With only two ingredients, this homemade condensed milk recipe is super simple and can be made in minutes. Also, the finished product is thick, creamy, gluten-free, and can be used in so many different ways.
You already have sugar and milk in your pantry, so you can forget about going to the store and losing precious time. Check out how we do this and see if it’s worth the trouble.
Condensed Milk Ingredients
Let’s go over this one more time. The condensed milk ingredients list is pretty short. With only two items, it doesn’t get simpler.
- 4 cups Milk
- 1 1/4 cups Sugar
First, you’ll need full-fat dairy milk. That’s what we use, at least. It has the best flavor, in our opinion. If you prefer low-fat options or something dairy–free, don’t hesitate to include them.
Sugar is the second and final ingredient on the list. Cane sugar is our favorite, but you can go with either white or brown.
Keep in mind that brown sugar will give a different color to the final product, and the flavor will change. If you enjoy caramel more than traditional condensed milk, using brown sugar is the option for you. If not, stick to granulated white sugar.
Homemade Condensed Milk Recipe
Let’s get into it. Follow the instructions to understand our homemade condensed milk recipe thoroughly.
Put a saucepan on the stove and set to medium-low heat. In it, combine milk and sugar. Slowly bring the mixture to almost a boil while stirring continuously. It will help the sugar dissolve and the ingredients mix.
Set the stove to low heat and let the mixture simmer for the next 35-40 minutes. Don’t stir during this time.
The key moment in this process is recognizing when your homemade condensed milk recipe is finished. When your milk and sugar mixture reaches a slightly darker color and reduces by half, you can consider it done. You’ll notice a thicker consistency and a liquid that resembles syrup.
Now you have to be patient. Leave the milk at room temperature and let it cool completely. Then, transfer to an airtight container and seal.
After it’s placed in the fridge, the milk will thicken even further. Your creation can stay in the fridge for up to a week. Or, if you need it for later, leave the milk in the freezer. That way, it can be stored for up to 3 months. Then, when you need it, just let it thaw overnight, and it will be good to go.
Here are a few things to keep an eye on when making this recipe.
- Make sure you’re using low heat to prepare this. If you fail to do so, the milk might curdle.
- Full-fat milk will give your creation the consistency you’re used to with store-bought products.
- Feel free to add vanilla extract if you wish to give your condensed milk some extra flavor.
- Adding butter is an excellent solution if you wish to make your milk extra rich and silky.
Contact Medina Baking and Powder
If you like this recipe, visit the Medina Baking and Powder website and check out more baking tips.