Big Batch Homemade Sweetened Condensed Milk (Yields ~6 cups / 1.5 quarts)
Ingredients:
- 4 cups (1 quart) whole milk
- 2 ⅔ cups granulated sugar
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon vanilla extract (optional for flavor)
Instructions:
- Combine milk and sugar
In a large, heavy-bottom saucepan, combine the milk and sugar. Stir over medium heat until the sugar is completely dissolved. - Simmer slowly
Reduce the heat to low and allow the mixture to simmer gently, uncovered. Stir frequently to prevent burning or sticking. You want the liquid to reduce slowly — this will take about 45 minutes to 1 hour. - Add butter
Once the mixture has thickened and reduced by about half (you’ll have ~6 cups of condensed milk), stir in the butter until fully melted and incorporated. - Optional vanilla
Remove from heat and stir in the vanilla extract if using. - Cool and store
Let it cool slightly before transferring to jars or airtight containers. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes:
- Consistency check: The final product should be thick, smooth, and slightly golden in color. It thickens more as it cools.
- Non-dairy option: Replace milk with full-fat canned coconut milk and use a plant-based butter to make a vegan version.
- Don’t boil: Keep the heat low and avoid boiling to prevent curdling.