Homemade sweetened condensed milk is a pantry staple that can save you a trip to the grocery store. With just two simple ingredients—milk and sugar—you can create a rich, creamy base perfect for baking, making homemade ice cream, or even preparing dulce de leche. This easy recipe eliminates the need for the canned version and provides a fresh, alternative using everyday ingredients you likely already have.

This version uses two simple ingredients, unlike other recipes that include butter or vanilla extract. It doesn’t get simpler than milk and sugar; the result is just as delicious and versatile as the store-bought kind. Plus, you’ll know exactly what’s in it—no additives or preservatives. This homemade sweetened condensed milk recipe is ideal for anyone who wants to control the ingredients in their cooking.

Condensed Milk Ingredients

WHOLE MILK: For the best results, use 2 1/2 cups of whole milk. It provides the right richness and texture for sweetened condensed milk.
SUGAR: For this recipe, use 1 cup sugar. Stick with white sugar and avoid brown sugar, as it alters the taste and color. You can experiment with maple syrup as a natural sweetener but use slightly less.

Milk and sugar in measuring cups that are going to be used to make homemade sweetened condensed milk.

How to Make Sweetened Condensed Milk at Home

Here is how to make the homemade version of condensed milk:

Combine Ingredients: Combine the whole milk and sugar in a heavy-bottom saucepan or a wider pan, like an enameled cast iron skillet. Stir to dissolve the sugar completely.
Simmer Gently: Place the pan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and continue simmering. Stir occasionally to prevent the milk from scorching or forming a skin.
Reduce the Milk: Allow the mixture to simmer gently for 30-40 minutes. The milk will gradually reduce and thicken. Be patient and avoid increasing the heat, which can cause the milk to scorch.
Check Consistency: Remove it from the heat once the mixture has reduced to about half its original volume and has a creamy consistency. Remember, it will thicken further as it cools.
Cool and Store: Let the condensed milk cool to room temperature. Pour it into an airtight container and refrigerate. It will keep in the fridge for up to a week.

This recipe makes about 1 ¼ cups of sweetened condensed milk, the equivalent of one store-bought can.

Homemade sweetened condensed milk in a clear jar.

Recipe Tips for Homemade Sweetened Condensed Milk

Use the Right Cookware: A heavy-bottom saucepan is ideal to prevent scorching. Alternatively, I’ve found that using a wider pan, like an enameled cast iron skillet, helps the mixture reach the desired consistency more evenly.
Keep an Eye on It: While this recipe is simple, it’s important not to leave the saucepan unattended for a very long period of time.
Maintain a Low Simmer: Avoid boiling the mixture. A gentle simmer ensures the milk reduces slowly and evenly without boiling over.
Let It Thicken Naturally: The mixture will continue to thicken as it cools, especially after being refrigerated. If it’s still a bit runny when warm, don’t worry—it’ll set beautifully in the fridge.

Why Make It at Home?

Homemade sweetened condensed milk offers more than just convenience. It’s fresher, more affordable, and free from additives.

The ingredients for condensed milk are simple, but the flavor is rich and satisfying. Can condensed milk be homemade? Absolutely! This recipe gives you a quick, easy, and delicious substitute for store-bought condensed milk. From fudge to coffee creamer, this versatile ingredient can transform your recipes into something extraordinary.

Next time you’re in a pinch, skip the store and try this recipe. It’s quick, easy, and proof that cooking from scratch can be both simple and rewarding!

How to Make Homemade Sweetened Condensed Milk

Make your own sweetened condensed milk with this easy homemade recipe. Yields about 1 ¼ cups, the equivalent of one store-bought can.

Prep Time 2

Cook Time 40

Serving Size 1

Equipment

1 heavy-bottom saucepan

Ingredients

2 ½ cups whole milk
1 cup white granulated sugar

Instructions

Combine the whole milk and sugar in a heavy-bottom saucepan or a wider pan, like an enameled cast iron skillet. Stir to dissolve the sugar completely.
Place the pan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and continue simmering. Stir occasionally to prevent the milk from scorching or forming a skin.
Allow the mixture to simmer gently for 30-40 minutes. The milk will gradually reduce and thicken. Be patient and avoid increasing the heat, which can cause the milk to scorch.
Remove it from the heat once the mixture has reduced to about half its original volume and has a creamy consistency. Remember, it will thicken further as it cools.
Let the condensed milk cool to room temperature. Pour it into an airtight container and refrigerate. It will keep in the fridge for up to a week.

Notes

Use the Right Cookware: A heavy-bottom saucepan is ideal to prevent scorching. Alternatively, I’ve found that using a wider pan, like an enameled cast iron skillet, helps the mixture reach the desired consistency more evenly.
Keep an Eye on It: While this recipe is simple, it’s important not to leave the saucepan unattended for a very long period of time.
Maintain a Low Simmer: Avoid boiling the mixture. A gentle simmer ensures the milk reduces slowly and evenly without boiling over.
Let It Thicken Naturally: The mixture will continue to thicken as it cools, especially after being refrigerated. If it’s still a bit runny when warm, don’t worry—it’ll set beautifully in the fridge.

About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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