Place the milk and sugar on a sauce pan over high heat. Mix to help the sugar dissolves.
Just as the milk start to form bubbles around the border and before it starts to boil, low the heat but allow it to keep it simmering.
Remove some of the foam that forms and let the milk simmer for about 2 hour mixing from time to time to prevent it from sticking to the bottom.
You’ll notice that slowly the milk will starts to change it’s color and texture. So, after one hour and 10 minutes will pass, rise the heat and cook for another 5 minutes while whisking until the milk has a ticker consistency and a creamy color (READ NOTES).
Cover the pot and let the milk cool down whisking from time to time to prevent crystals from forming on the border.
Once the the homemade condensed milk has cooled down, place it on a jar and keep it stored in the fridge for up to 2 weeks.
Important:Please take in mind that after cooking, even if you noticed the consistency is more liquid than the store bought condensed milk, it will get to that point after it has been cooled. Just be patient.
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