What’s the Difference Between Evaporated and Condensed Milk?
Updated: Jul. 30, 2021
You likely have both of these staples in your pantry, but how do they differ? Learn all about both types of canned milk—and secrets for using each one.
It happens almost every Thanksgiving. I’m super excited to whip up one of my favorite pumpkin pie recipes, when I realize it’s a can of condensed milk hiding in my pantry—not the evaporated milk I need. Frustrated, I go to the store, because even though they’re similar in name, there’s a stark difference between evaporated and condensed milk.
Luckily, it’s easy to remember the difference. Read on to discover more about each type of milk and to learn if you can substitute condensed milk for evaporated milk—or vice versa.
What is evaporated milk?
Evaporated milk is just what it sounds like. It’s milk that has gone through a cooking process to remove—or evaporate—over half of the water content. The resulting liquid is creamier and thicker than regular whole milk, making it the perfect addition to both sweet and savory dishes. Since most of the water is removed, evaporated milk also provides a concentrated, nutty flavor.
Keep evaporated milk on hand to mix into mac and cheese or to use in custard-based desserts. Try it out with these extra-delicious evaporated milk recipes. As far as nutritional value goes, full-fat evaporated milk has about 340 calories and 20 grams of fat per cup, making it a healthier replacement for heavy cream.
The shelf life of evaporated milk is also much longer than fresh milk. Expect a can to last in your pantry for six months to a year—depending on if you buy the full-fat or low-fat variety. While you’re at it, learn about other foods that last a long time in the pantry.
Need to make a sweet potato pie but out of this key ingredient? You can easily find or make a substitute for evaporated milk.
Our Favorite Evaporated Milk Recipes
Triple Chocolate FudgeThis recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! —Linette Shepherd, Williamston, Michigan
Best Banana Ice CreamMy son-in-law says this is the best banana ice cream he’s ever had. It’s always requested at family gatherings. —Donna Robbins, Skiatook, Oklahoma
Chocolate Caramel CandyThis dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
Contest-Winning German Chocolate Cream PieI've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
Ribbon Fantasy FudgeI developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
Classic Swedish MeatballsI'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
Creamy Chicken Rice SoupI came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Garlicky Cheddar Cheese BisqueI came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Chunky Potato Leek SoupMy family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri
Farmer's CasseroleBetween family and friends, we have nearly 375 visitors a year! This casserole is handy—you can put it together the night before, let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado
No-Fuss Potato SoupFor a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
Pretzel-Topped Sweet PotatoesEveryone I've shared this recipe with says it's the tastiest way to serve sweet potatoes. I like to make it for special dinners and even for brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania
Pumpkin Patch PieIf you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.—Jane Van Deusen, Oneonta, New York
Butternut Squash BakeIf I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish!
-Julie Jahn, Decatur, Indiana
Cherry & Spice Rice PuddingI live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
Cream of Wild Rice SoupTender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
Gingersnap Sweet Potato Praline PieThis luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri
Chocolate-Caramel Rum CoffeeThis decadent coffee drink can stand alone as a final course or can be a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. —Joyce Conway, Westerville, Ohio
What is condensed milk?
Condensed milk is evaporated milk’s sweeter cousin. Regular milk is cooked down to remove water—but lots of sugar is added, too. The end result is super thick and sweet. You’ll find condensed milk on the ingredients list of many dessert recipes, including fudge, layered bars and frozen pies. Have a can on hand? Don’t miss our sweetest ways to use condensed milk.
From a nutritional standpoint, condensed milk is far from healthy, packing in nearly 1,000 calories and over 150 grams of sugar per cup. With all this added sugar, condensed milk tends to last in the pantry longer than other canned milks. When properly stored, it lasts for years before going bad.
Our Favorite Condensed Milk Recipes
My mother never wrote down her delightful recipes, so I created this recipe as a holiday tribute to her. They're creamy, sweet and a little tart. Eat with a fork so you can scoop up all the delicious topping ingredients that might tumble off. —Lisa Glassman, Boynton Beach, Florida
Ran out of condensed milk? Try out these condensed milk substitutes instead.
Peanut Butter Chocolate Poke CakeWhen my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas
Frozen Key Lime DelightIn the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. —Melissa Millwood, Lyman, South Carolina
Irish Creme DrinkWe top off holiday celebrations with this creamy beverage. With sweetened condensed milk and ice cream, it's like a liquid dessert!—Fred Schneider, Sturgeon Bay, Wisconsin
Pecan Pie BarsThese pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York
Special Chocolate TreatsI serve these lovely cookies to guests. They freeze well. —Walter Max, Wabasha, Minnesota
Cherry-Coconut Chocolate TorteThis torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. —Dian Hicks Carlson, Omaha, Nebraska
Peppermint PattiesMy family loves these refreshing candies. At Christmastime, I like to add a few drops of green food coloring to the mixture before shaping and dipping them in chocolate. —Mary Ester Holloway, Bowerston, Ohio
Picnic BarsYou'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Lemonade Icebox PieYou will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
How can I substitute for canned milk?
It’s pretty frustrating to get halfway through a recipe before realizing it calls for an ingredient you don’t have on hand. Luckily, when it comes to evaporated and condensed milk, there are a few easy substitutions.
- When you’re out of evaporated milk: To mimic the taste and consistency of evaporated milk, simply boil fresh milk until it reduces in volume. For best results, use 2 percent or whole milk.
- Can you substitute condensed milk for evaporated milk? In most recipes, you can—just be sure to add additional sugar. You’ll want to add roughly 1 cup of sugar to each cup of evaporated milk, and heat the mixture in a saucepan until the sugar dissolves. If you’re lactose intolerant, learn how to substitute soy milk for dairy milk. Here are some other condensed milk substitutes.
Originally Published: July 11, 2018
