Sweetened Condensed Milk

Sweetened Condensed Milk

Simmer milk and sugar into a thick, caramel-tinged base for desserts and coffee.

Total 2 hr 5 min Makes 16 oz Calories 123/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This homemade version reduces whole milk and sugar slowly until syrupy and golden, with a touch of butter for richness. It works in pies, fudge, and sweetened coffee drinks just like the canned original, and keeps refrigerated for weeks.

Ingredients

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the whole milk, granulated sugar, baking soda, and salt. Whisk to dissolve the sugar.

  2. Set the pan over medium heat and bring to a gentle boil, stirring frequently to prevent scorching.

  3. Reduce heat to low and simmer uncovered, stirring every 5 to 10 minutes, until the milk reduces by more than half and thickens into a syrupy, pale caramel-colored liquid.

  4. Stir in the butter during the last 5 minutes of cooking until melted and fully incorporated.

  5. Remove from heat once the mixture coats the back of a spoon thickly and has reduced to about 2 cups. Strain through a fine-mesh sieve into a heatproof jar to remove any skin or lumps.

  6. Let cool to room temperature, then cover and refrigerate; the mixture will thicken further as it chills.

Rate this recipe

★ 3.9 (1)

Sweetened Condensed Milk

This homemade version reduces whole milk and sugar slowly until syrupy and golden, with a touch of butter for richness. It works in pies, fudge, and sweetened coffee drinks just like the canned original, and keeps refrigerated for weeks.

2 hr 5 min 16 oz 123 cal

Ingredients

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Method

  1. 1

    In a 6-quart saucepan, combine the whole milk, granulated sugar, baking soda, and salt. Whisk to dissolve the sugar.

  2. 2

    Set the pan over medium heat and bring to a gentle boil, stirring frequently to prevent scorching.

  3. 3

    Reduce heat to low and simmer uncovered, stirring every 5 to 10 minutes, until the milk reduces by more than half and thickens into a syrupy, pale caramel-colored liquid.

  4. 4

    Stir in the butter during the last 5 minutes of cooking until melted and fully incorporated.

  5. 5

    Remove from heat once the mixture coats the back of a spoon thickly and has reduced to about 2 cups. Strain through a fine-mesh sieve into a heatproof jar to remove any skin or lumps.

  6. 6

    Let cool to room temperature, then cover and refrigerate; the mixture will thicken further as it chills.