Prepare this homemade condensed milk using only two simple ingredients! Our step-by-step recipe is so easy to follow and after you try it you’re never going back to the store-bought version.
Homemade condensed milk is a sweet and thick milk-based mixture that is made by cooking milk and sugar together until most of the liquid has evaporated and the mixture has thickened.
It is known in Spanish as leche condensada and it is a common ingredient in many Mexican dessert recipes, including tres leches cake, flan, and other sweet treats.
To make homemade condensed milk, you will need to combine whole milk and sugar in a saucepan and cook it over medium heat, stirring constantly, until the sugar has dissolved.
Once the sugar has dissolved, you can reduce the heat and allow the mixture to simmer gently for about 2 to 3 hours, stirring occasionally, until it has reduced by half and thickened into a creamy-colored mixture.
Ingredients
- Milk: The primary ingredient in condensed milk is whole milk, which provides the liquid base for the mixture. Low-fat milk may not yield the same creamy and thick consistency as using whole milk. This is because whole milk contains a higher percentage of fat, which helps to create the thick and creamy texture that is characteristic of condensed milk.
- Sugar: Granulated white sugar is added to the milk to sweeten and thicken the mixture.
How To Make Homemade Condensed Milk
Place the milk and sugar in a saucepan over high heat. Mix to help the sugar dissolve.
Just as the milk starts to form bubbles around the border and before it starts to boil, low the heat so the milk will start a gentle simmer.
Cook for about 2 hours mixing from time to time to prevent it from sticking to the pan bottom.
While the milk is simmering, remove a bit of the foam that forms on top.
You’ll notice that the milk will start to change its color and texture as time pass. Just make sure to stir from time to time with a spatula or a wooden spoon.
After 1 hour and a half (more or less), the milk should have reduced to half and will have a thicker consistency. Keep cooking until it reaches the desired thickness.
Note: The consistency will be more liquid than the store-bought condensed milk, but it will get thicker after it cools down.
Turn off the heat, cover the pot and let the milk cool down whisking from time to time to prevent crystals from forming on the pot sides.
Once the preparation has cooled down, transfer it to a jar and store it. Scroll down for storing tips and ways to use your homemade preparation.
Expert Notes
- Use whole milk: For the best results, use whole milk as it has a higher fat content which helps create a creamy and thick texture.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help distribute heat evenly and prevent the milk from burning.
- Stir frequently: Stir the milk frequently while cooking to prevent it from sticking to the bottom of the pan and burning.
- Cook on low heat: Keep the heat low and cook the milk slowly to prevent it from scorching and to allow the liquid to evaporate slowly and evenly.
- Use a candy thermometer: A candy thermometer can help you monitor the temperature of the milk and make sure it does not overheat.
- Be patient: Homemade sweetened condensed milk takes time to make, and you need to be patient while waiting for it to thicken. It may take up to 2 hours of cooking time for the milk to reduce and thicken properly.
How To Use
Homemade condensed milk is a versatile ingredient that can be used in many sweet recipes, including cakes, pies, puddings, and homemade ice cream. Here are a few ways to use it in Mexican recipes:
- Use it to drizzle over those tasty molletes dulces for breakfast.
- Prepare this velvety and delicious Flan de calabaza or this gelatina de mosaico recipe.
- Use homemade condensed milk as the base for this elote ice cream.
- Add creaminess and sweetness to this arroz con leche.
These are just a few examples of the many ways you can use homemade condensed milk in your cooking and baking. Experiment with different recipes and have fun!
How To Store
Allow the condensed milk to cool to room temperature then pour it into an airtight container. You can use a glass jar, plastic container, or a resealable bag.
Make sure the container is tightly sealed to prevent air from getting in. Label the container with the date you made the preparation so that you can keep track of its freshness.
Store the container in the refrigerator for up to 2 weeks.
Note: Homemade condensed milk may thicken or separate after being stored in the refrigerator. To fix this, simply warm it up slightly and whisk or stir it until it returns to its original consistency. If the condensed milk smells or tastes off, discard it immediately.
FAQ
Why is my homemade condensed milk not thick?
One of the most common reasons why homemade condensed milk may not be thick is that it hasn’t been cooked for long enough. To thicken properly, the mixture needs to be simmered on low heat for a long time (more than 1 hour for this recipe) until most of the liquid has evaporated and the mixture has thickened.
If you cook the mixture on too high heat, it may evaporate too quickly, which can cause it to burn or become too thick. So, make sure to keep the heat low and stir the mixture frequently to prevent burning.
If you are using low-fat milk, it may not thicken as much as whole milk. You may need to add additional thickeners, such as cornstarch, to achieve the desired consistency.
What can I substitute for condensed milk?
Heavy cream or whipping cream can be used as a substitute for condensed milk in some recipes. Use an equal amount of cream and add sugar or sweeteners to taste.
Are condensed milk and evaporated milk the same?
No, condensed milk and evaporated milk are not the same, although they are similar in some ways.
Both condensed milk and evaporated milk are made by heating milk to remove most of the water content, which thickens the milk and concentrates its flavor. However, there are a few key differences like sweetness and consistency.
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Homemade Condensed Milk
Instructions
- Place the milk and sugar in a saucepan over high heat. Mix to help the sugar dissolve.
- Before the milk starts to boil, low the heat and bring the milk to a gentle simmer.
- Cook for about 2 hours mixing from time to time to prevent it from sticking to the pan bottom.
- While the milk is simmering, remove a bit of the foam that forms on top.
- After 1 hour and a half (more or less), the milk should have reduced to half and will have a thicker consistency. Keep cooking until it reaches the desired thickness.
- Turn off the heat, cover the pot and let the milk cool down whisking from time to time to prevent crystals from forming on the pot sides.
- Once the preparation has cooled down, transfer it to a jar and store it.
Notes
- For the best results, use whole milk as it has a higher fat content which helps create a creamy and thick texture.
- Stir the milk frequently while cooking to prevent it from sticking to the bottom of the pan and burning.
- Keep the heat low and cook the milk slowly to prevent it from scorching and allow the liquid to evaporate slowly and evenly.
- Be patient: Homemade condensed milk takes time to make, and you need to be patient while waiting for it to thicken. It may take up to 2 hours of cooking time for the milk to reduce and thicken properly.
Homemade condensed milk just tastes so much better! Before I made this recipe, I thought it wouldn’t be any different than the store-bought one and I would just waste my time making this. But after tasting the homemade one, I won’t go back to the store-bought anymore! Nothing beats the homemade, that’s for sure!