Name: Homemade Condensed Milk
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Universal
Ingredients: 1 cup milk powder; 1 cup sugar; 1/4 cup water; 1 tbsp vanilla essence; Optional: 3 tbsp butter for creamier texture

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Homemade condensed milk is a quick and simple recipe that delivers rich, sweet, and creamy results using just a handful of pantry staples. I like how it comes together in minutes and can be used in so many desserts, drinks, and baking projects. No more running to the store—this version is budget-friendly and made with love.

Homemade Condensed Milk

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast to make and uses ingredients I always have at home. It’s preservative-free, adaptable, and comes out just as thick and sweet as store-bought versions. Whether I’m making fudge, ice cream, or a sweet iced coffee, this condensed milk fits right in. Plus, I can tweak the sweetness and flavor to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup of milk powder
1 cup of sugar
1/4 cup of water
1 tablespoon of vanilla essence

Optional: I sometimes like to add 3 tablespoons of butter for a richer flavor and creamier texture.

Directions

I start by adding the milk powder, sugar, and water into a small saucepan.
I stir continuously over medium heat until everything dissolves and the mixture thickens slightly.
Once it reaches a smooth and syrupy consistency, I remove it from the heat.
I mix in the vanilla essence (and butter if I’m using it) and stir until everything is fully incorporated.
I let it cool before using or storing.

Servings and timing

This recipe yields about 1 cup of homemade condensed milk.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Butter Boost: I add butter to make the mixture creamier.
Coconut Twist: Sometimes I replace part of the water with coconut milk for a tropical flavor.
Less Sweet: I reduce the sugar slightly if I want a milder version.
Thicker Consistency: Simmering the mixture a bit longer gives a denser, thicker texture.

storage/reheating

I store the condensed milk in an airtight jar in the fridge for up to 1 week. If it thickens too much, I warm it slightly by placing the jar in warm water or microwaving it for a few seconds, stirring to bring back its smooth texture.

FAQs

What can I use homemade condensed milk for?

I use it in desserts like fudge, flan, and tres leches cake, or to sweeten beverages like iced coffee and milk tea.

Can I make it without vanilla essence?

Yes, I’ve skipped vanilla when I wanted a more neutral flavor. It still tastes great.

How do I know when it’s ready?

I look for a smooth, thick, syrupy consistency—similar to maple syrup. It also thickens more as it cools.

Can I make this dairy-free?

Yes, I’ve tried it with coconut milk powder and plant-based butter for a dairy-free version, and it works quite well.

Is it shelf-stable?

No, since this version doesn’t have preservatives, I always refrigerate it and use it within a week.

Conclusion

Homemade condensed milk is one of those easy kitchen wins I keep coming back to. It’s fast, foolproof, and so versatile. Whether I’m baking, blending drinks, or just spooning it over fruit, I love knowing exactly what’s in it—and how delicious it tastes every single time.