Sweetened condensed milk is surprisingly easy to make at home, and this recipe works perfectly for all your baking needs. At nearly $4 a can in some stores, making your own saves serious money while giving you complete control over the ingredients. This homemade version takes just minutes to prepare and tastes just as rich and creamy as the store-bought variety.
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What Makes Sweetened Condensed Milk Special?
Sweetened condensed milk is essentially milk that has been concentrated through evaporation, with sugar added for sweetness and preservation. Unlike regular evaporated milk, which is unsweetened, this thick, syrupy ingredient adds both moisture and sweetness to recipes. It’s the secret to many no-fail desserts because it provides richness, sweetness, and binding properties all in one ingredient.
Ingredients for Homemade Sweetened Condensed Milk
This recipe uses just four simple pantry staples:
- Powdered milk – The concentrated base that provides milk proteins and flavor
- Sugar – Creates the signature sweetness and helps with preservation
- Water – Reconstitutes the powdered milk to the right consistency
- Butter – Adds richness, thickness, and replaces the fat content for an authentic texture
The butter is the secret ingredient here – it gives your homemade version that same luxurious thickness and mouthfeel as the canned variety.
How to Make Sweetened Condensed Milk
- Combine dry ingredients – Mix powdered milk and sugar in a saucepan.
- Add liquids – Gradually whisk in water to prevent lumps.
- Heat and stir – Bring to a gentle simmer, stirring constantly until sugar dissolves.
- Add butter – Stir in the butter until it is melted and the mixture is smooth.
- Simmer to thicken – Continue cooking for a few minutes until the sauce reaches the desired consistency.
- Cool and use – Let cool before using in recipes, or store for later.
When to Use Homemade vs. Store-Bought
Use Homemade For:
- Baked goods like cookies, bars, and cakes
- Any recipe where the milk will be cooked or baked
- When you want to control ingredients or save money
- Recipes where slight variations won’t affect the outcome
Use Store-Bought For:
- No-bake desserts where consistency is crucial
- Candy making where precise texture matters
- When you need an extended shelf life
- Recipes requiring exact sweetness levels
I’ve found that for baking applications, where proteins change during the cooking process anyway, the homemade version performs identically to the store-bought version. The end result is indistinguishable in most baked goods.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 1 week
- Freezer: Freeze in ice cube trays for portioned amounts, up to 3 months
- Tip: Label with date and amount (equivalent to 1 can)
Hello Dolly or Seven Layer Bar Cookies
Brownie Gooey Bars
Almond Joy Cookies
Peanut Butter Balls
Yield: 1 can of sweetened condensed milk.
Sweetened Condensed Milk
Ingredients
- 3/4 cup sugar
- 1/2 cup water
- 1 cup powdered milk plus 2 tablespoons
- 1 tablespoon salted butter
Instructions
- Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.
How much butter? Somehow I think it was left out of the recipe 🙂
I’m going to use this in my recipe for Banana Pudding.
If it ever snows enough in Houston, I’ll pour some of your condensed milk on a bowl of fresh snow.
This was very easy! I think I will be using this instead of buying it in the store.