Recipes evaporated milk

Have you ever noticed how expensive sweetened condensed milk is? Here, I’ll show you how to make sweetened condensed milk at home. There’s even a dairy-free option, and it’s all so easy!

Sweetened condensed milk is the nectar of the gods. It’s something about that combination of milk and lightly caramelized sugar that just sends me. One of two essential ingredients in my favorite no-churn homemade ice cream, it’s actually relatively expensive to buy ready-made (usually at least $3.50 for 14 ounces in my local grocery store). But did you know it can be made rather easily at home? That, and there are any number of ways to make it. Here, on this week’s D.I.Y. Friday, we’ll make it three ways: from fresh whole milk, from evaporated milk, and dairy-free from canned coconut milk. I used granulated sugar, but you can use unrefined sugars if that’s your preference (see the ingredient lists for suggestions). Keep in mind that, if you use maple syrup, it will take longer to reduce as maple syrup has a very high liquid content. In the photo above, the variety in the foreground is made with evaporated milk (my favorite kind, as it’s by far the easiest).

For my dairy-free friends, today’s recipe is especially important since you can’t buy dairy-free sweetened condensed milk. If you want it, you’re gonna have to D.I.Y. Keep in mind that the dairy-free variety never really turns any more amber in color. Even though the sugars begin to caramelize, the canned coconut milk is just.so.white. Use it to make my recipe for Really Nice Dairy Free Fudge.

Of course, you can also use regular whole milk, but as you heat the mixture it will develop curds that must be skimmed off, and it will take a significantly longer time to reduce and thicken. The end result is certainly worth it, though! Without it, how would we make homemade Gluten Free Red Cherry Licorice??

Other D.I.Y. Friday Posts:
Homemade Apple Butter

Recipe requests for future D.I.Y. Fridays? Please let me know in the comments!

Prep time: Cook time: Yield: 1 to 1 1/2 cups

Ingredients

Whole Sweetened Condensed Milk
3 cups (24 fluid ounces) whole milk

1 cup (200 g) granulated sugar (can be replaced with 1 1/4 cups (420 g) maple syrup, or 1 cup (336 g) honey)

1/8 teaspoon kosher salt

Evaporated Sweetened Condensed Milk
2 cans (24 fluid ounces) evaporated milk

1 1/2 cups (300 g) granulated sugar (can be replaced with 2 cups (670 g) maple syrup, or 1 1/2 cups (505 g) honey)

Dairy-Free Sweetened Condensed Milk
1 can (about 14 fluid ounces) canned (not low-fat) coconut milk

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Directions

• The three lists of ingredients (Whole-, Evaporated-, and Dairy-Free- Sweetened Condensed Milks) above are alternatives. Choose the ingredient list that best suits your needs, place all 3 of the ingredients in that list in a medium-size heavy bottom saucepan, and whisk to combine well. Bring the mixture to a simmer over medium heat.
• Whole Sweetened Condensed Milk. Only the whole milk variety will begin to develop curds that accumulate on the top of the liquid. Skim those off and discard them. Continue to simmer the mixture, stirring occasionally, until it is reduced by about 5/8 (more than half, less than three-quarters) and has begun to thicken (about 1 hour). Skim off any remaining curds, and transfer to a heat-safe container until cooled completely. Cover tightly and store in the refrigerator and use within 2 to 4 weeks.
• Evaporated Sweetened Condensed Milk. This variety is significantly easier to work with, as it will not develop curds and will thicken much more quickly. Continue to simmer the mixture, stirring occasionally, until it is reduced by about 1/2 and has begun to thicken (about 30 minutes). Transfer to a heat-safe container until cooled completely. Cover tightly and store in the refrigerator and use within 2 to 4 weeks.
• Dairy-Free Sweetened Condensed Milk. This variety is perhaps the easiest to work with, as it will not develop curds and thickens very quickly. Continue to simmer the mixture, stirring occasionally, until it is reduced by about 1/2 and has begun to thicken (about 12 minutes). Transfer to a heat-safe container until cooled completely. Cover tightly and store in the refrigerator and use within 2 to 4 weeks.

Love,
Me

P.S. Don’t forget the Gluten Free on a Shoestring cookbooks! They are the engine that keeps the blog running (and vice versa)!