Sweetened Condensed Milk with Powder (Recipe)
To make a quick sweetened condensed milk substitute, blend 120 g whole-milk powder and 135 g sugar with 80 mL boiling water, then blend in 42 g melted unsalted butter. Use a heat-rated blender and follow its venting directions. Let the mixture stand, blend again if needed, then refrigerate promptly. It is perishable, not shelf-stable.
The moment you need condensed milk for a recipe, finding an empty can can bring baking to a stop. Powdered milk offers a practical alternative, and you do not need to simmer a pan for a long time to make it. The key is getting the powder and sugar to dissolve, then blending in the butter so the mixture turns smooth and spoonable.
I focus on three things when troubleshooting this recipe: safe handling of hot liquid, a smooth texture, and prompt chilling. Here is the formula, the method, and what to do if your batch turns out grainy, thin, or separated.
Material Setup and Ingredient Preparation
This recipe combines milk powder, sugar, hot water, and butter to make a rich, sweet dairy mixture. Weighing the ingredients helps keep the texture consistent. Before you start, check that your utensils and container are clean, and that your blender is approved for hot liquids.
Ingredients and equipment
- 120 g whole-milk powder
- 135 g granulated sugar
- 80 mL boiling water
- 42 g unsalted butter, melted
- A heat-rated blender jar, or a stainless-steel bowl and whisk
- A clean storage container
The ingredients weigh about 377 g in total before any mixture stays on the equipment. The amount you transfer to storage may be lower because some mixture clings to the blender or utensils. This is a no-reduction recipe: you are not boiling off water to concentrate the mixture.
Whole-milk powder gives the recipe its dairy base. Granulated sugar dissolves in the hot water, while butter adds fat and helps give the finished mixture a rich, cohesive texture. Use unsalted butter so the added salt remains controlled.
Prepare for hot water safely
Boiling water is about 100°C at sea level, though it boils at a lower temperature at higher elevations. A blender jar must be rated for hot liquids before you pour boiling water into it. Steam can build pressure inside a sealed blender and force off the lid, causing burns.
- Follow the blender maker’s directions for hot liquids and venting.
- Never seal boiling liquid in a standard, unvented blender.
- Do not pour boiling water into cold glass or a container that is not rated for heat.
- If your blender is not approved for hot liquids, whisk the ingredients in a heat-safe stainless-steel bowl, let the mixture cool, then blend in small batches if needed.
A saucepan is optional, and it does not need preheating. If you use one to warm or melt an ingredient, follow the maker’s instructions for the pan and burner. Do not use the pan to reduce the mixture.
Blending Technique and Consistency Control
The process has two main stages: dissolve the sugar and milk powder in hot water, then blend in melted butter. A short rest gives the powder time to hydrate. If the texture is still grainy after resting, blending again is usually the first adjustment to try.
Step-by-step method
- Measure and set up. Weigh the milk powder, sugar, and butter. Make sure the blender jar, bowl, and utensils are clean and dry.
- Heat the water. Bring 80 mL water to a boil. At higher elevations, the boiling point will be lower; use freshly boiled water.
- Dissolve the dry ingredients. Add the sugar and milk powder to a heat-rated blender jar. Pour in the boiling water, following the blender’s hot-liquid instructions. Blend until the mixture looks smooth. If using a bowl, whisk carefully until no dry pockets remain.
- Add the butter. Melt the butter without browning it. Add it to the hot mixture and blend until glossy and uniform. The butter should melt into the mixture, not fry.
- Rest and check. Let the mixture stand for 5 minutes so the milk powder can hydrate. Blend again if it feels grainy or looks uneven.
- Adjust only if needed. For a thinner mixture, blend in water 5 mL at a time. Check the texture after each addition.
- Cool and chill. Transfer the mixture to a clean container, let it cool briefly, cover it, and refrigerate promptly.
Do not add a large amount of extra water at once. Small additions make it easier to control the final thickness. The mixture may also seem looser while warm than it will after chilling, so let it cool before deciding whether to thin or adjust it.
Texture checks and fixes
| What you notice | Likely cause or check | What to do |
|---|---|---|
| Grainy texture | Sugar or powder may not be fully dissolved | Rest for 5 minutes, then blend again |
| Dry clumps | Powder may not have mixed evenly with the hot water | Blend or whisk until the mixture is uniform |
| Too thick to pour | The mixture may need a small amount of extra water | Blend in water 5 mL at a time |
| Slight separation after chilling | The mixture may have settled during storage | Stir before using |
| Blender lid shifts or steam escapes forcefully | The jar may be sealed or unsuitable for hot liquids | Stop if safe to do so; use the maker’s hot-liquid procedure next time |
Butter should be melted into the mixture, not cooked until browned. Browning changes its flavor and is not part of this recipe. If you need to use a standard blender, let the mixture cool first and blend it in batches rather than sealing hot liquid inside.
Cleaning, Storage, and Equipment Care
Because this mixture contains dairy, treat it as perishable. Refrigerate it promptly at 4°C or colder, and use it within 3 to 4 days. It is not shelf-stable, even though it contains a large amount of sugar.
Cooling and storing
Transfer the finished mixture to a clean container. Let it cool briefly, cover it, and refrigerate it promptly. Do not leave it at room temperature for extended storage. Discard it if it has been out for more than 2 hours, or more than 1 hour when the room is above 32°C.
Keep the container covered in the refrigerator and use a clean spoon each time. If you see slight separation, stir the mixture before using it. Separation alone does not establish whether food is safe; follow the time and temperature limits above, and discard it if it has been left out too long.
Cleaning hot-liquid equipment
Let the blender jar cool before cleaning it, and follow the care directions from its maker. Do not expose glass or ceramic to sudden temperature changes. Wash the bowl, whisk, and storage container with hot soapy water, then rinse and dry them before putting them away.
- Do not pour boiling water into cold, non-heat-rated glass.
- Do not put a hot blender jar straight into cold water.
- Do not store the mixture at room temperature or treat it like a canned product.
Serving and Using the Mixture
This homemade mixture is intended as a refrigerated, spoonable substitute for sweetened condensed milk. Its ingredients and proportions differ from a commercial product, so results can vary by brand of milk powder and by how much mixture remains on the blender.
Common recipe situations
| Situation | Practical approach |
|---|---|
| You need a spoonable mixture | Use it chilled, after stirring if needed |
| You need a thinner texture | Blend in water 5 mL at a time |
| You are measuring for another recipe | Stir first, then measure the amount called for |
| You made it ahead | Keep it covered and refrigerated; use within 3 to 4 days |
| The recipe depends on a commercial product’s exact texture | Expect possible differences and check the finished mixture before using it |
The most useful check is the texture in the recipe you are making. If it needs a thick, spoonable dairy base, avoid thinning the mixture unless the recipe allows for it. If you are unsure, start with the stated amount and adjust only when the result calls for it.
Conclusion
This quick powdered-milk version needs no stovetop reduction: dissolve the powder and sugar with hot water, blend in melted butter, rest, and chill. Use equipment rated for hot liquids, and never seal boiling liquid in an unvented blender. Keep the finished mixture at 4°C or colder and use it within 3 to 4 days.
Frequently Asked Questions
Can I make this without a blender?
Yes. Whisk the milk powder and sugar with the hot water in a heat-safe bowl until smooth, then whisk in the melted butter. If it remains grainy, let it rest for 5 minutes and whisk again.
Is this mixture shelf-stable?
No. It is a homemade dairy mixture and must be refrigerated promptly at 4°C or colder. Use it within 3 to 4 days.
Can I use boiling water in any blender?
No. Use only a blender jar rated for hot liquids, and follow its venting directions. A sealed, unvented blender can build steam pressure and eject its lid.
What should I do if I do not have a hot-liquid-rated blender?
Whisk the ingredients in a heat-safe stainless-steel bowl. Let the mixture cool before using a standard blender, and blend in small batches.
Why is my mixture grainy?
The sugar or milk powder may not have dissolved fully. Let the mixture stand for 5 minutes, then blend or whisk it again.
How can I make it thinner?
Blend in water 5 mL at a time, checking the consistency after each addition. Avoid pouring in a large amount at once.
Should I brown the butter?
No. Melt the butter, but do not brown it. Browning is not part of this method.
How long can it sit out?
Discard it if it has been at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 32°C.
Does the recipe reduce on the stove?
No. This method does not use stovetop reduction. The hot water dissolves the dry ingredients, and blending combines them with the butter.
Why stir it before using?
The mixture may separate slightly while chilled. Stirring brings it back together before you measure or spoon it into a recipe.
(This article was written by one of our staff writers, Andrew P. Morrison. Visit our Meet the Team page.)
