Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Milk Subs»Sweetened Condensed Milk I

    Sweetened Condensed Milk I

    38
    By Alisa Fleming on June 7, 2007 Milk Subs

    Special Diet Notes: Sweetened Condensed Milk

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally grain-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Sweetened Condensed Milk I
     
    Print
    Author: Alisa Fleming
    Ingredients
    • 3 cups soy or rice milk
    • Β½ cup white sugar (try evaporated cane sugar for more nutrients)
    • Vanilla extract
    • Salt
    Instructions
    1. Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator.
    3.5.3229
    Β 

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    The Easiest Dairy-Free Buttermilk Substitute Recipe with Options and Tips!

    Easy Buttermilk Substitute with Tips, FAQs, and Options

    Chewy Chocolate Almond Flour Cookies without Dairy, Eggs, Gluten, or Soy

    Sun-Dried Tomato Basil Aioli Recipe - dairy-free, gluten-free, nut-free, optionally vegan - A gourmet condiment made in minutes with simple ingredients! Incredibly flavorful and versatile.

    Sun-Dried Tomato Basil Aioli is a Quick, Flavorful, and Versatile Condiment

    38 Comments

    1. Ryan on January 31, 2016 9:18 am

      What is the shelf life of this once it’s cooked, cooled and in the fridge?

      Reply
      • Alisa Fleming on January 31, 2016 9:34 am

        I would estimate about 1 week – the same as most milk alternatives.

        Reply
    2. Ebony on November 29, 2014 6:12 pm

      Hi can these condensed milk replacements be used to make rumballs?

      Reply
      • Alisa Fleming on November 30, 2014 9:25 am

        I would use the one in Go Dairy Free the book, made with coconut milk, I’m not sure this version would be rich enough – it would be like a light / fat free sweetened condensed milk.

        Reply
    3. Janet C Fowler on August 23, 2014 2:06 pm

      I’d like to ask if you could add a thickener to this recipe if needed? Also I did buy your book and the product Mimic Creme is not produced anymore that I can find, and was wondering if you know of a replacement for this? Thank you.

      Reply
      • Alisa Fleming on August 24, 2014 6:51 am

        Hi Janet, yes alas they have closed their doors. There isn’t a nut-based one that has replaced it. Rich Whip is still sold though I’ve never been able to locate it (not sold in my region) and it is soy-based and made with less natural ingredients.

        As for this recipe, I recommend the one made with coconut milk in my book most for a truly spot on and thick result. With this one, you could add thickener, but it may not prove as creamy.

        Reply
    4. Louanne Hughey on March 13, 2014 2:35 pm

      On vacation and only have brown sugar. Think that would work?

      Reply
      • Alisa Fleming on March 13, 2014 3:04 pm

        Yes, though obviously the flavor will be a touch different.

        Reply
    5. kayley on February 2, 2014 8:05 am

      Hi Alisa,
      Thanks for this bumy brother Luke can’t have dairy either I am making edible slime because he loves teenage mutant ninja turtles but the recipe calls for 1 14 ounce can of condensed milk I need help!
      This is the website I used:

      http://craftbits.com/project/edible-kids-slime/

      Thanks
      X x x

      Reply
      • Alisa Fleming on February 10, 2014 8:49 am

        I would use the recipe in Go Dairy Free. It should be seamless for this.

        Reply
    6. Pingback: Caramel Coconut Oat Slice | Erin On Snow

    7. Jess on August 29, 2013 11:10 am

      Hi Alisa! I am trying to make a dairy free coffee creamer. The recipe for making your own coffee creamer calls for sweetened condensed milk. I do not like the taste of coconut, so I do not think I could just use the canned coconut milk. Could I use almond milk instead of soy/rice? Or does the coconut milk not have too much of a coconut flavor?

      Thanks!

      Reply
      • Alisa Fleming on August 29, 2013 11:30 am

        I find that full-fat coconut milk works best, and the coconut flavor is usually masked by the sweetener. But almond milk should work in a pinch. It just won’t be as rich.

        Reply
    8. Andrea on July 8, 2013 3:28 pm

      This was a great replacement! Thank you! I made raw cookie dough with it that was eatable! No egg! Thanks again. Check it out at glutenfreeskinny.net

      Reply
      • Alisa Fleming on July 11, 2013 4:53 pm

        That’s great! Glad you enjoyed.

        Reply
    9. Pingback: Print the Recipe: Gluten Free Cookie Dough Cake | Gluten Free Skinny

    10. Pingback: Gluten Free Cookie Dough Vanilla Cake | Gluten Free Skinny

    11. Dana on May 27, 2013 9:58 am

      Alisa,
      Have you tried to make Dulce de leche with this sweetened condensed milk? I made an easy dulche de leche ice cream for a picnic yesterday. And I was asked whether I knew of a dairy free recipe. I’m assuming I might need an icecream maker for it. I didn’t need one for the one with dairy. Just a decent mixer.
      Dana

      Reply
      • Alisa Fleming on May 27, 2013 9:56 pm

        Hi Dana, I haven’t tried dulce de leche with this recipe. I prefer an ice cream maker, but non-dairy ice cream can be made using the same processes as dairy-based.

        Reply
    12. jenny on March 7, 2013 12:51 pm

      Hi Alisa,
      I just wanted you to know that I made this and it worked wonderfully (the fudge was pretty Awesome to) and that I’m so glad this website is here and I owe it all to you thanks!
      –Jenny

      Reply
      • Alisa Fleming on March 11, 2013 8:02 am

        That’s great Jenny! Glad it worked out πŸ™‚

        Reply
    13. jenny on March 5, 2013 12:48 pm

      I’m also kinda new at this…

      Reply
    14. jenny on March 5, 2013 12:38 pm

      Thanks I’m making it today!

      Reply
    15. jenny on March 4, 2013 6:59 pm

      thanks for the advice I’m probably going to use the canned coconut milk it’s just that I had second thoughts sense you said it might be a bit richer than the other the carton milk.

      Reply
      • Alisa Fleming on March 4, 2013 9:32 pm

        Fudge should be rich πŸ™‚

        Reply
    16. jenny on March 4, 2013 1:50 pm

      hi Alisa,
      I’m thinking about making this dairy free sweetened condensed milk (yikes that a mouthful) because I’m dairy free but I plan on using it for a fudge recipe do you think it will work out? thanks,
      Jenny

      Reply
      • Alisa Fleming on March 4, 2013 3:27 pm

        Yes, but I would use full fat canned coconut milk rather than the carton milk alternative, which might leave it too thin.

        Reply
    17. Crystal on January 27, 2013 1:42 am

      I made this recipe yesterday and it turned out wonderful! Thank you for sharing. Used it to make dairy free caramels! πŸ™‚

      Reply
    18. Dina on December 29, 2012 11:20 am

      I am down to about 1 cup at this point and the mixture is not thickening. Any idea what’s going on? The consistency is not even close to that of condensed milk.. πŸ™

      Reply
      • Alisa Fleming on January 1, 2013 10:51 am

        Dina, I’m so sorry this didn’t work out for you. I typically use the version in my book, which uses full-fat coconut milk and it comes out just like sweetened condensed milk. You may want to try that one. As for salvaging this recipe, adding a little flour and cooking will help to thicken gradually. I’ll test this recipe out myself again and see what I can come up with.

        Reply
    19. Michelle on November 28, 2012 11:14 pm

      Hi Alisa,

      Sorry for the confussion… I’ve had brain surgery so I may get my questions out wrong, sorry for that.

      Yes, I saw the recipe on the Go Dairy Free site. That’s where I found the recipe for evaporated milk and It’s the question that I was asking you on how to make it.
      Because it calls for 3 cups of either soy or rice milk.
      I was basically asking if I could sub out some SoDelicous coconut milk from the fridge instead of using canned coconut milk?
      I bought a can of Coconut Cream from Trader Joe’s and I don’t know what do with it? any suggestions?

      As for the pumpkin pie, I did make it using the canned coconut milk and I put in some extra spices, used coconut sugar (ground up) and put it in a pecan-coconut crust… it was sooooooo yummy!!! My friend who is not a crust fan or coconut fan, said it was the best pumpkin pie she’s ever had. Thank you for all the recipes πŸ™‚ I did a collaboration with some tweaking.

      Reply
      • Alisa Fleming on December 1, 2012 1:04 pm

        Michelle,

        You can use coconut milk beverage in place of soy or rice milk in most recipes. I wouldn’t use canned coconut milk when a recipe calls for soy or rice milk, as it will likely be too rich.

        So glad you enjoyed the pumpkin pie! You can make a whipped topping for it with the coconut cream.

        Reply
    20. Michelle on November 15, 2012 6:08 pm

      I don’t know if I already asked you these questions… lol my memory yikes! if I already have please disregard. I can’t have soy and I don’t like rice milk. So, I’ve seen canned coconut milk and refrigerated coconut milk. 3 cups of canned would be a lot!!!
      Anyway, which one is it?
      I noticed that you didn’t use this in your pumpkin pie recipe, is there a reason for that?
      I’m so frazzled with my 1st Thanksgiving having SO many restrictions… awwwww please help πŸ™‚

      Reply
      • Alisa Fleming on November 17, 2012 7:56 am

        Hi Michelle,

        I’m a bit puzzled as to your question. As for the pumpkin pie recipe, I just use canned coconut milk – there’s no reason to take extra time to make a sweetened condensed milk. If you want to make coconut sweetened condensed milk for recipes, see the recipe in Go Dairy Free the book. It’s quite an easy one!

        Reply
      • connie on March 28, 2014 9:30 am

        I tried the sweeten condensed milk I with almond milk and it never thickened. Why??

        Reply
        • Alisa Fleming on April 30, 2014 9:00 am

          Hi Connie, I’m sorry that I missed this comment prior. I recommend full-fat coconut milk – per the recipe in Go Dairy Free: The Guide and Cookbook – for foolproof results. Certain milk beverages will thicken and work in this recipe, but it can be hit or miss if they are low in protein and fat.

          Reply
    Newer Comments →

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Over 50 Dairy-Free Valentine's Day Treats you can Buy at the Store with Allergen Notes and Vegan Options!

    50 Dairy-Free Valentine’s Day Treats you can Buy at the Store

    Guide to the Best Dairy-Free Valentine Chocolate: Vegan, Gluten-Free, Food Allergy-Friendly, Organic, Fair Trade & more!

    The Best Dairy-Free Valentine Chocolate To Give and To Receive

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free Β© 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.