Evaporated milk and Condensed  Milk

Many people are unsure whether there is a difference between evaporated and sweetened milk.

Although they undergo the same initial process, the end product is most definitely not the same. Neither can be used interchangeably, particularly when it comes to cooking.  If you do, your savory dish may well end up as a sickly sweet concoction destined for the rubbish bin.


Evaporated milk and sweetened or condensed milk as it is more commonly known, both undergo the same process of evaporation. Fresh milk is evaporated until it has been reduced in volume by around 60%, leaving a much richer, creamier consistency. Both are also slightly darker in color due to the caramelization process undergone by the natural sugars found in milk.

Evaporated milk is sterilized and fortified with Vitamin D then packed in tins or Tetra Paks. The consistency of evaporated milk is similar to that of single cream and, as such, makes a good substitute wherever single cream is called for.  Although evaporated milk doesn’t have any extra sugar added, it has a sweeter flavor when compared with regular milk due to the concentration of the natural sugars.

Sweetened condensed milk, on the other hand, is evaporated milk with lots of sugar added. In fact, at least 40% of sweetened condensed milk is made up from sugar whereas evaporated milk is around 12% sugar. Its consistency is very thick, sticky and overwhelmingly sweet. Most common uses for sweetened condensed milk are for rich, sweet desserts such as banoffi pie or as an ingredient for ice cream. It can also be boiled in the tin to produce a rich caramel sauce.

The idea behind evaporated milk originated as a method for preserving milk without the need for sugar. As evaporated milk can be reconstituted back to the same consistency of fresh milk, it became a useful store cupboard item in the days when not everyone had a fridge. Evaporated and sweetened condensed milk both have a long shelf life where it can be stored at room temperature for months or years. However, once opened, it must be treated as fresh milk and kept refrigerated.

Evaporated and condensed milk only accounts for around 2% of milk production in the US, however both types of milk are widely used around the world. Asia, and in particular India, use it as a key ingredient for many desserts and sweets. Another popular use is as a sweetener and milk combination for adding to coffee.

While evaporated milk is available in lighter versions, thereby saving on fat and calories, the same cannot be said for sweetened condensed milk. Each tablespoon of condensed milk contains around 65 calories, making it a no go area for anyone watching their weight. But for those with a sweet tooth, eating condensed milk straight from the can is an irresistible self indulgent treat.

The next time you’re about to reach for that tin of evaporated or condensed milk remember, sweetened milk is evaporated milk only far sweeter, so it won’t work with savory dishes. So why not be adventurous and try substituting regular milk with evaporated or condensed milk in your recipes for an extra special creaminess.