Ingredients:

  • 1 cup (120 g) Full-Cream Milk Powder
  • 1 cup (200 g) Granulated Sugar
  • 2 tablespoons (28 g) Unsalted Butter, melted
  • 1/2 cup (120 ml) Boiling Water
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/8 teaspoon (0.5 g) Fine Salt

Instructions:

  1. Measure all powdered and granulated ingredients precisely. Place the boiling water, cubed butter, and vanilla extract into the jug of a high-speed blender. Allow the butter to fully melt into the hot water.
  2. Carefully add the milk powder, granulated sugar, and salt directly into the blender jug on top of the liquid mixture.
  3. Secure the lid tightly and pulse the mixture 2–3 times to start incorporating the ingredients.
  4. Blend on medium-high speed for 60 to 90 seconds. Ensure the sugar is completely dissolved and the mixture is perfectly smooth—no graininess should remain.
  5. Stop the blender, scrape down the sides with a rubber spatula, and briefly blend again if necessary to catch any lingering powder.
  6. Pour the liquid condensed milk into a clean, airtight jar or container. Note that it will be thin at this stage.
  7. Allow the condensed milk to cool slightly at room temperature for 15 minutes, then seal the container and transfer it to the refrigerator.
  8. Chill for at least 1 hour. As it cools, it will thicken significantly to the desired syrupy condensed milk consistency.
  9. Store the finished condensed milk in the refrigerator for up to 1 week.