Sweetened condensed milk substitutes: 3 swaps and how the nutrition changes
To replace 1 cup of sweetened condensed milk, use 1/3 cup evaporated milk, 3/4 cup sugar and 2 tbsp butter, heated, plus 2 more options below. 1 cup of sweetened condensed milk has 982 calories, and the swaps come to 867 to 925 calories for the same amount. The biggest change is in saturated fat: 16.8 g in the original, 0.36 g to 16.8 g in the swaps.
Per 1 cup
| Calories | Fat | Saturated fat | Protein | Carbs | Total sugars | Sodium | Cholesterol | |
|---|---|---|---|---|---|---|---|---|
| Sweetened condensed milk (original) | 982 calories | 26.6 g | 16.8 g | 24.2 g | 166.5 g | 166.5 g | 389 mg | 104 mg |
| 1/3 cup evaporated milk, 3/4 cup sugar and 2 tbsp butter, heated | 925 calories (-57) | 30.2 g (+3.5) | 16.8 g | 6 g (-18.2) | 157.9 g (-8.6) | 158.3 g (-8.2) | 239 mg (-149) | 91 mg (-13) |
| 1 cup plus 2 tbsp dry milk, 1/2 cup warm water and 3/4 cup sugar | 875 calories (-107) | 1 g (-25.6) | 0.36 g (-16.4) | 26.9 g (+2.6) | 189.3 g (+22.9) | 189.6 g (+23.2) | 421 mg (+33) | 14 mg (-90) |
| Blender version: 1 cup instant dry milk, 2/3 cup sugar, 1/3 cup boiling water, 3 tbsp margarine | 867 calories (-116) | 28.2 g (+1.6) | 5.4 g (-11.4) | 19.1 g (-5.1) | 134.9 g (-31.6) | 134.8 g (-31.6) | 555 mg (+167) | 9.8 mg (-94) |
Numbers in brackets show the change from the original. USDA FoodData Central.
How to make each swap
- 1/3 cup evaporated milk, 3/4 cup sugar and 2 tbsp butter, heated. Heat until the sugar and butter dissolve. Compared with 1 cup of sweetened condensed milk: -57 calories, +3.5 g fat, -18.2 g protein, -8.2 g sugars, -149 mg sodium. Source: NMSU Extension, NDSU Extension.
- 1 cup plus 2 tbsp dry milk, 1/2 cup warm water and 3/4 cup sugar. Stir the dry milk into the water, then add the sugar and stir until smooth. Compared with 1 cup of sweetened condensed milk: -107 calories, -25.6 g fat, +2.6 g protein, +23.2 g sugars, +33 mg sodium. Source: NMSU Extension, NDSU Extension.
- Blender version: 1 cup instant dry milk, 2/3 cup sugar, 1/3 cup boiling water, 3 tbsp margarine. Makes about 1 1/4 cups. Blend until smooth and chill 24 hours to thicken. Compared with 1 cup of sweetened condensed milk: -116 calories, +1.6 g fat, -5.1 g protein, -31.6 g sugars, +167 mg sodium. The numbers are for 1 cup of the finished mix, not the whole batch. Source: NDSU Extension.
Which swap fits what you need
Per 1 cup, among the swaps above.
- Fewest calories: blender version: 1 cup instant dry milk, 2/3 cup sugar, 1/3 cup boiling water, 3 tbsp margarine, 867 calories (982 calories in sweetened condensed milk)
- Least saturated fat: 1 cup plus 2 tbsp dry milk, 1/2 cup warm water and 3/4 cup sugar, 0.36 g (16.8 g in sweetened condensed milk)
- Most protein: 1 cup plus 2 tbsp dry milk, 1/2 cup warm water and 3/4 cup sugar, 26.9 g (24.2 g in sweetened condensed milk)
- Least sodium: 1/3 cup evaporated milk, 3/4 cup sugar and 2 tbsp butter, heated, 239 mg (389 mg in sweetened condensed milk)
- Least sugar: blender version: 1 cup instant dry milk, 2/3 cup sugar, 1/3 cup boiling water, 3 tbsp margarine, 134.8 g (166.5 g in sweetened condensed milk)
Choosing a swap
All three homemade versions use real sugar, so none of them is a low-sugar swap. Calories land between 867 and 925 per cup, close to the 982 in canned sweetened condensed milk.
The dry milk and sugar version with no butter is nearly fat free, at 1 g of fat a cup, and still has 26.9 g of protein. The evaporated milk version with butter is the closest match in richness.
Heat the evaporated milk version until the sugar and butter dissolve. The blender version needs a day in the fridge to thicken, so plan ahead.
Written from the extension guidance and USDA numbers on this page, reviewed by the Bioma editorial system. How we verify.
Keep exploring
Sources
Substitution ratios
- New Mexico State University Cooperative Extension, In a Pinch Ingredient Substitution (Guide E-131, revised May 2016). https://pubs.nmsu.edu/_e/E131/ (accessed 2026-10-12)
- NDSU Extension, Ingredient Substitutions (FN198, J. Garden-Robinson, April 2013 edition). https://www.extension.purdue.edu/extmedia/HHS/HHS-784-W.pdf (accessed 2026-10-12)
Nutrition numbers: USDA FoodData Central (accessed 2026-10-12)
- Sweetened condensed milk: Milk, canned, condensed, sweetened, FDC ID 171275 (SR Legacy, published 2019-04-01)
- Evaporated milk: Milk, canned, evaporated, with added vitamin D and without added vitamin A, FDC ID 171276 (SR Legacy, published 2019-04-01)
- Granulated sugar: Sugar, white, granulated or lump, FDC ID 2710258 (FoodData Central survey (FNDDS) 2024-10-31)
- Butter (salted): Butter, stick, FDC ID 2710155 (FoodData Central survey (FNDDS) 2024-10-31)
- Instant nonfat dry milk: Milk, dry, nonfat, instant, with added vitamin A and vitamin D, FDC ID 171272 (SR Legacy, published 2019-04-01)
- Stick margarine: Margarine, regular, 80% fat, composite, stick, with salt, FDC ID 172346 (SR Legacy, published 2019-04-01)
How we calculate: each part of a swap is converted from its household measure to grams with the USDA portion weight for that food (1 cup = 16 tbsp = 48 tsp), then multiplied by the USDA values per 3.5 oz (100 g). Water counts as zero, and so do pinches under 5 g (salt, baking powder) where USDA lists no value. A dash (—) means USDA reports no value for at least one part. USDA measures sugars directly but calculates total carbohydrate by difference, so in a few foods here, mostly dairy, sugars come out slightly higher than carbs. We show the USDA numbers as published. How we verify.