I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
Best Answer
Add 1 to 1/4 cups of sugar for each cup of evaporated milk. Put it on top of a stove and stir until the sugar is dissolved. If the state of your recipe is such that you cannot put it on top of a stove then use icing sugar instead and mix until the sugar is completely incorporated.
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Can you use evaporated milk instead of condensed milk in fudge?
Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.What happens when you use evaporated milk instead of condensed?
Because sweetened condensed milk and evaporated milk are very similar, evaporated milk can serve as a substitute. You won't get the same sweet, caramelized flavor with it, but the consistency will be similar when using a cup for cup substitution.Can I substitute evaporated milk for sweetened condensed milk in a recipe?
If you run out of sweetened condensed milk, simply substitute the same amount of evaporated milk for a one-to-one alternative. The consistency in the dish will be near the same, but the flavor will not taste as sweet. You can add sugar to the evaporated milk if you prefer to up the sweetness.How do you fix soft fudge?
To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.Make Sweetened Condensed Milk from Evaporated Milk | How To Make Homemade Condensed Milk |Fibibakes
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Answer 2
Along with any sugar you added, you might want to add some cream of tartar. About 1/4 to 1/2 tsp would be enough for a can or two of evaporated milk. Start with the smaller amount, though.
It's a thickening/solidifying agent. Good for use in icings and such. I've messed around with it in a few recipes for replacement, just in case I make a mistake or don't have something on hand. It works well when I put it into a very enriched batter that I would like to either slightly stiffen or thicken. Especially well when used with sugar (usually I use 10x).
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