With today's assortment of industrial sweets, it is difficult 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 frying pan, sugar cockerels and other delicacies for babies. But the times of that food shortage are long gone, and store shelves are simply bursting with a variety of candies, caramels, marshmallows, sorbet, marmalade and other more exotic sweets. Nevertheless, such is human nature: we always want something that does not exist, and we are also very sentimental. Apparently, it is this explosive mixture of character traits that prompts many to remember elementary simple, but once so beloved delicacies. 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 cook sugar in milk, and enjoy "the same" sugary-sweet delicacy.

Sugar in milk: history, properties and features
Sugar, which, in fact, is a refined and adapted for use in everyday life and cooking form of sucrose, that is, a rapidly digestible carbohydrate. This is the easiest way to provide the body with energy, because all 398 kcal / 100 grams are provided with carbohydrates, of which it is 99.9% of ordinary refined granulated sugar. It turns out that the value of sugar is exclusively energy, and not food, like other products. But milk, in which sugar is boiled down when making 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 products. 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 when milk is heated with sugar, but even after that it continues to provide certain benefits to bone and muscle tissues, the nervous system and intestinal microflora. In addition, milk is not recommended to be consumed with other types of protein of animal and plant origin, and in caramel it interacts exclusively with simple carbohydrates, which does not contradict the named principle. Perhaps this is why sweetened milk has long been included in the Ayurvedic diet.

Milk caramel is simple in composition and in preparation. Homemade, it is free of the artificial colors, flavors and preservatives that industrial sweets cannot do without. Adding natural nuts, dried fruits, candied fruits to sugar in milk increases the nutritional value and slightly reduces the calorie content. And yet sugar in milk remains a very specific dessert in composition, which should not be abused not only by people with complicated metabolism, but also by 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 delicacies per day. After all, sugar, albeit milk, is not only a catalyst for the production of the hormone of joy serotonin, but an excess of energy from "empty" calories, the risk of increased acidity in the mouth and stomach, a direct threat to tooth enamel and digestion processes.
Cooked Sugar Recipes
You, of course, can ask your grandmother in detail how and how she spoiled her sweet-tooth grandchildren. But since then so much water has flowed under the bridge, that is, many new culinary techniques have appeared, and today's products are different from the previous ones. The main ingredients - sugar and milk - have hardly been changed, but in addition to them, there are many ways to diversify sweets. Therefore, in addition to the classic "grandmother's" family recipe, we offer you several more ways to cook sugar in milk. Alternate between them or choose one of your choice. Better yet, give the younger generation the opportunity to choose: I wonder if the traditional recipe 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 content. You will also need a deep-bottomed saucepan or saucepan with half a glass of milk and sugar in it. Bring the contents of the saucepan to a boil over low heat, stirring occasionally. After a while, the sugar will absorb the milk and the moisture will evaporate. The sugar will then turn into crumbly crystals - do not stop stirring it. When the bottom sugar melts and turns brown, increase the stirring intensity and pour in 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 lay out the boiled sugar in an even layer. Wait for the caramel to cool and cut / break it into portions.
   
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 peel into thin strips or small cubes. If it's dry enough, you can grind it in a mortar or coffee grinder. Melt the butter in a thick-bottomed saucepan over low heat, then pour in half a glass of milk and add sugar. Pour the zest into the mixture immediately and begin stirring gently until the milk is absorbed and the moisture has evaporated completely. Add the remaining milk and stir the mixture until smooth and the sugar is a uniform light brown. Remove from heat and transfer hot mixture to a flat plate greased with a thin layer of oil. Let cool and portion.
   
3. Boiled sugar fondant with milk. Take 3 glasses of sugar, 1 glass of heavy 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 the dried fruits into small pieces. Melt the butter in a saucepan. Stir in the cream and sugar, pour into the butter and bring to a boil over low heat. Then add honey, cocoa and simmer with continuous stirring for 10-15 minutes. At the very end, add the filler, distribute it evenly throughout the mass and remove the saucepan from the heat. Transfer the thick hot mixture to a medium-high rimmed baking sheet or candy (ice) tins, grease them with a thin layer of oil. The cooled and frozen mixture can be served to the table, if desired, cut into portions with a thin knife.
   

It is not difficult to cook sugar in milk, even if the basic recipe becomes more complex. As a rule, even novice cooks can make such sweets the first time, and the most common failure is the formation of too large sugar lumps. Most likely cause: Excessive heat and uneven mixing of the sugar during caramelization. But even this slightly overcooked and crumpled boiled sugar turns out to be delicious. You can insert toothpicks or wooden sticks into it and get natural lollipops. Boiled sugar is also considered a folk remedy for coughs because it softens the throat with its sweet syrup. In general, homemade sweets, as always, turn out to be healthier than store sweets. And you, with their help, once again prove to your loved ones how lucky they are with such a talented hostess!

Today we will describe how you can make milk sugar - these are delicious and simple sweets for tea. Its preparation will not take you much time - from 5 to 8 minutes. Using various molds, you can serve sweet sweets on the festive table for any reason)
Ingredients:
Cow's milk 100 ml
Granulated sugar 300 gr

2. A set of products and silicone molds.

3. Pour 300g of sugar into a deep frying pan with a thick bottom, pour 100ml of milk. Cook over medium heat. Stir constantly with a wooden spoon. The mass boils and foams, but you need to continue to mix.

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

5. Grease a deep plate with butter, a very thin layer. Pour the mixture onto a plate. Leave to cool for 5-10 minutes.

6. Flip onto the board,

7. Break into small pieces.

8. or fill silicone molds.

9. Optionally, with nuts. Cool, release from the mold.

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

11.

12. In the break, you can see the difference between sugars - porous and dense.

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14.

If you don’t have time to make complex desserts at home, or you don’t have the necessary skills, you can at least learn how to make sweets, lollipops and fudge 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 has no advantages and even slightly worsens the consistency of the products.

Rules for the preparation of sweets based on sugar and milk

The recipes are really very simple, but only if the prescribed dosages are observed, the sweets will turn out to be really tasty. We always take the components based on the following proportions: for three cups of sugar there is at least a glass of full-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 milk with sugar, add butter last, and mix everything thoroughly.
• We put the container on medium heat. Constantly stirring the mass, bring it to a boil.
• We reduce the heat to a minimum and continue to stir the composition in milk, waiting for it to thicken.
• We check the readiness of the semi-finished product. We drip a little of the mixture, from which we will form sweets, on a saucer. If the mass spreads, it still needs to be boiled. If it immediately grasps and hardens, you can proceed to the next stage.

Tip: At home, sugar is cooked 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 in pre-prepared molds. It is advisable to use silicone products, but they must be pre-lubricated with oil from the inside. We pour the product quickly, because he will literally harden before our eyes.

We place the blanks in the refrigerator and wait several hours until they solidify completely. If you plan to add additional components to the candies, then it is best to add them immediately before filling the molds.

How to make delicious sugar and water lollipops?

If you use only sugar and water in the cooking process, then you can cook delicious candies. The caramel will turn out smooth, rich and not very cloying, if in this case you use the classic proportions - for 1 part of sugar we take 3 parts of water.

The procedure involves the sequential execution of the following manipulations:

• Combine sugar and water, put on fire, bring to a boil, stirring constantly.
• We reduce the heat and simmer the composition at the minimum temperature, stirring constantly until it begins to thicken.
• Next, we carry out a test with a saucer and act according to the situation.
• We pour the finished semi-finished product into special molds that do not need preliminary lubrication. We are waiting for the mass to completely thicken.

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

Secrets of making milk fudge

Such sweets are no longer cooked in milk, it is better to cook them in thick and fatty 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 ready-made chocolate) to the mass.

The manipulation looks like this:

• For 400 g of sugar, we take 150 g of fat sour cream and two tablespoons of butter. If the sour cream has given liquid, you do not need to pour it out, just mix the composition. If it is decided to add cocoa, then add no more than a tablespoon of pre-sifted powder to the specified volume of ingredients. You can add some nuts or seeds. But it is better to refuse dried fruits, the taste of ready-made sweets will be rich even without them.
• Combine all components except butter and cocoa, knead and put in a suitable, preheated dish. We put the mass on fire and keep, stirring constantly, until it boils.
• Reduce the heat and simmer the product for at least half an hour, stirring regularly. You shouldn't wait any longer, because sugar can curdle and become too dense.
• If everything was done correctly, the product will acquire a beautiful caramel color, its consistency will be uniform, without lumps and bubbles.
• Now add cocoa to the hot mass, stir. Add butter, it should melt on a hot surface. Once again, we mix everything well.
• We pour the workpiece into molds pre-treated with butter. We put in a cool place away from the sun, but not in the refrigerator. Properly prepared fudge will set even without low temperatures. But from sharp drops, candies can begin to crumble.

If the taste properties of the desserts given do not suit you, there is nothing you can do about it, you will have to look for other options for dishes. If you try to adjust the amounts of ingredients used, you can spoil the consistency and texture of the product.

Place a saucepan with milk and sugar over medium heat and stir. Boil sugar for 7 minutes after boiling, stirring constantly. After 30 minutes, the milk will thicken and turn a pale brown color - a sure sign of readiness. Pour milk sugar into a plate greased with butter and leave to set. After 15 minutes, remove the hardened sugar from the container. Break the sugar into small pieces with your hands.

How to cook sugar

Products
Granulated sugar - 300 grams (1.5 cups)
Milk 1-3% - 100 milliliters (half a glass)
Butter - 35 grams: 30 grams for boiling and 5 grams (1 teaspoon) for lubricating

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

How to cook milk sugar
1. Place a saucepan with milk and sugar over medium heat and stir.
2. When the milk sugar has boiled, continue to cook for 7 minutes, stirring constantly with a wooden spoon.
3. While the composition is boiling, it can boil and foam a lot - this is natural, but you need to constantly stir.
4. After 25-30 minutes, the composition will thicken and acquire a pale brown color - this is a sign of readiness.
5. In a prepared plate, greased with butter, pour milk sugar, smooth and leave to set.
6. After 15-20 minutes the boiled sugar will harden, 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 sides of the plate have been greased with butter, the hardened milk sugar will easily separate and remain on the board.
7. Break the sugar into small pieces with your hands.

Fusofacts

- When cooking, you can add grated orange zest, chopped hazelnuts, seeds, dried fruits (dried apricots, raisins) to sugar. It is important that there are not too many additives, 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 marks and it is easier for it to remove layers of sugar from the bottom of the pan so as not to let it burn.

The saucepan 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 cook sugar on very low heat and stir constantly so that the sugar does not burn.

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

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

If there is no butter, you can cook 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 treat familiar from childhood, which requires a minimum amount of food and very little time to prepare. Grandma's recipe for this wonderful dessert is very simple, and the taste of the sweet treat 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 - 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 delicacy than store sweets. To cook a delicious treat at home, you just need to prepare the necessary ingredients, which can be found in every home today, and also set aside some free time. A delicious quick treat, prepared at home, is sure to delight the family. Below are three recipes for this unique dessert.

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

Ingredients:

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

Cooking method:

The proportions shown are optional. If desired, the recipe can be modified as desired or supplemented with suitable ingredients. The main proportion that must be observed is the ratio of milk to sugar 1: 3.

1. Cooking milk sugar begins by placing all of the above ingredients in a saucepan or non-stick frying pan, which is then put on fire. Bring the contents of the dish to a boil, then reduce the heat and continue to cook until tender. Stir the mixture continuously to prevent the sugar from burning.
2. To determine whether sugar is ready or not, dip a spoon into the mixture, then drop a drop of the resulting mass from it onto the surface of the table or clean plate. If the shape of the drop remains unchanged, then the base 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 dish for a dessert. It prudently needs to be greased with oil so that the delicacy does not stick. Silicone molds are ideal for these purposes. It will be much easier to get sweet candies out of them.
4. Pour the resulting substance into the prepared forms and leave the treat to harden. All manipulations must be done quickly, since sugar solidifies almost instantly.

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

Fondant recipe

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

Ingredients:

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

Cooking method:

1. To make a fudge base at home, first pour the cream into a saucepan, then add sugar to it and mix everything well.
2. Put the saucepan on the fire and stir the ingredients again.
3. Then lower the heat and bring the mixture to a boil.
4. Add honey to the milk-sugar mixture, continue to cook for another 20 minutes.
5. After that, 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 properly.
6. Cut the treat into small cubes.

If you want to use a treat to decorate a cake, place a whole leaf on top of a baked item and heat the edges slightly to seal the dessert. There are many more uses for homemade sweet fudge.

Thick 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 make dense milk sugar at home, you need to pour 200 g of sugar into a deep frying pan and pour in 100 ml of milk. Cook the mass over medium heat, while constantly stirring with a wooden spoon. The mixture will foam and boil, but you need to stir it continuously.

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

As with the previous cooking methods, you can use silicone molds. To do this, immediately after preparing the liquid base for 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 has returned to our tables today straight from the Soviet past, is very simple and unpretentious. Milk sugar is a great alternative to the tricky, tricky pastries that you can't always make at home. This is the perfect sweet treat for those occasions when guests are about to appear on the doorstep, and there is nothing in the refrigerator except the standard set of products.

The finished dessert is served with hot aromatic tea or coffee. However, children and many adults like to gnaw "grandmother's" sugar and just like that. Bon Appetit! Try our other recipes as well.

Video recipe for making milk sugar