No condensed milk in the cupboard? This Homemade Condensed Milk uses simple pantry staples and gives you a smooth, reliable result whenever you need it.
The other day, I received a comment from a reader asking for a substitute for condensed milk, which isn’t easy to find in her country. That request reminded me to finally share my recipe for homemade condensed milk.
It made me realise I should finally share this recipe on the blog, as making it at home is very easy and it takes all of 20 minutes.
You know how much I enjoy preparing things from scratch, and I have always believed in homemade cooking whenever possible.
It feels good knowing exactly what you are feeding yourself and your loved ones. There are no hidden preservatives in this version, and the flavour is every bit as good as the canned one, if not better.
You can use it in any recipe that calls for condensed milk, like my Condensed Milk Cookies or my Condensed Milk and Coconut Cake. Or enjoy a little spoonful on its own, it is that good.
Why Keep This Condensed Milk Handy
- Works as a fun topping for warm toast when you crave something different.
- Cooks in about 20 minutes, perfect for quick cravings or last-minute baking.
- Stores neatly in a jar and pours easily when you need a quick drizzle.
Key Ingredients for Homemade Condensed Milk
Milk
Full–fat milk reduces into a smooth mixture with a gentle sweetness. Using milk with a higher fat percentage gives a richer finish and helps the texture set evenly, which works well in baked desserts and fillings.
Sugar
Regular white sugar works best because it melts evenly and keeps the final flavour neutral enough to suit both light desserts and stronger flavours like chocolate or coffee.
Baking Soda
A small pinch helps stabilise the mixture once the heat is turned off. It lightly aerates the milk and sugar base, giving the cooled texture a smoother feel. Use only a small amount, as too much can affect both colour and taste.
Find the complete list with measurements in the recipe card below.
How to Make Homemade Condensed Milk
Step 1: Pour the milk into a pan and add the sugar.
Step 2: Bring it to a boil, then simmer over medium–high heat, stirring regularly. Let it reduce to half its volume; this should take about 20 minutes. The milk can boil over at any time, so keep watching it.
Step 3: After about 17–18 minutes, the milk will turn a vibrant colour and become very frothy.
Step 4: Switch off the heat and add the baking soda. Stir well and let it cool.
Step 5: Once cooled, stir well and store in an airtight container or use immediately.
Frequently Asked Questions
You can use maple syrup or honey, but the mixture may take a little longer to thicken, and the colour will be slightly deeper.
Yes. Adding vanilla, cinnamon, or a small amount of cocoa after cooling gives the condensed milk a subtle flavour twist.
It goes well with fresh fruit, ice cream, iced coffee, and many baked desserts. It also works as a drizzle over pancakes or waffles.
Stir leftover condensed milk into porridge, blend it into smoothies for sweetness, or mix it into cake batters for extra moisture.
Extra Help from the Kitchen
Choose a Heavy-Based Pan – Use a sturdy pan that distributes heat evenly to reduce the risk of scorching as the milk thickens, especially during the final minutes of simmering.
Keep Utensils Dry – Start with dry spoons and a dry pan rim so extra moisture does not affect how quickly the mixture reduces or alter the final consistency.
Stir Around the Edges – Run your spoon along the sides and base of the pan often because milk sticks more in those spots, and loosening it helps maintain an even texture.
Check Reduction by Volume – Mark the starting level on a heat-safe utensil or note where the milk sits on the pan, which makes it easier to confirm when it has reached half its volume.
Cool Without a Lid – Leave the mixture uncovered during cooling so steam can escape and no condensation drips back in, keeping the texture smooth and steady.
Variations and Twists
Dairy-Free Condensed Milk – Replace the milk with full-fat canned coconut milk and reduce it with the sugar in the same way. The mixture thickens well and gives a gentle coconut taste suitable for many desserts.
Add Vanilla or Cinnamon – Stir in up to 1 teaspoon vanilla extract or a small pinch of ground cinnamon after cooking. Both additions give a warm direction without changing the reduction process.
Use Alternative Sugars – Replace part or all of the granulated sugar with maple syrup or honey. The mixture may take a little longer to thicken, and the finished colour will be slightly deeper.
Homemade Condensed Milk with Milk Powder – Mix full–fat powdered milk with hot water until dissolved, then add sugar and reduce as usual. This works well when fresh milk is unavailable and stays smooth when whisked thoroughly before heating.
Storage and Shelf Life
Store homemade condensed milk in an airtight container in the refrigerator for up to 1 week, although it may keep a little longer if the container and utensils are clean and dry. It thickens as it chills, so warm the closed container briefly in hot water and stir to loosen the texture before using.
It can be frozen for up to 3 months in a freezer-safe container. Thaw it in the refrigerator and stir well, as the mixture may separate slightly.
Other Homemade Sweet Bases
Homemade Condensed Milk Recipe
No condensed milk in the cupboard? This Homemade Condensed Milk uses simple pantry staples and gives you a smooth, reliable result whenever you need it.
Ingredients
- 500 ml – 2 cups milk
- 200 g – 1 cup sugar
- 1 pinch baking soda
Instructions
-
Pour the milk into a pan and add the sugar.
-
Bring it to a boil, then simmer over medium–high heat, stirring regularly. Let it reduce to half its volume; this should take about 20 minutes. The milk can boil over at any time, so keep watching it.
-
After about 17–18 minutes, the milk will turn a vibrant colour and become very frothy.
-
Switch off the heat and add the baking soda. Stir well and let it cool.
-
Once cooled, stir well and store in an airtight container or use immediately.
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What a great recipe, thank you for sharing it Manuela. It's really handy as often a recipe doesn't use a full can of condensed milk but now, I can make just the right amount from scratch! Also, I wanted to say how much I love your little jars - oh they are so cute! Am going to share this recipe on my FB page x
Can this be frozen?
can you use sugar free sugar
thank you isabel
Hi Isabel. Unfortunately, you can't. You need the sugar to caramelise, so that it thickens.
I just read your reply. I was thinking of using Splenda, but will use regular sugar. Thanks
can you use coconut sugar and coconut milk?????
Can you use coconut sugar as an alternative? Like you mentioned about using the coconut milk.
Hi guys,
If help, I use half sweetener and half raw sugars as I was too lazy to run down the store for more sugar and didn't read the comments afterward.. mine turns out well and thinken nicely, however i did have to cook it longer than 20 mins. And it tasted a bit funny for me (think this could be from sweetener
Thank you so much for the recipe Manu !! Very much appreciated!
awesome! can't wait to try it! and that picture has my mouth watering...
This doesn't look too difficult too do. I'm going to try making this at home seeing that it is not easy to get this around.
Why we use baking soda.
Great recipe! Will have to try this. By the way, where did you purchase those jars from? Especially the taller one. I've been looking for some to buy.
Thanks! 🙂 I got them from a bakery called Breadtop... it's a franchise and they have many shops around Australia. They sell milk pudding in them. 🙂
This is a great idea! I love to make tres leches cake and if I ever need condensed milk, I now know how to make it. I like learning how to make things from scratch. Thanks for the recipe!
Fantastic idea! Does the milk need to be full fat, or can you use lite milk? I only ask because we only have lite milk and I would have to buy full milk specially.
For this it's better to use full fat milk. 🙂
I used 2% for mine and it turned out amazing!! I started timing the 20 minutes after the milk mixture started to boil.
What a brilliant idea Manu! I had no idea you could make condensed milk in 20 minutes. It's an ingredient I always seem to be out of just when I need it, so I will try this next time instead of dashing to the shop! Thank you 🙂
Do you think you could use alternative milks like soy or almond milk?
You may try with coconut milk... I haven't made it yet, but I know people who use it.
Love it! I have a daughter who loves to open cans of condensed milk and keep them open indefinitely ; I will pass this on to her, after deciding that I will not be buying it from now on. Great site! 🙂
I am not sure where your brain is but you must have a genius IQ...lol..who thinks of this? Only you my friend. I never thought you could make your own. This is so fantastic because sometimes at 3 am I might be baking or what and needed this one can but didn't want to go to the grocery store at that time of the morning for just that one item. Leave it to you, problem solved! ! Can of milk $1.59 ,having you as a friend and inspiration "PRICELESS".!!!! Thank you.
Do you know of or have you tried to make a non dairy milk sweetened condensed milk?
Can this sweetened condensed milk be frozen?
At what stage do u add the sugar?
Immediately, together with the milk. 🙂
Wow, I never thought of making my consensed milk at home, but it's just a brilliant idea, since I don't like the store bought one 🙂
Love this one Manu! How long will it keep?
It keeps for up to 1 month in the fridge, though mine never lasts more than a week. The good thing about it is that you can make just enough as you need, as it takes only 20 minutes - no wastage! 🙂
Lovely, thanks!
Can you can it at home after you make it? Most people buy it at the grocery store already canned. There are times when I'm in a rush and don't have time to make something from scratch. I would make like a double batch use one for now and can the other for later.