Why use evaporated milk in fudge? (2024)

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12 comments on “Why use evaporated milk in fudge?”

1. Donna Ermen — December 31, 2019 @ 6:45 pm Reply

   I am making chocolate fudge using condensed milk, but it also calls for carnation evaporated milk, so could I use coffee cream instead of carnation evaporated milk?

   • Annalise — January 6, 2020 @ 9:53 am Reply

     I would recommend sticking with the ingredients listed in the recipe. Coffee creamer is not the same as evaporated milk.

2. Thomas Paterra — March 3, 2020 @ 11:15 am Reply

   My fudge won’t harden, it’s very gooey, but delicious.

   • Karen — May 18, 2020 @ 2:13 pm Reply

     sounds like you did not cook it long enough? Roiling boil, I time for just under four minutes, because I hate dry fudge, but not too gooey either, gotta be creamy and yet hold it’s shape. also depends on pan. If you use something that retains heat very well, or something aluminumy..is different.

3. Karen — May 18, 2020 @ 2:11 pm Reply

   I like your recipes, but I HATE coming here to get them. It’s just that I am attacked by adds, and side bars and pop ups and pop outs, and it’s so freaking heard to navigate through all that just for a recipe.

   • Julie Wells — September 27, 2021 @ 1:20 am Reply

     I agree

4. Derry — October 20, 2021 @ 8:33 am Reply

   After looking at a lot of recipes for fudge, a lot contain condensed milk as opposed to evaporated. Would it depends on the sugar you use as to which tinned milk would match the flavour best as one is sweeter and more caramelised than the other. I’ve also heard using condensed milk helps maintain a smooth texture of fudge as it has less issues in the crystallisation process.

5. Lisa Paulsen — November 25, 2021 @ 11:30 am Reply

   Here’s a recipe for fudge that is super easy. It takes about 5 minutes to make. You will need 1 14 oz can of sweetened condensed milk. I 12 oz package of chocolate,butterscotch,vanilla,or other chips
   In a sauce pan put the chips and the SWM. Heat on medium until all the chips melt and is smooth in consistency. Pour in in a pan or on parchment paper to cool. Cut and enjoy. People who love fudge can’t believe it’s that good and that easy

6. Arlene — December 20, 2021 @ 8:52 am Reply

   I learned the hard way! Stick to evaporated milk if recipe calls for it

7. Dairy Girl — December 29, 2021 @ 4:04 am Reply

   It would be worth mentioning that you can easily make your own evaporated milk on the stove top using regular milk.

   All it is, is evaporating some of the water out, which can be accomplished by cooking it on the stove for a bit. It’s something like 60% more (a little over half again the amount called for in the recipe) and cook it down until it’s the amount called for (like you’d do a reduction sauce, except maybe a bit lower heat so the milk doesn’t burn).

   • Melissa Crittenden — November 30, 2022 @ 5:16 am Reply

     I typically makes LOADS of fudge in my home bakery this time of year. I am finding all of my ingredients to be significantly higher than ever before🙄. I actually looked at trying to make evaporated milk for fudge making. Have you had experience with this or know anyone who has? I’ve done the math and it’s definitely cost effective… IF I come out with the same product. Also, marshmallow fluff is scarce. And higher. Have looked at making that from scratch as well. But would definitely like to know about the milk issue.

8. FudgeLover — January 12, 2024 @ 5:14 am Reply

   I ran out of evaporated milk last night (my fudge recipe calls for 2/3 cup (about 157ml) and only had about 55ml. I used half and half to make up the other 100ml I needed and it’s the creamiest, best batch of fudge I’ve ever made in my life. 🤷‍♀️

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