Mixing condensed and evaporated milk for fudge? Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen the sugar content of sweetened condensed milk without changing the texture of the final product too much.

Nestle makes a 50% less sugar version of sweetened condensed milk, but that isn't available within 50 miles of my home, so I'm trying to find a different solution

If I use half sweetened condensed milk and half evaporated milk, will I end up with lower-sugar sweetened condensed milk or will I end up with a watery, useless product that can't become fudge?
This is the label information from the reduced sugar sweetened condensed milk made by Nestlé:



That suggests to me that there is more to creating a lower sugar sweetened condensed milk than simply reducing the sugar. I have made sweetened condensed milk from evaporated milk (goat's milk actually), and I found the experience a bit more advanced than simply slowly stirring simmering milk, and the sugar seemed very crucial to the operation. Cajeta with powdered goat&#39;s milk? Or evaporated? (Experiment Results)

For comparison sake I looked at the ingredient list for regular Nestlé sweetened condensed milk (La Lechera). The ingredients of that product are milk and sugar.

I won't go so far as to say that it can't be done as you hope, nor will I say that the fudge wouldn't be tasty, but I have serious doubts.