Sweetened Condensed Milk

Ingredients

• 32 ounces milk, any percentage will do
• 6 ounces heavy cream
• 7 ounces plain or toasted sugar
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• Aromatics such as a vanilla bean, split lengthways, or cinnamon stick

Directions

1. Add the milk, cream, sugar, salt, and the vanilla bean or cinnamon, if you’re using one, to a 5-quart stainless steel saucier. If a scale is handy, set the filled pot on it now and note the weight so you can follow the reduction digitally. Set the pan over medium heat and stir now and then with a heat-resistant spatula until the milk reaches a gentle simmer, about 12 minutes.
2. Let it keep simmering for an additional 30 minutes, scraping the sides the whole time so the dairy doesn’t collect and cook onto the pan. Once the thick milk syrup suddenly gets foamy, you’re close. Keep it on the heat, stirring, until the foam settles down and the mixture has reduced to exactly 2 cups or 19 ounces. If you started with the scale method, the pot should be 26 ounces lighter than it was at the beginning.
3. If the dairy cooks down more than you meant it to, add enough milk to bring it back to 2 cups or 19 ounces. Pull out any aromatics, then use an immersion blender to bring the mixture back together.
4. Transfer the condensed milk to an airtight container, close it well so it doesn’t keep evaporating, and refrigerate until you need it, up to 1 month. For a texture closer to canned milk, let it come to room temperature before using.