What Is the Difference between Evaporated Milk and Condensed Milk?
Know how to differentiate evaporated milk and condensed milk, plus their possible substitutions.
Evaporated milk and condensed milk are two canned varieties of milk that are mainstays in both cooking and baking. Know the differences between the two—substitutions can get a little tricky.
Evaporated milk is regular full-cream milk that has been boiled down until around 60% of its water content is evaporated. This makes evaporated milk much creamier, thicker, and richer than regular milk. Condensed milk is also boiled down until a chunk of its water content is cooked off, but with added sugar. Condensed milk is approximately 35 to 40% sugar, making it thick, sticky, and syrupy in consistency.
For substitutions, remember to never interchange evaporated milk for condensed milk: the latter is intensely sweet compared to the former, and completely different in consistency. To substitute evaporated milk for a regular milk in a recipe, go for a 1:1 ratio of evaporated milk and water to make up for its richness.