HOMEMADE CONDENSED MILK – TWO EASY AND DELICIOUS VERSIONS
Tried and tested recipes for homemade condensed milk, both delivering a texture and flavor close to store-bought.
Version 1
- 375 ml whole milk (3.5% fat)
- 500 g powdered sugar (contains starch for thickening)
- 45 g butter
- Vanilla extract (optional)
Instructions:
Combine all ingredients in a saucepan over low heat. Stir continuously with a wooden spoon until sugar and butter melt. Increase heat slightly and bring to a boil. From the first boil, simmer exactly 10 minutes, stirring constantly. Timing is crucial for the right consistency. Remove from heat, stir to cool, then store in a jar in the fridge.
Version 2
- 2 cups powdered milk
- 1 cup sugar (use 2 cups for sweeter condensed milk)
- 6 tsp butter
- 1 cup hot water (added during blending)
Instructions:
Blend powdered milk, sugar, and butter together. Gradually add hot water while blending until thick and creamy. Refrigerate for several hours or overnight to thicken. Results in a less sweet condensed milk.
💡 Tips
- For Version 1, do not skip the exact 10-minute boil for perfect texture.
- Use powdered sugar in Version 1 for better thickening due to starch.
- Version 2 is quicker and dairy powder-based, great for when fresh milk is unavailable.
- Both keep well refrigerated in airtight containers for up to 2 weeks.
🎉 Perfect For
- Baking recipes requiring condensed milk
- Homemade desserts and sweets
- Coffee and tea sweetening
- Dairy-free or fresh milk alternatives (Version 2)
📝 Final Thoughts
Both homemade condensed milk recipes offer simple, reliable alternatives to store-bought cans, letting you control sweetness and freshness in your kitchen.