Homemade Sweetened Condensed Milk

Combine the water and granulated sugar in a saucepan, stirring until the sugar is fully moistened and the mixture is uniform.

Heat the mixture in the saucepan over high heat, stirring constantly, until the sugar granules dissolve completely and the syrup is clear and transparent.

Add the vanilla to the syrup and continue stirring over high heat until fully incorporated and the syrup begins to boil.

Remove the saucepan from the heat as soon as the syrup begins to boil to stop it from cooking any further. Let the syrup settle and cool slightly until it is still warm and fluid, with just a little steam rising from it, and ready to blend.

Pour the warm syrup into the blender jar, then sprinkle the milk powder evenly over it, ready for blending.

Blend thoroughly until the mixture is completely smooth, uniform, and glossy, with no lumps.

Let the sweetened condensed milk cool completely so that its runny consistency while hot becomes thicker.

Once cooled, transfer the sweetened condensed milk to a clean, sterilized, completely dry jar, ready to be sealed and stored.

Store the tightly sealed jar in the refrigerator for up to 15 days, keeping it chilled throughout the storage period.