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Whether with pancakes, on bread, in desserts, in coffee or for cake creams – sweet condensed milk can be used in many ways and tastes delicious. It is also known as sgushonka, milkmaid or caramelized dulce de leche. Here I show you how to make sweetened condensed milk yourself – even vegan. You only need two ingredients. A detailed homemade sweetened condensed milk recipe with exact quantities and step-by-step instructions can be found below.
What is sweetened condensed milk?
Condensed milk is thickened milk that has had its water content reduced. To do this, fresh milk is heated and liquid is removed from it.
When sugar is added to condensed milk, the result is sweetened condensed milk. Sweet condensed milk is usually preserved after production and sold in cans in supermarkets. This gives it a long shelf life.
Sgushonka, milkmaid, dulce de leche
Sweet condensed milk is known by a different name in every country.
In Germany, it is known as milkmaid. Although it is exclusively the sweetened condensed milk of the Nestlé company and a protected trademark.
In Russia, sweetened condensed milk is called sgushonka.
If sweetened condensed milk is boiled in water directly in the can for a few hours, caramelized sweet condensed milk is produced. In Latin America it is known as dulce de leche.
Sweetened condensed milk recipe
The sweetened condensed milk recipe, which you can find below, is very simple. You only need two main ingredients for it, namely milk and sugar. For the flavor you can add some vanilla.
Just boil the two ingredients together until the mixture is slightly thickened. After that, pour the homemade sgushonka into clean screw or canning jars**. And that’s it.
Cooking time depends on amount of ingredients
Please note that the cooking time of milk with sugar depends on the amount of ingredients you use. The larger your ingredient amounts, the longer it will take to boil down.
For example, this time I made about 500 grams of sweetened condensed milk. For this I needed 1 liter of milk and 280 g of sugar. I had to boil down the milk-sugar mixture with these amounts for 30 minutes.
I have also made a smaller portion myself, namely 250 g of sweet condensed milk. For this, 500 liters of milk and 140 g of sugar were used. In this case, the boiling time was only 15 minutes.
Do not boil down too thickly
It is important not to boil down the milk-sugar mixture too thickly. If it is only slightly thickened, you can take it off the stove.
The homemade sweetened condensed milk becomes thicker when it cools down. When it has cooled completely, it will be much thicker than right after cooking.
Use tall saucepan
It’s best to use a large saucepan to boil down milk with sugar. This is because when the mixture boils, it foams a lot and could overflow in a small saucepan.
When stirring, the milk-sugar mixture will foam even more. That’s why you should stir carefully so as not to burn yourself. Meanwhile, you can remove the saucepan from the heat for a moment.
Homemade sweetened condensed milk instead of bought
Homemade sweetened condensed milk tastes much better than the ones from the supermarket. Plus, you know what ingredients you’re using for the recipe. So you can specifically avoid unhealthy additives.
Versatile to use
Sweet condensed milk has many uses. It tastes delicious simply in coffee. You have added milk and sugar to your coffee at the same time.
Homemade sgushonka is ideal as a spread. It is especially delicious on homemade whole wheat bread.
If you serve sweet condensed milk with blini, oladi or pancakes in the morning, you will get a delicious sweet breakfast.
To refine desserts and ice cream, for example, plombir ice cream, frozen yogurt, pudding, you can also use homemade sgushonka.
In addition, sweet condensed milk is ideal for making cake creams. From butter and sgushonka you will get a simple, quick and delicious butter cream, if you whip the two ingredients until creamy. This cream is often used for many Russian cakes.
Recipes with sweet condensed milk
Especially in Russian cuisine, sgushonka is often used. It can be used to make various cakes, mini cakes and even ice cream. I have already presented many recipes for it. Maybe you want to try one of them or you have already made it:
- Yoshiki (Russian hedgehog cookies),
- Cake “Milk girl”,
- Russian sponge cake with butter cream,
- Cake “Slavyanka”,
- Naked cake with chiffon cake and lemon cream,
- Bird’s milk cake,
- Hazelnut cake “Zhuravushka”,
- Napoleon tarts,
- Chocolate kartoshka,
- Chocolate sponge layer cake with sour cream,
- Cake “Styopka rastryopka”,
- Riga cake,
- Eclairs,
- Suvorov cookies,
- Cake “Pautinka”,
- Macarons,
- Strawberry yogurt ice cream,
- Watermelon ice cream.
How to make vegan sweetened condensed milk?
Sweet condensed milk can be made not only from milk. You can also make it vegan. Instead of cow’s milk, you simply use a vegetable milk alternative. Soy, almond and lupine drinks are best suited for this purpose.
Vegan sweetened condensed milk has a slightly darker color, more reminiscent of caramel, than sweet condensed milk made from cow’s milk. So when boiling down, don’t be surprised if your vegan sgushonka turns slightly golden brown.
Homemade sgushonka is
- creamy,
- sweet,
- delicious,
- easy to make with only two ingredients,
- also vegan possible,
- better than those from the supermarket,
- versatile to use, among other things, for coffee, desserts, on bread, for cake creams.
Homemade sweetened condensed milk: tips and tricks
- Use milk with a high fat content for the recipe.
- For vegan sweet condensed milk, it is best to use soy milk, almond milk or lupine milk.
- Use a high saucepan with a thick bottom to cook the milk-sugar mixture so that nothing overflows and burns.
- Stir the milk-sugar mixture very carefully as it cooks, as it foams a lot.
- Do not leave the milk-sugar mixture unattended while cooking or it may overflow or burn.
- The cooking time depends on the quantities of ingredients. The larger the quantities, the longer it will take to boil down.
- Thoroughly clean the jars you transfer sweet condensed milk into after cooking.
- After cooling, homemade sweetened condensed milk will have a much thicker consistency. So you shouldn’t boil it down too thick.
- Store homemade sweetened condensed milk in the refrigerator.
Have you made sweetened condensed milk yourself using this recipe? I’m looking forward to your results, your star rating and your comment below on how it turned out and tasted.
Sweetened condensed milk
Equipment
- Screw or canning jars
Ingredients
- 1 l milk (or vegetable milk)
- 280 g sugar**
- vanilla (vanilla sugar, vanilla extract or vanilla bean**)
Instructions
- Add milk, sugar and vanilla to a large (tall) thick-bottomed saucepan and bring to a boil, stirring constantly.
- Cook the milk-sugar mixture over high heat, stirring, for about 30 minutes until it thickens slightly and turns a yellowish color (for vegan version – light caramel color). The mass foams a lot when boiling.
- Transfer the sweetened condensed milk into clean screw or canning jars, let it cool at room temperature and refrigerate. After cooling, it will become thicker.
Notes
- Use milk with a high fat content.
- For vegan sweetened condensed milk, it is best to use soy, almond or lupine milk.
- Stir the milk-sugar mixture very carefully while cooking, as it foams a lot.
- Do not leave the milk-sugar mixture unattended while cooking or it may overflow or burn.
- The cooking time depends on the quantities of ingredients. The larger the quantities, the longer it will take to boil down.
- After cooling, homemade sweetened condensed milk takes on a much thicker consistency. So you should not boil it down too thickly.
- Note the detailed tips and tricks for making the sweetened condensed milk at the top of the post.
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