With today's assortment of industrial sweets, it’s hard to even imagine that someone would want to cook them on their own. Our grandmothers and even mothers were really sophisticated and made caramel in a pan, sugar males and other goodies for babies. But the times of that food shortage are long behind, and store shelves are simply bursting with a variety of candies, caramels, candy, sorbet, marmalade and other, more exotic, sweets. Nevertheless, such is human nature: we always want something that is not there, and still very sentimental. Apparently, it is this explosive mixture of character traits that encourages many to recall the elementary simple, but once so beloved goodies. Do you want to relive those emotions that are associated with them and return to childhood for a couple of minutes? Yes easily! It remains only to remember how to boil sugar in milk, and enjoy the "thereby" sugary sweet treat.

Sugar on milk: history, properties and features
Sugar, which, in fact, is a form of sucrose that is refined and adapted for use in everyday life and cooking, that is, fast-digesting carbohydrate. This is the easiest way to supply energy to the body, because all 398 kcal / 100 grams are provided with carbohydrates, of which ordinary refined granulated sugar consists of 99.9%. It turns out that the value of sugar is exclusively energy, and not food, like other products. But milk, in which sugar is boiled during the preparation of homemade sweets, is a much more complex and nutritious product. From sugar and milk (or sugar and water) caramel is obtained - the basis of the vast majority of confectionery. It is hardly possible to call it a useful product, but due to a decrease in the mass fraction of refined carbohydrates, the composition and properties of milk caramel, that is, sugar boiled with milk, already deserve attention.

In particular, milk already saturates it with a small amount of protein (about 3 g per 100 ml) and fat (from 1.5 to 4.5 g per 100 ml, depending on the fat content of the milk). There are relatively few carbohydrates in milk, a little more than 50 g per 100 ml, but the chemical composition includes vitamins (part of group B, C, A, PP), minerals (calcium, iron, magnesium, iodine, selenium), lactose and hormone-like substances. Some of these nutrients are destroyed by heating milk with sugar, but even after that it continues to bring certain benefits to bone and muscle tissues, the nervous system and intestinal microflora. In addition, milk is not recommended for use with other types of protein of animal and vegetable origin, and in caramel it interacts exclusively with simple carbohydrates, which does not contradict the above principle. Perhaps that is why sweetened milk has long been a part of Ayurvedic nutrition.

Milk caramel is simple in composition and preparation. Made at home, it does not contain artificial colors, flavors and preservatives, without which industrial sweets can not do. The addition of natural nuts, dried fruits, candied fruits to milk sugar increases the nutritional value and slightly reduces the calorie content. Nevertheless, sugar in milk remains a very dessert-specific composition that should not be abused not only for people with a complicated metabolism, but also for everyone who follows the figure and adheres to a balanced diet. It is traditionally prepared for children, but even more so they should not eat more than 100-150 grams of goodies per day. After all, sugar, even milk, is not only a catalyst for the production of the hormone of joy of serotonin, but an excess of energy from “empty” calories, the risk of increased acidity of the oral cavity and stomach, a direct threat to tooth enamel and digestion.
Boiled Sugar Recipes
Of course, you can ask your grandmother in detail how and how she pampered her sweet tooth grandchildren. But since then, so much water has flowed, that is, many new culinary techniques have appeared, and today's products are different from the previous ones. The main ingredients — sugar and milk — were hardly affected by the changes, but in addition to them, many ways appeared to diversify sweets. Therefore, in addition to the classic "grandmother" family recipe, we offer you several more ways to boil sugar in milk. Alternate them or choose one to your taste. And better, give the younger generation the opportunity to choose: I wonder if traditional recipes will be a priority?

1. Just boiled sugar.  Take 1 kg of granulated sugar and half a liter of milk. Fat milk is preferable: not less than 2.5%, and preferably 3.6% fat. In addition, you will need a stewpan or saucepan with a thick bottom, in which pour half a glass of milk and pour sugar. Stir occasionally, over low heat, bring the contents of the pan to a boil. After some time, the sugar will absorb the milk, and the moisture will evaporate. Then the sugar turns into crumbly crystals - do not stop mixing it. When the lower layer of sugar melts and turns brown, increase the intensity of mixing and pour the rest of the milk. Make sure that the mass melts evenly. When the milk has completely evaporated, remove the pan from the heat. Take a dish or a wide plate, lightly grease it with vegetable oil and put boiled sugar in an even layer. Wait for the caramel to cool and cut / break it into portioned pieces.
   
2. Boiled sugar with orange zest.  Take 1 kg of granulated sugar, half a liter of fat milk, dried peel of 1 large orange, 1 tablespoon of butter. Cut the orange skin into thin strips or small cubes. If it is dry enough, you can grind it in a mortar or coffee grinder. In a ladle with a thick bottom over low heat, melt the butter, then pour half a glass of milk and pour sugar. Pour the zest into the mixture immediately and stir gently until the milk is absorbed and the moisture has completely evaporated. Add the remaining milk and mix the mixture until it becomes homogeneous and the sugar acquires a uniform light brown hue. Remove from heat and transfer the hot mass to a flat plate greased with a thin layer of oil. Let cool and portion.
   
3. Boiled sugar fudge in milk. Take 3 cups of sugar, 1 cup of fat cream, 50 grams of butter, a pinch of any nuts, seedless raisins, dried apricots, 1 tablespoon of natural liquid honey, 1 teaspoon of cocoa powder. Prepare the filling: soak the raisins in hot water and squeeze, peel and chop the nuts, cut dried fruits into small pieces. Melt the butter in a saucepan. Stir the cream with sugar, pour into butter and bring to a boil over low heat. After that add honey, cocoa and boil with continuous stirring for 10-15 minutes. At the very end, add the filler, evenly distribute it throughout the mass and remove the stewpan from the heat. Transfer the thick, hot mixture to a baking sheet with medium-height bumpers or a candy mold (ice), lubricating them with a thin layer of oil. The cooled and solidified mixture can be served to the table, if desired, cut into portions with a thin knife.
   

Cooking sugar in milk is not difficult, even if the basic formulation is complicated. As a rule, even beginner chefs manage to make such sweets the first time, and the formation of too large sugar lumps is the most common failure. The most likely cause: excessive heat and uneven mixing of sugar during caramelization. But even this, slightly overcooked and crumpled boiled sugar, turns out to be tasty. You can insert toothpicks or wooden sticks into it and get natural lollipops. And boiled sugar is considered a folk remedy for cough, because it softens the throat with its sweet syrup. In general, homemade sweets, as always, are more useful than store sweets. And with their help you once again prove to your relatives how lucky they were with such a talented hostess!

Today we will describe how you can make milk sugar - these are tasty and simple sweets for tea. It will not take you much time to prepare it - from 5 to 8 minutes. Using various tins, you can serve sweet sweets to the holiday table for any reason)
  Ingredients:
  Cow's milk 100 ml
  Sugar sand 300 gr

2. A set of products and silicone molds.

3. In a deep frying pan with a thick bottom, pour 300 g of sugar, pour 100 ml of milk. Cook over medium heat. Constantly mixed with a wooden spoon. The mass is bubbling and foaming, but you need to continue to mix.

4. As soon as the mixture thickens and becomes pale brown, decreases in volume, becomes covered with a barely noticeable crust, and the first signs of brownish spots appear at the bottom, milk sugar is ready.

5. A deep plate is greased with butter, a very thin layer. The mixture is poured onto a plate. Leave to cool for 5-10min.

6. Turn over onto the board,

7. Break into small pieces.

8. or fill silicone molds.

9. If desired, it is possible with nuts. Cool, release from the mold.

10. If you like porous milk sugar - you need to take 100ml of milk + 300gr of sugar. On the front side, the candy will be flat, and on the back - convex. If you like tight, you need to take 100ml of milk + 200gr of sugar. On both sides you get smooth and even milk sugar.

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12. In the fault you can consider the difference between sugars - porous and dense.

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If you don’t have time to prepare complex desserts at home or if you don’t have the necessary skills, you can at least learn how to make sweets, candies and sweets in the simplest way. To do this, you need to know only one thing - how to cook sugar with water or milk. Having studied the technological features of the process, it is allowed to complicate the basic recipes, introduce new ingredients to enhance the taste.

To make the final product rich and tasty, it is better to use the most common white sugar. Contrary to popular belief, its brown counterpart does not have any advantages and even slightly worsens the consistency of products.

Rules for making sweets based on sugar and milk

The recipes are really very simple, but only if the prescribed dosages are observed, the candies will turn out really tasty. We always take the components on the basis of the following proportions: for three glasses of sugar there is at least a glass of fat milk and about a tablespoon of high-fat butter. It is allowed to add nuts, pieces of marmalade, kernels of seeds, candied fruits, chopped dried fruits.

To cook classic milk sweets, you need to perform the following manipulations:

• In the selected container, combine the milk with sugar, lastly, introduce the butter, and mix everything thoroughly.
• We put the capacity on medium heat. Constantly stirring the mass, bring it to a boil.
• Reduce the heat to a minimum and continue to interfere with the composition on the milk, waiting until it begins to thicken.
• Check the readiness of the semi-finished product. We drip a little mixture from which we will form candies on a saucer. If the mass spreads, it must still be boiled. If she immediately seizes and hardens, you can proceed to the next step.

Tip: At home, sugar is boiled exclusively in non-stick containers. If you use low-quality dishes, the risk of getting regular burnt sugar increases dramatically.

• We lay out the product according to pre-prepared molds. It is advisable to use silicone products, but they must also be pre-lubricated with oil from the inside. Pour the product quickly, because it will harden literally before our eyes.

We place the billets in the refrigerator and wait several hours until they completely harden. If you plan to introduce additional components into sweets, then it is best to add them immediately before filling the molds.

How to make delicious sugar and water candies?

If you use only sugar and water in the cooking process, you can cook delicious candies. Caramel will turn out to be smooth, saturated and not very sugary, if in this case we use the classic proportions - we take 3 parts of water for 1 part sugar.

The procedure involves the sequential execution of the following manipulations:

• We combine sugar and water, put on fire, bring to a boil, stirring constantly.
• Reduce the heat and simmer the composition at a minimum temperature, constantly kneading until it begins to thicken.
• Next, we conduct a test with a saucer and act on the situation.
• Pour the finished semi-finished product into special molds that do not need preliminary lubrication. We wait until the mass is completely thickened.

Some housewives try to add lemon or orange juice to the base mass. The taste really benefits from this, but the output is not so much candy as chewing sweets. They do not so clearly keep their shape and stretch.

The secrets of making milk fudge

Such sweets are no longer boiled in milk; it is better to cook them in thick and fat sour cream. And if you want to diversify the classic version of the dessert, then it is recommended to add a little cocoa powder (but not finished chocolate) to the mass.

Manipulation is as follows:

• For 400 g of sugar we take 150 g of fat sour cream and two tablespoons of butter. If sour cream gave a liquid, you do not need to pour it, just mix the composition. If you decide to add cocoa, then for the specified amount of ingredients we introduce no more than a tablespoon of pre-sifted powder. You can add a few nuts or seeds. But it is better to refuse dried fruits, the taste of ready-made sweets will be saturated even without them.
• All components except butter and cocoa are combined, kneaded and laid out in a suitable, pre-heated dish. We put the mass on the fire and hold it, stirring constantly, until it boils.
• Reduce the heat and simmer the product for at least half an hour, stirring regularly. You should not wait longer, because sugar may curdle and become too dense.
• If everything was done correctly, then the product will acquire a beautiful caramel color, its consistency will be uniform, without lumps and bubbles.
• Now we introduce the hot mass of cocoa, stir. Add butter, it should melt on a hot surface. Once again, everything is in the way.
• We pour the workpiece into molds pre-processed with butter. We put in a cool place away from the sun, but not in the refrigerator. Properly cooked fudge will set without low temperatures. But from sudden changes in candy can start to crumble.

If the taste properties of the above desserts are not satisfied, there is nothing to be done about it, you will have to look for other options for dishes. If you try to adjust the amount of ingredients used, you can spoil the texture and texture of the product.

Put the pan with milk and sugar on medium heat and mix. Cook sugar 7 minutes after boiling, stirring constantly. After 30 minutes, the milk will thicken and turn pale brown - a sure sign of readiness. In a bowl greased with butter, pour milk sugar and leave to harden. After 15 minutes, remove the hardened sugar from the container. Break sugar into small pieces with your hands.

How to make sugar

Products
  Sugar - 300 grams (1.5 cups)
  Milk 1-3% - 100 milliliters (half a glass)
  Butter - 35 grams: 30 grams for cooking and 5 grams (1 teaspoon) for lubrication

Product Preparation
  1. Pour 300 grams of sugar and 100 milliliters of milk into a thick-walled pan, mix well.
  2. Measure out the lubricating oil and leave it to melt at room temperature directly on a dish intended for sugar.

How to cook milk sugar
1. Put a pot of milk and sugar on medium heat and stir.
  2. When milk sugar boils, continue to cook it for 7 minutes, constantly stirring it with a wooden spoon.
  3. While the composition is boiling, it can boil and foam very much - this is natural, but you need to constantly interfere.
  4. After 25-30 minutes, the composition will thicken and become pale brown - this is a sign of readiness.
  5. Pour milk sugar into a prepared plate greased with butter, smooth and leave to harden.
  6. After 15-20 minutes, the boiled sugar hardens, it must be removed from the container. To do this, you will need to cover the plate with a cutting board and gently turn it over. Since the walls of the plate were greased with butter, hardened milk sugar will easily separate and remain on the board.
  7. Break sugar into small pieces with your hands.

Fun Facts

  - When cooking in sugar, you can add grated orange zest, chopped hazelnuts, seeds, dried fruits (dried apricots, raisins). It is important that the additives are not too much, otherwise the boiled sugar will crumble. Finished sugar can be garnished with chopped nuts or grated chocolate.

It is convenient to use a wooden spatula when cooking: it is less noisy, will not leave any traces and it is easier for it to remove layers of sugar from the bottom of the pan to prevent it from burning.

The pan should be deep and with a thick bottom so that the sugar does not burn during cooking.

Standard proportions for cooking sugar: 1 cup sugar 1/5 cup milk.

Instead of milk, you can use liquid sour cream or cream.

It is necessary to boil sugar on a very low fire and stir constantly so that the sugar does not burn.

Grease the sugar plate with butter so that sugar can be easily separated from the plate.

Instead of plates, you can use forms for ice or baking, bowls, trays, tea cups. Since sugar hardens very quickly and then it is problematic to break, it is recommended to try to pour sugar in a thin layer.

If there is no butter, you can boil sugar without it, focusing on the same signs of readiness. In this case, the plate can be greased with vegetable oil.

Milk sugar is a tasty delicacy familiar from childhood, the preparation of which requires a minimum amount of products and very little time. Grandmother’s recipe for this wonderful dessert is very simple, and the taste of sweet treats is almost as good as purchased confectionery.

Milk sugar is not only a wonderful independent dessert, but also a wonderful decoration for baking. The recipe for this unusual delicacy was especially popular in the 70s and 80s of the last century. Modern youth, spoiled by an abundance of all kinds of newfangled desserts, can hardly remember the amazing taste of this sweet treat.

Meanwhile, milk sugar is a very simple, quick, and most importantly no less tasty treat than store sweets. To cook a tasty treat at home, you just need to prepare the necessary ingredients that can be found in every house today, as well as allocate some free time. Tasty quick treats prepared at home will surely please the family. Below are three recipes for this unique dessert.

The recipe for a delicious treat from childhood involves the use of the simplest foods.

Ingredients:

• sugar - 3 cups;
• milk - 1 cup;
• butter - 1 tablespoon;
• raisins, nuts.

Cooking method:

The indicated proportions are optional. If desired, the recipe can be changed at your discretion or supplemented with suitable ingredients. The main proportion to be observed is the ratio of milk to sugar 1: 3.

1. Milk sugar begins to be prepared by placing all of the above ingredients in a saucepan or pan with a non-stick coating, which is then put on fire. Bring the contents of the cookware to a boil, then reduce the heat and continue cooking until cooked. To prevent sugar from burning, stir the mixture continuously.
2. To determine whether sugar is ready or not, dip a spoon in the mixture, and then drop a drop of the resulting mass from it onto the surface of the table or a clean plate. If the shape of the drop remains unchanged, then the basis for the dessert is ready. If the drop spreads over the surface, the mixture must be kept on fire for some time.
3. Further, the recipe involves preparing a form for dessert. It is prudent to lubricate it so that the treat does not stick. Silicone molds are ideal for these purposes. Getting sweet candy out of them will be much easier.
4. Pour the resulting substance into the prepared forms and leave the treat to solidify. All manipulations must be done quickly, since sugar hardens almost instantly.

If you decide to dilute the recipe with nuts or raisins, add them during cooking. This should be done at the very end, so that the ingredients are not digested and softened.

Sweets recipe

Milk sugar for sweets needs to be cooked in a slightly different way. The recipe suggests that the result is a viscous mass that will spread well over the surface.

Ingredients:

• sugar - 2.5 cups;
• fat cream - 300 ml;
• one tablespoon of honey;
• butter - 50 g.

Cooking method:

1. To cook the base for sweets at home, first pour the cream into the pan, then add sugar to them and mix well.
2. Put the pot on the fire and mix the ingredients again.
3. Then make the fire smaller and bring the mass to a boil.
4. Add honey to the milk-sugar mixture, continue cooking for another 20 minutes.
5. After this, pour the resulting mixture into a separate bowl, previously greased with butter. The recipe suggests leaving the mass for a while so that it can cool off properly.
6. Cut the treat into small sticks.

If you want to use treats to decorate the cake, put a whole sheet on the baking dish and warm the edges a bit so that they cover the dessert tightly. A home-made sweet fudge has many more uses.

Dairy Milk Sugar Recipe

Below is another interesting recipe for making a delicious homemade dessert.

Ingredients:

• milk - 100 ml;
• granulated sugar - 200 g.

Cooking method:

To prepare dense milk sugar at home, you need to pour 200 g of sugar into a deep frying pan and pour 100 ml of milk. The mass should be cooked over medium heat, while constantly stirring with a wooden spoon. The mixture will foam and boil, but it must be continuously mixed.

When the base for the treat acquires a pale brown hue, slightly decreases in volume, and is also covered with a thin film, the pan can be removed from the fire. Then, pour the milk mixture into a deep container, cool it a little, and then break it into small pieces.

As with previous cooking methods, you can use silicone molds. For this, immediately after preparing the liquid base for the dessert, it must be poured into oiled forms and left to cool completely. Everything needs to be done very quickly.

The recipe for an amazing dessert, which returned today to our tables directly from the Soviet past, is very simple and unpretentious. Milk sugar is a great alternative to sophisticated and sophisticated confectionery products, which can not always be prepared at home. This is an ideal sweet treat for those cases when guests are about to appear on the doorstep and there is nothing in the refrigerator besides the standard set of products.

The finished dessert is served with hot flavored tea or coffee. However, children and many adults like to nibble "grandmother" sugar and just like that. Enjoy your meal! Try to cook other dishes according to our recipes.

Video recipe for dairy sugar