Q: Any special tips? A: A heavy-bottomed pot helps prevent burning. Fun fact: This is how my own grandma made it before you could buy it in stores! Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this sweet, simple treat. It is a little bit of kitchen magic. Seeing it thicken on your own stove is so rewarding.

I would be so happy to see what you create. Share your baking adventures with everyone. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.