Mom's Best Recipes
Recipe

Light Sweetened Condensed Milk

A lighter, fruity twist on sweetened condensed milk flavor, made fast on the stove. Think condensed milk style syrup: citrus and berry notes, silky texture, and perfect for coffee, fruit, no bake desserts, and quick weeknight treats.

Author By Matt Campbell
4.8
A glass jar of light sweetened condensed milk with visible citrus zest on a spoon beside fresh berries on a bright kitchen counter
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If regular sweetened condensed milk is the cozy sweater of the dessert world, this light sweetened condensed milk is the same sweater, but it has been out in the sun for a minute. Still silky. Still sweet. Just a little brighter, a little fruitier, and a little less heavy.

Quick note on expectations: this is a condensed milk style syrup, not a long-reduced, factory-style true condensed milk. What it does deliver is the part most of us are chasing on a Tuesday: that creamy sweetness and spoonable pour, with a citrus and berry lift that keeps it from tasting like straight sugar.

A saucepan on a stove with a whisk stirring a pale creamy mixture as it gently steams

Why It Works

  • Bright flavor without weird ingredients: Citrus zest and a small hit of fruit add lift while the dairy still tastes like dairy.
  • Lightened up, not “diet”: Evaporated milk plus a little half and half gives body without relying on heavy cream.
  • Predictable texture: A short simmer plus a cornstarch slurry help it thicken into that condensed milk style spoonable pour.
  • Super usable: Stir it into coffee, drizzle it on fruit, fold it into whipped cream, or build fast no bake desserts.

Pairs Well With

Storage Tips

Keep It Fresh

  • Refrigerate: Cool completely, then store in a clean jar or airtight container for 5 to 7 days. If it smells off, looks moldy, or tastes even a little weird, toss it.
  • Freeze: Freeze up to 2 months. Thaw overnight in the fridge, then whisk to smooth it out. Texture may change a bit after freezing (slight graininess or separation), but it is still very usable in coffee and desserts.
  • Separation is normal: If it looks a little split after chilling, just stir or shake. If it thickens a lot, loosen with 1 to 2 teaspoons warm water or milk and whisk.
  • Food safety note: Use clean utensils every time. This is a sweet, dairy based sauce, so treat it like you would coffee creamer.

Common Questions

Common Questions

Is this true sweetened condensed milk?

Not exactly. This is a quick homemade condensed milk style substitute. Classic sweetened condensed milk is milk that is reduced and concentrated for longer. Here we get a similar sweet, spoonable feel with a short simmer and a little cornstarch, so you can have a jar in the fridge without hovering over the stove forever.

Will it thicken like the canned kind?

It gets very close. You are looking for a texture that ribbons off the whisk and briefly holds a line on the surface before melting back in. If you like numbers, aim for about 215°F / 102°C at a gentle simmer.

Can I make it without cornstarch?

Yes. Just simmer longer over low heat and stir often. Expect it to take an extra 6 to 12 minutes, and it may end up slightly thinner than the canned version.

Is 1 tablespoon cornstarch too much?

It works, but it needs a real simmer to cook out any starchy taste. Keep it gently simmering for 3 to 5 minutes after adding the slurry. If you prefer a lighter body, start with 2 teaspoons cornstarch and use the same method. You can always add the last teaspoon if it is not thick enough.

How sweet is it?

It is still sweet, just less intensely sweet than the canned stuff, especially with the citrus and berries balancing it. If you want it less sweet, reduce the granulated sugar by 2 to 4 tablespoons. The final sauce will be slightly thinner.

What fruit works best?

Strawberry and raspberry are my favorites for “fruity and bright.” Mango is great too, but it reads more tropical. This recipe uses jam (or powder), which is ideal because it is concentrated. If you decide to experiment with fresh fruit purée, avoid very watery fruits because they can dilute the dairy and loosen the texture.

Can I use honey or maple syrup instead of sugar?

You can, but it will change the flavor and thickening. Start by swapping only half the sugar with honey or maple, then adjust from there. It can also brown faster, so keep the heat gentle.

Does the citrus curdle the milk?

It can if you add a lot of juice while the mixture is very hot. That is why this recipe uses mostly zest for brightness, plus a small amount of juice stirred in off heat after a short cool down.

Whole milk vs half and half?

Half and half gives a little more body and a smoother, richer finish. Whole milk works too, just expect it to be a touch lighter and slightly less lush.

I started making this when I realized I was using sweetened condensed milk in two very different moods: full dessert mode, and “I just need something good in my coffee and I am not trying to commit to a whole can.” The canned stuff is great, but it can be a little aggressively sweet. One night I zested a lemon into a quick homemade batch and stirred in a spoon of strawberry jam. I took a taste and literally paused, spoon in hand, because it suddenly had this sunny, fruity pop that made everything feel less heavy. Now I keep a jar in the fridge like a secret weapon for fast treats.