What's the difference between condensed and evaporated milk?

What is condensed milk?

Condensed milk is referred to as both condensed milk and sweetened condensed milk – the two terms are used interchangeably. It’s a thick, rich, sweetened milk product in which roughly 60% of the water content has been removed, after which sugar is added before canning. The sugar content of condensed milk ranges from 40 to 45%. It’s a versatile and delicious product used in many recipes and desserts to add a creamy sweetness. Condensed milk can also be used as a sweetener for tea and coffee and to make creamy sauces and dressings.

What is evaporated milk?

Evaporated milk is known in some countries as unsweetened condensed milk. Similarly to condensed milk, evaporated milk is made by heating milk until about 60% of its water has evaporated, but without adding any sugar. Then, it’s homogenised, packaged, and sterilised. The final product is dense, creamy, highly concentrated milk that can be stored in cans for several months. The high temperature during processing adds a caramelised taste and darker colour than regular milk. It’s commonly used in baking, coffee, and tea. Evaporated milk can be found as fat-free, low-fat, or full-fat.

The difference between condensed and evaporated milk

The difference between condensed milk and evaporated milk is subtle but significant.

Even though these are both concentrated forms of milk in which approximately 60% of the water content has been removed, the two are quite different and can’t be used interchangeably.

The most significant difference between condensed milk and evaporated milk is the degree of sweetness. Condensed milk is much sweeter than evaporated milk, as it is made with the addition of sugar. Condensed milk is thick and gooey, whereas evaporated milk is thin and can be poured easily.

Condensed milk nutrition

Condensed milk has a higher sugar and fat content than evaporated milk. As it’s made from cow’s milk, it also contains protein, vitamins, and minerals. It’s incredibly energy-dense. 2 tablespoons (1 ounce or 30ml) of condensed milk contain:

Calories: 90

Carbs: 15.2g

Fat: 2.4g

Protein: 2.2g

Calcium: 15% of Reference Daily Intake (RDI)

Phosphorus: 10% of RDI

Selenium: 7% of RDI

Riboflavin (B2): 7% of RDI

Vitamin B12: 4% of RDI

Choline: 4% of RDI

Evaporated milk nutrition

In terms of nutritional value, evaporated milk has a higher nutrient concentration than fresh cow’s milk and, therefore, more calories. It has over twice as many grams of carbohydrates, protein, and fat – except for the reduced fat and fat-free varieties – and higher mineral content. It’s a source of calcium, vitamin D, and fatty acids.

How to use condensed milk

Condensed milk is commonly used in baked goods, drinks, and desserts like pie, pudding, ice cream, dulce de leche, baklava, tres leches cake, and as a sweetener in coffee and tea, to transform your morning cup into something creamy and decadent. 

You can make caramel sauce from condensed milk. Boil the unopened can and let it cook for about an hour, then remove it and let it cool before opening it. The condensed milk turns into a thick caramel that tastes wonderful over ice cream.

You can also drizzle it over a bowl of fresh fruit as a delicious way to end a meal or have a sweet snack.

How to use evaporated milk

Baking enthusiasts know that condensed milk is used in many recipes – delicious pies, cakes, and decadent sauces – for a sweet and creamy taste. But few people are familiar with its milkier and unsweetened cousin – evaporated milk – which offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savoury preparations, like creamy soups, chowders, and cheese sauces. 

Evaporated milk is an excellent milk substitute in baked goods and creamy desserts when you want richness and flavour without added sweetness. It enriches smoothies and complements coffee. You can use it in many desserts instead of condensed milk if you don't have much of a sweet tooth.