Condensed Milk Substitute: Simple Swaps for Delicious Baking
If a recipe calls for sweetened condensed milk and you’re out, don’t panic. There are a handful of pantry staples you can mix together to get the same thick, silky sweetness. Whether you’re avoiding dairy, looking for a cheaper option, or just running low, these substitutes work in brownies, frosting, caramel, and more.
Quick Homemade Substitutes
Coconut Milk + Sugar: Combine 1 cup of full‑fat coconut milk with 1¼ cup of granulated sugar. Heat gently, stirring until the sugar fully dissolves, then simmer for about 15 minutes until the mixture reduces by half and turns glossy. This gives you a rich, coconut‑tinged substitute that’s perfect for tropical‑flavored desserts.
Evaporated Milk + Sugar: Mix 1 cup of evaporated milk with 1¼ cup of sugar. Warm the blend on low heat, stirring constantly, until it thickens (about 10‑12 minutes). The result is a neutral‑flavored sweetener that mimics the classic dairy taste without the extra fat of full‑cream milk.
Soy, Almond, or Oat Milk + Sugar: Use any plant‑based milk you have on hand. For each cup of milk, add 1¼ cup sugar and simmer until reduced to a syrupy consistency. These milks are thinner, so you may need an extra 5‑10 minutes of simmering to reach the right thickness.
Butter + Milk + Sugar: Melt 4 tbsp butter, add 1 cup whole milk and 1¼ cup sugar. Bring to a gentle boil, then lower the heat and whisk until the mixture coats the back of a spoon. This method adds a buttery depth that works great in fudgy brownies.
All these homemade versions can be stored in an airtight jar in the fridge for up to two weeks. Just give them a quick stir before using.
Store‑Bought Alternatives
If you prefer a ready‑made option, look for “sweetened condensed coconut milk” or “vegan sweetened condensed milk” in the health food aisle. Brands like Nature’s Charm and Coconut Secret offer a canned product that’s virtually identical in texture to the dairy version.
Another easy swap is sweetened condensed evaporated milk, which you’ll find in most supermarkets. It’s slightly less sweet than regular condensed milk, so you may want to add a tablespoon of honey or maple syrup if you need extra sweetness.For those on a strict vegan diet, soy‑based sweetened condensed milk works well. It has a mild flavor and a smooth mouthfeel, making it a reliable stand‑in in any recipe that calls for a thick, sugary liquid.
When using store‑bought substitutes, keep the original measurement (usually 1 cup) unless the packaging suggests otherwise. Most canned alternatives are already at the right consistency, so you can pour them straight into your batter or sauce.
Remember, the key to a good substitute is hitting the right balance of sweetness, thickness, and fat content. If the mixture feels too runny, keep simmering a few minutes longer. If it gets too thick, whisk in a splash of water or extra plant milk.
With these tricks in your baking toolbox, you’ll never have to scrap a recipe just because you ran out of sweetened condensed milk. Try one of the homemade mixes next time you bake a batch of brownies, and you’ll see how easy it is to keep the flavor and texture spot on.
