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### Instructions:
1. **Combine the ingredients**: In a medium-sized saucepan, add the whole milk, sugar, and unsalted butter. Place the saucepan over medium heat, stirring constantly to dissolve the sugar into the milk.
2. **Cook the mixture**: Once the sugar has dissolved, bring the mixture to a simmer, stirring frequently to prevent it from burning. Reduce the heat to low and let the mixture simmer gently for 30-40 minutes. Stir it occasionally, scraping down the sides of the saucepan to incorporate any milk solids that may have formed.
3. **Thicken the condensed milk**: As the milk simmers, it will begin to thicken and reduce. Keep an eye on it and stir regularly. The mixture is ready when it has reduced by about half and has a thick, syrupy consistency. If you want your condensed milk to be thicker, you can cook it for a bit longer until it reaches your desired consistency.
4. **Cool and store**: Once the condensed milk is thickened, remove it from the heat and let it cool. It will continue to thicken as it cools. Once cooled to room temperature, transfer it to an airtight container or jar and store it in the refrigerator for up to two weeks.
### Tips:
– **Adjusting sweetness**: If you prefer a sweeter condensed milk, feel free to increase the sugar to 1 1/4 cups or more, depending on your taste.
– **Storage**: This homemade condensed milk can be stored in the refrigerator for about 2 weeks. You can also freeze it for longer storage. Simply thaw it in the fridge before using.
– **Consistency**: If your condensed milk is too thin, return it to the stovetop and simmer it for a little longer. If it’s too thick, you can thin it with a bit of milk or water until you reach the desired consistency.
### Why Make Condensed Milk from Scratch?
1. **Customizable**: You can easily adjust the level of sweetness to your preference, something you can’t do with store-bought condensed milk. You also control the ingredients, which means you can avoid preservatives or additives.
2. **Quick & Easy**: It only takes about 40 minutes from start to finish, and you probably already have the ingredients in your kitchen. No need for special equipment or complicated techniques!
3. **Affordable**: Making your own condensed milk can be more cost-effective than buying cans, especially if you frequently use it in recipes.
### Uses for Homemade Condensed Milk:
Homemade condensed milk is incredibly versatile and can be used in a variety of recipes, including:
– **Baking**: Use it in cakes, cookies, bars, or pie fillings. It’s often used in key lime pie, magic cookie bars, and many no-bake dessert recipes.
– **Drinks**: Make your own sweetened coffee or iced coffee, or use it in homemade Thai iced tea.
– **Sweet Sauces**: Mix it with cocoa powder and butter to create a rich chocolate sauce, or combine it with vanilla for a smooth vanilla sauce.
– **Ice Cream & Sorbet**: Use condensed milk as the base for homemade no-churn ice cream for a creamy, rich texture.
### Variations:
– **Dairy-Free Option**: For a dairy-free version, replace the whole milk with coconut milk and the butter with coconut oil. You’ll get a lovely coconut-flavored condensed milk that works well in tropical desserts.
– **Vegan Option**: Use coconut milk or almond milk and replace the butter with a plant-based butter substitute or coconut oil. This gives you a vegan-friendly condensed milk perfect for plant-based recipes.
– **Flavored Condensed Milk**: Add a teaspoon of vanilla extract or almond extract to your homemade condensed milk for a subtle flavor boost.
### Conclusion:
Making **3-Ingredient Condensed Milk from Scratch** is a breeze and provides you with a fresh, homemade alternative to the canned version. Whether you’re using it in your favorite dessert recipes, adding it to drinks, or enjoying it straight from the jar, this homemade version is sure to elevate your cooking and baking. Plus, you can feel good about knowing exactly what’s in it. Give it a try today, and you’ll wonder why you didn’t make it sooner!
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