Easy 3-Ingredient Sweetened Condensed Milk
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The bigger-batch version of Lynn's homemade sweetened condensed milk - she says this one comes out to about the same as buying two cans. Sugar and hot water cook down to a clear syrup, then powdered milk gets beaten in with the stand mixer, and she stores it in jars in the refrigerator.
What Lynn shows you
- Start with a heavy pot: she asks for "a real thick bottom pot, that way your sugar don't scorch," and keeps stirring so it doesn't stick to the bottom.
- The doneness cue for the syrup is purely visual - she waits for it to go from "foggy" to "crystal clear" before it comes off the heat.
- Equipment changes the timing. In a stand mixer she can start whipping while the syrup is still hot; "if you do it in a Ninja or a regular little blender you have to wait till it cools."
- She describes the yield as "the same as buying two cans," and says she made a double batch to have enough for Christmas recipes.
- On storage she says in the video it should keep in the refrigerator "anywhere from 7 to 10 days" - worth hearing her say it in context before you make a batch to keep.
These notes summarise the video — watch it for the full method.
