How to make Japanese hard milk sweets

Updated February 21, 2017

Japanese hard milk sweets taste like sweetened milk and are extremely popular both in Japan and abroad. This type of confection can be expensive -- if you want the real thing, importing the sweets can be pricey. Try making your own version of this Japanese treat with condensed milk, and see if this recipe will satisfy your craving for Japanese hard milk sweets.

Butter the baking tray. Peel one end off the packet of butter and smear it liberally all over the inside of the tray. This step keeps the sweets from sticking later.

Cook the condensed milk, sugar and milk over a medium heat. You will need to stir it constantly to avoid scorching. As you cook, the mixture will thicken and pull away from the sides of the pan.

Add the nuts and vanilla to the pot of sweet mixture. Stir them in until you cannot see any swirls from the vanilla.

Pour the mixture into the baking tray. It can go as high as the lip on the tray.

Let the mixture set. Leave it at room temperature for about 60 minutes, then you can cover it and transfer it to the fridge if you like. After 24 hours, the sweets should be hard and you can break it into pieces and eat it.


If you want to make prettier sweets, try plastic confectionery moulds.


Don't let anyone with nut allergies eat this.

Things You'll Need

  • 250 ml (1 cup) sugar
  • Condensed milk
  • 50 ml (1/4 cup) milk
  • 250 ml (1 cup) nuts
  • 5 ml (1 tsp) vanilla
  • Pan
  • Baking tray with lip
  • Wooden spoon
  • Butter
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