Rating: 4.24 stars
54 Ratings
  • 5 star values: 29
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3

I was making a recipe which called for condensed milk; I had none on had and decided to make my own with what ingredients I had on hand.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

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Nutrition Facts

278 calories; protein 4.3g; carbohydrates 56.3g; fat 4.8g; cholesterol 18.3mg; sodium 66.8mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
09/10/2009
This recipe does work but the cooking times and heat need to be revised. I was able to use this recipe after cooking the mixture for 20-30 min and by reducing the liquid to make it a thicker consistency. Then it was perfect. This does work, however it needs modifications to make it perfect. Read More
(144)

Most helpful critical review

Rating: 1 stars
09/01/2009
Thickness is absolutely imperative to sweetened condensed (the operative word) milk. Genuine condensed milk had half of its liquid content rapidly evaporated in order to concentrate the milk solids significantly. Be aware that this recipe only provides for the sweetness of the canned sweetened, condensed milk, but does nothing to actually condense it. Hence, it will not work in recipes designed for sweetened condensed milk. This is nothing more than milk with sugar dissolved in it, and other than the sugar bears no resemblance to sweetened, condensed milk. Read More
(137)
54 Ratings
  • 5 star values: 29
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/10/2009
This recipe does work but the cooking times and heat need to be revised. I was able to use this recipe after cooking the mixture for 20-30 min and by reducing the liquid to make it a thicker consistency. Then it was perfect. This does work, however it needs modifications to make it perfect. Read More
(144)
Rating: 1 stars
09/01/2009
Thickness is absolutely imperative to sweetened condensed (the operative word) milk. Genuine condensed milk had half of its liquid content rapidly evaporated in order to concentrate the milk solids significantly. Be aware that this recipe only provides for the sweetness of the canned sweetened, condensed milk, but does nothing to actually condense it. Hence, it will not work in recipes designed for sweetened condensed milk. This is nothing more than milk with sugar dissolved in it, and other than the sugar bears no resemblance to sweetened, condensed milk. Read More
(137)
Rating: 5 stars
12/13/2011
I read what others said about the thickness when using evaporated milk, so I substituted real cream for evaporated milk. It worked perfectly!! I used it in a recipe for home made hot fudge. Wonderful!! Read More
(63)
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Rating: 3 stars
11/20/2013
okay, if you want to duplicate the canned stuff for a recipe, you need to use only 1 C of sugar, and it has to cook in a slow rolling boil for 20 minutes, after you pull it off the heat, add a Tbsp. of butter, and it will taste and have the same consistency as the store bought stuff. The recipe written is for sweet milk, not condensed milk. Read More
(51)
Rating: 3 stars
11/27/2014
If you're looking for a homemade sweetened condensed milk recipe that tastes like your average can of Nestle or Carnation, this is it, albeit with some variations. Three stars because this is a fantastic, fool proof base recipe. The key to any good homemade condensed milk is the use of evaporated milk. Evaporated milk is treated differently than whole milk and cream so it's imperative that you stick with it! Anyways, so far I've made several variations of this, and found that 30 min, constantly stirring on medium heat will make this thick, but not fresh from the can consistency. Definitely more syrup-y. What works for me, and has continued to work for me is using 1 cup light brown sugar or 3/4 cup dark brown sugar and 1/4 light brown sugar (I use the higher dark/light ratio for richer desserts) Now before I came across this recipe, I used a recipe found on this cooking blog with similar ingredient ratios but a different cooking process. I tried their cooking method vs. this recipes and found the former created a thicker, richer condensed milk. The key to getting your evaporated milk/sugar mixture rich and creamy is to constantly stir over medium heat until steam rises from your pot of choice (about 10 minutes). Continue to stir and reduce burner to it's lowest setting. Periodically stir milk/sugar mixture for about 1 hr until it's reduced to about half it's original amount. Pour into a clean glass/plastic container and allow to cool before refrigerating. Yum! Read More
(32)
Rating: 4 stars
07/22/2012
I only did 1/2 cup of sugar and it was plenty sweet. I constantly stirred this over medium low heat for 15-20 mins and it thickened fine. I used this mixture to make coconut macaroons. Read More
(23)
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Rating: 5 stars
01/25/2011
I substituted evaporated milk( and powdered milk from other recipes on this site) and used what I happened to have in my fridge which was Fresh WHIPPING Cream (35% milk fat)- its tasting Just like the kind youpurchase in a can! Currently its cooling in my fridge- the thickness like the real stuff too! Next its going in my homemade BAILEYS IRISH CREAM! Cheers Read More
(20)
Rating: 4 stars
08/31/2009
I am not sure what the consistency of Homemade Sweetened Condensed milk is supposed to be but this did not look like the one out of the can. It was not thick at All! The flavor was spot on even tho it was the thin like canned milk is. Maybe this is good in a pinch. I wonder if the thickness is a crucial of a recipe? I will have to find out. Thank You for letting me experiment a little!! Read More
(13)
Rating: 5 stars
09/13/2010
I found this recipe after I realized that I have no idea what SC Milk is supposed to look like and what consistency it should have and what I had didn't look too good. The can had no date and I don't remember buying it so out it went. I was cleaning out the pantry and trying to use what I had to make a dessert and fudge was the target. Luckily I had some evaporated milk. So I stirred and stirred and finally it boiled. I let the mix cool a little bit but was going to use in with melting sugar anyway so I dumped what I need in the fudge pot and poured the rest into a pint jar. The fudge turned out great which speaks well for this homemade mix. Read More
(11)