Why use evaporated milk in fudge?
Evaporated milk is milk that has been cooked to reduce its water content. It is more stable than regular milk and it can be cooked at high temperatures without curdling, a real benefit when making fudge.
Unfortunately, there is no 1:1 substitute for evaporated milk it in a fudge recipe. While you can use evaporated milk in place of regular milk in many circumstances, the same is not true in reverse. Also, be sure you do not confuse evaporated milk and sweetened condensed milk, as they are two entirely different products.
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. ?♀️
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).
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.
I learned the hard way! Stick to evaporated milk if recipe calls for it
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
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.
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.
I agree
My fudge won’t harden, it’s very gooey, but delicious.
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.
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?
I would recommend sticking with the ingredients listed in the recipe. Coffee creamer is not the same as evaporated milk.