You may never have thought about making condensed milk at home. In fact, if you have some full-fat milk and sugar on hand, it's incredibly easy to make it yourself. It's also a lot cheaper than buying a tin of the sweet stuff. Here's how to transform simple ingredients into decadent condensed milk in just a few steps.
What is condensed milk vs evaporated milk
It's easy to see why people confuse condensed milk and evaporated milk. After all, they both come in tins, and they both have 'milk' in the name. However, if you've ever picked up the wrong ingredient for a dessert recipe, you'll know that they absolutely cannot be substituted for each other. That's because evaporated milk isn't at all sweetened. In fact, it's often used in savoury dishes. By contrast, condensed milk is thick and very, very sweet, thanks to its high sugar content. It's commonly used in desserts, particularly in regions of the world where, in the days before refrigeration, high temperatures would quickly spoil milk, such as South America and India.
Ingredients for a homemade condensed milk recipe
Here's the good news: unlike many complex baking recipes, condensed milk doesn't require any specialist ingredients. In fact, homemade condensed milk has just two ingredients, and you probably have them in your kitchen already: milk and sugar.
You will need to use the right kind of milk and the right kind of sugar, though. Only whole milk will do, as condensed milk needs a high fat content to get its trademark thick texture. Both granulated and caster sugar can work, but the latter is easier to use. Caster sugar has finer grains than granulated sugar, so it will dissolve more quickly into the milk.
You may also add a pinch of baking soda. It isn't strictly necessary, but it helps stabilise the milk for a more consistent result.
How to make condensed milk
Making condensed milk at home takes a little patience, but the process is straightforward. Keep the heat low, stir regularly and let the mixture reduce gradually for the best texture.
Steps:
- Pour 500ml whole milk and 200g granulated or caster sugar into a heavy-bottomed saucepan.
- Cook it over a low heat, stirring, until the sugar has completely dissolved.
- Turn the heat up to a gentle simmer. Do not let it boil.
- Simmer the mixture for 30 to 40 minutes, stirring frequently to stop it from catching on the bottom of the pan. Cook until it has reduced by half and turned a pale gold in colour.
- Add a pinch of baking soda now if you wish, then remove from the heat and leave to cool.
Once cooled, your homemade condensed milk is ready to use straight away or store for later. It works beautifully in everything from cakes and biscuits to caramel sauces and other sweet treats.
How to make caramel and fudge with condensed milk
You can use condensed milk to make caramel. In fact, if you continue cooking the condensed milk, it will eventually turn into dulce de leche, the beloved thick, sweet Latin American caramel.
To make a very easy version of fudge, simply break good-quality dark chocolate into small pieces, then microwave it with condensed milk in bursts, stirring after each blast until the mixture is smooth. Pour into a square tin and leave to set. This quick, easy dessert is very sweet, so a little goes a long way. Add it to your weekly menu and plans for a treat that the whole family will love.
Sweetened, coconut, vegan and dairy-free condensed milk variations
It's actually very easy to make vegan condensed milk. Coconut milk is the best plant-based milk to use, thanks to its high fat content and rich texture. You can use it in any recipe which calls for regular condensed milk, such as this milk chocolate and speculoos tiffin. Just keep in mind that it does have its own distinctive flavour, so the finished product will have a definite coconutty tang. This vegan condensed milk tastes particularly good when rolled into the beijinhos or brigadeiros, the traditional Brazilian sweets.
Storing and using condensed milk
Store condensed milk in a jar or other airtight container. Kept in the fridge, it will last for one to two weeks. You can also freeze it for up to three months. If it separates when thawed, just stir it briefly until its texture is restored.
Condensed milk can be used to make dulce de leche for banoffee pie, or in a wealth of desserts from around the world. Try this indulgent Neapolitan milk and white chocolate berry tart or these exotic nutty milk chocolate baklava bites for fabulous desserts you'll find it hard to resist.
Making condensed milk FAQs
Can you make condensed milk with regular milk?
Yes, but it's essential that you use whole milk. Too much of the fat content has been removed from skimmed or semi-skimmed milk, so you won't be able to achieve the right texture.
What is condensed milk and how is it different from evaporated milk?
Both condensed milk and evaporated milk are thick, concentrated, shelf-stable milk-based products. However, condensed milk is heavily sweetened, while evaporated milk is not sweetened at all, so they cannot be substituted for one another.
Is condensed milk the same as dulce de leche?
No. Dulce de leche is made from condensed milk that has been cooked for a long time until it turns brown and develops a rich caramel colour. Condensed milk is pale and not caramelised.
Can you freeze condensed milk?
Yes, you can freeze condensed milk for up to three months. It may separate when it is thawed, but its texture should return if you give it a good stir.
What can you use instead of condensed milk?
Double cream whisked with icing sugar makes a decent substitute for condensed milk, but nothing else comes close. Don't be tempted to substitute evaporated milk. It's not the same thing at all.