Homemade condensed milk is thick, luscious, and perfect for recipes that call for that rich, sweet creaminess. From baking to coffee, it’s a versatile ingredient that will elevate your culinary creations.
What Is Condensed Milk?
Condensed milk is cow’s milk that has had most of its water removed through gentle simmering and is sweetened with sugar. The result is a thick, syrupy milk product that’s intensely sweet and creamy.
Sweetened condensed milk should not be confused with evaporated milk, which is unsweetened and less viscous.
Ingredients: Just Two Simple Things!
Milk (preferably whole milk or full-fat milk)
Granulated sugar
Why These Ingredients?
Milk: Whole milk is preferred because its fat content creates a rich, creamy texture. Lower fat milks like skim will produce a thinner, less rich condensed milk, but you can still make it.
Sugar: Granulated white sugar is standard. You can experiment with alternatives (like brown sugar or coconut sugar) for flavor variations.
Equipment Needed
Medium heavy-bottomed saucepan
Whisk or wooden spoon
Measuring cups
Heat-resistant spatula
Clean glass jar or airtight container for storage
Step-by-Step Recipe: How to Make Homemade Condensed Milk with 2 Ingredients
Step 1: Measure Your Ingredients
For this recipe, a standard ratio is:
2 cups (480 ml) whole milk
2/3 to 3/4 cup (130-150 grams) granulated sugar
You can adjust sugar amount slightly depending on how sweet you want your condensed milk.
Step 2: Combine Milk and Sugar in Saucepan
Pour the milk into your saucepan. Add sugar on top.
Don’t stir yet. Let the mixture sit for 1-2 minutes to let the sugar begin to dissolve slightly in the cold milk.
Step 3: Heat the Mixture Gently
Place the saucepan over medium-low heat.
Start stirring gently with a whisk or wooden spoon to dissolve the sugar into the milk.
Once sugar dissolves, bring the mixture to a low simmer — NOT a boil.
You want small bubbles gently rising around the edges. Boiling can cause the milk to scorch or curdle.
Step 4: Simmer and Reduce
Keep the mixture at a low simmer.
Stir frequently, scraping the bottom and sides of the pan to prevent sticking or burning.
Over the next 30-40 minutes, the milk will slowly reduce and thicken.
You’re aiming to reduce the liquid by about half or more.
The texture should become noticeably thicker and creamier.
Step 5: Check Consistency and Taste
Once the mixture has thickened and reduced, remove from heat.
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