Here’s a homemade substitute for a can of sweetened condensed milk that verges on healthy and includes zero nonfat dry milk powder, unlike most other homemade sweetened condensed milk recipes out there. (Why I don’t trust nonfat dry milk powder, not much…)
Recipe: Healthy Homemade Sweetened Condensed Milk
Note: Ingredients often use affiliate links to Amazon, but obviously you should shop for the best price and try to keep your dollars local when you can.
- Mix sugar and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat. As soon as steam starts lifting off the milk, lower the heat even further, and when the sugar is entirely dissolved, put the heat as low as it can go. A simmer burner is great for this.
- The goal is to reduce the quantity in the pot (which is now about 1¾ cups) by approximately half. It takes about 2 hours at very low heat to reduce to one cup of liquid. You could speed it up a bit if you watch carefully and stir often. I preferred the freedom to wander the house doing other tasks, and thus allowed my process to take quite some time.
- Once reduced to your satisfaction, whisk in the butter and vanilla. The recipe is equivalent to just less than one whole can of brand name sweetened condensed milk. (One can = 14 ounces,
which is 2 ounces shy of 2 cups.by weight, oops! The can is equal to 1¼ cups liquid. Substitute tables for homemade condensed milk vary from 1¼ cups all the way to 2 cups. Use your judgment!)
* One other option for a homemade sweetened condensed milk is to add ½ or ⅔ cup unrefined sugar to a can of evaporated milk. You may need to heat to fully dissolve. However, you still have to deal with the unhealthy can lining and whatever over-processing makes the milk shelf stable.
- One recipe I use this sweetened condensed milk substitute in every Christmas is homemade Irish Cream.
- Looking for homemade condensed milk for your pumpkin pies? My recipe for healthy pumpkin pie doesn’t even need it at all – SUPER simple to make and absolutely scrumptious, plus much lower in sweetener than your average back-of-the-can variety…
- Why is butter better than margarine?
- Why whole milk? (Actually, I drink raw milk, but that’s another story entirely)
- Other superb homemade foods recipes
There are some questions in the comments section that I can help with:
- Can you substitute honey? I haven’t tried it, but if you do, use only 3/8-1/2 cup honey since honey is sweeter than sugar. (How to bake with honey)
- What about just using cream instead of milk? Again, haven’t tried it myself, but I don’t see how it could hurt! You’d probably end up with super rich milk, since even though the fat content is higher, you’d still want to reduce it to one cup.
- Can I use 2% milk? There is obviously less fat content in the 2% so it may (or may not) take longer to thicken up, but it should work out in the end.
- Possibly a more hands off method: One commenter uses a slow cooker, on low all day with the lid slightly ajar to allow for evaporation. Whisk every so often to mix up and prevent possible scalding, since a lot of slow cookers tend to run pretty high in the long run. She says it lasts up to 4 months in the refrigerator and she can just scoop out the amount she needs!
- Is there a dairy free version? Yes! I finally found one – a dairy-free sweetened condensed milk that uses coconut milk and looks wonderful.
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This post contains affiliate links to Tropical Traditions and Amazon from which I earn a commission.