Homemade 2-ingredient condensed milk: delicious and economical – Page 2

That’s it — just milk and sugar! Simple, natural, and pantry-ready.

Combine: Pour the milk and sugar into a medium, heavy-bottomed saucepan.
Heat gently: Set over medium-low heat and stir constantly until the sugar dissolves completely.
Simmer slowly: Once it starts to steam (but not boil), reduce the heat to low and let it simmer gently. Stir often so it doesn’t scorch.
Reduce: After about 30–40 minutes, the mixture will thicken and reduce by almost half. You’ll notice it turning creamy and slightly golden.
Check consistency: When it coats the back of a spoon, it’s ready. It will thicken even more as it cools.
Cool and store: Remove from heat and let cool completely before transferring to a clean glass jar. Store in the refrigerator for up to 1 week.

Use whole milk for the creamiest texture. Low-fat milk can be used, but it won’t be as rich.
Stir continuously, especially during the last 10 minutes, to prevent burning.
If you prefer a smoother texture, strain the milk while it’s still warm.
For a dairy-free version, substitute coconut milk and use the same sugar ratio — you’ll get a fragrant, tropical twist!

Homemade condensed milk is incredibly versatile. You can use it to: