Can I use condensed milk instead of evaporated milk in fudge?

In this brief guide, we will answer the query, “Can I use condensed milk instead of evaporated milk in fudge? And will discuss the difference between condensed milk and evaporated milk.

Can I use condensed milk instead of evaporated milk in fudge?

Yes, you can use condensed milk instead of evaporated milk in fudge. Both condensed milk and sweetened condensed milk are synonyms for condensed milk. About 60% of the water has been removed from this shelf-stable product before sugar is added and it is then canned. Sugar content varies depending on the brand, however, it’s usually between 40% and 50%. It has a caramel hue and a super-sweet taste. It’s thick and rich.

Why is evaporated milk used in fudge?

Essentially, evaporated milk is regular milk that’s been heated to remove the water. Due to its higher stability, it can be heated to higher degrees without curdling, making it ideal for use in fudge. Sadly, it cannot be substituted in the fudge recipe. There are numerous situations when evaporated milk can replace normal milk, but reversibility is not one of them. Also, don’t make the mistake of conflating evaporated milk with sweetened condensed milk; these are two very distinct products.

Difference between evaporated milk and condensed milk

Fresh milk is the starting point for both evaporated and condensed milk products. Vacuuming the milk removes almost half of the water, which concentrates the milk’s nutrients. Pouring evaporated milk into heat-sterilized cans is the last step in preventing spoiling. Sterilization at very high temperatures causes the milk sugars to caramelize, giving evaporated milk its distinct cooked flavor. After everything is said and done, evaporated milk has a light cream consistency and ivory to pale amber color.

A lot of sugar (up to 2-1/3 cups per 14-oz can) is added to evaporated milk before it’s canned to make condensed milk. As a consequence, you’ll get a sweet treat that’s thick, gooey, and very sweet. Unlike evaporated milk, which must be heated to sterilize germs, high quantities of sugar in condensed milk inhibit growth.

Evaporated and condensed milk are not interchangeable, despite their comparable packaging and names. Most recipes call for fresh milk, but if you have evaporated milk on hand, it may be substituted for the fresh stuff.

Undiluted evaporated milk has a high concentration of lactose, or milk sugars, which food scientist Shirley Corriher says makes it ideal for use in sweet bread doughs. Because yeast doesn’t like lactose, the finished bread has more residual sugars (sugars that weren’t transformed by yeast activity), making it sweeter.

Condensed milk is mostly used in desserts due to its high sugar content. Since the sugar has already been cooked down to a syrup, bakers find it particularly helpful in confectionery and fudge. Some bar cookies’ gooey texture is achieved by adding condensed milk to the batter. Condensed milk, when mixed with an acid like lemon juice, produces the consistency of soft cream cheese and is often used to make cheesecakes and pies.

Classic fudge vs. Condensed milk fudge: a controversial battle

The traditional method for making traditional old-fashioned fudge involves melting chocolate or cocoa powder and sugar in a saucepan, then whisking in milk (or evaporated milk if used) and flavoring. Using low heat to cook it. To prevent burning the mixture and crystallization of sugar, this technique calls for continuous stirring. The fudge mixture must also be heated to a certain temperature before it can be served. To create old-fashioned fudge, you’ll also need a candy thermometer.

Condensed milk fudge recipe

Fortunately, making Condensed Milk Fudge just calls for three basic ingredients.


·         condensed milk that has been sweetened

·         Chocolate of your choice (white, semi-sweet, or dark)

·         Choose your flavor

Here, you don’t need a candy thermometer or any other special abilities. Fudge may be quickly prepared in the microwave or over a double boiler. Fudge made with condensed milk doesn’t need to be constantly stirred.

This simple white chocolate fudge recipe lends itself to a plethora of creative and delectable twists.

USE YOUR CREATIVE SKILLS when it comes to fudge flavorings and toppings.

Add-ons that are just for fun-In the fudge foundation, you may include chopped nuts, dried fruits, chocolate chips, pretzel pieces, cereal, and caramel bits.

Experiment with Flavors — You don’t have to stick with vanilla flavor. When it comes to flavorings, my favorites are citrus zest, lemon extract, and any kind of fruit extract.

Make your fudge colorful – White chocolate fudge may be colored using oil-based food coloring or by adding food-grade dry powder. Water-based food colors and purees will seize the chocolate, so avoid these. Use turmeric for yellow and matcha for green to keep it natural. You may use commercially available freeze-dried fruit powder instead. Use bright colors such as beet, blueberry, and raspberry powder to have a good time.

Add some flavor to your fudge by adding some spices-Choose from a broad range of flavors such as pumpkin spice, chai spice, lavender, pepper, saffron, and cardamom.

To learn about the other alternatives for evaporated milk, click here 

Other FAQs about Milk that you may be interested in.

Can I substitute almond milk for heavy cream?

Can I substitute evaporated milk for whole milk?

Can I drink expired milk?

Can breast milk be refrozen?


In this brief guide, we answered the query, “Can I use condensed milk instead of evaporated milk in fudge? And discussed the difference between condensed milk and evaporated milk.