Making your own condensed milk at home is not only cost-effective, but also surprisingly easy and quick. With just three basic ingredients, you can prepare a rich, creamy, and silky-smooth version of this kitchen essential in minutes. It’s perfect for baking, desserts, beverages, or even as a drizzle over fruits and pancakes!
Why Make Your Own Condensed Milk?
Store-bought condensed milk is convenient, but homemade offers a few unique benefits:
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You control the ingredients—no preservatives or additives.
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It’s easy to make in small or large batches.
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You can adjust sweetness or consistency to suit your needs.
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It’s a fantastic pantry hack when you run out of canned condensed milk.
Ingredients (Yields about 1¼ to 1½ cups)
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1 cup low-fat milk powder
This is the base of your condensed milk, giving it that thick, creamy body. -
1/2 cup hot water
Use freshly boiled or very hot water to help dissolve the milk powder smoothly. -
1 tablespoon unsalted butter
This adds richness and a silky texture. If you only have salted butter, reduce any added salt in your recipe.
Optional: For a sweetened version, add 1/2 to 2/3 cup of sugar (white granulated sugar or powdered sugar). Blend it with the rest of the ingredients.
Instructions
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Heat the Water
Boil water and let it sit for about 30 seconds. It should be very hot but not scalding when blended. -
Combine the Ingredients
In a blender or food processor, combine the milk powder, hot water, and butter.Optional step: Add sugar now if making sweetened condensed milk.
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Blend Until Smooth
Blend on high for 30–60 seconds or until the mixture becomes creamy, thick, and smooth. Scrape down the sides as needed. -
Let it Cool
Allow it to rest for 5–10 minutes. It will thicken further as it cools. -
Store
Transfer the condensed milk to a clean, airtight glass jar or container. Let it cool completely, then store in the refrigerator for up to 7–10 days.
Tips & Variations
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Use full-fat milk powder for an even richer result.
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Vegan version? Use coconut milk powder and a dairy-free butter substitute.
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Make it sugar-free by omitting the sweetener or using a sugar substitute like erythritol or stevia (note: this may change texture).
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Double or triple the batch—just maintain the same ratios.
How to Use Homemade Condensed Milk
Homemade condensed milk can be used in the same way as store-bought! Try it in:
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Fudge, cookies, and cakes
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Ice cream and no-churn recipes
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Coffee or tea (Vietnamese-style)
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Homemade dulce de leche
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Indian sweets like barfi or peda
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Fruit salad dressing or drizzle
Storage Tips
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Refrigerate immediately after cooling.
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Stir well before each use, especially if the butter separates slightly.
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For longer storage, freeze in silicone molds or ice cube trays for quick use in recipes later. It keeps in the freezer for up to 3 months.
Final Thoughts
This homemade condensed milk recipe is a true kitchen lifesaver—especially when you need it in a pinch and don’t want to run to the store. It’s versatile, delicious, and comes together with pantry staples you probably already have on hand.
Try making it once, and you might never go back to canned again!
