What’s the Difference Between Evaporated and Condensed Milk?
Updated: Feb. 27, 2024
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
Classic Pumpkin PieNothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
Don't swap evaporated milk with condensed milk—they're not interchangeable. Here's what makes them different.
Chicken and Asparagus BakeGreet guests with a taste of springtime when this chicken asparagus bake is on the menu. It cooks in just half an hour. People savor the rich cheesy sauce, and it freezes well, too. —Ramona Ruskell, Columbia, Missouri
Southern Mac and CheeseNo down-home meal is complete without Southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! —Katie Sloan, Charlotte, North Carolina
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
Broccoli Rice CasseroleThis hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
Creamy Caramel FlanA small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
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
Comforting Tuna PattiesMy grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington
New Orleans BeignetsThese sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
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
Fluffy WafflesA friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
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
Cheesy Chile CasseroleA short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
Broccoli-Mushroom Bubble BakeI got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
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
Raspberry RibbonsI make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Ravioli with Snap Peas & MushroomsTopped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
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
Shrimp ChowderI simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
Short a can? You can always use a substitute for evaporated milk.
Butter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
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
Italian Sausage & Sun-Dried Tomato PastaFlavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!—Dawn Singleton, Eighty Four, Pennsylvania
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
Chocolate-Caramel Rum CoffeeThis decadent drink can stand alone as a final course or as a complement to dessert. Our family loves it 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
Chocolate TrufflesYou may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Pot of S'moresMom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Kahlua FudgeThis five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
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
Classic Tres Leches CakeTres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
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
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
