Yes, YOU Can Make Condensed Milk! Just Grab Some Milk, Sugar and Your Stove

If you’re a baker or if you love to make homemade ice cream, you’re very accustomed to needing condensed milk. This confusing substance is essential in so many yummy recipes – but it’s not always easy to find. If you don’t know where to purchase condensed milk or if you need it in a hurry and can’t get to the store, don’t fret! You can make your very own condensed milk right at home. Think it’s going to be difficult? Think again! All you need is sugar, milk, and your stove top to make your very own condensed milk. Watch the video below to see how it’s done.

If you follow Gemma’s Bigger Bolder Baking (if not, you definitely should do that immediately), you’ll know that she’s doing a series on how to make baking basics at home. We featured one of her videos on how to make all-natural food dye which is a part of that same series. This condensed milk tutorial is the next installation in these helpful baking videos.

And we’re so glad it is! Condensed milk can be a tricky thing to find in some countries. Because it’s so essential in so many recipes, it’s good to know there’s an easy homemade recipe to save the day when you’re in a pinch.

What do you think of this baking basic recipe? Share your thoughts in the comments section below.

HOMEMADE CONDENSED MILK

INGREDIENTS
– 2/3 cup Sugar
– 2 cups Milk

DIRECTIONS

1. Add milk and sugar into your pot on a very low setting. You want all your sugar to completely dissolve before it simmers.
2. Bring up the heat just a bit to let it simmer – not boil – for 30-45 minutes.
3. The milk will have turned a peachy color and will be boiling around the edges. Dip a spoon in water and use that to scoop away the bubbling froth around the edges.
4. Once the mixture is thick and slowly drips off your spoon, it’s ready to be taken off the heat. Do so and let it cool down.
5. Once cool, jar up your thick, creamy condensed milk! You’ll know you did it right if everything you’ve made weighs about a pound in total.