Quick Summary: To make homemade condensed milk, combine 2 cups whole milk with ½ cup sugar in a heavy-bottomed pot, bring to a boil, then simmer over medium-low heat for 1 to 1.5 hours until it thickens and reduces by about half. This easy sweetened condensed milk recipe uses just two pantry ingredients and takes about an hour, no canned Eagle Brand needed. Chill for 12 hours before using.

Homemade condensed milk with a spoon in a jar

What is homemade condensed milk?

Homemade condensed milk is cow's milk that has been slowly simmered with sugar until much of its water evaporates, leaving a thick, sweet, and creamy syrup. It is the same product sold in cans as sweetened condensed milk, only made from scratch with two pantry ingredients and no additives.

The result is smooth, pourable, and lightly caramel in flavor, sweet without being overpowering. You don't need any special tools or appliances, just a heavy-bottomed pot and a whisk, so it comes together with things you already have at home.

Sweetened condensed milk in a glass jar: Overhead view

Why you'll love this recipe

Just two ingredients: milk and sugar, both pantry staples you likely already have.
Faster than most methods: it takes about an hour of gentle simmering, not the 2 to 3 hours many recipes call for.
Smooth and creamy: it tastes rich straight from the jar, with a natural dairy flavor and a hint of caramel.
No cans needed: skip the store-bought Eagle Brand and make a fresher, more natural version at home.
Endlessly useful: stir it into coffee, tea, or hot chocolate, or use it in crepes, cakes, coconut macaroons, condensed milk cookies, and dulce de leche.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Milk: Use whole milk with at least 2.5% fat, ideally 3.2%; avoid low-fat milk. For a richer result, replace some of the milk with 10-35% fat cream, including heavy cream. Fresh milk and cream give the best results. You can also add milk powder to whole milk or use goat milk. I haven't tested plant-based milks such as almond or oat, so I can't recommend them.

Sugar: Use granulated or caster sugar. More sugar will thicken the condensed milk faster but make it sweeter. Avoid brown sugar, as its molasses can cause the milk to curdle.

Equipment

To make condensed milk at home, gather these basic kitchen tools before you start:

wide, heavy-bottomed pot or saucepan with high walls
hand whisk or heat-resistant spatula
fine-mesh sieve
clean glass jar such as a mason jar

Use a deep pot, since the milk rises as it boils. As a rule of thumb, use about 2.5 liters of cookware for every half liter of liquid.

How to make condensed milk

Step 1. Pour fresh milk into a heavy-bottomed pot and set it over low to medium heat. Once the liquid is slightly warm, add the sugar and stir until it dissolves (photo 1).

Pro tip: If the milk isn't fresh (it often takes more than 24 hours to reach store shelves), add the baking soda at this point to keep the milk from curdling.

Step 2. Bring the mixture to a boil. As it cooks, foam will form on the sides of the pot; scrape it back into the milk.

Step 3. Reduce the heat to medium-low and gently simmer the mixture for 1-1.5 hours, stirring constantly with a hand whisk or a heat-resistant spatula.

Step 4. As the water in the milk slowly evaporates, the mixture thickens from a syrupy consistency to a creamy texture. Its volume will drop by at least half, ideally to about a third of the original (photo 2).

Photo 1

Photo 2

Step 5. The finished condensed milk has a creamy yellow tint. Pass it through a fine-mesh sieve to remove any lumps.

Pro tip: Judge doneness by appearance and flavor. The milk takes on a slight caramel taste, and the longer you cook it, the thicker, darker, and sweeter it becomes.

Step 6. Let it cool to room temperature, stirring occasionally to keep a skin from forming on top.

Step 7. Refrigerate for 12 hours to thicken the condensed milk. If needed, remove any milk foam with a teaspoon.

Step 8. If the chilled condensed milk still seems too liquid, add 2 oz. (60 g) of sugar and cook it again.

Step 9. Stir constantly until it begins to thicken. As soon as it reaches the right consistency, remove it from the heat.

A teaspoon with sweet condensed milk over the lid

Expert tips

Stir the milk constantly while cooking to prevent excessive foaming and burning.
To make the finished condensed milk more homogeneous, blend or whisk it.
Use an ice bath (if desired) to cool the finished product faster.

Recipe variations

Vanilla: stir ½ teaspoon of vanilla extract (or a sachet of vanilla sugar) into the finished condensed milk, whisk, and pass through a fine-mesh sieve.
Chocolate: sift in two teaspoons of cocoa powder at the end and stir for about a minute for a chocolate version.
Richer texture: replace some or all of the milk with cream (10 to 35% fat) for a thicker, creamier result.
Dairy-free: use canned coconut milk in place of cow's milk for a coconut condensed milk.
Other methods: the same milk-and-sugar base can be cooked in the oven or a slow cooker, though both take 2 to 3 hours rather than about an hour on the stovetop.

A note on baking soda: if your milk isn't very fresh, it can curdle during the long simmer. To prevent this, add a small pinch of baking soda (about half a dessert spoon per liter) once the milk starts to boil. You won't taste it in the finished product. Note that sugar-free sweeteners such as stevia, xylitol, and Splenda do not work in this recipe.

Storing & freezing

Store homemade condensed milk in a clean, sterilized glass jar, such as a mason jar, with a lid. It keeps in the refrigerator for up to a month.

To keep it fresh longer, don't leave the jar out of the fridge for long, and always scoop with a clean, dry spoon.

You can also freeze condensed milk for up to 3 months. To thaw, let it come to room temperature for a couple of hours.

Recipe FAQ

How do you make condensed milk at home?
Combine whole milk and sugar in a heavy-bottomed pot, bring to a boil, then simmer over medium-low heat for 1 to 1.5 hours, stirring constantly, until the mixture thickens and reduces by about half. Cool it, then chill for 12 hours before using.

How long does it take to make condensed milk?
On the stovetop, it takes about an hour of simmering, not the 2 to 3 hours many recipes suggest. Plan for another 12 hours of chilling so it can fully thicken.

Why isn't my homemade condensed milk thickening?
Condensed milk thickens as water evaporates, so it usually just needs more time over gentle heat. It also thickens further as it cools and chills, so let it rest in the fridge for 12 hours before deciding it's too thin. If it's still runny, return it to the pot with a little extra sugar and simmer, stirring constantly, until it coats the back of a spoon.

How big is a can of sweetened condensed milk?
Canned sweetened condensed milk comes in several sizes, from a standard 396 g (14 oz) can down to small 100 g (3.5 oz) sachets.

Are sweetened condensed milk and evaporated milk the same?
No. The main difference is sugar: sweetened condensed milk has added sugar, while evaporated milk does not.

Is sweetened condensed milk the same as condensed milk?
Yes, the two names refer to the same product.

Can you make condensed milk with coconut milk?
Yes. For a dairy-free version, use canned coconut milk in place of cow's milk and follow the same method.

What can I use if I don't have condensed milk?
You can substitute cream of coconut or whipped cream, or stir powdered milk into water. These work in some recipes but not all, so the best option is to make your own from just milk and sugar.

When do you add baking soda to condensed milk?
Add a small pinch of baking soda once the milk starts to boil, and only if your milk isn't very fresh. It helps prevent curdling during the long simmer, and you won't taste it in the finished product.

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