Sweetened condensed milk substitute

For 1 cup, simmer 640 g (about 2 2/3 cups) whole milk until reduced by half, stir in 160 g (about 3/4 cup plus 1 tablespoon) sugar, simmer until thick, then chill overnight. Use it cup for cup.

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  1. Whole milk + sugar, simmered down

    Great fit

    640 g whole milk and 160 g granulated sugar

    For this dish: The source uses it 1:1 once chilled, with the same sweet, thick base.

    How: Simmer the milk over medium heat, stirring often, until it is reduced by about half. Stir in the sugar, simmer on low to medium about 30 more minutes until thick, then chill overnight.

    What changes: The source yields about 3/4 cup from 480 g milk and 120 g sugar, so this amount is scaled up to make 1 cup. It thickens as it chills.

    Contains milk.

  2. Nonfat dry milk + sugar + butter

    Works

    1 cup plus 2 tbsp nonfat dry milk powder, ½ cup warm water, ¾ cup granulated sugar and 3 tbsp butter, melted

    For this dish: It is sweet and thick, but not cooked down like the canned kind, so bars may set softer.

    How: Mix the dry milk into the warm water until smooth, then stir in the sugar and melted butter. If the sugar is slow to dissolve, set the bowl in a pan of hot water and stir.

    What changes: No long simmering. Utah State and Colorado State extension charts both list this mix, and Colorado State's version leaves out the butter.

    Contains milk.

  3. Heavy cream + sugar

    Avoid

    1 cup heavy cream and ¼ cup granulated sugar

    For this dish: Bars and fudge need the thick, very sweet base, and plain sweetened cream is too thin to set them.

    How: Stir the sugar into the cream. Use less sugar for a less sweet result.

    What changes: It is much thinner and less sweet than the canned product because nothing is cooked down.

    Contains milk.

  4. Almond milk + sugar, simmered down (dairy-free)

    Avoid

    2 cups unsweetened almond milk and ½ cup granulated sugar

    For this dish: It is too thin to set a bar filling.

    How: Simmer on low about 30 minutes, stirring, until reduced by half. Cool before using.

    What changes: Thinner and less creamy than the dairy version, with a mild nutty taste.

    Contains tree nuts.

Scores are our editorial judgement from the sources below, not lab tests.

What sweetened condensed milk does in a recipe

Sweetened condensed milk is milk with much of its water cooked out and a lot of sugar added. It is thick, very sweet and creamy. In bars, fudge and pies the sugar and milk solids set into a smooth, sticky filling, so a substitute has to be both sweet and thick.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have sweetened condensed milk."

Sous Chef edits the recipe

1 cup sweetened condensed milk
640 g whole milk and 160 g granulated sugar
Added to the steps: Simmer the milk over medium heat, stirring often, until it is reduced by about half. Stir in the sugar, simmer on low to medium about 30 more minutes until thick, then chill overnight.
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When not to substitute

Do not use evaporated milk or cream alone without sugar. Recipes like fudge, magic bars and flan depend on the sugar and thickness. Skip dairy-free swaps in recipes that must set firmly.

Common questions

Can I use evaporated milk instead of sweetened condensed milk?

Not on its own, because it has no added sugar. Utah State Extension heats 1/3 cup plus 2 tablespoons evaporated milk with 1 cup sugar and 3 tablespoons butter until dissolved to replace 1 cup.

How long does homemade condensed milk keep?

Sources give 1 to 2 weeks in the fridge. Use it within a week to be safe.

Can I freeze it?

One source says it can be frozen up to 3 months. It may not freeze solid. Thaw it overnight in the fridge and shake well.

Related

Sources

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