This easy homemade Sweetened Condensed Milk recipe can be prepared in your blender in two minutes or less. Use it in desserts (cakes, pies, bars), stir it into drinks (coffee, tea, lemonade), or make ice cream—the uses are endless.
Making your own sweetened condensed milk is simple and flavorful. If you keep powdered milk in your pantry, this recipe is especially convenient since it uses instant dry milk powder. The blender method produces a smooth, lump-free result and takes just minutes. Once you try it, you’ll seldom reach for a can from the store again.
When I first made sweetened condensed milk at home I tried the stovetop whisking method and it turned out lumpy and frustrating. The blender method is far better—fast and silky. Heat the liquid briefly, add to the dry ingredients, blend until smooth, then let it cool and thicken. It’s that easy.
After you make this sweetened condensed milk, try it in any of these recipes:
ICE CREAMS:
- No Churn Oreo Fudge Ice Cream
- No Churn Chocolate Peanut Butter Cup Ice Cream
- No Churn Chocolate Chip Cookie Dough Ice Cream
- No Churn Cake Batter Ice Cream
- Key Lime Pie Ice Cream
CAKES AND COOKIES:
- Tres Leches Cake
- Root Beer Float Poke Cake
- Coconut Key Lime Macaroons
- Chocolate Chip Macaroons
- Chocolate Cherry Coconutty Macaroons
PIES AND BARS:
- (Key) Lime Pie
- Creamy Lemon and Blueberry Pie
- Caramel Banana Cream Pie
- Frozen Peanut Butter Cup Pie
- Frozen Pink Lemonade Pie
- Lemon Raspberry Crumb Bars
- Caramel Pretzel Magic Bars
OTHER TREATS:
- Oreo Fudge
- Crockpot Caramel
- Brazilian Lemonade
Sweetened Condensed Milk
Amber Brady
10
(2 Tbsp) servings
Ingredients
-
1 cup
(200 g)
granulated sugar -
1 cup
(69 g)
instant nonfat dry milk powder -
½ cup
(118 ml)
water -
1 Tbsp
(14 g)
butter
Instructions
-
Combine the granulated sugar and powdered milk in a blender.
-
Place the water and butter in a large microwave-safe bowl and heat until boiling, about 45–60 seconds. Watch closely to prevent overflow.
-
Pour the hot water and melted butter into the blender with the dry ingredients. Blend until the sugar fully dissolves, scraping the sides as needed and blending again. For best texture, cool completely before using; the mixture will thicken as it cools.
Video
Notes
- Stays good in the refrigerator for 7–10 days.
- Yield: approximately 1 ¼ cups.
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