Homemade condensed milk with 2 ingredients: delicious and economical.

 

Homemade Condensed Milk: Delicious, Economical & Made with Just 2 Ingredients!

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Introduction: Why Make Your Own Condensed Milk?

Sweetened condensed milk is a beloved ingredient in countless desserts, from classic fudge and pies to coffee drinks and caramel sauces. Yet, the store-bought versions can be pricey, loaded with preservatives, and sometimes hard to find, especially if you’re after a specific brand or organic version.

What if I told you that with only two ingredients, you can make your own delicious, creamy, and sweet condensed milk right at home? It’s easier and more economical than you think, plus you get full control over the sweetness and quality.

Homemade condensed milk is thick, luscious, and perfect for recipes that call for that rich, sweet creaminess. From baking to coffee, it’s a versatile ingredient that will elevate your culinary creations.

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What Is Condensed Milk?

Condensed milk is cow’s milk that has had most of its water removed through gentle simmering and is sweetened with sugar. The result is a thick, syrupy milk product that’s intensely sweet and creamy.

Sweetened condensed milk should not be confused with evaporated milk, which is unsweetened and less viscous.

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Ingredients: Just Two Simple Things!

1. Milk (preferably whole milk or full-fat milk)

2. Granulated sugar

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Why These Ingredients?

• Milk: Whole milk is preferred because its fat content creates a rich, creamy texture. Lower fat milks like skim will produce a thinner, less rich condensed milk, but you can still make it.

• Sugar: Granulated white sugar is standard. You can experiment with alternatives (like brown sugar or coconut sugar) for flavor variations.

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Equipment Needed

• Medium heavy-bottomed saucepan

• Whisk or wooden spoon

• Measuring cups

• Heat-resistant spatula

• Clean glass jar or airtight container for storage

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Step-by-Step Recipe: How to Make Homemade Condensed Milk with 2 Ingredients

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Step 1: Measure Your Ingredients

For this recipe, a standard ratio is:

• 2 cups (480 ml) whole milk

• 2/3 to 3/4 cup (130-150 grams) granulated sugar

You can adjust sugar amount slightly depending on how sweet you want your condensed milk.

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Step 2: Combine Milk and Sugar in Saucepan

Pour the milk into your saucepan. Add sugar on top.

Don’t stir yet. Let the mixture sit for 1-2 minutes to let the sugar begin to dissolve slightly in the cold milk.

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Step 3: Heat the Mixture Gently

Place the saucepan over medium-low heat.

Start stirring gently with a whisk or wooden spoon to dissolve the sugar into the milk.

Once sugar dissolves, bring the mixture to a low simmer — NOT a boil.

You want small bubbles gently rising around the edges. Boiling can cause the milk to scorch or curdle.

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Step 4: Simmer and Reduce

Keep the mixture at a low simmer.

Stir frequently, scraping the bottom and sides of the pan to prevent sticking or burning.

Over the next 30-40 minutes, the milk will slowly reduce and thicken.

You’re aiming to reduce the liquid by about half or more.

The texture should become noticeably thicker and creamier.

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Step 5: Check Consistency and Taste

Once the mixture has thickened and reduced, remove from heat.

Remember, the condensed milk will thicken more as it cools.

It should coat the back of a spoon with a thick, syrupy layer.

Taste it and adjust sweetness if necessary by stirring in a little more sugar while still warm.

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Step 6: Cool and Store

Allow the homemade condensed milk to cool to room temperature.

Transfer to a clean glass jar or airtight container.

Store in the refrigerator for up to 2 weeks.

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Tips and Tricks for Perfect Homemade Condensed Milk

• Use a heavy-bottomed pan: This prevents scorching and uneven cooking.

• Stir frequently: To avoid burning and sticking, stir often especially as it thickens.

• Don’t rush: Low and slow is the key to smooth, creamy condensed milk.

• Avoid boiling: Vigorous boiling can curdle milk proteins.

• Adjust sweetness to taste: Start with 2/3 cup sugar, and add more if desired.

• Use full-fat milk: For the creamiest result.

• Try organic milk: For a richer, cleaner flavor.

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Variations to Try

1. Coconut Condensed Milk

Replace regular milk with coconut milk (full-fat canned version) and sugar to make a dairy-free, vegan-friendly condensed milk alternative.

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2. Brown Sugar Condensed Milk

Swap white sugar for brown sugar to add caramel notes and deeper flavor. Great for fudge and caramel sauces.

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3. Flavored Condensed Milk

Add 1 teaspoon vanilla extract or a pinch of cinnamon for extra flavor.

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How to Use Homemade Condensed Milk

Homemade condensed milk is a powerhouse ingredient. Here are some delicious ways to use it:

In Baking

• Use in pies (like key lime or chocolate pie)

• Make fudge or caramel sauces

• Sweeten cakes, cookies, and brownies

Beverages

• Add to coffee or tea for rich sweetness (Vietnamese iced coffee is famous for this!)

• Use in homemade hot chocolate or milkshakes

Desserts

• Drizzle over fresh fruit or ice cream

• Use in custards and puddings

• Make creamy no-churn ice cream

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How Homemade Condensed Milk Compares to Store-Bought

• Cost-effective: Homemade is often cheaper.

• Fresher: No preservatives or additives.

• Customizable: Control sugar level and fat content.

• Flavor: Often richer and fresher tasting.

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Storage and Shelf Life

Store your homemade condensed milk in a clean jar with a tight lid.

Keep refrigerated.

It lasts about 2 weeks—always smell and taste before using.

If it smells sour or off, discard.

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FAQ: Common Questions About Homemade Condensed Milk

Q: Can I use skim or low-fat milk?
A: Yes, but the texture will be thinner and less creamy.

Q: Can I use alternative sweeteners?
A: Granulated sugar works best for texture. Honey or maple syrup can be used but may alter consistency.

Q: Can I freeze homemade condensed milk?
A: Yes, freeze in small portions. Thaw in fridge before use.

Q: Why did my milk curdle?
A: Possibly too high heat or boiling. Keep heat low and stir frequently.

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The Science Behind Condensed Milk

Milk contains water, fat, proteins (casein and whey), lactose (milk sugar), and minerals.

When heated gently with sugar, water evaporates, concentrating sugars and proteins, resulting in a thick, sweet syrup.

Sugar helps stabilize the proteins and prevents curdling.

Low and slow heating ensures smooth texture.

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Step-by-Step Visual Guide (Optional)

If you want, I can also provide a visual guide with photos or videos on each step for easier following!

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Final Thoughts

Making your own condensed milk at home is surprisingly easy and rewarding.

You save money, avoid additives, and get an incredibly versatile ingredient ready to enhance your desserts and drinks.