Best Sweetened Condensed Milk Substitutes (With Ratios)
The best sweetened condensed milk substitute is homemade: simmer 3 cups (720 mL) whole milk with 3/4 cup (150 g) sugar, stirring often, until it reduces to about 1 1/4 cups (300 mL), the size of one can. It takes 40–60 minutes and thickens more as it cools.
Sweetened condensed milk substitutes
| Substitute | Amount per 1 can (about 1 1/4 cups / 300 mL) | Best for | Why it works |
|---|---|---|---|
| Milk + sugar, reduced | 3 cups whole milk + 3/4 cup (150 g) sugar, simmered to 1 1/4 cups | Fudge, pies, bars | Same ingredients and the same browning chemistry |
| Evaporated milk + sugar | 1 1/4 cups evaporated milk + about 1 cup (200 g) sugar, simmered 10 min | Faster stovetop swap | Milk is already concentrated, so you only dissolve sugar |
| Powdered milk blend | 1 cup (70 g) instant dry milk + 2/3 cup (135 g) sugar + 1/2 cup boiling water + 3 tbsp butter, blended | No-cook emergencies | Dry milk solids give body instantly; butter replaces lost fat |
| Coconut condensed milk | 400 mL can full-fat coconut milk + 1/3–1/2 cup sugar, reduced by half | Vegan and dairy-free desserts | Coconut fat and sugar create a similar thick syrup |
| Store-bought coconut condensed milk | 1:1 | Vegan baking | Commercially concentrated, reliably thick |
The science of condensed milk
Commercial sweetened condensed milk is milk with about 60% of its water removed and roughly 40–45% sugar added. All that sugar ties up the remaining water. Food scientists call this lowering water activity: there is so little free water that microbes can't grow, which is why an opened can lasts in the fridge for a week or two.
The sugar also makes it thick. Sucrose dissolved at this concentration is a viscous syrup, and milk proteins add body. During long, gentle heating, lactose and milk proteins undergo the Maillard reaction, producing the pale caramel colour and toffee notes. Push that reaction further and you get dulce de leche.
In no-bake desserts like key lime pie, the acid in citrus juice makes the concentrated milk proteins tighten and thicken. That is why the filling sets without much baking, and why a watery homemade version may stay loose.
Tips for a good homemade batch
- Use a heavy, wide pot and keep it at a low simmer, never a rolling boil, to avoid scorching.
- Stir and scrape the bottom every few minutes.
- If it turns grainy, sugar crystals have formed. A tablespoon of corn syrup at the start helps prevent sugar crystallization.
When NOT to swap
- Don't use plain evaporated milk without sugar. It has the concentration but none of the sweetness or thickness.
- Be cautious in recipes that rely on the can's exact thickness, like key lime pie, magic bars and no-churn ice cream. Reduce your homemade version until it is very thick, and chill it first.
- Don't boil sealed cans to make dulce de leche. Cans can burst; cook open condensed milk in a covered dish in a water bath instead.
Questions
Can I use evaporated milk instead of sweetened condensed milk?
Yes, if you add sugar. Warm 1 cup (240 mL) evaporated milk with about 3/4 cup (150 g) sugar and simmer 10 minutes, stirring, until dissolved and slightly thickened.
How much is one can of sweetened condensed milk?
A standard can holds 300 mL (Canada) or 14 oz / 396 g (US), which is about 1 1/4 cups. Homemade versions should be measured to that volume.
Why didn't my key lime pie set with homemade condensed milk?
Homemade versions are usually thinner because they hold more water. Reduce the mixture further until it coats a spoon thickly, and chill it before mixing with the lime juice.
What is a vegan substitute for sweetened condensed milk?
Simmer one 400 mL can of full-fat coconut milk with 1/3 to 1/2 cup (65–100 g) sugar until it reduces by about half, 30–40 minutes.