Sweetened Condensed Milk Substitute: Make Your Own in Minutes

Baking Resources Editorial · Reviewed by Joan Ramos · Updated October 2026 · 9 min read

The fastest sweetened condensed milk substitute is a blender mix: 1 cup nonfat dry milk powder, 2/3 cup sugar, 3 tablespoons melted butter and 1/2 cup boiling water make about 1 1/4 cups, the same as one 14-ounce can. If you have no milk powder, simmer 2 cups of whole milk with 2/3 cup of sugar until it reduces by about half, or gently heat 1 cup of evaporated milk with 1 cup of sugar until the sugar dissolves.

Need it dairy-free? Coconut milk or soy milk simmered with sugar works too. Pick your amount, from 1/4 cup up to 2 cans, and a swap in the calculator below to get the exact measurements.

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Sweetened condensed milk substitute calculator

Pick how much sweetened condensed milk your recipe needs, then tap a swap to see the exact amounts.

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What to use insteadVolume and weight ouncesCups, tbsp and tsp

The quick answer: swaps for one can

Most recipes call for a whole can of sweetened condensed milk, which is 14 ounces by weight, or about 1 1/4 cups. Here's what to use for one can, along with how long each swap takes and where it does best.

All of these are sweet. Sweetened condensed milk replaces both the milk and most of the sugar in a recipe, so a swap has to bring the sugar along too. That's why plain milk or cream on its own won't work.

Sweetened condensed milk vs evaporated milk

These two cans sit side by side on the shelf and look almost the same, which is how a lot of holiday baking mix-ups start. They are not interchangeable.

You can turn evaporated milk into a condensed milk swap by adding sugar, which is swap number two. Going the other way doesn't work, though, because you can't take the sugar back out. If your recipe needs evaporated milk and you're out, see our evaporated milk substitute guide instead.

Baking guideSubstituting Evaporated Milk for Whole Milk in BakingGet the swap chart →

The fast dry milk version

This is the swap to reach for when you need it now. It's thick, creamy and sets beautifully in fudge and bars.

1. Pour 1/2 cup boiling water into a blender or a deep bowl.
2. Add 3 tablespoons melted butter, 2/3 cup granulated sugar and 1 cup nonfat dry milk powder.
3. Blend until completely smooth, about 1 minute, or whisk hard for 2 to 3 minutes.
4. Let it cool. It thickens a lot as it sits.

That makes about 1 1/4 cups, the same as one can. For smaller or larger amounts, the calculator above scales it for you. Make sure the sugar fully dissolves; if the mix feels gritty, blend a little longer while it's still warm.

Homemade from milk and sugar

This is how condensed milk is made in the first place: milk is cooked until much of the water is gone, and sugar is added. It takes patience but gives the most familiar flavor.

1. Add 2 cups whole milk and 2/3 cup sugar to a heavy saucepan.
2. Stir over medium-low heat until the sugar dissolves.
3. Bring to a gentle simmer, with small bubbles at the edges, not a rolling boil.
4. Simmer 30 to 45 minutes, stirring often and scraping the bottom, until it has reduced by about half to roughly 1 1/4 cups.
5. Cool completely. It will thicken further in the fridge.

Whole milk works best because the fat helps it turn rich and creamy. Low-fat milk works but ends up thinner. If you see a skin forming, just stir it back in.

Evaporated milk shortcut

Evaporated milk has already lost a lot of its water, so it gets you there much faster. For one can's worth, stir 1 cup evaporated milk and 1 cup granulated sugar over low heat. Keep heating gently, stirring, until the sugar fully dissolves and the mix thickens slightly, about 10 minutes. Cool before using. It's just as sweet as canned, but a little thinner.

Dairy-free sweetened condensed milk

For dairy-free baking, you have three good routes. The easiest is a can of store-bought sweetened condensed coconut milk or oat milk, which swaps 1 to 1 with no cooking.

To make your own, use full-fat canned coconut milk. For one can's worth, simmer about 2 cups of coconut milk with 1/2 cup and 2 tablespoons of sugar for 30 to 40 minutes, stirring often, until it has reduced by about half. It comes out less sweet than canned condensed milk, which suits magic bars but may leave fudge softer. A standard 13.5-ounce can of coconut milk holds about 1 2/3 cups, so you'll need part of a second can. Light coconut milk won't get thick enough.

Plain, unsweetened soy milk also works, using the same amounts as whole milk. Skip oat milk for homemade, since its starch can turn it gluey when it cooks down. For other swaps, our dairy-free baking substitutions page covers butter, cream and more, and the butter in the dry milk version can be swapped for melted vegan butter or coconut oil if you use a dairy-free milk powder.

Baking guideDairy Free Baking Substitutions: Milk, Butter, CreamShow me the ratios →

Which swap to use in fudge, bars and pies

Fudge

Easy chocolate fudge is basically chocolate chips melted into sweetened condensed milk. It needs a thick, sweet base to set firm. The dry milk version is best. A stovetop reduction works if you cook it until it's quite thick. Melt the chocolate gently so it doesn't seize; our guide on how to melt chocolate covers the low-heat method. For which chips set firmest, see types of chocolate for baking.

Baking guideHow to Melt Chocolate Without Seizing It (Full Guide)Learn the method →

Baking guideTypes of Chocolate for Baking and How They BehaveRead it next →

Magic bars (seven-layer bars)

Every swap works here, because the condensed milk just binds the layers. Coconut milk is a natural fit, since the bars have coconut on top anyway.

Pumpkin pie

Some pumpkin pie recipes use a can of sweetened condensed milk in place of the sugar and evaporated milk. Evaporated milk plus sugar is the natural swap here. The filling sets because of the eggs, so a slightly thinner swap still works.

Lemon or lime icebox-style pies

These rely on thick canned condensed milk reacting with citrus juice. Homemade swaps are thinner and may set softer. Choose recipes that bake the filling, and keep the finished pie in the fridge.

Worked example: magic bars with no condensed milk

Say your 9x13 magic bar recipe needs 1/2 cup melted butter, 1 1/2 cups graham cracker crumbs, one 14-ounce can of sweetened condensed milk, 2 cups chocolate chips, 1 1/3 cups shredded coconut and 1 cup chopped nuts.

1. Make the dry milk version: blend 1/2 cup boiling water, 3 tablespoons melted butter, 2/3 cup sugar and 1 cup dry milk until smooth.
2. Let it cool for 10 minutes so it thickens a little.
3. Pour it evenly over the crumb crust, then add the chips, coconut and nuts, and press down lightly.
4. Bake as the recipe says, usually around 350°F for about 25 minutes, until the edges are golden.

Out of graham crackers? Crushed chocolate sandwich cookies make a great crust; see how many cookies make a cup of crumbs. Smaller pan? Our 9x13 pan substitutes page shows which pans hold the same batch.

Baking guideHow Many Oreos Make a Cup of Crumbs? Weight ChartLearn more →

Baking guide9x13 Pan Substitute: Every Swap That Actually WorksWhat can I use? →

Thanksgiving and Christmas baking

Sweetened condensed milk is a holiday hero. It shows up in Thanksgiving pumpkin pie, Christmas fudge, magic bars, cookie bars, caramel made from the can, and homemade truffles for gift tins. When you're short a can (or two) the week of a big bake, any of these swaps keeps you going.

• Pumpkin pie: evaporated milk plus sugar. If you're prebaking the crust, here's how to blind bake a pie crust.
• Fudge and truffles: the dry milk version, for the firmest set.
• Magic bars and cookie bars: any swap, including coconut milk for dairy-free guests.
• Baking ahead: bars and fudge freeze well. Our list of Christmas cookies that freeze well has tips for wrapping them.

Baking guideHow to Blind Bake a Pie Crust Without a Soggy BottomShow me how →

Baking guideChristmas Cookies That Freeze Well and How to Do ItRead the storage guide →

Troubleshooting and common mistakes

• Using evaporated milk straight from the can. It has no added sugar, so fudge won't set and pies taste flat. Add 1 cup sugar per cup of evaporated milk.
• Fudge stayed soft. The swap was too thin. Use the dry milk version, or cook the homemade one longer.
• Homemade turned brown or scorched. The heat was too high. Keep it at a gentle simmer and stir often, scraping the bottom.
• Gritty texture. The sugar didn't dissolve. Warm and stir until smooth before cooling.
• Too thin when hot. That's normal. Judge it after it cools.

Storing homemade condensed milk

Pour your homemade swap into a clean jar, cover it, and keep it in the fridge for up to 5 days. It's made from milk and has less sugar than the canned kind, so don't leave it on the counter. Give it a stir before using, since it may thicken or separate a little. Once you've used it in a pie or bar, store the finished treat as that recipe says; our guide on how to store baked goods has the details, and pumpkin pie and other egg-based pies go in the fridge once cooled.

Baking guideHow to Store Baked Goods: Counter, Fridge or FreezerSee how long it keeps →

If you need something rich for a recipe that doesn't need sugar, our heavy cream substitute guide covers the unsweetened side.

Baking guideHeavy Cream Substitute: What Whips and What Doesn'tFind my swap →

Questions people ask

How do I make sweetened condensed milk quickly?

Blend 1/2 cup boiling water, 3 tablespoons melted butter, 2/3 cup sugar and 1 cup nonfat dry milk powder until completely smooth. That makes about 1 1/4 cups, the same as one 14-ounce can. Let it cool before using, since it thickens as it sits. It takes about 5 minutes.

Can I use evaporated milk instead of sweetened condensed milk?

Not straight from the can, because evaporated milk has no added sugar. Heat 1 cup of evaporated milk with 1 cup of sugar over low heat, stirring, until the sugar fully dissolves and it thickens slightly. That replaces one 14-ounce can. It's just as sweet but a little thinner than canned, so it works best in pies and bars.

How many cups are in a can of sweetened condensed milk?

A standard 14-ounce can holds about 1 1/4 cups. The 14 ounces is a weight, not fluid ounces, which is why the can holds less than you might expect. Two cans equal about 2 1/2 cups. Smaller cans are sometimes sold, so check the label if your recipe uses a different size.

What is a dairy-free substitute for sweetened condensed milk?

Store-bought sweetened condensed coconut milk or oat milk swaps 1 to 1. To make your own, simmer full-fat canned coconut milk with sugar until it has reduced by about half; it comes out less sweet than canned. Plain soy milk works the same way. Oat milk is better bought ready-made, because it can turn gluey when cooked down.

Will homemade condensed milk work in fudge?

Yes, if it's thick enough. The dry milk powder version sets fudge best because it's thick and sweet from the start. A stovetop milk and sugar reduction also works, but cook it until it's quite thick. Thin homemade versions can leave fudge soft, so let it cool to check the thickness.

How long does homemade sweetened condensed milk last?

Keep it covered in the fridge and use it within 5 days. Homemade condensed milk is made from fresh milk and is less sweet than the canned kind, so it doesn't keep as long and should not sit out on the counter. Stir it before using, since it may separate or thicken while chilled.