Thursday, April 12, 2012

Homemade Sweetened Condensed Milk

I shared this before the holidays, but wanted to make sure ya'll saw it again because it is SO great to Do-It-Yourself!


This really works!

I have a 'substitute' for this glorious ingredient in my cookbook, but the one I found at Grandma Loy's Kitchen rises above all the others I've ever tried.

How frugal!  Grandma Loy has many DIY recipes and I've loved every one I've tried. Please check her website out.  You'll be so glad you did.

This recipe actually has the consistency of sweetened condensed milk and I'm so impressed with it!

It's really very simple too - hope you'll try it. The recipe makes the equivalent to 3 cans!

I love that it can be frozen also.  Awesome!!

I went through 2 batches of this over the holidays and was so pleased with the results!

*(UPDATE: I made this using almost all xylitol [a sugar substitute with the texture of real sugar]...and only a very minimal amount of sugar, and it turned out great!  I was so pleased. The only difference is it should be brought to a boil instead of just heating. It doesn't work as well to use the full amount of xylitol). 


4 c. sugar
(I've been using 3 c. xylitol & 1 c. white sugar
or use 2 c. sugar & 2 c . substitute, if possible)
1-12 ozs. can (fat free) evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Place sugar in food processor and blend until super fine.
(If you don't have a food processor, place 1 cup of sugar at a time in a blender and process.) Then do the same thing with the dry milk powder. Combine sugar, evaporated milk, dry milk and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves. (If using mostly sugar substitute, I suggest you bring the mixture to a boil). 

*(If using sugar substitute, please see note above) 

Remove from heat and divide evenly into thirds, about 1-1/3 c. each. Refrigerate overnight before using to allow mixture to thicken. 

(Using Splenda produces slightly less in volume)

This concoction keeps in the fridge for up to 2 weeks, and can be frozen up to 3 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. It usually has a white layer over the top - just mix it bakes out). 

Product may be made fat-free by using skim evaporated milk and omitting the butter.

Linked to Mrs. Fox's Sweet Party
        Mix it up Monday
                      Melt in Your Mouth Monday
      Mop it up Monday
                 What's New Wednesday
           Scrumptious Sunday
          Crazy Sweet Tuesday
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           Ingredient Spotlight - SCMilk
Weekend Potluck
Meal Plan Monday


  1. It is so cool that you can MAKE this instead of buying it - AND it makes so much! I need to try this, too - with Splenda or Stevia... I've always hoped for a less-sugar version of this stuff cuz it IS really glorious!!!

  2. Marsha, I have always wanted to try this. I'm so glad that you gave such a high rating and that you can use half Splenda and that it freezes!! Woo hoo!!

  3. Thanks for the recipe and it is good to know you liked it so much!

  4. You are such a sweetie to post about this again. It really is a recipe that people should know about. Wish I could take all the credit, but the recipe was developed by Gloria Pitzer, the Recipe Detective, back in the 80's. For a long time I did not know where the recipe came from. Have a great week.

  5. Nothing could be lovelier, Marsha!I never imagined you could make this at home!Looks lovely and I'm sure it tastes heavenly too:)

  6. Marsha, I did not know you could make homemade evaporated milk! How cool is that?! I love it! Even better that you can freeze it as well! Thanks for sharing this ;)

  7. I can't wait to try this Marsha! Thanks so much for sharing at Mix it up Monday :)

  8. Awesome! I wll have to try this soon. I'm so glad we found each others blogs. I am following :)

  9. Hi,

    I followed you over from Mix it up Monday and can't wait to try this. I have seen it posted on Pinterest before but have yet to try it. Thanks for sharing.

    I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at

    Have a great day,

  10. Hi,

    Thanks so much for linking up to Creative Thursday this week. I can't wait to make my own Sweetened Condensed Milk at home.

    I can't wait to see what you link up next week. Have a wonderful weekend.


  11. This is cool! Thanks for sharing at Scrumptious Sunday :-) See you soon!

  12. I've made Loy's recipe too! I love it :) Stopping by from Crazy Sweet Tuesday!

  13. This is a great recipe, Marsha. I haven't tried homemade condensed milk before. I also love your update on using the xylitol (need to experiment with that sugar sub). I'll definitely be trying this one! :)

  14. I was just reading about making your own condensed milk on our Nourishing Roots when a comment was left asking could it be done in a slow cooker. That then led me to search and found this!!!!Yay!!! And it uses Xylitol one very happy lady. Am going to be checking out everything else here. So glad I found you!!! :)

  15. So glad you posted this again, b/c somehow I missed it. My husband will thank you too, since he is diabetic! Question - the xylitol - does it come under a brand name, b/c I haven't been able to find it so far. (I saw where you can use it to make SF powdered sugar too!) Guess I'll be checking Amazon soon!