Step 1

Place milk in a heavy-bottom saucepan over medium to low heat and let come to an almost boil. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.Pro tip - it is important to keep the heat low and stir frequently, otherwise, the milk will scorch on the bottom giving the condensed milk a burnt smell

Step 2

When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently. Pro tip - we added the sugar after half the milk was reduced because sugar can burn easily and make the condensed milk darker. This way it gives a brighter color.

Step 3

Continue to cook the milk on a low simmer until it is reduced to about 1/3 of its original volume (about 2 cups).Pro tip - The more it reduces – the thicker the condensed milk will be. It will continue to thicken as it cools so I'd say about 1/3 of its original volume is a good guide.

Step 4

When reduced to half add the butter and vanilla extract. Remove from heat, let cool in the pan for a few minutes.

Step 5

Then, pour into a clean mason jar or air-tight container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.

Step 6

Place milk in a heavy-bottom saucepan and let come to an almost boil. Add sugar - stir until dissolved.Pro tip- as the sugar dissolves the milk will increase in volume but do not overcook or reduce it

Step 7

Once the sugar has dissolved add the milk powder stirring with a whisk to prevent any lumps.Pro tip - the mixture will be quite lumpy at first but don't worry as the powder will dissolve and disappear in the milk

Step 8

After the milk powder has been well incorporated add the butter and the vanilla extract. Stir on low for about a minute or two until the mixture comes to an almost boil againPro tip - at this point you will see that the mixture has thickened, it will continue to thicken as it cools so no need to overcook.

Step 9

Remove from heat, strain into a clean mason jar or glass container. Let it cool completely at room temperature then store it in the fridge for up to 2 weeks.Pro tip- straining will remove any undissolved milk powder and give you a smooth velvet-like texture similar to canned condensed milk.