This homemade sweetened condensed milk recipe is made with fresh whole milk and sweetened with either honey, sucanat or raw sugar. Homemade sweetened condensed milk is the only substitute if you are looking for a healthier alternative to store-bought!
After all, even if you are on the GAPS diet or another diet in which you are decreasing the amount of processed sugar, why deprive yourself of those delicious desserts if you don’t have to!
I ran into this exact dilemma as I began preparing for our son’s 16th birthday. For 16th birthdays at our house, we have a luau complete with a grass skirt (for the birthday person).
One of the traditional dishes I serve is a fresh fruit tray with a pineapple filled with an Orange Fruit Dip. The main ingredient besides orange juice is sweetened condensed milk. So began my quest for a homemade sweetened condensed milk recipe using honey.
What Is Condensed Milk?
As I began my research, I began to wonder – what exactly is sweetened condensed milk? Wikipedia gives us this brief explanation:
In 1914, Otto F. Hunziker, head of Purdue University’s dairy department, self-published Condensed Milk and Milk Powder: Prepared for the Use of Milk Condenseries, Dairy Students and Pure Food Departments. This text, along with the additional work of Hunziker and others involved with the American Dairy Science Association, standardized and improved condensery operations in the United States and internationally. Hunziker’s book was republished in a seventh edition in October 2007 by Cartwright Press.
The First World War regenerated interest in, and the market for, condensed milk, primarily due to its storage and transportation benefits. In the US the higher price for raw milk paid by condenseries created significant problems for the cheese industry.
Raw milk is clarified and standardised to a desired fat to solid-not-fat (SNF) ratio[18], and is then heated to 85–90 °C (185–194 °F) for several seconds. This heating process destroys some microorganisms, decreases fat separation and inhibits oxidation. Some water[quantify] is evaporated from the milk and sugar is added until a 9:11 (nearly half) ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid’s osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.
Uses of Condensed Milk
Seeing this process, I decided it sounded simple to make from scratch. Yep, a homemade sweetened condensed milk recipe was worth the investment of time because there are so many uses for it. Why not make a wholesome version of it and avoid unnecessary additives?
Ingredient dilemma
While I found many homemade sweetened condensed milk recipes, most started with powdered milk and used sugar. There were references to the possibility of using honey, but I could not find a homemade condensed milk recipe in which honey had actually been used.
I also wanted to use our fresh, raw whole milk. Unfortunately, heating the milk to the temperatures required to make this recipe destroys the enzymes in the raw milk, but with our own family milk cow, raw milk is what I have on hand.
Experimentation began! I wanted to see how a recipe would work, not only with honey but, also sucanat and raw sugar. The following recipe is the result!
A Few Tips For Making Homemade Sweetened Condensed Milk
The final color of the sweetened condensed milk will change based on the sweetener you use. In the picture below, you can see the color variation between the different sweeteners. The honey (on the left) is the darkest followed by the sucanat (in the center). Finally, the lightest colored is the raw sugar (on the right).
The one made with the sucanat in the middle jar, actually started out darker than either of the other two while the honey-sweetened version became darker as it cooked.
I used raw wildflower honey which does not have an exceptionally strong taste to begin with. Also, I strained the honey-sweetened condensed milk for a smoother consistency.
The recipe made with sucanat sticks to the bottom of the pan much more quickly than the other two versions. So be sure to watch and stir!
Since one can of sweetened condensed milk is 14 oz and I always at least double any recipe for our large family which would use condensed milk, I doubled the following recipe with great results!
We do not normally use so much at one time, so as soon as each batch was finished cooking, I poured it into sterile pint jars and capped them.
Placed on the counter to cool, it did not take long before the “pop” of the cans sealing was heard. Then, just to be safe, I stored the unused cans in the refrigerator.
Recipes that use homemade sweetened condensed milk:
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Choose your sweetener for your favorite treats.
- Mix the honey, sucanat or raw sugar and milk in a saucepan. Bring it to a low simmer over medium heat - stirring often to prevent burning and to dissolve the sweetener. Watch for steam to begin rising from the milk. When the steam begins rising, lower the heat to as low as possible. A skim may form on top - just scoop it off.
- Allow the mixture to reduce in volume by half. You can use a clean kitchen ruler to measure the amount. I could not find mine so I used a wooden popsicle stick, marked the level in the beginning and checked periodically until the level was half of what I started with. This step took 2 1/2 hours.
- When the amount is half of what you started with, whisk in the butter and vanilla.
- Cool the sweetened condensed milk and use as desired or place in sterilized canning jars, put the lid on and place out of the way to allow it to seal. Finally, refrigerate any unused cans - they keep for several months.
- Enjoy!
Nutrition Information is for honey version.
A Few Tips For Making Homemade Sweetened Condensed Milk
- The final color of the sweetened condensed milk will change based on the sweetener you use.
- The sweetened condensed milk made with the sucanat actually started out darker than either of the other two while the honey-sweetened version became darker as it cooked.
- I used raw wildflower honey which does not have an exceptionally strong taste to begin with. Also, I strained the honey-sweetened condensed milk for a smoother consistency.
- Sucanat sweetened condensed milk sticks to the bottom of the pan much more quickly than the other two versions. So be sure to watch and stir!
I wonder if you can use the slow cooker to cook it down by half? That would save the constant watching. My thought is to cook on the stove until you turn the heat down then pour it into a slow cooker on low for the 2.5 hrs or how ever long it takes to reduce in half.What do you think?
Joan
Joan, I think it would work fine!
Dina-Marie,
It looks like the raw sugar variation is separating. Is that from the butter? Was it a problem in your recipe? Also, what is raw sugarat? I’ve never heard of that and cannot find it. Thanks for taking the time to experiment.
Melisa Brown
I thought it was the cream in the milk but I am not sure why it would separate after heating so maybe it is the butter. It tastes great whatever it is and once stirred works well too.
Sorry, the raw sugarat was a typo I meant raw sugar – I used organic sugar which you can find through my affiliate: Organic Sugar
It is considerably more expensive but from what I have read, the organic is less processed.
How long does it last once sealed?
Katherine, it has been 4 weeks since I made mine and while I have used some, the rest is still good and I have it stored in the refrigerator!
I came across this and felt obligated to share it. Please put your milk in the fridge.
http://community.kingarthurflour.com/content/hot-water-bath-canning-homemade-dulce-de-leche
Do you think I could do this with coconut milk and make it dairy free?
Chaundra, I am not sure but if you try it, please come back and let us know how it worked!
Hi I made this recipe using my raw whole milk, and raw honey, followed the recipe, and my milk cultured a few minutes into cooking. Any idea what went wrong and is it salvageable?
Thanks
Melissa, I have no idea. Had you added anything else to the milk?
Im just wondering what would it be like, if i used coconut sugar?
Erika, I have not tried it but think it should be fine. If you try it, please let me know how it works.
I love that you give three different ways to sweeten this, great recipe!
Hello, I was just wondering if there was any variation on the taste between the three options and if one would be better to use for certain recipes, like lemon pie or the like. Thank you for the recipe!
Anna, in my experience, there is very little taste between the variations and normally, people using the variations choose the sweetener they are used to. There is a lot of difference between the different honey available. A lighter honey will yield a better taste if you are not used to a darker stronger tasting honey. Our bees make a stronger tasting honey but I am used to it and like. But, I think it would be overpowering in a lemon pie whereas a lighter honey would be fine. I hope this helps.
This is awesome! THANKS!! This has saved me a lot of money.
The store’s prices are ridiculous on everything! Saving this money helps out a ton!
Tina, so glad! I love saving money and getting rid of unnecessary ingredients!