Homemade condensed milk is one of those simple kitchen secrets that can completely change your desserts. It’s creamy, thick, rich, and perfectly sweet — just like the canned version, but fresher and made with ingredients you already have at home. This easy recipe comes together in minutes and works beautifully in cakes, pies, coffee, fudge, and so much more.
Ingredients
1 cup low-fat milk powder
1/2 cup hot water
1 tablespoon unsalted butter (softened or melted)
3/4 cup sugar (for sweetened condensed milk texture and flavor)
If you want a thicker and richer result, you can use whole milk powder instead of low-fat.
Method
Start by heating the water until it is hot but not boiling. The heat helps dissolve the sugar and milk powder smoothly.
In a blender, add the hot water and sugar first. Blend for about 30 seconds until the sugar is completely dissolved.
Add the milk powder and unsalted butter. Blend again for 1 to 2 minutes until the mixture becomes smooth, creamy, and slightly thick.
Let the mixture rest for about 5 minutes. You will notice it thickens even more as it cools.
Pour into a clean jar with a lid and refrigerate for at least 1 hour before using. It will become thicker and more like traditional condensed milk after chilling.
Texture Tips
If it’s too thick, add 1 tablespoon of hot water and blend again.
If it’s too thin, add 1 to 2 tablespoons of milk powder and blend until smooth.
For an extra creamy flavor, you can add a few drops of vanilla extract.
How to Use It
Drizzle over pancakes or waffles.
Add to coffee or tea for a sweet creamy touch.
Use in cheesecakes, tres leches cake, key lime pie, or homemade ice cream.
Mix with cocoa powder for instant chocolate fudge sauce.
Storage
Keep refrigerated in an airtight container for up to 1 week. Stir before each use as it may thicken further in the fridge.
Conclusion
This homemade condensed milk is quick, affordable, and incredibly versatile. With just a few pantry ingredients and a blender, you can create a smooth, rich, sweet base for countless desserts. Once you try making it at home, you may never go back to the canned version again.