Evaporated milk vs. regular milk in no-bake cookies

jennJuly 25, 2014

I have a recipe for no-bake cookies (made in a saucepan on the stove, then dropped by spoonfuls onto a tray to set) that calls for evaporated milk. I don't have evaporated milk, so I'm wondering what's the worst that might happen if I use regular milk. I know the difference in the milks -- I'm just asking if the texture of the cookies might be wetter, sweeter, or what.

Thank you!

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jsvrn

Jenn,
I have only ever used regular milk which is what my recipe called for. My cookies have always turned out. Hope this helps
Jackie

    Bookmark   July 25, 2014 at 7:33PM
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annie1992

jenn, I've used evaporated milk in no bake cookies, also in fudge and baked goods.

I can't tell the difference in taste, the chocolate and peanut butter in my cookies are assertive enough that the evaporated milk isn't a taste factor, in my opinion.

Annie

    Bookmark   July 25, 2014 at 7:51PM
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plllog

Evaporated milk just has less water in it. It's more important if your milk has less fat than regular, and, in fact, non-fat evaporated milk is often used in recipes as a substitute for full fat fresh milk.

If you want to evaporate your milk, just heat it gently and let it reduce. Best way is in a glass vessel in a saucepan with water on low simmer, stirring fairly regularly, but for cookies, you could probably just put it in a non-reactive pan right on the heat and stir a little more.

    Bookmark   July 25, 2014 at 7:52PM
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jenn

Thank you for your replies.

I may try evaporating my milk and see how it turns out. However, I am very pressed for time.

What if I reduce the amount of milk by 1-2 Tbsp. and add the same amount of butter?

    Bookmark   July 25, 2014 at 9:42PM
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annie1992

jenn, I wouldn't bother to reduce the milk or the amount, I think it's fine, but I don't think it would hurt to swap some milk with butter either. I often switch skim and whole milk, use milk instead of cream, evaporated milk in place of regular milk, etc. I do get a better texture in things like cream soups or ice cream with the higher fat alternatives, but in candy and baked goods I use whatever I have on hand. Things like Ann T's scones are better with cream, of course, but they are entirely acceptable with milk too. I think your cookies will be fine but I also don't think more butter is ever a bad thing. (grin)

Annie

    Bookmark   July 25, 2014 at 9:47PM
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shambo

Could you add some dry instant milk to regular milk? If you added enough, it might approximate the thicker texture of evaporated milk.

    Bookmark   July 26, 2014 at 12:20AM
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grainlady_ks

This may be too late............

Evaporated milk substitutes:

-double-strength powdered milk (use twice as much milk powder) Example: for 1-cup of milk using Grandma's Country Cream Non-fat Milk, the recipe is 2 T. milk powder to 1 cup water. For double-strength use 4 T. milk powder to 1 cup water.

-half and half

I've included the link for Cook's Thesaurus where you can find food substitutes galore. A useful tool to check when you need a quick substitute idea.

-Grainlady

Here is a link that might be useful: The Cook's Thesaurus

    Bookmark   July 26, 2014 at 4:58AM
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jenn

Grainlady - not too late at all, thank you!

And thanks to all of you. I have a few options.

    Bookmark   July 26, 2014 at 3:37PM
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