I enjoy this recipe because it’s incredibly simple and only uses a few ingredients. It gives me that thick, sweet consistency I need for desserts without relying on traditional sugar.
I also like how versatile it is. I can use it in baking, coffee, or drizzle it over desserts, and it always delivers that creamy sweetness I’m looking for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups heavy cream 1/4 cup butter 3/4 cup granulated sweetener of choice 1/2 teaspoon vanilla extract optional
Directions
I start by adding the heavy cream, butter, sweetener, and vanilla extract into a small saucepan.
I place it over medium heat and bring the mixture to a gentle boil while stirring regularly. Once it starts to simmer, I reduce the heat to very low.
I let it simmer slowly for about 45 minutes, stirring occasionally, until it thickens into a condensed milk consistency.
After that, I remove it from the heat and let it cool completely. Once cooled, I transfer it into a container and refrigerate it.
Servings And Timing
Servings: 10
Prep time: 1 minute Cook time: 10 minutes active + 45 minutes simmer Total time: about 11 minutes active / ~55 minutes overall
Variations
I sometimes use different sweeteners depending on what I have, like allulose or other low-carb options. Each one gives a slightly different sweetness level.
When I want a richer flavor, I add a bit more vanilla or even a pinch of salt to enhance the taste.
Storage/Reheating
I store the condensed milk in an airtight container in the refrigerator for up to 4 weeks.
Before using it, I let it sit at room temperature for about 30 minutes so it softens and becomes easier to pour. I can also freeze it for longer storage and thaw it when needed.
FAQs
Can I use any sweetener for this recipe?
I usually use allulose, but I find most granulated sweeteners work well with slight differences in taste and texture.
Why does my condensed milk take time to thicken?
I let it simmer slowly because reducing the liquid is what creates that thick consistency.
Can I skip the butter?
I can skip it, but I notice the butter adds richness and improves the final texture.
How do I know when it’s ready?
I look for a thicker consistency that coats the back of a spoon once cooled.
Can I use this in baking?
Yes, I use it just like regular condensed milk in many desserts and recipes.
Conclusion
I always find this sugar free condensed milk to be a great alternative when I want something creamy and sweet without added sugar. It’s easy to make, versatile, and perfect for enhancing all kinds of desserts.
Simple three ingredient condensed milk alternative that’s smooth, sweet, and perfect for baking
Author:Sarah
Prep Time:1 minute
Cook Time:Cook Time:
Total Time:~11 minutes active (about 55 minutes including simmer)
Yield:10 servings
Category:Dessert / Condiment
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 1/2 cups heavy cream
1/4 cup butter
3/4 cup granulated sweetener of choice (e.g., allulose)
1/2 teaspoon vanilla extract (optional)
Instructions
In a small saucepan, combine heavy cream, butter, sweetener, and vanilla extract.
Place over medium heat and bring to a gentle boil, stirring regularly.
Once it begins to simmer, reduce heat to low.
Let it simmer for about 45 minutes, stirring occasionally, until thickened.
Remove from heat and allow to cool completely.
Transfer to a glass jar or container and refrigerate before use.
Notes
Allulose works best for a smooth texture, but other sweeteners can be used.
The mixture thickens further as it cools.
Let sit at room temperature for 30 minutes before use if too thick.
Store in the refrigerator for up to 4 weeks.
Can be frozen for up to 6 months.
