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Can I Substitute Evaporated Milk For Sweetened Condensed Milk
You can substitute evaporated milk for condensed milk. Sweetened Condensed Milk is simply evaporated milk that has been sweetened with sugar. Evaporated milk is used to thicken less sweet foods like mac and cheese, sauce, ice cream, and milkshakes. A regular can of condensed milk equals one cup of evaporated milk with one cup of granulated sugar.
Ingredients Vaporized milk is shelf-stable cows milk that has had 60% of the water content removed, whereas sweetened condensed milk has been modified through a similar process as evaporated milk, but sugar is added afterward. If you have sweetened condensed milk, you can substitute a one-pound 14-ounce jar for a cup of evaporated milk and one cup of confectioners sugar. If you want condensed milk and have evaporated milk only, you can use that in place of the extra sugar in the recipe.
Evaporated milk with added sugar might not be an appropriate substitute for sweetened condensed milk in every recipe. The reverse is true, and you may replace evaporated milk for sweetened condensed milk with added sugar. That said, there is an exception, and it is that you can make sweetened condensed milk–or a close approximation thereof, at least–if you happen to have a can of evaporated milk handy. If you do not have access to grocery stores selling pre-made sweetened condensed milk, and cannot make it yourself due to a lack of available cows milk, then you are going to need a substitute.
You can also replace evaporated milk with non-dairy milks such as soy, rice, oats, or almonds, using the methods mentioned above, in place of cows milk. The resulting product will not be quite as thick as evaporated milk, so you might need to add cornstarch or another thickening ingredient. You may have to thicken or sweeten your flax milk even more to get the same taste and properties of evaporated milk. It is sweetened cows milk that has been reduced (condensed) to remove a large portion of the milks water.
The combination of the two ingredients creates a creamier, sweeter taste, as the heavier water content from the cows milk is vaporized. Evaporated milk and condensed milk, which has approximately sixty percent of the water removed during evaporation, are darker in color than ordinary milk, and are used in gravies and sauces, as well as a cream substitute for sugared coffee and tea. Fresh milk goes through a vacuuming process which removes more than half of the water and concentrates the nutritional parts of milk.
When mixed with an acid, such as lemon juice, the concentrated milk has a texture similar to soft cream cheese, a mixture that is sometimes used to create cheesecakes and cakes. For this reason, condensed milk is generally used in dessert and beverage recipes only, in order to give sweet, creamy, (you guessed it) milky flavours, without watering down the final products. The 2 cups of almond milk does provide a thicker, sweeter taste; however, the finished food will not be quite as rich in taste and texture with the use of almond milk.
Place 2 cups of almond milk into the pot and cook on low heat until it is reduced by half volume (leaving 1 cup of milk). Two cups of milk will be reduced by half to approximately one cup, so use twice as much milk as the recipe calls for. If you happen to have overcooked milk, and it is hard to pour, just put it back in the pot along with 1/4 cup of milk (60ml) and let it come to a gentle simmer for several minutes. Use 1 can (14oz/397g) evaporated milk and 3/4 cup sugar (150g) and simmer for about 15-20 minutes, until sugar is fully dissolved and reaches desired consistency, as directed in the recipe.
| Evaporated Milk | Sweetened Condensed Milk |
| IT is shelf-stable cows milk that has had 60% of the water content removed | Sweetened condensed milk has been modified through a similar process as evaporated milk, but sugar is added afterward |
| It can be substituted with sweetened condensed milk | It can be substituted with evaporated milk |
| It has milky flavor but is less thick | It has sweet, rich, and caramelized flavor |
You may also use cows milk (any type, from full fat to skim), if you do, stir in 1 tablespoon cornstarch along with the sugar and spices to help the pie form. Just like with the first substitution, you will want to be sure you reduce the added sugar slightly, to avoid having bits of crunchy sugar on each bite of your sweet treat. If you want to use coconut cream instead of cream of coconut, just make sure you add some more sugar to it, to keep the sweetness where it needs to be.
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Coconut milk really has that distinct coconut taste, so consider how that will affect the overall taste of your recipe when making the substitution. While coconut full-fat milk has a nice creamy, rich base, to start, it really needs a little bit of thickness before you can use it. Coconut milk found in a carton (light coconut milk) is mostly water; thus, it will not provide the creamy foundation needed for this substitution. For this substitute, you need to use canned coconut milk, rather than the coconut milk that comes in cartons.
If you would like to avoid coconut flavoring, but still get a dairy-free substitute, use almond milk. To make this recipe dairy-free or vegan, use your dairy-free favorite milk, like oat milk, almond milk, cashew milk, or coconut milk–condensed coconut milk is super-delicious, and is perfect for all kinds of desserts that call for that nice coconut flavor. Almond milk is good for sweet dishes, while cashew milk is good to use for both sweet and savory recipes. Homemade evaporated milk is not always readily available at stores, so it is best to learn how to make this sweet, thick, and syrupy milk from scratch, and to have it on hand when needed.
The resulting liquid is creamier and thicker than conventional whole milk, making it a perfect addition to sweet and savory dishes alike. This sweetened final condensed milk product–whether made at home or purchased in the grocery store–creates a rich, dairy-sweetened liquid you can spoon over coffee or use to bake Tres Leches cakes, ice cream, pie, and candy. Most recipes for pumpkin pie call for either sugar or brown sugar, but this one does not need either, as it gets all of its sweetness from the sweetened condensed milk, which is made by cooking the milk until it has mostly removed water, then adding LOTS of sugar. All you need to do for this variation is to combine 9 ounces of your powdered milk with a little warm water (1/3 cup, to be precise) instead of every condensed milk jar.
If you do not have it on hand, cannot get it where you live, or cannot eat this one due to milk or sugar, simply skip the store bought stuff and make it yourself.
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Undiluted evaporated milk is best for making sweet bread dough, according to food scientist Shirley Corriher, because it has high concentrations of lactose, or sugar from milk. You can also prepare dishes using evaporated milk, such as macaroni and cheese, spaghetti, dips and gravies, milkshakes, ice cream, yogurt, tea, coffee, and more.
- What happens when you use evaporated milk instead of condensed?
Evaporated milk can be used as a replacement because it is pretty similar to sweetened condensed milk. When substituting it cup for cup, you won’t get the same sweet, caramelized flavor, but you will get a similar consistency.
Is evaporated milk the same as sweetened condensed milk?
Evaporated milk is not the same as sweetened condensed milk. Evaporated milk is unsweetened, while condensed milk is sweetened by adding extra sugar, which acts as a natural preservative. Generally speaking, evaporated milk only contains 10% sugar by weight, mostly in the form of lactose.
Can I use evaporated milk instead of condensed milk to make fudge?
No, you cannot use evaporated milk instead of sweetened condensed milk to make fudge. Even though you can easily substitute evaporated milk for regular milk in many other recipes, it will not give you the enriched, creamy taste you usually get from sweetened condensed milk if you use it in fudge.