With today's assortment of sweets industrial production 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 frying pan, sugar cockerels and other goodies for kids. But the days of that food shortage are long gone, and store shelves are simply bursting with a variety of candies, caramels, marshmallows, sherbet, marmalade and other more exotic sweets. However, such is human nature: we always want something that is not there, and also very sentimental. Apparently, it is this explosive mixture of character traits that prompts many to remember 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 cook sugar in milk, and enjoy "that" sugary-sweet delicacy.

Sugar in milk: history, properties and features
Sugar, which, in fact, is a form of sucrose, purified and adapted for use in everyday life and cooking, that is, a quickly digestible carbohydrate. This is the easiest way to supply the body with energy, because all 398 kcal / 100 grams are provided by carbohydrates, of which ordinary refined 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 down when preparing homemade sweets, is much more complex and nutritional product. From sugar and milk (or sugar and water) caramel is obtained - the basis of the vast majority confectionery. name her useful product hardly possible, but by reducing mass fraction 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 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 carry some benefit bone and muscle tissue, nervous system and intestinal microflora. In addition, milk is not recommended to be consumed with other types of animal protein and plant origin, and in caramel it interacts exclusively with simple carbohydrates, which does not contradict the named principle. Perhaps that is why sweetened milk has long been part of the Ayurvedic diet.

Milk caramel is simple both in composition and in preparation. Made at home, it does not contain artificial colors, flavors and preservatives, which are indispensable for industrial sweets. Adding sugar to milk natural nuts, dried fruits, candied fruits increases nutritional value and slightly lower calories. 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 balanced nutrition. It is traditionally prepared for children, but they should not eat more than 100-150 grams of treats per day. After all, sugar, although milk, is not only a catalyst for the production of the joy hormone serotonin, but an excess of energy from “empty” calories, the risk of increasing the acidity of the mouth and stomach, a direct threat to tooth enamel and digestion processes.
Boiled Sugar Recipes
Of course, you can ask your grandmother in detail about what and how she pampered her sweet tooth grandchildren. But since then, so much water has flown 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, many ways to diversify sweets have appeared. Therefore, in addition to the classic "grandmother's" family recipe, we offer you several more ways to boil sugar in milk. Alternate them or choose one to your taste. 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 granulated sugar and half a liter of milk. Fatty milk is preferable: not less than 2.5%, and preferably 3.6% fat. In addition, you will need a saucepan or saucepan with a thick bottom, in which pour half a glass of milk and sprinkle sugar. 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. Then the sugar will turn into crumbly crystals - do not stop stirring it. When the bottom layer of sugar melts and turns brown, increase the mixing intensity and pour in the rest of the milk. Make sure the mass melts evenly. When the milk has completely evaporated, remove the pan from the heat. Take a dish or wide plate, grease it lightly vegetable oil and spread the boiled sugar in an even layer. Wait for the caramel to cool and cut/break it into portioned pieces.
   
2. boiled sugar with orange peel. 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 is dry enough, you can grind it in a mortar or coffee grinder. Melt the butter in a heavy-bottomed saucepan over low heat, then pour in half a glass of milk and sprinkle with sugar. Immediately pour the zest into the mixture and begin to stir gently until the milk is absorbed and the moisture evaporates completely. Add the rest of the milk and stir until the mixture is smooth and the sugar is a uniform light brown color. Remove from heat and transfer the hot mass to a flat plate, greased with a thin layer of oil. Let cool and divide into portions.
   
3. Fudge made from boiled sugar in milk. Take 3 cups of sugar, 1 cup of heavy cream, 50 grams of butter, a pinch of any nuts, pitted 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. Mix 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 saucepan from the heat. Transfer the thick hot mixture to a medium-sized baking sheet or candy (ice) molds, brushing them with a thin layer of oil. The cooled and frozen mixture can be served at the table, if desired, cut into portions with a thin knife.
   

It is not difficult to boil sugar in milk, even if the basic recipe becomes more complicated. As a rule, even novice cooks succeed in preparing such sweets the first time, and the most common failure is only the formation of too large sugar lumps. The most likely cause is excessively high heat and uneven mixing of sugar during caramelization. But even this slightly overcooked and clumped boiled sugar turns out delicious. You can insert toothpicks or wooden sticks into it and get natural lollipops. And boiled sugar is considered folk remedy cough, because it softens the throat with its sweet syrup. In general, homemade sweets, as always, are more useful than store-bought ones. And with their help, you once again prove to your loved ones how lucky they are with such a talented hostess!

Many of us like to eat sugar in our tea. For this, not a simple refined sugar is suitable, but boiled sugar, the recipe of which is quite simple. Even your child can cook this dish, there are no difficulties here. And if you add raisins, dried apricots, or cocoa to the recipe for homemade boiled sugar, then you will get a great sweetness on your table with an exquisite taste.

Cooking features

In order for your dish to turn out the way it is supposed to be - matte, honey, it is important to follow the recipe very clearly. Otherwise, instead of boiled sugar, you can end up with a clear candy, which is also very tasty, but it is a completely different product. Remember that boiled sugar, the recipe of which you carefully followed, should remain crystalline and opaque.

With milk or sour cream?

Many housewives prefer to make boiled sugar with milk. The recipe for its preparation is the same as on the water. Milk gives the product more delicate taste.

If you boil sugar in water, then such a dish is called lean. Sugar with milk is already a more high-calorie and delicate product. There is also such a cooking option as boiled sugar on sour cream. Its recipe is identical to dairy or lean. But sour cream adds even more interesting tones to your dessert. In addition, depending on the fat content of sour cream, the dish will turn out to be even more high-calorie than with milk.

Let's start cooking

The recipe for boiled sugar at home is quite simple. So, we need the following products for cooking:

• 1 kg of sugar;
• half a glass of milk;
• peel of 1 orange.

That's all. Remember that milk can be replaced with water if desired, heavy cream or sour cream (in the same amount).

We thoroughly wash the orange, wipe it and remove the peel. Try to keep it from getting bitter. Some varieties of this exotic fruit have bitterness, which we do not need at all, and can even spoil the taste.

Finely chop the peel. If desired, you can rub the orange on coarse grater. Or another option - cut the peel with kitchen scissors.

So, the products for cooking are ready.

How to cook

We begin to cook boiled sugar with milk. A recipe with a photo will help you make sure that you are doing everything right.

To begin, heat a skillet over medium heat. When it warms up, pour in half the milk and pour out the sugar. If you wish, you can add a couple of tablespoons of butter to the dish.

Bring the mixture to a boil over low heat. Do not forget to stir constantly so that it does not burn and boil evenly. The liquid will gradually evaporate and your sugar will begin to take on a crumbly texture. It is very important here not to overexpose the dish on fire so that it does not begin to melt and turn into a candy.

As soon as you see that the sugar starts to brown, pour in the remaining milk (or sour cream), and boil a little more. And only at the very end you need to add orange peels.

How to cool properly

Boiled sugar in milk, the recipe of which is given above, is important not only to cook correctly, but also to cool it no less correctly.

You need to prepare a deep plate or bowl. Lubricate the sides of the dishes with vegetable oil. Put the cooked hot product into this container.

Leave the container aside and wait for it to cool completely. Do not put the dish in the refrigerator to save time. Let it happen gradually room temperature.

When the sugar has completely cooled, turn the plate over, tap it lightly, and the piece will fall out easily. Now you can break the sugar into pieces - it is ready to eat.

Another option is to simply place a dish on the bottom that also needs to be oiled. In this case, it will be even easier to get the cooled sugar out of the container.

What to add for taste

Some housewives may shrug their shoulders skeptically - uninteresting boiled sugar, the recipe is painfully simple. Well, for those who like more complex dishes, there are plenty of options.

You can add the following ingredients:

• nuts;
• seeds;
• raisin;
• cocoa.

All these components must be introduced at the end of preparation. Do not forget to pre-soak the raisins in boiling water for half an hour so that they swell.

But as for cocoa, it must be added at the beginning of cooking. It will give your dish a beautiful chocolate color and unforgettable taste. For one kilogram of sugar, you will need no more than 2-3 tablespoons of cocoa powder.

It is advisable to chop the nuts well, but if you like large pieces then leave it up to you.

Some nuances

When preparing this dish, it is important to take into account some of the nuances so as not to spoil the product. So:

1. Take a frying pan low, but wide, so that the sugar warms up well evenly.
2. Take your time and don't turn on the big fire.
3. To check if the dish is ready, just put a drop of hot sugar on a plate. If it cools down and becomes firm, the dish is ready.
4. will give your dessert a more delicate taste. In addition, it will help the product retain its crystalline structure.
5. Boiled sugar, as soon as it cools, can be broken arbitrarily, or you can cut into cubes. To do this, do not wait until the product is completely cold. As soon as you can take it in your hands without risking getting burned, start slicing. To do this, take a serrated knife, decide what size you want the sugar pieces to be, and start cutting.

Children's fun

Boiled sugar, the recipe of which is very simple, children like to cook with pleasure. This is worth taking advantage of. After all, how nice it is to entrust your child with an “important” task, and then try what happened with him.

In addition, your child will be very proud if he himself prepares boiled sugar and then treats them to his friends.

By the way, this dish can be decorated fresh fruit. To do this, you need to thoroughly wash apples or pears, various berries. Cut large fruits small pieces. When the boiled sugar is cool, but still soft enough, press fruits and berries into it so that one half is immersed in the dessert, and the other remains on the surface. It is very beautiful and original, and delicious. There is only one minus - with such a fresh addition, boiled sugar is not suitable for long-term storage, you need to eat it within one to two days.

Boiled milk sugar can be a great alternative to complex desserts that take a long time to prepare and are usually eaten quickly. In addition, this peculiar dish can be your assistant in thickening dough for sweet pastries.

Even an amateur can cook it - this does not require any special skills, abilities and talents in terms of cooking. All that is required of you - standard set products that are almost guaranteed to be found in any home, as well as a little care and diligence.

Cooking sugar in milk is quite simple, but for this you will need to follow the basic technology, otherwise the dish may burn to the container. At proper preparation milk sugar, caramel will turn out sweet and rich, and will not yield to labor-intensive desserts.

Lollipops can be made at home at any time, especially since you are almost guaranteed to have the products that are required for this. In the recipe, it is better to use the usual white sugar, but some prefer brown. So, how to cook sugar at home?

A set of ingredients and inventory

The dessert recipe is extremely simple, and even a beginner who has not had much to do with cooking can cope with its preparation. complex dishes. However, in order for the caramel to turn out tasty, and most importantly, not to deteriorate during the cooking process, you need to use certain dishes and observe the proportions of the components in the composition.

Sugar is boiled exclusively in a bowl with non-stick coating. Otherwise, your caramel may burn, and all you get in the end is - burnt sugar. Therefore, make sure that the container in which you will make the dessert is of high quality and meets all the requirements for active use. And even then, when the syrup thickens, you will have to keep a close eye on it and stir it constantly.

How to cook sugar in milk, and what ingredients are needed for this?

Their set is banal:

1. Three glasses of sugar (white refined);
2. A tablespoon of butter (high fat);
3. A glass of medium-fat or full-fat milk.

Also, some add raisins, nuts and pieces of dried fruit to the composition to diversify the taste of the dessert.

This list of ingredients is not final - you can vary and diversify it at your own discretion. Also if you want to get large quantity dessert at the exit (for example, when preparing for the arrival of guests or a family celebration), you can take a larger amount of each component. The main thing is that the proportion of milk and sugar is observed, that is, one to three.

Instructions for making classic milk sugar

Now that you've got all the ingredients, you need to place them in a small non-stick container. Butter is added last. Dried fruits and nuts, if you use them, it is better to put them already in ready dessert when it cools down. That is, it is not necessary to cook them together with the mass, and even undesirable.

How to make sugar candy at home:

• Place all components in a container and put it on medium heat;
• Bring the composition to a boil, constantly stirring it with a spoon;
• As soon as the mass begins to boil, reduce the heat to a minimum, then continue to stir your future dessert intensively;
• When the mass thickens, determine the readiness of the dish. To do this, drop a little mass on a regular flat saucer. If the drop thickens and takes shape, then your dish is ready. If it is still very liquid, and spreads over the surface - continue to cook until tender.

Prepare dessert molds ahead of time. It is advisable to take silicone. From the inside, they should be greased with a little melted butter so that the mixture does not stick to the bottom and sides. Try to carry out all manipulations with the distribution of milk sugar in molds as quickly as possible, since the mass solidifies almost instantly. Then you just have to leave your dessert to set and harden. To do this, it is not necessary to use a refrigerator - the dish will fix itself in a few hours. Some prefer to cut the resulting dessert and make candy out of it.

Additional ingredients, if any, should be added just before pouring into moulds. Glaze, raisins, chocolate chips, crushed nuts, marzipans or dried fruits.

Boil syrup in water

It's even easier to make syrup using only water. From such a mixture they made cockerel lollipops, familiar to almost every one of us since childhood.

How to cook caramel from sugar and water? By the same principle, and by the same proportions, that is, 1:3.

How to cook syrup from sugar and water:

1. Place the sugar and water in a non-stick fireproof container;
2. While stirring thoroughly, bring the mixture to a boil;
3. Make a minimum fire and continue to simmer the mixture, constantly stirring it with a spoon;
4. Test doneness with a saucer test;
5. When the drop on the saucer stops spreading, you can remove the resulting mass from the stove and pour it into molds.

It cannot be said that this dessert turns out to be exquisite and very tasty, but if you tend to be nostalgic for those very “cockerels”, you will like it.

It can also be used for completely different purposes - for example, for sugaring, or sugar hair removal. If this is your goal for making sugar and water syrup, be sure to add a little citric acid so that it does not thicken too quickly and melt in your hands if necessary.

Sugar fudge

One of the most delicious variations sugar desserts is the one that is brewed with fermented milk products. The recipe for how to cook sugar on sour cream was shared with us by our grandmothers, but if someone forgot the cooking technology delicious fudge may look at it again.

You can also add cocoa to this recipe for sour cream if you want to diversify the classics.

To make fudge, you will need the following ingredients:

1. Sugar - 400-500 grams;
2. Fatty sour cream - 150-200 grams;
3. Butter - 50 g.

If you are adding cocoa to dessert, you will need no more than one tablespoon of powder. We also recommend that you try to diversify the fondant with seeds - for example, pumpkin seeds. If you like nuts, add them. Dried fruits in this case will not “sound” too harmoniously in the dish.

Step-by-step instructions for making fondant:

• As usual, take a fireproof container with a non-stick coating. Some women prefer to boil sugar in cast iron pots, while our ancestors did this with enamel pans and bowls;
• Sugar, sour cream and seeds or nuts (if you put any in dessert) place in a heated bowl;
• Keep on fire and stir until the mass begins to boil;
• Then turn down the heat and simmer at the lowest power of the stove for half an hour;
• It is strongly not recommended to cook sugar for more than thirty minutes, otherwise it will curdle and become too hard;
• When ready, your mass should acquire a beautiful caramel color and optimum density. It should also become homogeneous in consistency, there should be no lumps and inclusions in it;
• Stir the resulting mixture thoroughly and add the indicated amount of butter to it so that it melts into the hot fudge.

Pour the caramel mass into pre-prepared and greased with melted butter forms. The mixture should cool in the cold or cool, but not in the refrigerator. It should grab without too much temperature fluctuations.

My beloved daughter recently turned 4 years old. Two friends from kindergarten with parents and, of course, not empty-handed. They presented a large dollhouse for Barbie, from which all the children were delighted and did not leave the whole day. Due to the fact that we all gathered at our house, and not in a restaurant, I cooked myself. What are the children waiting for with great impatience on such a significant day? Naturally, sweet table, or rather, the main attribute of all holidays is a cake. It just so happens that my daughter is allergic to various food colorings and fragrances. Therefore, I cook everything on my own, I don’t buy anything sweet and I don’t regret it at all. What is the composition of ordinary lollipops that children love so much! So, I baked for my birthday biscuit cake with condensed milk, and decorated it with figures of characters from the cartoon Masha and the Bear, beloved by my daughter. I made figures very simply and quickly from milk sugar. Yes, and they turned out to be tastier than store-bought, colored sweets. Treat your little ones with homemade sweets! Such boiled sugar in milk is prepared very simply. Detailed recipe with a photo I described for you. Your kids will love these too.




Ingredients:

- 300 grams of granulated sugar,
- 100 grams of milk.

Recipe with photo step by step:

Pour the sugar into a deep saucepan with thick walls, then pour in the milk.








Simmer the milk-sugar mixture over medium heat, stirring constantly with a wooden spatula so that it does not burn. When the mixture is reduced by 2 times, becomes thicker, light brown in color, interspersed with brown spots, remove it from the stove. Milk sugar is almost ready.




AT silicone molds Pour in the still hot milk-sugar mixture and wait for it to set.






You do not need to put the mixture in a cold place, it will solidify perfectly at room temperature. AT liquid sugar you can also add nuts, dried fruits (required at the end of cooking so that they do not soften). Until the sugar is completely frozen, it can be rolled into round candy. In a word, there is room for your imagination to roam! I also want to show you how to prepare

It is pointless to talk a lot: they are healthier, tastier, environmentally much cleaner than those surrogates that we have to buy in supermarkets. And therefore, in our article we will tell you how to cook condensed milk yourself - a wonderful delicacy, loved since childhood.

Before you boil sugar with milk, you need to consider a few nuances. Ideally, if the main product is purchased directly from the "manufacturer", that is, from the hands of a private trader. Of course, our home-grown craftsmen also got smarter about “chemistry”, but not to the same extent as in factory production. Be sure to milk must be whole, fat, fresh. If you take a store-bought, then before you cook sugar with milk, study the composition on the label. In the presence of vegetable fats absolutely do not use it for food!

Useful features and not so

Condensed milk - not just delicious treat. It contains the most important vitamins for us: A, groups B, C, PP. In addition, it contains more than 56 percent carbohydrates, which makes sweetness an important source of energy for our body. Having learned that with milk, do not think that you can consume condensed milk in unlimited quantities. 20-25 grams a day - that's the one optimal dose, which will be very useful to you in reality.

Homemade condensed milk

Let's move from theory to practice. Let's talk about with milk (dry), cream and regular milk. Take a quarter cup whole fresh milk, one and a half glasses of dry product, the same amount of sugar. Pour the liquid into the saucepan, add the powder little by little, stirring thoroughly so that no lumps form. Dissolve the sugar in the milk by placing the saucepan on water bath. Boil the contents for about an hour at a moderate boil, stirring regularly. Sweet mass should boil until thickened. You can add a little vanilla if you like.

Recipe two

You can cook milk with sugar in a slightly different way. This method is good because it is faster, does not require tedious evaporation. The output will be about a liter of condensed milk. Ingredients: 800 grams of powdered milk or powdered cream, 50 grams cow butter, 1 glass regular milk. How to cook sugar in milk in this case? The recipe is simple. The liquid must be boiled, put sugar and butter, beat everything well (whisk or blender). At the same time, pour in a thin stream milk powder. When the mixture becomes homogeneous, stop beating and just boil in a water bath until the milk thickens. The full thickening process will occur when you put the cooled delicacy in the refrigerator for a couple of hours.

From grandmother's notebooks

They began to cook condensed milk long before it appeared in canned form. One of the oldest and known ways we will now bring to your attention. Take a liter of high fat milk. Pour in a pound of sugar. Put the saucepan on a small fire and cook for 2.5-3 hours so that the contents become thick and viscous enough. As soon as the droplets stop spreading, remove the treat from the heat. Just do not try to reduce the cooking time by increasing the heat - the condensed milk will definitely burn. The whole secret lies in its slow heat treatment.

In addition to what has been said

What else can please lovers of delicious? Now we'll tell you. Pour a liter of milk with a high fat content into a cast iron with thick walls and a bottom. Simmer it over low heat for about an hour and a half. During this time, the water will evaporate. However, you need to stir all the time so that the milk does not run away. Then add 300-450 grams of sugar and boil for another hour, also stirring continuously. From the specified amount of products, approximately 500 grams of condensed milk is obtained. It will taste like store bought.

Condensed milk in a water bath

Yes, you can cook sweet milk in a water bath. To do this, pour it into a jar (not to the brim!), Add sugar (at the rate of 300 grams per liter), cover with a lid, but not nylon, but enameled, of a larger diameter. This will allow the moisture to evaporate and the jar not to burst. In the pan at the bottom you need to put sheets of paper or a wooden grate, put a jar in it, then pour water, but more than milk in the pan. Let the water boil, then reduce the gas and simmer gently for more than 2 hours. Add water to the pot as it evaporates. Readiness is determined by its color. It should be intense beige. Just do not interfere with the product, otherwise it may curl up.

Milk from ... a bread machine

And finally, a recipe for those who have bread machines. Do not be surprised, you can also cook condensed milk in them. Take a liter whole milk, 350 grams of sugar, a bag of vanillin. Heat the milk, and as soon as it starts to boil, pour into a baking dish and put in a bread machine. Pour in vanillin with sugar, set the “jam / jam” program and turn it on several times until the milk becomes thick.