I haven’t tested it myself to know for sure, sorry. Please let me know if you try it.

Great question—and yes, you absolutely can! 😊

✔️ Just transfer the condensed milk to an airtight container (not the can)
✔️ Leave a little room at the top for expansion
✔️ Freeze for up to about 3 months 

Because of the sweetener, it won’t freeze completely solid, but it holds up really well. When you’re ready to use it, just thaw it in the fridge and give it a good stir or whisk to bring it back together if needed.  

Hope that helps—don’t toss it, it’s too good!

Hi I’m really wanting to try this but the condensed milk may not be used up in 7 days! Will it hurt to freeze it?

I’d probably whisk it in when you add the sweetener.

Thanks so much for trying the recipe and taking the time to leave a comment — I truly appreciate honest feedback!

You’re absolutely right that the ingredients in my sugar-free sweetened condensed milk and sugar-free caramel sauce are very similar. They both use things like heavy cream and a low-carb sweetener — and that’s because those are the foundational flavors we love in sugar-free recipes.

However, the key difference is in the ratios and the cooking method:

✨ Sweetened Condensed Milk is cooked just long enough to thicken and concentrate the milk and sweetener. It’s rich, creamy, and pourable, with a sweetness and texture close to traditional condensed milk — ideal for recipes and beverages.

🍯 Caramel Sauce is cooked longer and usually at a slightly higher heat. This causes Maillard reactions and some browning — that deeper “caramel” flavor and darker color you expect in a sauce. It becomes richer, thicker, and more like what you’d drizzle on desserts.

So while the base ingredients overlap, it’s the degree of heat, cook time, and how much moisture is reduced that creates two very different outcomes:

✔️ Similar ingredients
✔️ Different process
✔️ Different taste & texture

If you prefer a more caramel-like flavor, the longer cook time does push it in that direction — but for classic condensed milk, we stop earlier so it stays smooth and milky.

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I use salted butter but unsalted can be used. It sounds like it wasn’t simmered long enough on the stove to thicken. Did it coat the back of your spoon? What sweetener did you use?

Are you supposed to use unsalted butter? Also mine didn’t thicken even when chilling. I put it back on the stove to try to thicken it up more.