Ingredients

910 grams whole milk

170 grams cream

195 grams granulated sugar, such as Rogers 

1/8 tsp salt

Makes 2 cups 

Adapted from Bravetart by Stella Parks 

Instructions

Please note that you should use granulated sugar for this recipe, not evaporated cane sugar or brown sugar because the acidity can cause the dairy to curdle.

Combine all of the ingredients in a thick-bottomed pot and place on the stovetop over medium heat.

Cook until the milk begins to simmer, about 10 minutes. Continue simmering but not boiling for about 30 minutes, stirring often.

When the milk turns foamy it is almost done. Keep a very close eye and stir often. After the foam has subsided, look for the mixture to thicken slightly (it won't looks as thick as store-bought sweetened condensed milk).

When the condensed milk is done, it should measure about 2 cups. If it has not condensed to 2 cups, you can continue simmering. 

Once the milk is done condensing, let it cool completely before using it in a recipe or freeze or refrigerate it for later use.