It’s 9 p.m. and you’re suddenly inspired to whip up something sweet in the kitchen. You find a tantalizing recipe for Creamy Pineapple Pie, but you’re missing one of the key ingredients: sweetened condensed milk. While you could put it off until your weekly grocery run, you’d rather get to work on your masterpiece.
Well, we have good news (maybe). If you have milk, sugar and a microwave, it may be possible for you to make sweetened condensed milk at home in a matter of minutes. Keep reading as we put this microwave hack to the test and see how it stacks up to the stuff in the can.
What Is Sweetened Condensed Milk?
It’s exactly what it sounds like: milk that has been condensed to remove excess water from the milk solids, and then sweetened, most often with cane sugar. The sugar and milk solids caramelize as the milk is heated, which gives the condensed milk its golden color and faint caramel flavor. We use sweetened condensed milk in a variety of dessert recipes like pies, ice creams, fudge and baked goods.
Learn the difference between evaporated and condensed milk.
How to Make Sweetened Condensed Milk in a Microwave
Lauren Habermehl for Taste of Home
Ingredients
- 1/2 cup milk
- 1/3 cup sugar
Instructions
In an extra-large, microwave-safe bowl, whisk together the sugar and milk. Then place the bowl, uncovered, in a microwave. Warm the mixture in the microwave in intervals of 1-2 minutes at 50-60% power. Repeat until the mixture remains frothy and bubbly on top after warming; two or three cycles in the microwave should suffice.
Remove and transfer to the refrigerator to cool. As the milk chills, it will thicken slightly.
Editor’s Note: If you have a lower wattage microwave (under 1000 watts), you probably don’t need to reduce the power as much or at all. Keep an eye on the milk as it heats to prevent it from bubbling over. This is how to find your microwave’s wattage.
Initial Thoughts
At a glance, the recipe makes sense. After all, the only ingredients in most popular brands of sweetened condensed milk are sugar and milk. The one question we had is if 3 to 6 minutes in a microwave would be enough to condense milk into the same thick, golden substance that comes out of the can.
The Results
What happened when we tested this Internet kitchen hack? Here are our findings.
Lauren Habermehl for Taste of Home
Color:
There’s a clear difference between the canned and homemade sweetened condensed milk. The canned has a lovely pale, buttery yellow hue. Meanwhile, the homemade condensed milk is still whitish in color. It doesn’t seem like any caramelization of the sugar has occurred.
Lauren Habermehl for Taste of Home
Consistency:
The canned sweetened condensed milk is definitely thicker than its homemade cousin, with a consistency of Elmer’s glue. On the other hand, the homemade condensed milk only thickened slightly once cooled. It went from the consistency of milk to a watery heavy cream.
Texture:
Canned sweetened condensed milk should be smooth, like icing, with a slight stickiness to the touch. Our homemade version was surprisingly silky smooth. There was no trace of undissolved sugar granules but it lacked any tackiness.
Taste:
Your sweetened condensed milk should be sweet and almost buttery with the beginnings of a caramel-like flavor. The best comparison we can provide is that of a Werther’s Original hard candy. While our homemade condensed milk tastes close, it’s not quite the same—it’s definitely sweet, but doesn’t have the same buttery caramel flavor. It still tastes more like raw sugar.
Troubleshooting
We attempted to microwave the milk and sugar longer to see if we could further condense the solution and get it to caramelize, but to no avail. Perhaps different results are possible depending on the model and wattage of your microwave. We suspect a stovetop method would yield better results since you can simmer the milk and sugar together at a lower heat, for longer, to get it to thicken and caramelize.
Final Thoughts
Overall, we could see this microwaved sweetened condensed milk working in a pinch. You could likely achieve successful results substituting this microwave version for canned sweetened condensed milk in some recipes. However, the final product would lack some of the richness that comes from the caramel flavors in the canned milk.
We also suspect that a recipe made with this homemade sweetened condensed milk may result in a thinner final product, so add a thickening agent, like cornstarch, or reduce the amount of condensed milk used altogether.
Overall, we recommend sticking with the canned condensed milk, if you have it in your pantry. It’s affordable and readily available at most grocery stores in the baking aisle!
Or try out one of these other condensed milk substitutes!
Recipes Made with Sweetened Condensed Milk
Taste of Home
My mother never wrote down her delightful recipes, so I created this recipe as a holiday tribute to her. They're creamy, sweet and a little tart. Eat with a fork so you can scoop up all the delicious topping ingredients that might tumble off. —Lisa Glassman, Boynton Beach, Florida
Get Recipe
Ran out of condensed milk? Try out these
condensed milk substitutes instead.
Peanut Butter Chocolate Poke CakeWhen my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas
Coconut-Layered Pound CakeIf you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio
Chocolate TrufflesYou may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Pot of S'moresMom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Kahlua FudgeThis five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
Frozen Key Lime DelightIn the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
Irish Creme DrinkWe top off holiday celebrations with this creamy beverage. With sweetened condensed milk and ice cream, it's like a liquid dessert!—Fred Schneider, Sturgeon Bay, Wisconsin
Pecan Pie BarsThese pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York
Special Chocolate TreatsI serve these lovely cookies to guests. They freeze well. —Walter Max, Wabasha, Minnesota
Cherry-Coconut Chocolate TorteThis torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. —Dian Hicks Carlson, Omaha, Nebraska
Caramel Pretzel BitesI created this recipe wanting to make my own version of a popular candy store pretzel log dipped in caramel, chocolate and nuts. These bites are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan
Can't Leave Alone BarsI take these quick and easy treats to church meetings, potlucks and housewarming parties. I often make a double batch so we can enjoy some at home. —Kimberly Biel, Java, South Dakota
Cinnamon Apple CheesecakeAn attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma
Almond Cherry FudgeCooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee
Chocolate Caramel FondueIt's easy to keep the ingredients for this rich fondue on hand in case company drops by. I serve it in punch cups, so guests can carry it on a dessert plate alongside whatever fruit, pretzels and other dippers they like. —Cheryl Arnold, Lake Zurich, Illinois
Best Lime TartThis treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Sweet Potato Cream Cheese BarsIf you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
Chocolate Malt CheesecakeMy mother-in-law loved chocolate
malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin
Classic Tres Leches CakeTres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
S'mores on a StickMy kids love to take these for treats everywhere. That's lucky for me since they are so easy to make. Beside the sprinkles, try mini candies for toppings.—Ronda Weirich, Plains, Kansas
Pineapple & Cream Cheese Bread PuddingThis bread pudding is easy, convenient, versatile, and delicious. Every time I take it to church or school everyone asks for the recipe because it's the best bread pudding they have ever tasted—I never have any leftovers. This delicious brunch casserole has been requested for family gatherings, holidays, weddings, and birthday parties.—Laura Ellis, Biloxi, Mississippi
Picnic BarsYou'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
Marshmallow-Almond Key Lime PieSummer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
Toffee Pecan BarsCurl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. —Dianna Croskey, Gibsonia, Pennsylvania
Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Chocolate-Covered Cherry CookiesAlthough these cookies require a little extra effort, they’re worth it. I make them for every family gathering—and they never last long! —Marie Kinyon, Mason, Michigan
Lemonade Icebox PieYou will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
S'more CheesecakeThis luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina
Note: Recipes submitted by our trusted contributors are created and tested in their kitchens.
