Homemade Sweetened Condensed Milk (Easy 2‑Ingredient Recipe)
This post may contain affiliate links.Want to make homemade sweetened condensed milk from scratch? This simple recipe uses just two ingredients to give you rich, velvety texture, perfect for baking, coffee, or drizzling on treats.
Who doesn’t love the rich, creamy goodness of sweetened condensed milk? I use it in everything from cakes to coffee, but once I realized how easy it is to make at home, I never looked back. This homemade sweetened condensed milk needs just milk and sugar, no fancy tools, and the result? Silky, sweet, and so much better than the canned stuff.
I love adding it to Mango Sago, No-Churn Mango Ice Cream. Use it to make No-churn Mango Ice Cream, Malaysian Honeycomb Cake, Mango Sago Dessert, or even Chocolate Pudding. Drizzle it over Dorayaki pancakes, Pumpkin Mantou, stir it into tea, or use it as a cake filling. Once you taste homemade condensed milk, you’ll find endless ways to use it.
Why You Will Love This Recipe
Recipe Ingredients
Ingredients Note
Fresh Milk – Full cream dairy milk gives the best flavor and creaminess, but you can use almond, oat, or any non-dairy milk if preferred.
Sugar – I use regular granulated sugar, but you can swap it with your favorite sweetener. Just note, alternative sugars may change the color and taste.
Butter (optional) – A little unsalted butter adds richness and a smoother texture. If using salted butter, skip the added salt.
Salt (optional) – A pinch brings out the flavor and balances the sweetness—especially nice if you’re using the condensed milk in coffee or desserts.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
You can swap granulated sugar with honey, maple syrup, palm sugar, coconut sugar, or even erythritol for a lower-sugar option. Just keep in mind—the flavor and color of your homemade sweetened condensed milk will change depending on the sweetener you use.
How to Make Homemade Sweetened Condensed Milk
STEP 1. Pour the milk, sugar, and salt into a saucepan.
STEP 2. Stir well with a spatula and place the pan over medium heat. Let the mixture come to a gentle simmer.
STEP 3. You’ll notice bubbles forming as the milk simmers. Continue cooking, stirring occasionally, until the mixture reduces and thickens. Stir in the butter (if using).
STEP 4. Strain the condensed milk for a silky-smooth finish. Pour into a clean jar and let it cool before storing.
Pro Tips
- The cooking takes about 30 minutes, be patient and let it slowly reduce.
- Don’t leave it unattended! Stir occasionally, especially when it bubbles up, to prevent burning.
- To extend shelf life, sterilize your glass jar: bake it at 320°F (160°C) for 5 minutes or boil it for 5 minutes.
- Use oven mitts—the jar will be hot! Pour the condensed milk in while it’s still hot, seal it, and turn it upside down to kill any bacteria under the lid.
How to Use
Homemade sweetened condensed milk is incredibly versatile! Use it in baked goods like Pandan Milk Bread, Fermented Cassava Cake, Thai Butter Cake, or Dutch Butter Cake.
For a fun breakfast idea, spread Ube Halaya on Japanese Dorayaki and drizzle with condensed milk. It’s sweet, rich, and so satisfying.
Want something simpler? Try it with Roti Sisir Pandan or the classic Roti Sisir. It pairs beautifully with both!
FAQs about Sweetened Condensed Milk
Condensed milk is gluten free since it does not use any gluten product. It is suitable for people with celiac disease or other gluten-related diseases.
Of course! I think this recipe even tastes better than the store-bought one. You can make a few jars to keep in the refrigerator if you use condensed milk a lot.
Yes, it is cheaper and more delicious. You use fresh milk and the flavor of the milk come through. Store-bought condensed milk contain proservatives or additives, while homemade condensed milk uses none.
If your condensed milk isn’t thickening, it might need more time on the stove. Ensure that you are cooking it at a low enough temperature to prevent burning, and be patient as it reduces.
Storage and Shelf Life
Homemade condensed milk can stay up to 10 days in the chiller. If you put it in the freezer, you can have it up to three months. Simply transfer the jar to the chiller one day ahead if you want to use it.
More Recipes That Use Condensed Milk
- Rose Milk Tea
- Oolong Milk Tea
- Butterfly Pea Flower Latte
- Earl Grey Latte
- Turkish Coffee
- Fresh Korean Strawberry Milk
Homemade Sweetend Condensed Milk
Ingredients
- 300 gr milk full cream
- 125 gr sugar
- 1 gr salt optional
- 10 gr unsalted butter optional
Instructions
- Pour milk into a sauce pan with sugar and salt inside.
- Stir well using a spatula and set it on a stove with medium heat. Let it simmer.
- You will see that the milk bubble up a few times. Let the water content dry up until the milk thickens. Put in the butter.
- Strain the milk so you have a smooth texture. Pour into a jar to keep in the chiller.
Video
Notes
- The total cooking time takes around 30 minutes until you can see it thickens. Be patient.
- Do not leave it unattended. Stir with a spatula when it bubbles up.
- Heat a glass jar in the oven for 5 minutes or cook in a boiling water for 5 minutes to kill off the bacteria.
- Use oven mitt to hold the glass jar. Be very careful because it is hot. Pour the condensed milk into the jar while it is still hot. Put on the lid. Turn it upside down to kill the bacteria in the space under the lid. This way of bottling will keep your condensed milk shelf life longer.
You will be amazed at this homemade sweetened condensed milk recipe! It only uses two main ingredients, but the result is even better than store-bought ones!