With such similar names, condensed milk and evaporated milk are often confused. With the baking season in full-swing we thought it perfect timing to demystify the two and clarify that, no, they cannot be used interchangeably.
Both are two types of concentrated milk from which about 60 percent of water has been removed, yielding a thick liquid most commonly used in baked goods.
Condensed milk is cow’s milk from which water has been removed and sugar has been added. The added sugar acts as a natural preservative so no heat sterilization is needed. Use in baked goods and desserts.
Evaporated milk is another canned milk product. It differs from condensed milk because it contains no added sugar so is processed via heat-sterilization. It is available in whole, low-fat and fat-free versions. Due to its slightly caramelized flavor, it is best used in custards and dishes in which a creamy texture is desired. It can also be used for drinking.