No Cook Homemade Sweetened Condensed Milk with Maple Syrup
This homemade sweetened condensed milk recipe is a game changer – there is no cooking involved and it’s sweetened only with maple syrup! With only three simple ingredients – dry non-fat milk, maple syrup, and butter, it’s perfect for adding a touch of sweetness to any dessert recipe or simply enjoying by itself in drinks. Get ready to be blown away by this ridiculously easy recipe!
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Making your own sweetened condensed milk is a great alternative to commercial cans and refined sugar – and surprisingly easy to do with this no cook method I’m sharing with you!
In only about five minutes, you can have your own homemade sweetened condensed milk made with just three simple ingredients: dry non-fat milk, maple syrup and butter.
And there’s no long cooking sessions over the stove, hoping it doesn’t burn or stick to the pan. All you need is a blender or food processor, plus some time chilling in the fridge.
It’s so easy that if you regularly keep maple syrup and dry milk on hand, you can make this anytime to use in recipes like homemade no-churn ice cream and foolproof cheesecake.
But do you really need to make your own sweetened condensed milk?
I’ve always considered sweetened condensed milk to be a real food product since it has only two real food ingredients: milk and sugar. (At least all the brands I’ve bought – check your ingredients to make sure there are no additives.)
So you do not need to make your own, especially if it’s something you use only a few times a year.
BUT, if you’re wanting to have a bit more control over the type of sugar in the condensed milk – and especially if you’re avoiding refined sugar – then making it is a great option.
And with this super easy version that uses three ingredients and takes about five minutes (compared to the 45 minute cooking sessions -all hands-on- you’ll find in other recipes) makes this really doable.
I do think this maple sweetened condensed milk tastes better than store-bought varieties, and it offers a creamy consistency and sweetness that will work in all your recipes.
Ready for the the super simple steps needed to make your own no cook homemade sweetened condensed milk with maple syrup?
I’d love for you to try it and let me know what you think!
Ingredients & Substitutions
Here’s what you’ll need to make this recipe plus a few ideas for substitutions:
- Non-fat dry powdered milk – for this no cook method you need to use powdered milk. See variations below for using canned milk or coconut milk for a dairy free option.
- Maple syrup – I’ve found this to have the most subtle flavor of unrefined sugars and syrups, but you can use honey as well. (And I know I’ll get asked – yes you can use fine cane sugar. You may need to blend a bit longer for the grains to dissolve.)
- Butter – this is needed because we are using non-fat milk. I have not tried it with any other type of butter substitutes.
- Boiling water
Equipment
- Measuring cups – liquid and dry cups.
- Blender (this is similar to the one I use) or food processor.
- Pint size glass jar (16-ounce) with airtight lid.
How to Make No Cook Homemade Sweetened Condensed Milk
Detailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:
Step 1: Add ingredients to a blender jar. Use high speed to blend until smooth, 20- 30 seconds scraping the sides at the halfway mark.
TIP: It will be thin and you’ll wonder if it worked – don’t worry, it thickens up when chilled!
Step 2: Pour the milk mixture into a pint (16-ounce) jar – you should have about 14 ounces – seal with a lid and refrigerate at least 3 to 4 hours, but preferably overnight to completely cool and thicken.
And that’s it!! You can now use your homemade sweetened condensed milk in any recipe.
SO easy, right?
NOTE: Even after chilling, the resulting milk may not be as thick as some commercial brands (especially depending on how old the cans are), but it is plenty thick enough to work in recipes!
Recipe Variations
While these are variations some will want to use maple syrup with, you should note that they both need to be cooked – I haven’t tested the no cook version with either of these.
- To use evaporated milk instead of dry milk: Add a 12-ounce can of evaporated milk with the maple syrup in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes, stirring often. Then let cool slightly before using it in a recipe.
- Dairy free alternative with coconut milk – Use a 13.5 ounce can of full fat coconut milk and the maple syrup to make a sweetened condensed milk alternative (will taste a bit of coconut). Bring both to a boil in a large saucepan and then simmer 40-45 minutes until thickened by about half, stirring often to prevent burning.
FAQs
The butter is needed in this recipe because we are starting with non-fat powdered milk and milk fat is what gives a lot of body and flavor to sweetened condensed milk.
In an airtight container, your sweetened condensed milk will last 1-2 weeks in the refrigerator.
Well, when you want the control of the ingredients, especially if you’re wanting to avoid refined sugars, homemade is the way to go. It can also be cheaper depending on the prices of commercial brands – and if you have all the ingredients in your pantry it can be more convenient.
That said, most commercial brands contain just milk and sugar, two real food ingredients, so if it’s just one more thing to do, there’s no shame in buying a can!
Commercial cans are 14-ounces, or about 1 1/4 cups. Since most recipes call for this amount, I have developed this recipe to make 14 ounces so you can use it in any recipe.
I find this a bit less sweet than commercial brands – which I totally like! So if you’re used to your 7-layer bars having a certain sweetness, you may see a difference. Personally, I don’t.
The only thing I have noticed is that our no-churn ice cream is a bit harder to scoop out. I’m not sure if it’s the regular sugar that keeps it softer or what. I do really like how the slightly less sweet of this allows the flavor of the ice cream to shine more, whether it’s vanilla or chocolate (and surprisingly there is no maple flavor I can detect!).
Recipes That Use Sweetened Condensed Milk
- Foolproof Chocolate Chip Cheesecake Recipe
- Incredible No-Churn Chocolate Chip Ice Cream (+ Mint Variation)
- Amazing No Churn Chocolate Ice Cream
- Caramel Coconut Shortbread Cookie Bar Recipe
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No Cook Homemade Sweetened Condensed Milk with Maple Syrup
Equipment
- Blender or food processor
Ingredients
- 1/2 cup pure maple syrup*
- 1/2 cup boiling water
- 2 tablespoons butter, softened
- 1½ cups non fat dry milk
Instructions
- Add syrup, water, and butter to the jar of a blender (or bowl of a food processor).
- Add dry milk and blend until smooth, about 20-30 seconds on high, scraping at the halfway point. (Mixture will seem runny.)
- Pour the mixture into a 16-ounce glass jar or container with an airtight lid. Refrigerate until chilled and slightly thickened, at least 3 to 4 hours (preferably overnight).
- Can store in fridge for 1 to 2 weeks.
- Makes 14-ounces which is equal to 1 commercial can to use in your recipes.
Notes
- To use evaporated milk instead of dry milk: Add a 12-ounce can of evaporated milk with the maple syrup in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes, stirring often. Then let cool slightly before using it in a recipe.
- Dairy free alternative with coconut milk – Use a 13.5 ounce can of full fat coconut milk and the maple syrup to make a sweetened condensed milk alternative (will taste a bit of coconut). Bring both to a boil in a large saucepan and then simmer 40-45 minutes until thickened by about half, stirring often to prevent burning.
There are some recipes that only need 4 Tablespoons of maple condensed milk. Why go to the bother of throwing away if using 1 can of condensed milk.
Can there be a receipe of a ratio of 1 T. maple syrup with 4 T. of milk and sugar to boil and get 4 T. ? ? Please reply.
I don’t know – you can try that smaller ratio (I don’t have any recipes that use that small amount of condensed milk).