Recipe by lauren11
"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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1 1/2 cups
1 (12 fluid ounce) can
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.
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.
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!!
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*
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.
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Sweetened Condensed Milk
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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