Homemade Sweetened Condensed Milk
Sweetened condensed milk is created by removing about 60% of the water from milk and adding sugar, which acts as a natural preservative. This additional sugar gives sweetened condensed milk its thick, syrupy consistency and longer shelf life. Evaporated milk, on the other hand, undergoes a similar water-removal process but without any added sugar. This gives it a more subtle, creamy flavor, closer to regular milk.
Due to its sugar content, sweetened condensed milk is often lighter and richer in color. In contrast, evaporated milk can have a slightly tan or caramelized color due to the concentration of lactose and protein. This deeper color results from the higher heat used in processing, which adds a mild toasty flavor that complements savory recipes.
Note: Sweetened condensed milk is measured by weight, not fluid ounces, because of the product thickness. It does not measure the same as what we normally think of when measuring a regular liquid such as water or regular milk because of its density. When poured into a liquid measuring cup, one 14oz can (shown as “Net Weight”) of sweetened condensed milk is 10 liquid ounces.
Sweetened Condensed Mik is used to make Key Lime Pie and many other desserts.
Tips:
- Always use a heavy-bottomed pot to ensure even heating and avoid burning the milk Stir frequently: This helps prevent the milk from sticking to the bottom and ensures a smooth consistency. Patience is key: Don’t rush the simmering process by turning up the heat. Takes time for the milk to reduce properly.
- Avoid boiling, and consider adding a pinch of baking soda at the start to stabilize the proteins. This patience and gentle heat approach will help you achieve a perfectly creamy result!
- If you want to make more than 1 cup of condensed milk, I highly suggest you use two medium saucepans instead of one large pot, because it takes less time to condense. During my recipe testing, I found that it took 40 minutes to condense 4 cups in two medium saucepans, rather than 3 hours in one large pot. Even though you will have to wash an extra pot, it will save you a lot more time cooking.
- If you notice any texture inconsistencies, pour the warm condensed milk through a fine mesh strainer or cheesecloth into a clean container. This will help remove any impurities or undissolved sugar for a smooth, velvety finish.
***Note: A 14-ounce can of condensed milk contains approximately 1 1/4 cups. Condensed milk has less volume by weight than regular milk. Thus, 14 ounces has less volume.
One-to-one Substitutes you can use:
- Cream of Coconut: This is a sweetened, concentrated form of coconut cream, often used in cocktails like the Piña Colada. Coco Lopez is a popular brand. Cream of coconut is a great substitute for sweetened condensed milk, giving a hint of tropical flavor. It’s dairy-free and can be substituted cup for cup. The thick consistency of cream of coconut closely resembles sweetened condensed milk, allowing for similar richness in many recipes.
Note: Coconut cream is not the same product as Cream of coconut and they are not interchangeable in recipes. Coconut cream is richer and thicker than coconut milk, with a higher fat content. It's often used in desserts and richer dishes. It is made from simmering full-fat coconut milk, which is strained to remove the solids at the top, such as cream is .
For recipes using condensed milk, see Dairy Products page
Jane's Sweetened Condensed Milk
Makes 14 oz.
1 cup dry milk solids (powdered milk)
2/3 cup sugar
1/3 cup boiling water
3 teaspoons melted butter
Combine all ingredients in blender. Process til smooth.
Substitute in any recipe calling for 1 can of sweetened condensed milk.
Other recipes say to get a creamier condensed milk, melt the sugar and butter in the boiling water, then add the dry milk. Add to the blender and process until smooth. Without melting the sugar, the condensed milk could be a bit grittier.
Made with Evaporated Milk
Combine one 12-ounce can of evaporated milk with 3/4 cup sugar and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. Then let cool slightly before using it in a recipe.
Made with Full-fat Coconut Milk = Sweetened Condensed Coconut Milk
Simmering a can of full-fat coconut milk (15 oz.) with 1/2 cup of sugar will result in another great dairy-free substitute for sweetened condensed milk. Whisk the coconut milk and sugar in a saucepan, bring the mixture to just below boiling and then allow the mixture to simmer for 30 minutes, or more. Stir the mixture often until it thickens, and then allow it to cool. It will thicken more as it cools, and ultimately should be thick enough to coat and slowly fall off a spoon.
This will result in a nice, creamy consistency with only a hint of coconut flavor.
Homemade Sweetened Condensed Milk
2 cups (16floz/450ml) full fat milk or low fat milk
2/3 cups (5oz /142g) white sugar
Add the milk and sugar into a small, heavy bottomed saucepan. Heat it on a low heat until the sugar has dissolved.
Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
Store in a labeled jar in the fridge and it will last for 6 months.
When ready will measure 1 cup/8oz.
