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Marilyns Treats

February 1, 2020 · 4 Comments

How to Make Condensed Milk

How to· Tip Friday

Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added. This condensed milk recipe contains milk but coconut milk can easily replace dairy milk.
Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added. This condensed milk recipe contains milk but coconut milk can easily replace dairy milk.

How to Make Condensed Milk

Before you make your own condensed milk you should know the following facts.

what is Condensed Milk?

Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added.

Can I Make Dairy Free Condensed Milk?

This condensed milk recipe contains milk but coconut milk can easily replace dairy milk.

These are the INGREDIENTS you will need:

  • 2 cups (16 oz) lowfat milk
  • 2/3 cups (5oz) white sugar I use natural cane

INSTRUCTIONS For preparation:

  • Add the milk and sugar into a small, heavy bottomed saucepan.
  • Heat it on a low heat until the sugar has dissolved.
  • Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
  • Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
  • When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
  • Store in a labeled jar in the fridge and it will last for 6 months.

What is the Difference Between Condensed Milk and Evaporated Milk?

The biggest difference between condensed and evaporated milk is the sugar content. Both are made by reducing a percent of the water content from the milk. The condensed version has sugar added which is why it’s called Sweetened Condensed Milk.

Storing Unopened Cans

Cans or containers that are swollen should be avoided at all costs as this means the seals have been punctured. The swelling is caused by the gasses that are released from spoiling milk building up in the can. You will also want to avoid purchasing cans that are dented. While they may seem fine, dented cans are a huge source of botulism poisoning. The dents, especially around seams, allow bacteria to enter the can which can get people sick. These rules are best applied to all canned food or beverages.

Store in a cool, dark place away from heat. Since the milk solids can settle to the bottom, you must be sure to turn stored cans upside down every few weeks. While canned milk will keep far longer than uncondensed milk, you will still need to use it within six months.

Proper Storage After Opening

If you’re using canned milk in your coffee, it’s unlikely that you’ll go through a whole can in one sitting. Using a standard can opener, punch holes in opposite sides of the top to allow airflow for easy glug-free pouring. If you have leftovers to be stored, you can cover with plastic wrap secured with an elastic band or pour into an airtight container and refrigerate. Open cans exposed to air will pick up unwanted flavors from your refrigerator so you’ll want to keep your cans covered.

The same storage procedures go for sweetened condensed milk in general. Unlike evaporated milk, condensed milk usually does have an expiration date, so check the can label closely when purchasing. Both should always be refrigerated after opening. Due to its high sugar content, condensed milk will last longer after opening than evaporated milk but use both optimally within five to seven days after opening.
Freezing of evaporated milk is not recommended. The milk solids separate from the water when thawed and no amount of stirring, shaking, or blending will completely homogenize it back to its original texture.

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

Condensed milk is traditionally cow’s milk that has much of the water content boiled away and then sugar added. This condensed milk recipe contains milk but coconut milk can easily replace dairy milk.

How to Make Condensed Milk

When you don’t stock condensed milk you can make it! Follow this recipe.
5 from 4 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: homemade, milk
Method: simmer
Skill Level: Basic
Prep Time: 5 minutes
Cook Time: 40 minutes
Adjust Servings: 1 Cup
Calories: 130kcal
Author: Marilyn

Ingredients

  • 2 cups (16 oz) lowfat milk
  • 2/3 cups (5oz) white sugar I use natural cane

Instructions

  • Add the milk and sugar into a small, heavy bottomed saucepan.
  • Heat it on a low heat until the sugar has dissolved.
  • Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
  • Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
  • When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.
  • Store in a labeled jar in the fridge and it will last for 6 months.

Notes

Recipe by Bigger Bolder Baking. Tips and info inspired by The Spruce.
The condensed milk when ready will measure 1 cup/8oz.
You can use any Nut Milk instead of Regular milk
You can use coconut sugar, maple syrup, light honey or other natural sugars instead of white sugar.
The substitute you use needs to be able to caramelize. stevia, xylitol, splenda will not caramelize so will not work in this recipe.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2Tbs | Calories: 130kcal (7%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 3g (5%) | Saturated Fat: 2g (10%) | Cholesterol: 10mg (3%) | Sodium: 45mg (2%) | Sugar: 22g (24%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankClearissa Coward says

    February 4, 2020 at 12:17 PM

    Is there anything in the kitchen you can NOT do? I learn a lot from you in every post.

    Reply
    • blankMarilyn says

      February 4, 2020 at 7:11 PM

      Yes. Actually I can’t wash dishes! But no one believes me. I read a lot of articles and get many ideas from those. I wish I could claim to be the next Pioneer Woman. Thanks for the boost to my ego.

      Reply
  2. blankDawn Conklin says

    February 2, 2020 at 10:09 PM

    I prefer to make as many things homemade as I can! At least this way you know what is in it when you make it yourself. I don’t use condensed milk all the time, but I like it in my coconut eggs for Easter. The girls also have a latte they wanted to make with it too.

    Reply
    • blankMarilyn says

      February 3, 2020 at 1:03 PM

      It is funny Dawn. When I was raising 2 boys, sitting as secretary at the divisional hockey board, working full time and doing after hour selling “party” products I made my own ingredients from scratch. Now that I am retired and have no young children at home, I never do anymore. Just items like this where I need them occasionally and they would spoil if I bought them. The busy days of our lives tend to be the ones we fit in these little things.

      Reply

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