Sweetened condensed milk is the go-to ingredient for some of the best sweet treats around! This thick creamy milk variation is so tasty that some people even like to sneak a little taste before adding it to their recipe.
When you need the very best sweetened condensed milk substitute to use in a cooking or baking recipe, look no further than this handy guide! You’re sure to have plenty of great alternatives on hand to round out your dish without skipping a beat!
What is evaporated milk?
As the name suggests, evaporated milk is cow’s milk that has been heated until more than half (roughly 60 percent) of the water content evaporates. It is then homogenized, canned, and sold as a shelf-stable product that can survive for more than half a year in the pantry. Evaporated milk can be used as a 1:1 substitute for cream or half and half in everything from soups and cream sauces to custards and baked goods. It’s also a suitable stand-in for regular milk when mixed with water (add 1 ½ can of water for every full can of evaporated milk). Needless to say, evaporated milk can do quite a lot in the kitchen—though if you’re planning on drinking a diluted glass of the stuff, you will taste the difference.
What is condensed milk?
Just like evaporated milk, condensed milk is cow’s milk that has had 60 percent of the water removed (hence, the ‘condensed’ part). The resulting liquid is thick, viscous, and shelf-stable. Unlike evaporated milk, however, condensed milk is sweetened with sugar—a fact that the label reflects. In other words, all condensed milk is ‘sweetened condensed milk,’ and the proof is right there on the can. For this reason, condensed milk is typically only used in dessert and drink recipes to provide a sweet, creamy, and (you guessed it) milky flavor without watering down the finished product. Condensed milk is a key ingredient in tres leches cake and the only ingredient in dulce de leche; it’s also divine when spread on toast, and a tablespoon of the stuff will transform a boring cup of coffee or tea into something sinfully delicious.
What is Sweetened Condensed Milk Used for?
While the creation of sweetened condensed milk was originally to find a milk product that wouldn’t spoil, this delicious dairy product is now used in many delicious dishes worldwide.
In Thailand, sweetened condensed milk is added to brewed coffee or tea to make a creamy sweet drink. In Mexico, it is the base for rich rice pudding. In the United States, it is a popular base for pies, cakes, and other sweet treats.
One of the most popular uses for sweetened condensed milk is to make rich creamy caramel(s)!
Evaporated milk vs. condensed milk: What’s the difference?
You’ve probably figured this out already, but there’s only one difference between evaporated and condensed milk, and it’s a big one: Evaporated milk is unsweetened and condensed milk has loads of sugar added. As such, these two shelf-stable milk products have very different culinary applications—so whatever you do, don’t try to use them interchangeably.
Can I use Evaporated Milk instead?
Evaporated milk is a variation that will not spoil easily and has a long shelf life. This is because it is made in a similar way to sweetened condensed milk.
With a similar consistency to sweetened condensed milk, it works well as a simple substitution in any recipe. The only thing missing is the sweetness. Therefore, you may want to add a bit of sugar to get the desired flavor.
Use evaporated milk in an easy 1:1 substitution for sweetened condensed milk in any recipe. If you want to add sugar, begin with one tablespoon, and add more as needed.
1. Heavy Cream + Sugar
If you don’t want to go through the hassle of heating the milk to reduce it, use heavy cream instead. Heavy cream (or heavy whipping cream) already has a thick consistency like sweetened condensed milk.
Simply mix 1 cup of heavy cream with ¼ cup of sugar to get a creamy rich alternative. You can use this as a 1:1 exchange for sweetened condensed milk in any recipe.
2. Powdered Milk
Like sweetened condensed milk, powdered milk is another shelf-stable milk product. It is probably less popular to have on hand though (unless you have food storage).
If you do have powdered milk on hand, it is an easy substitute for sweetened condensed milk. Simply use less water to rehydrate it. This will result in thick milk that resembles the texture of sweetened condensed milk.
Mix ⅓ cup of powdered milk with ⅓ cup of hot water.
Powdered milk will lack the rich flavor of sweetened condensed milk, so consider adding 2 tablespoons of butter and a pinch of sugar.
Use the rehydrated powdered milk in a 1:1 substitution for sweetened condensed milk.
3. Canned Coconut Milk
For this substitute, you need to use canned coconut milk, not the coconut milk that comes in a carton. The coconut milk that comes in a carton (light coconut milk) is primarily water; therefore, it will not provide the creamy base needed for this substitute.
Look for canned coconut milk, preferably the regular full-fat version. While full-fat coconut milk has a nice rich creamy base, to begin with, it does need to be thickened a bit before it can be used. It also needs a touch of sweetness.
Mix a 13.5-ounce can of full-fat coconut milk with a ¼ cup of sugar in a saucepan. Simmer over low heat for 30 minutes, stirring regularly.
Once it has thickened, remove it from the heat, and let it cool. Use in a 1:1 exchange for sweetened condensed milk.
Evaporated milk has a long shelf life, but does it really taste better than sweetened condensed milk?
If you want to save some time, you can easily swap them out for each other.
Evaporated milk is a thick liquid produced from skimmed or partially skimmed milk.
The milk undergoes heat treatment at high temperatures to remove water, resulting in a concentrated form of milk fat.
Sweetened condensed milk is similar to evaporated milk, except it contains sugar instead of lactose.
You can replace evaporated milk with sweetened condensed milk without sacrificing flavor.
In fact, they both contain the same amount of protein, calcium, phosphorus, potassium, sodium, iron, zinc, vitamin B12, riboflavin, niacin, thiamine, folate, pantothenic acid, biotin, copper, manganese, selenium, iodine, magnesium, phosphorous, and vitamins D2 and E
Can I substitute sweetened condensed milk for evaporated milk?
Yes, you can substitute sweetened condensed milk SCM for evaporated milk EM. SCM is simply evaporated milk that has been sweetened with sugar. It is available in cans and comes in various flavors. To substitute, simply measure 1 cup of SCM for each cup of EM. For instance, if you wanted to make a chocolate cake, you could substitute 2 cups of SCM for every 3 cups of EM.
Why would you need an alternative?
Evaporated milk is a great way to cut down on fat content in baked goods. However, it does not thicken well, making it difficult to incorporate into recipes. Sweetened condensed milk is thick enough to easily blend into any recipe. It also contains no cholesterol, unlike regular milk.
Flavor or ingredient shortage:
You can substitute evaporated milk for sweetened condensed milk in many recipes. Evaporated milk is thicker than sweetened condensed milk, but still works well in baking.
If you are lactose intolerant, you cannot digest dairy products such as milk, cheese, butter, cream, ice cream, yogurt, sour cream, cottage cheese, ricotta cheese, and other dairy products. Lactose intolerance occurs when the body does not produce enough lactase enzyme to break down the sugar component of these products. This results in symptoms similar to diarrhea.
Lactose intolerance is a condition where people who consume dairy products experience gastrointestinal discomfort. It is caused by a deficiency of lactase, an enzyme produced by intestinal cells that breaks down lactose milk sugar into glucose and galactose. Symptoms of lactose intolerance include abdominal pain, bloating, gas, nausea, and diarrhea. People with lactose intolerance usually feel better after consuming non-dairy alternatives such as soy milk, almond milk, coconut milk, and rice milk.
A vegan diet is a diet based on plant foods only, excluding meat, fish, poultry, eggs, dairy products, honey, and other animal-derived ingredients. A vegan diet excludes all animal products, including meat, fish, poultry and dairy products. It includes no animal flesh, secretions, or excretions; no animal product derivatives or byproducts; no animal protein; no animal fat; no gelatin from bones or hide; no animal fiber; and no animal cell cultures.
Vegetarian diets are usually lower in calories than omnivorous diets because they exclude animal products such as meat, fish, poultry or dairy products. However, vegetarian diets are not necessarily low in calories. For instance, a typical vegetarian diet could be higher in calories than an average omnivorous diet if it contains many processed foods such as breads, pastas, cereals, snack bars, chips, cookies, crackers, pies, cakes, ice cream, etc. that are high in added sugars and fats.
Reducing protein intake
A vegetarian diet is typically lower in calories than an omnivorous diet because it excludes animal products such as meat and poultry. However, a vegetarian diet does not necessarily mean a low calorie diet. A vegetarian diet can be higher in calories than a nonvegetarian diet if it includes many processed foods such as baked goods, snack bars, chips and other convenience foods that are high in added sugar and fat.
What to think about when selecting an alternative?
Vegetarians tend to eat fewer calories than people who consume meat, but they still need to read what they eat. Vegetarian diets are usually lower in saturated fats and cholesterol than omnivorous diets, but they can be high in carbohydrates and fiber.
A calorie is a unit of energy used to measure the energy content of different foods. It is equal to 4.184 kilojoules kJ or 1 kilocalorie kcal. A gram of carbohydrate contains four calories, while a gram of protein contains only two. Fat contains nine calories per gram. One gram of alcohol contains seven calories.
Calories are the main source of energy in our body. We get energy from carbohydrates, fats and proteins. Each type of food provides us with a specific amount of energy. For instance, a cup of cooked pasta provides about 100 calories, while a cup of milk provides around 80 calories. Carbohydrates Answer: Carbohydrates are the primary source of energy in our bodies. They provide us with energy for daily activities such as walking, talking, thinking, working, playing sports, and even sleeping. Carbohydrates are found in fruits, vegetables, breads, cereals, potatoes, beans, legumes, and dairy products.
Food allergies are caused by an immune system response to certain substances in food. Food allergies can range from mild reactions such as rashes to severe reactions such as anaphylaxis. Foods that are common allergens include peanuts, tree nuts such as almonds, walnuts, pecans, fish, shellfish, eggs, wheat, soybeans, milk, and other plant-based proteins. Nutrition Answer: Nutrients are essential nutrients required by the human body for growth, development, maintenance, and repair of tissues. These nutrients are obtained from food. A healthy diet consists of a combination of protein, carbohydrate, fat, vitamins, minerals, fiber, and fluids.
Sugars are carbohydrates that provide energy to the body. They are found naturally in fruits, vegetables, grains, dairy products, honey, molasses, maple syrup, and syrups. Sugar comes in two forms: natural sugars also called monosaccharides and disaccharides. Natural sugars are glucose, fructose, galactose, mannose, and xylose. Disaccharides are sucrose, lactose, maltose, trehalose, and cellobiose. Carbohydrates Answer: Carbohydrates are organic compounds containing carbon, hydrogen, and oxygen. They are used by cells for energy storage and supply. Carbohydrates are classified into three groups based on their chemical structure: simple carbohydrates, complex carbohydrates, and polysaccharides. Simple carbohydrates are monosaccharides, disaccharides, oligosaccharides, and polyols. Complex carbohydrates are starches, glycogen, amylopectin, cellulose, hemicelluloses, pectins, gums, mucilages, and dietary fibers. Polysaccharides are long chains of sugar molecules linked together. Examples of polysaccharides are starch, glycogen, chitin, and chitosan.
Cooking techniques are methods used to prepare food. Cooking techniques can be divided into four categories: dry heating, moist heating, wet heating, and non-heating. Dry heating involves using fire or hot air to cook food. Moist heating uses steam, liquid, or gas to cook food. Wet heating uses liquids such as water or broth to cook food. Non-heating includes freezing, baking, roasting, grilling, sautéing, poaching, and stir-frying. Dry heating Answer: Dry heating is the process of cooking food using heat from direct contact with an external source. It is usually done by applying heat directly to the surface of the food. This type of cooking is commonly used for drying, curing, smoking, and preserving meat. Dry heating is also known as convective heating. Convection refers to the movement of heated air around the food.
Nutrients are substances that provide essential nutrients to living organisms. These nutrients are required for growth, development, maintenance, reproduction, and repair of cells. Nutrients are classified according to their chemical properties. For example, carbohydrates are organic compounds that contain carbon, hydrogen, and oxygen. Carbohydrates are found in plants and animals. Inorganic substances are chemicals that cannot be broken down by biological processes. Examples of inorganic substances include salt, sugar, and iron. Organic substances are compounds that can be broken down by biological systems. Examples of organic substances include proteins, fats, vitamins, and minerals.
Can I use evaporated milk instead of sweetened condensed milk for fudge?
Condensed milk is a thick liquid obtained from cow’s milk after it has been concentrated by heating and cooling. It is used in many desserts, especially ice creams, cakes, and other baked goods. Evaporated milk is a dry powder obtained from skimmed milk, which has had the moisture removed by heating. It is used in baking recipes where creaminess is desired. Both condensed and evaporated milks are available in cans, cartons, and boxes. Condensed milk is thicker than evaporated milk. To substitute condensed milk for evaporated milk, simply measure 1 cup of condensed milk for every 2 cups of evaporated milk. For instance, if you wanted to make a cake using 3 cups of evaporated milk, you could substitute 3/4 cup of condensed milk instead.
What is the difference in sweetened condensed milk and evaporated milk?
Fudge is a sweet confectionery made from sugar, butter, cream, eggs, and vanilla extract. It is usually cooked until thick and smooth. Fudge is typically served hot but can also be refrigerated or frozen. To store fudge, place it in a container lined with wax paper. Cover the container tightly and let stand at room temperature for 24 hours. Refrigerate the fudge if desired.
How do you store fudge with evaporated milk?
Evaporated milk is a thick liquid obtained from skimmed milk. It is used in baking, sauces, gravies, soups, and other dishes. Sweetened condensed milk is similar to evaporated milk but contains sugar instead of skimmed milk. It comes in cans and is usually sold in supermarkets. Evaporated milk is thicker than sweetened condensed milk. Both types of milk are available in different flavors such as chocolate, vanilla, strawberry, and others.
Can you replace condensed milk with evaporated milk?
Evaporated milk is not suitable for making fudge because it doesn’t thicken properly. Sweetened condensed milk is better suited for making fudge because of its thickening properties. It’s important to note that if you substitute evaporated milk for sweetened condensed milk, you’ll end up with a very runny fudge.