Foodie Fiasco

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Homemade Sweetened Condensed Milk

Filed Under: 50-100, Almond Milk, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Sponsored Posts, Sugar Free, Vegan

By 82 Comments Jump to Recipe

Let’s take a moment to salute my favorite beverage on the face of this beautiful planet.Homemade Healthy Sweetened Condensed Milk- Vegan, sugar free, and only 60 calories for a whole cup!

When it comes to versatility, taste, and overall fantabulousness, Unsweetened Silk Pure Almond Milk cannot be beat. I mean, there are only thirty calories a cup. THIRTY! What is this wizardry? Plus, it’s just so darn creamy… I don’t care how many calories are in it. I just want to drink the stuff up and never stop.

But I did make the mistake of doubting this almond milk. How stupid. I thought I couldn’t make the ever-elusive homemade sweetened condensed milk with it. I thought it wouldn’t hold up.

You won’t believe how good it tastes to be wrong. Regular sweetened condensed milk has over a thousand calories a cup, but this recipe has only sixty calories! How would this be possible without Silk Pure Almond Milk?! It wouldn’t. That’s how.

This stuff is just a vat of creamy, caramel-y goodness. Feel free to eat it straight up or use it in your favorite recipes.

Just don’t take a bath in it. That’s bad. I can’t guarantee the success of that endeavor.

 

 

Homemade Sweetened Condensed Milk

 Do you ever find yourself passing up recipes that call for sweetened condensed milk for lack of a healthy, vegan, and sugar free option? Fear not! All you need is the incredible Silk Pure Almond Milk and sugar or erythritol (for a sugar free low carb version), and you’ll never miss out on the sweet, creamy goodness again!

 

Nutritional Comparison

Homemade Healthy Sweetened Condensed Milk (w/ Silk Pure Almond Unsweetened Vanilla)

Serving size: 1 recipe (1 cup)

Calories: 60

 

Homemade Healthy Sweetened Condensed Milk (w/ skim milk)

Serving size: 1 recipe (1 cup)

Calories: 172

 

Yield: 1 cup

Homemade Healthy Sweetened Condensed Milk

2 hrCook Time:

2 hrTotal Time:

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Ingredients

  • 2 cups Silk Pure Almond Unsweetened Original
  • ¾ cup cane sugar or erythritol

Instructions

  1. In a medium-sized pot, whisk together all ingredients. Bring to a boil over medium heat and reduce heat to medium low. Simmer uncovered for two hours over medium low heat, stirring occasionally to prevent the mixture from burning on the bottom. After two hours, or when the mixture has turned a slight golden color and has reduced by about half, turn off heat. It may seem thin at this point, but fear not! It will thicken up quite a bit as it cools. Cover the pot with a kitchen towel and let sit for ten minutes. Store the sweetened condensed milk covered in the refrigerator. Just as a note, mine solidified completely after a few hours in the fridge, so if this happens to you, just cook the sweetened condensed milk in the microwave for minute right before you are ready to use it.
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https://www.foodiefiasco.com/homemade-healthy-sweetened-condensed-milk/

Disclaimer: I was compensated by Silk via FitFluential for the creation of this recipe. As always, my views are completely my own. 

 

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Comments

  6. Oh my, so glad you thought of that! I have made condensed milk with coconut milk, but never thought of doing almond milk, and I think in some recipes almond milk might work better. Will have to try if homemade almond milk works too!
    Reply

  7. Thai iced coffee, here I come. Now I have to go find all the recipes I didn't bookmark due to their containing sweetened condensed milk and make them, oh yes I do! You are satan;) in a good way!
    Reply

    • You poor, almond milk-deprived thing! I'll have to hand deliver you some in that private jet we painted together. ;) And yes, I think skim milk would work just fine.
      Reply

      • i'm going to try this in a crockpot and double the recipe, (making for a keylime pie which requires two cups of condensed milk). would High or low be better? I'm going to try to put it on low, just in case.
        Reply

  10. Can you freeze the condensed milk for later use? Do you have any recipes that you have tried with this version of condensed milk?
    Reply

    • Hi Angela! I'm not sure you can freeze this condensed milk as I have never tried doing so myself, but I have a feeling it would work out just fine. And yes, I have tried it in other recipes. As a matter of fact, I used it in a seven layer bar I should have posted soon. Thanks again, and I hope this helps!
      Reply

  15. Thanks for posting this recipe! I was looking for one that allowed for sugar free and almond milk, so this is perfect for me! Can't wait to try it in my Vietnamese Iced Coffee... :)
    Reply

  16. Maybe I had the heat a tad too high, but after ONE hour it not only became sweetened and condensed, it turned into dulce de leche...which is exactly what I was planning to use it for. Thanks! (Incidentally, I used raw sugar and it worked just fine.)
    Reply

    • I am SO glad to hear this. I have been wondering if making this into dulce de leche would work, and I'm just tickled that it does. Thank you, Anthony!
      Reply

  17. Thanks for posting this, I was wondering if I could use my Coconut Almond Breeze, and I did, it worked! I steeped chai tea in mine in the early stages of condensing, and used the resulting deliciousness to make chai fudge. So gooooooood! (It also only took me about an hour to get the desired thickness)
    Reply

  18. Can't wait to try this recipe but I think you made a mistake with the calories...with the added sugar it wouldn't be only 60. But definitely not 1000 per cup. =)
    Reply

  20. I make another version which is really really good with coconut milk from a can but it is super duper fattening. I would love to try this one. I was wondering if you think I could do it in a crock pot with a large batch. What do you think Kelly? If so high or low how long? Again, you are amazing thank you
    Reply

  25. I'm making the recipe right now with stevia powder. I don't know when you say stevia you mean the drops or the erythol look-a-like stuf.. I'll let you know! Xxx
    Reply

      • It worked but it was way to sweet... Like the bad stevia sweett taste... Hehe but I had a solution. I added some white sauce binder... It is like corn starch but you can add it emediately to a boiling mass... That made it thicker... X
        Reply

  27. Those with nut allergies might be able to do this with rice milk. But boy am I glad I found this recipe because you could've knocked me over with a feather when I saw that a can of fat-free sweetened condensed milk averaged about 30 points! Yikes! That's because each can of fat-free sweetened condensed milk is loaded with a total of 250 grams of sugar on average! OY! This recipe is only 18 points for the whole thing (2 points for 2 cups of almond milk and 16 points for 3/4 cup of sugar).....that's almost half the number of points of the non-vegan counterpart! I take it this makes about the equivalent of a can of condensed milk?
    Reply

    • Oh and here's the link to the recipe I saw for doing condensed milk from rice milk: http://appetiteaffliction.com/2011/07/sweetened-condensed-rice-milk/ This person started off with more "milk" but looks like the person was able to get by with less sugar (only 1/2 cup of sugar)
      Reply

      • Thank you for sharing! That's a good observation! The recipe likely required less sugar because the rice milk was sweetened, whereas Foodie Fiasco's condensed milk recipe uses unsweetened almond milk. If you wanted to make the recipe completely sugar free, you could use erythritol! That would lower the point count even more;-)
        Reply

        • I'm not so sure of that...maybe a slight reduction but erythritol, which is a sugar alcohol commonly found in grapes is still treated as carbohydrates on most nutrition information labels and is part of the total carbohydrate information. The only difference between sugars and sugar alcohols is that sugar alcohols are not broken down by insulin (thus making sugar alcohols safe for diabetics). Sugar alcohols or most of them at least ar broken down in the digestive tract (which is why they say over-consumption of sugar alcohols can lead to GI upset)
          Reply

    • Glad this recipe could console you, Jacob! Pre-packaged condensed milk is definitely a horror story. It has the power give ya a heart attack without even opening the container; all you have to do is read the nutrition facts;-) No, this recipe yields a cup of sweetened condensed milk, which is a little less than half of a traditional-sized can(14 oz). Enjoy!
      Reply

      • I don't think so. I looked at the nutrition information label on the website for Eagle Brand fat-free condensed milk (14 oz.) and it said that the serving size was 2 tablespoons and that there was "about 10" servings in the can so that means that there's approx. 20 tablespoons give or take a tablespoon or 2 in every can of condensed milk. There's 16 tablespoons in a cup, 4 tablespoons in 1/4 cup so it seems to me that there can be 1 - 1 1/4 cups of condensed milk in every can. Which makes sense because if I had to make a double batch of this to equal the amount in a 14-oz. can then it would defeat the purpose of this recipe being a healthier alternative to even fat-free condensed milk LOL! I'll be sure to use this recipe when I need condensed milk. Because it would probably be cheaper too as cans of condensed milk in my area can be over $3 per can. A whole quart of shelf-stable packaged vegan milk (enough for a double batch or the approximate equivalent of 2 cans) can be as cheap as roughly $2 depending on the type I get. And sugar isn't that expensive either.
        Reply

        • You are right, Joseph! Excuse me for my foolish mistake; a typical can of sweetened condensed milk does hold 1 1/4 cup. Hope that you enjoy the recipe, and it's affordability!
          Reply

          • Oh I shall enjoy it very much. When I get my own place I might make the equivalent of a few double batches and freeze them in 1 - 1 1/4 cup portions for example during the summer so that for the holidays which is when I probably use the most condensed milk I'll have plenty stored up in the freezer :-)

  28. Well I tried this recipe in my 1 1/2-quart slow-cooker (smallest one I have) with RiceDream brand original enriched rice milk and reduced it down to a cup then put it in a glass jar with a lid and put it in the fridge overnight but it didn't get very thick. Maybe not enough protein in rice milk for it to thicken properly. I will have to try non-dairy milks with higher protein content like nut milks (such as the almond that FF uses), coconut milk (which should be fine for most people with nut allergies since coconut is actually not a nut but the seed of a drupaceous fruit and allergies to coconut is a separate thing from nut allergies), or I believe one person on here also used flax milk. At least this not so thick batch is going into a pot of non-dairy crockpot hot cocoa where condensed milk would become liquid anyway.
    Reply

    • Update: there were some traces of my attempt left in the crockpot and those few traces of it got thick and syrupy. I'm thinking that maybe I should've let it sit in the crockpot overnight to cool then stored it in the fridge.
      Reply

    • Thank you so much for testing the recipe out, Joseph! Yes, almond milk would be ideal to use for this condensed milk, but I'm sure that other, thicker milks would work out fine as well! Rice milk is not recommended due to its thinness from lack of proteins, as you previously stated. Please let us know how the hot cocoa turns out; it sounds like a cozy, allergy-friendly treat!
      Reply

      • Well the hot cocoa came out more or less alright....but way too sweet LOL! I forgot that the coconut milk creamer I was using, since it was a flavored one (hazelnut flavored) that it would have sugar in it as well along with the sugar from my attempt at condensed rice milk and I added the sweetener that the original recipe said to add (original recipe took both condensed milk and 1/2 cup of sugar, I used 12 Truvia packets instead). I probably could've skipped the Truvia since both the condensed rice milk and the hazelnut-flavored coconut milk creamer both had sugar (whereas the fat-free half-n-half I'd use in the original dairy-laden version did not have any added sugar). I may try again another time to make condensed rice milk since as I said the traces of it that were left in the crockpot did get thick and syrupy. Maybe next time I try it with rice milk I'll try letting it sit in the crockpot overnight after reducing it then storing it in the fridge then. If that doesn't work though you could conceivably give some syrupy thickness to condensed rice milk by adding some cornstarch as you reduce it.
        Reply

        • I love your ingenuity, Joseph! Letting it simmer would likely thicken the batch up, and refrigerating goods always gives them a thicker texture due to the slowing of molecules. Cornstarch would be a good backup plan. Or, if you wanted to go the extra health-conscious mile, you could use arrowroot as a thickening agent. Good luck with your future cocoa trials! Hopefully you will be able to find the ideal balance of texture and sweetness:-)
          Reply

    • Good luck, April! Beet sugar condensed milk sounds like a fantastically fall addition to a homemade pumpkin pie recipe:-) Please let us know how it goes!
      Reply

      • It sure tastes good but I think I may have cooked it down too long as it isn't syrupy at all now. I think I would have to double the recipe to give me the 14 oz that are in a can. Beet sugar is a good substitute when you cannot have cane sugar.
        Reply

        • Thanks for the tip, April! It's strange that the longer you cooked the mixture the less syrupy it got, because the recipe usually thickens with time. Try storing it in the fridge overnight, sometimes the coldness helps all those yummy sugar molecules to slow down and really solidify!
          Reply

  33. So, I randomly decided to make sweetened condensed milk tonight. I found a recipe that used Honey, so I am trying it out. I would love an almond milk & honey sweetened condensed milk. I love to use it in my iced coffee. It is pure delight, but I limit myself due to the calories.
    Reply

  36. I think it would be good to use for magic cookie bars! What kind of crust can it be used? Mixture of oat flour and fiber one bran cereal? I am trying to come up with healthy version of magic cookie bars. Thanks for the recipe! I am going to give that recipe a try !
    Reply

    • Hi Elizabeth, I actually already have a recipe for bars that you can check out here! https://www.foodiefiasco.com/healthy-seven-layer-bars/ They are seven layer bars which are very similar to magic cookie bars ;)
      Reply

  37. Your recipe calls for 2 C. of unsweetened almond milk that is simmered down to 1 C. so the calories for the almond milk will be about 60 calories for 1 cup (because it is actually 2 cups)...and then depending on whether you use sugar or not, that could add another 36 so your total is closer to 96 calories. This is still FABULOUS because it is 1/10th of the calories!
    Reply

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