Homemade Condensed milk

Name: Homemade Condensed milk
Yield: Yields 350ml
Cuisine: British
Ingredients: 500 ml whole milk; 100 g white sugar

Bianca Mwale @bianca_eatsy

Zomba, Malawi

The beauty of making your own condensed milk is that with only 100g sugar, yours would be much less sweet than commercial condensed milk, but perfectly usable for things like coffee, desserts, baking and homemade yogurt. I specifically made this batch to use in my whipped coffees and pipettes to jazz up the deco and appeal of my chocolate and milk cupcakes. #october2027

Bianca Mwale @bianca_eatsy

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Ingredients

Yields 350ml

500 mlwhole milk
100 gwhite sugar

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Steps

1

Put l milk and sugar in a heavy-bottomed saucepan. Heat gently, stirring until the sugar dissolves
2

Bring mixture to a very gentle simmer (don’t let it boil aggressively). Cook uncovered, stirring regularly, until the milk has reduced by roughly half and looks noticeably thicker and creamier (takes around 45–75 minutes, depending on the pan and heat)
3

Cool completely, then refrigerate
4

Use as needed. I used some of mine to fill pipettes for cupcakes

Tips

It thickens considerably as it cools, so don’t cook it until it’s as thick as cold condensed milk while still hot

Other additions to consider:
• Milk powder - makes creamier, thicker, and gives a more commercial condensed-milk texture
• Butter - richer, smoother, and the finished mixture feels slightly thicker once chilled (use 10–20g per 500 ml milk)
• Vanilla - adds dessert-like flavor (use about ½–1tsp)