Homemade Condensed Milk

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1. Base Recipe: Homemade Condensed Milk

Makes about 2 cups (roughly one 14 oz can plus a bit extra)

Ingredients

  • 1 cup hot water
  • 1 cup granulated sugar
  • 2 cups whole milk powder
  • 3 tablespoons butter (optional, for richness)
  • 1 teaspoon vanilla extract (optional)

Method

  1. Heat the water until very hot but not boiling. Pour it into a blender.
  2. Add the sugar and blend until fully dissolved.
  3. Add the milk powder and butter, then blend for 1 to 2 minutes until completely smooth.
  4. Add the vanilla and blend briefly.
  5. Pour into clean jars. It thickens a lot as it cools.

Storage: Keep it refrigerated in clean, airtight jars and use within about 2 weeks. For a big batch like the one in the photo, divide it into smaller containers and freeze some (leave room at the top for expansion). Always use sterilized jars and clean utensils.

Tip: Cooking the mixture gently on the stove for 10 to 15 minutes, stirring constantly, makes it thicker and closer to the canned version.

2. Dulce de Leche (Caramel Spread)

Ingredients

  • 2 cups homemade condensed milk
  • Pinch of salt

Method

  1. Pour the condensed milk into a heavy-bottomed saucepan with the salt.
  2. Cook over low heat for 30 to 45 minutes, stirring often and scraping the bottom.
  3. When it turns deep golden-brown and thick enough to coat a spoon, remove it from the heat.
  4. Cool, then jar it.

Spread it on toast, drizzle it over ice cream, or fill cookies and cakes with it.

3. Brigadeiro (Chocolate Truffles)

Ingredients

  • 1 cup condensed milk
  • 3 tablespoons cocoa powder
  • 1 tablespoon butter
  • Chocolate sprinkles for rolling

Method

  1. Combine the condensed milk, cocoa, and butter in a nonstick pan.
  2. Cook over medium-low heat, stirring constantly, for 8 to 10 minutes. It’s ready when you can drag a spoon across the bottom and the mixture takes a few seconds to close back up.
  3. Pour onto a greased plate and cool completely.
  4. With buttered hands, roll into small balls and coat with sprinkles.

Makes about 20 truffles.

4. 3-Ingredient No-Churn Ice Cream

Ingredients

  • 1 cup condensed milk
  • 2 cups cold heavy cream
  • 1 teaspoon vanilla

Method

  1. Whip the cream to stiff peaks.
  2. Gently stir the condensed milk and vanilla together in a separate bowl.
  3. Fold the whipped cream into the condensed milk mixture.
  4. Pour into a loaf pan, cover, and freeze for at least 6 hours.

Variations: Fold in crushed cookies, chocolate chips, mashed banana, or a swirl of dulce de leche.

5. Classic Flan (Crème Caramel)

Ingredients

  • ½ cup sugar (for the caramel)
  • 1 cup condensed milk
  • 1 cup whole milk
  • 4 eggs
  • 1 teaspoon vanilla

Method

  1. Melt the sugar in a pan over medium heat until amber. Pour it into a round baking dish and tilt to coat the bottom.
  2. Blend the condensed milk, milk, eggs, and vanilla until smooth. Pour over the caramel.
  3. Place the dish in a larger pan and add hot water halfway up the sides.
  4. Bake at 350°F (175°C) for 50 to 60 minutes, until set but slightly jiggly in the center.
  5. Cool, refrigerate for at least 4 hours, then run a knife around the edge and invert onto a plate.

6. Easy Fudge

Ingredients

  • 1½ cups condensed milk
  • 2 cups chocolate chips
  • 1 tablespoon butter
  • ½ cup chopped nuts (optional)

Method

  1. Line a small square pan with parchment.
  2. Melt the condensed milk, chocolate chips, and butter together over low heat, stirring until smooth.
  3. Stir in the nuts, if using.
  4. Pour into the pan, smooth the top, and refrigerate for 2 hours.
  5. Cut into squares.

7. Vietnamese-Style Iced Coffee

Ingredients

  • 2 tablespoons condensed milk
  • ½ cup strong brewed coffee
  • Ice

Method

  1. Put the condensed milk in a glass.
  2. Pour the hot, strong coffee over it and stir well.
  3. Fill a second glass with ice and pour the mixture over it.

8. Quick Coconut Macaroons

Ingredients

  • 2½ cups shredded coconut
  • ¾ cup condensed milk
  • 1 teaspoon vanilla
  • Pinch of salt

Method

  1. Preheat the oven to 340°F (170°C) and line a tray with parchment.
  2. Mix everything in a bowl until sticky and well combined.
  3. Scoop small mounds onto the tray.
  4. Bake 15 to 20 minutes, until golden at the edges.
  5. Cool completely before moving.

9. Creamy Key Lime–Style Pie

Ingredients

  • 1½ cups crushed graham crackers or biscuits
  • 5 tablespoons melted butter
  • 1 cup condensed milk
  • ½ cup lime or lemon juice
  • 3 egg yolks
  • Whipped cream for topping

Method

  1. Mix the crumbs with the melted butter and press into a pie dish. Chill.
  2. Whisk the condensed milk, citrus juice, and egg yolks until thick.
  3. Pour into the crust.
  4. Bake at 350°F (175°C) for 15 minutes, until just set.
  5. Cool, chill for 3 hours, and top with whipped cream.

10. Homemade Coffee Creamer

Ingredients

  • 1 cup condensed milk
  • 1 cup milk or cream
  • 1 teaspoon vanilla

Method

  1. Whisk everything together until smooth.
  2. Pour into a bottle and refrigerate.
  3. Shake before each use. It keeps for about a week.

Flavor ideas: Add cinnamon, a spoonful of cocoa, or a little caramel.

Quick Tips for Success

  • Blend well. Undissolved sugar or powder makes the texture gritty, so blend until it’s silky.
  • Use whole milk powder for the richest, creamiest result.
  • Stir constantly when cooking on the stove. Condensed milk scorches easily.
  • Label and date your jars so nothing sits too long.
  • Start small. Make a single batch first to check the sweetness and thickness before scaling up to gallon jars.

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