When cooking boiled condensed milk, various unpleasant situations arise. The jar may explode, the resulting dessert will acquire a viscous consistency or a bitter taste. Don't make such mistakes.

Choose the right product for cooking, prepare it and cook it in one of the most convenient ways.

Selection of condensed milk

When choosing condensed milk for cooking, consider several important rules:

• it must be produced strictly in a tin metal can;
• it follows that the container is a one-piece structure without damage: dents or rust;
• it is required that only organic products- sugar and milk;
• condensed milk should not be overdue.

Shopkeepers are looking for commercial gains. To enhance the taste or in order to save costs, they often use chemicals to prepare condensed milk, and indicate natural remedies in the composition. To determine the quality of a product, pour a small amount onto a flat plate and drip a drop of iodine. The appearance of a bluish tint indicates that it is not of high quality.

What type of condensed milk is suitable for cooking

Only condensed milk is suitable for cooking, the label of which says "whole condensed milk with sugar". But, on the counter of the grocery store there are many other products with a similar name. If you have any doubts about its quality, then carefully study the composition.

Keep in mind that a quality product cannot have a low price. Its average price ranges from 60 to 80 rubles. A cheap product is most likely made from milk that has been previously diluted with water. It will not be possible to make boiled condensed milk out of it.

Getting ready to cook condensed milk

The first step in the cooking process is preparing the can. Remove the label from it. To facilitate the task, pre-treat it with water. Rinse the can thoroughly and dry with a towel. Otherwise, during cooking, the water will begin to stain from the label, and the glue will begin to melt and settle on the walls of the pan or equipment where cooking is carried out.

The second important preparation step is the selection of containers suitable for preparation. The deeper it is, the better. It is necessary to fill in so much water that its amount covers the upper border of the jar by at least 5 centimeters. This will simplify the cooking process and add liquid only once every 2 hours.

How and how much to cook condensed milk so as not to explode

While making sweets aromatic dish with a caramel flavor, such a negative moment as an explosion of a can can happen. Because of it, walls, ceiling and flooring can be stained with a sugar-coated consistency. At the same time, only repairs will completely get rid of pollution. Therefore, first study the question of how not to explode.

The first and main rule is adherence to the temporary regime. This interval depends on what shade the product should be. An hour after boiling, it will turn yellowish, after 3.5-4 hours, the condensed milk will become a rich brown hue and thicken noticeably. If you cook it for more than 4 hours or if there is not enough liquid, then the likelihood of an explosion in a tin can is high.

Attention!

If the condensed milk is boiled after the liquid boils for 1 to 1.5 hours, then its color will acquire a dark shade, but the taste will remain the same.

Examine the composition

A quality product should completely consist of only two components - a whole cow's milk and white sugar. To enhance the flavor, merchants can use palm or oil, starch, or thickening agents. Even if it is possible to cook a product with such a composition, it is unlikely that it will have a pleasant taste.

Top up water on time

The normal cooking process is 3 to 4 hours. Naturally, during this time, the process of water boiling will occur. To prevent this from happening, use a deep container for cooking and pour in as much liquid as would be enough for this period of time. You will be able to do your household chores while the aromatic caramel dishes are cooked.

If there is no suitable deep container, then constantly make sure that the amount of liquid exceeds the upper limit of the jar by at least 5 cm. As soon as the water begins to boil, add it. But, you can only add hot water. When adding cold liquid, a temperature drop will occur, which may cause the jar to burst.

Don't open a hot can

The normal desire for a housewife is to see what she has managed to cook faster. But, do not rush to do this. It is impossible to open a tin can immediately after it has been in a boiling liquid for several hours. If you try to make even a small hole, the hot sweet mass will begin to fly out of the container, which will lead to burns and damage to the finishing coating in the kitchen.

Peculiarities

Cooked condensed milk can be used for various purposes - to make a filling for a cake, fondant from it, or simply to use it with bread or pancakes. The standard way to cook it is to boil it in a saucepan. But, there are several other methods for creating brown condensed milk, for example, in a microwave, multicooker, in a water bath, and you can use both glass and tin or even as a container.

How to cook condensed milk at home

If the quality of the finished product is not credible, then prepare it yourself. For this, the following components must be present:

• 3 liters of cow's milk, it is better if it is homemade;
• 800 grams of granulated sugar;
• 1 teaspoon of 9% vinegar;
• 1 teaspoon of baking soda.

Pour milk into a saucepan and bring to a boil. Then add baking soda, vinegar and sugar to it. Stir the contents thoroughly after adding each component. Reduce heat and simmer for 2 to 2.5 hours. Continue stirring occasionally to prevent it from burning to the sides of the pot. Pour the finished product into sterilized jars.

How to cook condensed milk in a jar in a saucepan

The classic way our grandmothers still cooked condensed milk is to boil a tin can in a saucepan with water. This cooking method consists of several basic steps:

1. Prepare a deep saucepan with a firm bottom.
2. Fill it up with clean water.
3. Put on high heat.
4. Dip the can in warm water so that it is completely covered with liquid.
5. Reduce heat after boiling.
6. Add water periodically so that the can is always in the water.

Condensed milk can be boiled for 1.5 to 3 hours, depending on the percentage of fat. The higher the fat content. The more time it takes to cook it. After finishing cooking, turn off the stove and leave the jar to cool for 1 to 2 hours, only after that you can open it and enjoy the aromatic caramel taste.

How to cook condensed milk in the microwave

Thanks to modern equipment, a woman's life becomes easier and more comfortable. You can also bring sugar milk to a brown hue in microwave oven... To do this, do the following:

1. Pour the contents from the tin into a glass container designed for this type of equipment.
2. Run the microwave for 2 minutes at 750 watts.
3. Remove the container and mix the warmed contents thoroughly.
4. Repeat this action 3 more times. The total cooking time should be 8 minutes.

After each stirring, taste the condensed milk, it can change and acquire a new shade. It is not necessary to continue heating it 4 times, you can stop at the consistency that suits the requirements.

Attention!

Be sure to cover the container with a glass lid during the cooking process. Otherwise, the inner walls of the equipment will be covered with sweet spots, which will be problematic to get rid of.

In a pressure cooker and a multicooker

To prepare a sweet dish in a multicooker, first pour a little liquid into the equipment so that it is just below the lower limit. Turn on the Boil mode and wait until the water starts to boil. As soon as this happens, add condensed milk to it and turn on the "Stew" mode. It will acquire a brown tint in 2-3 minutes.

It is even faster and easier to prepare this dessert in a pressure cooker. Lower the jar over one piece of equipment and fill with clean water. Boil the container in this appliance for 15 minutes, after this time, turn off the heat, but do not open the lids of the pressure cooker. Condensed milk should be infused and cooled for 3 hours.

In a tin can

It is better to cook condensed milk in a tin can, as it cooks faster, it turns out more aromatic and richer. The main thing is to make sure that it does not explode. Lower it to the bottom of a saucepan or pressure cooker so it is sideways, so it will be easier to keep it in the water at all times. To help the liquid evaporate more slowly, close the cooking container tightly with the lid.

In a glass jar

If condensed milk was prepared at home or was not purchased in a tin container, then you can cook it in a glass jar. This process consists of several stages:

1. Place a protective mat on the bottom of the pot.
2. Place a jar of condensed milk on top of it, cover it with a lid, but not tightly.
3. Fill the container with clean water so that the liquid level is slightly higher than the condensed milk level.
4. Turn on a slow fire.
5. Cook the product for 3 to 4 hours.

The advantage of cooking in a glass jar is that you can watch the color and consistency of a dish as it cooks. This will allow you to prepare the type of dessert that suits your taste.

Attention!

It is necessary to cool the prepared food without removing it from the water. Otherwise, the glass may burst from the temperature drop, which will make the condensed milk unusable. The cooling period is 1 to 1.5 hours.

No can at all

It is not always possible to cook condensed milk in a jar, for example, if it is bought in a regular bag or prepared at home. You can cook it in a regular aluminum pot or cast iron skillet. To do this, pour the candied milk into a container, place over medium heat and bring to a boil. At the same time, stir constantly with a wooden spatula so that the contents do not burn to the walls and bottom of the dishes. Cook until the condensed milk acquires the desired color and consistency.

On a water bath

Keeping an eye on the preparation and stirring the dish is a tedious task. You can simplify it if you cook it in a water bath. Transfer the milk to a bowl and place the utensils on a wire rack or colander. Place the wire rack or colander in a saucepan with water and put on fire. When the liquid begins to boil, the condensed milk will begin to boil under the influence of hot steam. The only thing that needs to be done is to add liquid in a timely manner.

The process of boiling condensed milk is simple. When cooking in a saucepan or pan, stir the contents constantly to avoid spoiling the dishes. Condensed milk after boiling increases in volume and it becomes "cramped" in the jar, so open the dishes only after the sweet mass has cooled completely. Experienced chefs highlight two more useful advice about cooking.

What to do to prevent the bank from exploding

A tin can will not explode, and a glass can will not burst only if it is heated evenly over the entire area. Do not allow even a small amount of liquid to boil over. During cooking, make sure that there is hot water that you will add to the pan. Before you put the condensed milk on the fire, check the integrity of the dishes.

How to cook a lot of condensed milk at once

Cooking condensed milk is long and tiring, so cook it at the same time in a large number so that the sweet dessert lasts for a long time. Use a wide pan as cooking utensils; several cans will fit in it at once. But, first place a silicone mat on the bottom of the container so that they do not roll over to each other.

Finally

Boiled condensed milk is a win-win dessert suitable for self-consumption, spreading on pancakes or bread, using to create a layer for cakes or cakes from cake layers. The store product is not always of good quality and taste. Prepare a fragrant caramel dish at home correctly so that the result meets expectations.

Boiled condensed milk, or, in a simple way, boiled milk, is not only an excellent delicacy, but also an irreplaceable ingredient for a layer of cakes and pastries.

It would be nice if such condensed milk was sold in any store. However, not all so simple. Boiled condensed milk in stores, of course, is, but does it correspond to the quality that real boiled milk has, which in taste and consistency resembles toffee? Not always.

So we have to remember the forgotten recipes for cooking condensed milk, which the hostesses of the Soviet era were proud of for lack of it on store shelves.

And, it turns out, not everything is as complicated as it seems at first glance. The main thing is that when cooking condensed milk, you need to know a few simple rules.

Rule 1. Not every condensed milk in a can can be boiled.

It is known that the composition of milk is indicated on all jars. But it's not a secret for anyone that condensed milk is now often made from everything that is possible, adding powdered milk, vegetable fats in the form palm oil, preservatives, thickeners, starch and other non-dairy ingredients.

And if you try to make boiled milk out of such condensed milk, you still won't succeed. It will either become liquid, or simply curl up and not thicken.

Therefore, only a product made from real milk and sugar is suitable for cooking. Such a jar will be provided with the corresponding inscription: whole milk with sugar.

Rule 2. Fat content plays an important role in the quality of boiled condensed milk.

Condensed milk must be at least 8.5% fat. Only from such a product will you get a high-quality boiled, which needs to be cooked for 2-2.5 hours.

Rule 3. A jar of condensed milk intended for cooking must be free from mechanical damage.

After all, even a slight dent can serve, sadly enough, for a can to burst during cooking, because a small defect during long boiling can easily break the integrity of the container, and the huge pressure inside the can will contribute to its rupture.

Preparation for boiling condensed milk

So, condensed milk has been selected. The next stage is the choice of a container in which condensed milk will be cooked... A large capacious pan is suitable for boiling condensed milk, into which you can pour enough water so that it covers a jar placed vertically by at least 10 cm.After all, there is a long boiling ahead, and, as you know, active boiling of water occurs.

The main point: while boiling condensed milk, the can should not appear on the surface of the water for a second. This is especially true when the jar is not placed in the pan, but is placed.

There is a very simple explanation for this: the seams on the can are located in a circle on the bottom and the lid, when the top of the can is peeking out of the water, a sharp temperature drop occurs, which can provoke an explosion of the can.

Therefore, it is best to place a jar of condensed milk when cooking in a pan horizontally.... And even if it happens that the barrel looks out of the water for a minute, you can always have time to quickly correct the situation.

Therefore, a kettle with boiling water, or at least boiling water, should always be ready next to it, so that the refilling process can be carried out as quickly as possible.

Recipe for the occasion::

When boiling water, even a slight one, the bank will surely roll along the bottom. Therefore, it is advisable to cover the bottom of the pan with a soft cloth as the hostesses do when sterilizing jars with canned vegetables and fruits.
The only thing left is to cook condensed milk.

• A can of condensed milk is placed in a prepared pan, from which the label has been removed, since it will still lag behind the can during the cooking process and will float in the pan, making it difficult to observe the process. The paper must be removed by soaking in water, and not ripped off with an iron brush, which can not only scrape the jar, but also cause micro-scratches that can break the integrity of the jar during cooking.
• A can of condensed milk is poured with cold water so that there is a large supply in case it boils off, since it is better not to add water again, artificially creating a temperature difference.
• Place the saucepan on the stove, cover with a lid and bring to a boil. Reduce the fire so that there is an even, mild boil. Only with this method of cooking condensed milk eventually acquires a homogeneous consistency without lumps.
• Cooking continues for at least one and a half hours. It all depends on how thick the boiled boiled one wants to get in the end. After an hour, the milk acquires a creamy hue, but there is still no thickness. After 2 hours, the color darkens slightly, and the milk becomes a little thicker. After 3 hours, the milk becomes light brown, thick and toffee-like. And after 4 hours you can talk about real toffee and dark brown milk.
• If, despite all the precautions, the water still boils away, it must be topped up. To do this, take a kettle and slowly add boiling water to the pan, but not aiming at the jar, but pouring it between it and the wall of the dish.
• The dumplings are ready. In no case should it be removed from the pan, let alone rinsed with cold water! It is very dangerous! And not only because of the walls splashed with a sweet treat during the explosion of the can, but also because of the very real threat of being burned with hot boiled water. Therefore, the jar is left in a saucepan until it cools completely. And only after that they take it out of the water, open it and enjoy delicious boiled condensed milk - boiled milk.

How to cook condensed milk in a pressure cooker

Condensed milk is cooked much faster in a pressure cooker. But at the same time, you must follow the instructions exactly.

Boiled condensed milk is an amazing delicacy, for the preparation of which you will not need any effort, just a little patience and knowledge about how

1. How to choose condensed milk

Buy an iron (not glass!) Jar with an inscription on the label "Condensed whole milk with sugar", no phrases similar in meaning are allowed. Also, pay attention to:

• Compound. In "honest" condensed milk, which can turn into a delicacy called " boiled condensed milk», There are only two ingredients: milk and sugar. There should be no starch, dyes, flavors, and even more so, no "E";
• Shelf life;
• The appearance of the can. Dents, rust stains and other imperfections are not allowed.

2. How and how long does it take to cook condensed milk in a jar

So, we put the jar selected according to all the rules in a saucepan of the appropriate size (take the old one, the one that is worse), fill it with cold water so that it completely covers the jar. We put on a strong fire. As soon as the water boils, we reduce the heating intensity to a minimum, close the pan tightly with a lid, time it and… wait!

• Up to yellow. After an hour, the contents of the jar will only have time to warm up and acquire a yellowish tint. The taste and thickness of the milk will hardly change;
• Up to light brown color. Another hour will pass, and the condensed milk will slightly thicken, retaining a delicate consistency, and will turn into a pleasant light brown caramel color. If your goal is to make fondant for the cake, then you can stop cooking at this;
• Until brown. And those who want to feast on condensed milk, spreading it on bread or taking it from a jar with spoons, will have to wait another hour. This is exactly how long, that is, 3 hours, it takes for the milk to thicken, acquire a brown color and a delicious aroma;

• Solid consistency. If you wait another half hour, then the bright brown contents of the jar can be cut with a knife. You should not cook condensed milk longer.

Some more tips

So that instead of a pleasant tea party you do not have to spend the evening wiping the sticky mass from the walls and ceiling (!), Follow a few simple rules:

• Keep a close eye on the water level in the pot and add it as needed. If you don't, the jar will explode!
• For the same reason, do not try to cool a hot jar under running cold water: let it cool down by itself;
• Do not open under any circumstances hot can: This haste will result in burns to hands and face.

But if you show patience and caution, then nothing will prevent you from enjoying an exquisite meal, and appreciating the delicious taste of boiled condensed milk in a can! By the way, the most delicious condensed milk is boiled until brown. It also looks great in homemade cakes, wafer rolls and other baked goods 😉

2 years ago

For most people, boiled condensed milk is the most favorite treat from childhood, which was prepared at home. A lot of funny and difficult moments were associated with the process, because they cooked condensed milk in their own tin can, which could explode, and the contents were quite capable of not being prepared properly. That is why you need to follow the process very carefully, and first study all its subtleties: how much to cook condensed milk in a jar, on what fire, in what conditions.

How and how long does it take to cook condensed milk at home?

The process of making boiled condensed milk is always very long: some do it for 4 hours, while others spend only an hour and a half. Who is right? How much to cook condensed milk in a jar in time depends largely on the desired result:

• If you need a very dense dark mass that can be rolled into a ball, put in an even, non-spreading layer, you will have to cook condensed milk for 4 hours.
• Lighter and lighter comes out in 2.5-3 hours: such condensed milk is taken as a basis for a cream.
• The thinnest, used gravy for pancakes and pancakes, making the "Potato" cake - in an hour.

In addition, it is necessary to take into account the peculiarities of each method of preparing boiled condensed milk. Cooking on the stove is traditional. large saucepan, in which there is no way to track the result - just rely on someone else's experience. The task is carried out as follows:

1. Place the jar in a saucepan, pour plenty of cold water. It is desirable that the pan has high walls, and the water almost reaches the top.
2. Wait for the water to boil, reduce the power of the burner to medium. Do not cover with a lid.

By this method, condensed milk will be cooked for 1-4 hours. After turning off the stove, the jar is allowed to cool for about an hour in the same place, in water. Almost the same actions are performed in a multicooker, only a cloth should be placed on the bottom of the bowl to prevent scratching of the coating. Cooking is carried out on "Stew" for 1-3 hours.

Some housewives try to save time by putting the can in the pressure cooker. How much condensed milk should you cook in this way? 15 minutes after boiling water. However, after the device is turned off, the lid is not opened for another 2 hours.

There are also several alternative methods for preparing boiled condensed milk, but they already involve extracting the product from a tin can. In particular, you can try to make boiled in the microwave:

1. Pour the condensed milk into a microwave container.
2. Cook at maximum power for 2 minutes, uncovered.
3. Then stop the microwave, stir the product and put on for another 2 minutes.

The last step must be repeated several times, since high temperatures can provoke condensed milk burning. But the total cooking time in the microwave oven will be only 10-15 minutes, and you can track the condition of the product during cooking.

You can also control the process on the stove, if you pour the contents of the can into any small saucepan and put it on water bath. Over medium heat, condensed milk will cook longer than the classic method in a can - 3-5 hours, but you are free from the risk of explosion, and you can also adjust the density and color of the product.

Features of the selection and cooking of condensed milk

In order for the process to go well, you must choose the right product. First, look at the name: there shouldn't be any “milk product with sugar” - only “condensed milk (whole) with sugar”. In all other options, the use of herbal additives, flavors and other unnecessary components is not excluded.

Secondly, pay attention to a few more points:

• The bank has a mark "GOST". You can buy a product with "TU", but such an abbreviation no longer guarantees excellent quality.
• The shelf life does not exceed a year - its increase indicates not the best composition.
• The marking embossed on the lid contains the letter "M" (stands first), and 3-4 digits are "76": only such milk has no additives.
• The can is whole, no chips, not wrinkled - this is very important for the cooking process.
• If you want dense caramel condensed milk, choose the option in which milk fat is at least 8%.

Inside, unfortunately, there is no way to check the condensed milk: cooking is carried out with an unopened can, so only compliance with the above rules increases the chances of getting a tasty and safe result. At the same time, during the cooking itself, you also need to adhere to some recommendations from experts:

• Keep the jar in the water at all times. If it is necessary to add it, it must be exclusively boiling water, otherwise the temperature drop will lead to an explosion.
• Until the water has cooled completely after cooking, condensed milk is also left in water, since a negative outcome is also possible. In addition, thanks to this, the cooking process will end on its own and gently after the stove is turned off, which will make the condensed milk tastier.

Also, do not forget that a piece of paper with all information about the product must be removed from the can, and the sides are scrubbed from the remnants of glue.

Boiled condensed milk is a sweet favorite of many. It has excellent taste, thick texture, dark brown color, rich creamy aroma. This delicacy is used in the preparation of cakes, pastries, buns. How to cook condensed milk at home and at the same time avoid the explosion of the can?

In an iron can in a saucepan

Many people remember the delicate sweet taste of boiled dark brown condensed milk from a distant childhood. Such a delicacy can be easily prepared at home.

Cooking condensed milk in a container:

1. Remove the paper label and wash the jar thoroughly. Use a stiff wire brush if necessary.
2. Place the container in a saucepan, fill with cold water to cover the surface of the container.
3. Place the cookware on high heat.
4. After boiling, reduce the gas. To prevent the volume of water from decreasing, constantly add boiling water to the pan.
5. After the recommended cooking time has elapsed, remove the pan from the stove.
6. Leave the jar in water until it cools completely.

In the microwave

Boil condensed milk quickly and easily in the microwave.

Preparation:

1. Considering that no metal utensils should be placed in the device, open the can and pour the condensed milk into a glass, porcelain or special plastic container.
2. Set the microwave to the maximum power.
3. Stop the appliance every 2 minutes and stir the food to cook evenly.
4. When the required consistency and color is reached, turn off the oven, remove the condensed milk from it. Cool it down to room temperature.
5. If lumps form during cooking, thoroughly but gently mix the finished condensed milk with a fork or whisk to get a delicate, homogeneous consistency.

Do not microwave low-quality herbal condensed milk. Such sweetness behaves unpredictably in the oven.

In a multicooker

Preparation:

1. Lay a silicone mat on the bottom of the bowl, place an iron can on it and fill it with cold water, leaving 1 division to the extreme mark of the container.
2. Close the lid of the multicooker, select the "boil" mode.
3. After boiling, turn on the “extinguishing” mode, set the timer for 2–2.5 hours.
4. Open the cover after the beep.
5. Remove the jar only after the water has cooled completely.

Although condensed milk takes longer to cook with a multicooker than in a microwave, it turns out to be homogeneous and more delicate in taste.

In a multicooker, cook condensed milk in the "stewing" mode.

In a pressure cooker

An excellent solution for fast food condensed milk - a special saucepan with a hermetically sealed lid. Thanks to this design, the liquid does not evaporate and the water does not need to be added every 10–20 minutes.

Preparation:

1. Place an iron can on the bottom of the pressure cooker and fill it completely with cold water.
2. After boiling, close the lid tightly.
3. At the end of the recommended cooking time, remove the appliance from the stove.
4. Open the lid, wait for the condensed milk to cool.

How much to cook

The following factors affect the cooking time:

• fat content of milk;
• the desired consistency and color of condensed milk;
• cooking method.

The fatter the condensed milk, the longer it takes to cook. If the fat content of the product is 8–8.5%, the cooking time is 1.5–2 hours. If the fat content is over 8.5%, the cooking time is about 2.5 hours.

Note to hostesses:

• Buy condensed milk with the inscription "GOST" on the can. If the package says "TU", then the product contains additives of chemical origin.
• When choosing, be sure to check the freshness of the sweetness by looking at the expiration date.
• Read the composition carefully. Condensed milk should consist of milk and sugar. Don't buy a product that contains vegetable fats. During cooking, they may not solidify, which is why the sweetness will turn out to be heterogeneous, with lumps.
• Do not buy crumpled iron cans from the store: bacteria can penetrate inside, causing spoilage of the product.
• For cooking, you can use condensed milk in ordinary tin cans and with an opening ring. Regardless of the type of container, the cooking methods do not differ.
• To prevent the can from exploding, it must be completely covered with water during cooking. As it evaporates, gently add hot, not cold, liquid. This will reduce the temperature contrast. However, do not pour boiling water directly onto the container. Water should get between it and the side of the pot.
• If there is a large cooking container, you can simultaneously cook 2 packs of condensed milk. Be sure to place a silicone mat on the bottom of the dishes so that the jars do not move and do not come into contact with each other.

Knowing how to properly and quickly cook condensed milk in a can and without it, you can cook delicate delicacy for yourself and loved ones. Boiled condensed milk will serve as an excellent cream for cake, custard cakes and pancakes, which will decorate festive table... To cook a delicious nutritious dessert, carefully follow the sequence of actions, do not neglect the described tips.