How to Make Sweetened Condensed Milk

With only a few ingredients, you can make delicious homemade sweetened condensed milk. It takes a little time, but after just a taste, you’ll know it’s worth it.

To make sweetened condensed milk, milk is heated long enough for much of the water to evaporate. That water content is replaced with sugar, so what’s left is a concentrated milk with ultra-rich texture and sweet flavor. Use it in any recipe that calls for the luxurious ingredient. (See below for some ideas.)

According to Milk!: A 10,000-Year Food Fracas, the process of canning food arrived in the United States in the early 19th century and revolutionized the dairy industry, which could now make and sell shelf-stable milk — a necessity during the Civil War. The sweetened variety was actually created by Gail Borden as an alternative to breast milk but today is used in all kinds of dishes.

Sweetened condensed milk has even less water content than evaporated milk. And a dose of sugar boosts its shelf life by twice that of evaporated milk.

The sweetness and enhanced creaminess of sweetened condensed milk is ideal in baked goods that can’t handle much liquid. The milk adds sweetness and intense milky flavor. The concentrated dual nature of sweetened condensed milk is also perfect for sweetening bitter beverages like tea and coffee. Here are some ideas.

• Brigadeiro
• Tipsy Coconut Tres Leches Cake
• No-Churn Ice Cream
• Seven-Layer Bars
• Thai Iced Tea
• Vietnamese Iced Coffee
• Gooey Rice Krispies Treats