Homemade Sweetened Condensed Milk to use for a variety of recipes. Make it in bigger batches of this and freeze. You can save quite a few bucks making this from home. Especially if this is an ingredient that you use quite often.

This is my version of Sweetened Condensed Milk.

Sweetened Condensed Milk Ingredients

Sweetened condensed milk is made up of Milk & Sugar. Sometimes with Butter added for Flavor and Color and additional Milk Powder.

It is simmered until reduced by half or more, resulting in a thick Syrup.

Milk

Use any type of Milk. My preference is to use Heavy Cream cut with an equal amount of Distilled Water to make whole milk. Using Whole Milk or even lower percentage and canned evaporated milk can work too. Depending on the water content of the milk, cook times will vary.

I like to add about 1 Tablespoon of Buttermilk Powder as well.

Sugar

White Granulated Sugar works best.

There is at least an equal amount of Sugar to Milk or a bit less. Adjust the amounts as you see fit.

Butter

Butter is sometimes added and can assist in Color and Flavor. I favor the use of Butter Popcorn seasoning. It really boosts the butter flavor and assist in color.

I use 1/2 tsp for a really caramel buttery taste. Depending on the dish this can be reduced to 1/4 tsp for a not so pronounced butter flavor. Entirely up to you.

Baking Soda

Not traditionally used in commercial products. This ingredient is completely optional but does add deeper flavor and creaminess or viscosity to the overall sauce.

Add after you shut the heat off. It will foam up a bit and then settle.

Vanilla

Vanilla is another ingredient not commonly used in commercial products but can be added in homemade versions depending on what it will be used for.

Up to you on whether you want to include it or not. If so, this is added towards the end after it has cooled down some.

Condensing

The Cook times can vary quite a bit depending on the water content in the Milk or the type of milk being used as well as the cooking temperature.

In general, reduce the mixture by half. About 1 Cup.

Place the mixture into a sauce pot and bring to boil. Reduce the heat to medium while mixing frequently until reduced by half.

Keep an eye on it as it will foam up and if not watched, could cause the mixture to overflow and create a mess. Be attentive especially towards the end as it will hit that foaming stage.

Once completely cooled it will take on the consistency of the store bought versions.

Refrigerate for a week or once completely cooled, Ziploc and freeze up to 3 months.

Boil Point

Sugar has a much higher boil point than water. So when the mixture starts to foam up on medium heat, this is an indication to me that it is done.

You can remove from the heat to let the foam subside and return it to the heat to cook further for an even thicker Condensed Milk or just return to the heat and shut the heat off and leave it there, mixing from time to time to avoid a film developing on the top.

Adjusting the Consistency

If after the sauce has cooled, and you desire for it to be thicker. Just return to the heat and cook some more.

If on the other hand it is too thick. Whisk in a small amount of Cream.

Uses For Sweetened Condensed Milk

There are so many uses for this simple sauce.

• Pumpkin Pies
• Added to Coffees or Teas
• Cinnamon Twisty Bread Dip or drizzle over Cinnamon Rolls
• Eggnog
• Pumpkin Lattes
• Fudge
• Butter Scotch, Caramel or Hot Fudge Sauce for Ice Cream
• Fruit Dip
• and so many more.