Today, like many years ago, many people love sweets. At the same time, there are those who completely refuse sweets. If you still belong to the first category of people who prefer to eat sweets, then you are probably interested in what boiled sugar is and how to make it. Today we will talk about just that, and also find out the best recipe for boiled sugar, so that you get a really tasty dish that can perfectly complement other dishes. Let's start!

What it is?

Milk sugar is a delicious delicacy that many have been introduced to since childhood. It takes very little ingredients and a little time to prepare this dish. Some will remember that grandmothers prepared such sweets for them, so today our recipe for boiled sugar can be called grandmother's.

By the way, it is important to note that milk sugar is not only a very tasty independent dish, but also ideal as a decoration for any baking. This culinary masterpiece received its peak of popularity in the period from 1970 to 1980, and today many do not even think about how to cook boiled sugar, the recipe of which will be presented in this article a little later.

In general, in short, it is worth noting that milk sugar is a very quick, simple and tasty delicacy, which is already a problem to find in stores in any city today. Your family members will definitely like this sweetness, so right now we will give several recipes for boiled sugar in milk at once.

Classics of the genre

So, if you want to make classic milk sugar, then in this case you will need 3 cups of sugar, 1 cup of milk, 1 tablespoon of butter and raisins, as well as nuts of your own choice.

The method of preparation in this case is really very simple. You can change the recipe yourself, but we recommend that you follow the main proportion: 1x:3y, where x is milk and y is sugar.

Cook together!

To begin with, you need to place all the ingredients that were listed above in an ordinary saucepan or in a pan that has a non-stick coating. Next, put the mass on fire. The contents must be brought to a boil, and then reduce the heat slightly, but continue to cook until fully cooked. As you understand, so that the sugar does not start to burn on the pan or pan, you will have to continuously stir this mixture until it reaches the desired consistency and is completely ready.

How to determine that sugar is ready? In this case, we recommend that you dip the spoon into the mixture, and then drop a drop of the mass that is currently in the pan onto the surface of the table or some other surface. If the drop holds its shape, then the base of the dessert is ready. If the drop starts to spread over the surface of the table or any other surface, the resulting mixture is not yet ready, so you need to hold it on fire a little more.

The next step is to choose the shape for your dessert. You should first smear it with oil so that the sweets do not stick. In this case, classic silicone molds that have square cutouts are best suited. Pour your substance into the prepared form, and you need to do this as quickly as possible, because sugar freezes almost instantly. So you have prepared a delicious dessert that will conquer the taste buds of you and your family members.

If you like boiled sugar with milk, the recipe that was presented a little higher will definitely appeal to you, because in the end you will get a really tasty sweet that you will definitely like.

Recipe for sweets

If you love milk sugar and want to use it for sweets, then in this case, the cooking process of this culinary masterpiece is done in a slightly different way. This recipe assumes that the final result will be a rather viscous mass that can be smeared over the surface of a particular dessert without any problems.

So, in this case, boiled sugar in milk, the recipe with a photo of which is presented in this article, implies the presence of 2.5 cups of sugar, 300 ml of very heavy cream, 50 g of butter and 1 tablespoon of ordinary honey. The cooking method in this case is also quite simple, so you will be able to cope with it.

Let's start cooking!

To prepare the dish as correctly as possible, you can use the recipe for boiled sugar in milk with a photo, but in this case this is not necessary, because the cooking process is very simple. So, first of all, pour cream into the pan, and also add sugar, after which this mixture must be mixed very thoroughly. The next step is to turn on the fire, put the pan on it and mix the ingredients again. Next, you need to reduce the heat, and then bring the mass obtained in the pan to a boil.

Next, honey should be added to the mixture, after which it is necessary to cook for at least another 20 minutes. The next step is to pour the resulting mixture into a bowl, which must first be greased with butter. Now leave the bowl for a while so that the mass in it can cool. So quickly you were able to cook boiled sugar, there are far more than one recipe with a photo today, but if you fully follow all the steps described above, you won’t even need a photo, because you can get a really tasty dessert.

Nuances

If you have already studied the recipe for boiled sugar, then in this case you should definitely pay attention to some of the nuances that must be taken into account when preparing this dish. When you cook sugar, the pan or pan should not be used very high, because it should be quite wide so that the whole mass in it can warm up well. Never turn on the maximum fire, because in this case, in just a few seconds, your sugar can burn.

After cooking boiled sugar, you do not need to wait for it to cool completely. When you slice it, it should still be warm, but not so hot that you can't hold it in your hands. In this case, you will be able to cut it without problems!

Let's summarize

I wonder what recipe for homemade boiled sugar is your favorite? We presented two recipes, and it is impossible to choose the best one, because in both cases the dishes are very tasty. In general, choose the best boiled sugar, the recipe with a photo of which you can find in this article a little higher. Bon appetit!

With today's assortment of industrially produced 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 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 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 the reduction 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 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 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 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 their figure and adheres to a balanced diet. 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 of 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 a wide plate, lightly grease it with 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. 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, 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!

You can pleasantly, quickly and inexpensively please guests by preparing a delicacy known for a long time, like sugar in milk, or fudge, for dessert. Our grandmothers and great-grandmothers also knew how to cook sugar with milk. After all, the secret of this delicacy is in its simplicity and availability of ingredients, as well as in the speed of preparation! In addition, milk sugar is good not only as an independent dessert, but also as a wonderful decoration for homemade cakes, gingerbread, Easter cakes. In reasonable aisles, the human body needs sugar. This carbohydrate supplies the main energy in our body, is easily converted into glucose and is easily absorbed. According to scientists, sugar stimulates blood circulation in the brain, prevents the occurrence of arthritis.

At the same time, excessive consumption contributes to excessive accumulation of calories (the calorie content of sugar is 400 Kcal per 100g of product). Therefore, it is wiser to limit sugar intake to people prone to obesity. Those with a sweet tooth can indulge themselves with another sweet treat - boiled sugar, or sugar in milk. In this article, attention should be paid to the "delicious" way to boil sugar with milk. To do this, you will need products that are completely inexpensive for your wallet: sugar (300 grams), milk or homemade cream (100 ml), butter - 1 tablespoon. The number of ingredients can be increased, but it is necessary to maintain their proportional ratio. If you use village milk with a high percentage of fat in cooking, then the resulting delicacy will be much healthier.

Adding additional components to it, if desired, will help to diversify the taste and color of sugar in milk during cooking: orange peel, nuts (peanuts, walnut kernels, hazelnuts), cinnamon, raisins, vanillin, cocoa, seeds, dried fruits. Each time prepared with a different filling, the delicacy will be surprisingly new and unique! To prepare sugar in milk, you must use dishes - a deep frying pan with a thick bottom, a deep plate or silicone molds, a wooden spoon or spatula. And now in detail about how to cook sugar. Cooking. To make it convenient to cook sugar with milk, you need to use a deep frying pan with a thick bottom. In such dishes, you can avoid burning the milk-sugar mixture.

Pour a little oil into the bottom of the pan, add 300 grams of granulated sugar and add 100 ml of milk. Put the prepared mixture on medium heat and stir vigorously. It is advisable to use a wooden spoon or spatula. The approximate time for which the dessert is prepared is 5-8 minutes. As it boils, the milky-sugar liquid will foam and bubble. Then add 1 tablespoon of butter. The color of the mixture will change during the process - from white it will gradually become pale brown. In addition, the volume of the milk-sugar liquid will decrease by about half (due to boiling milk). The resulting mass will boil not with small, but with larger bubbles.

To give a unique delicacy, you need to add filler to the boiling mixture - nuts, orange zest, raisins or something else according to your own desire. The combination of orange peel and cinnamon will give the dessert a delicious oriental flavor, peanuts or hazelnuts will remind you of sherbet, and dried fruits will not leave anyone indifferent! Gradually, as the milk-cream mass thickens, a slightly noticeable crust will appear on top, and small lumps will form at the bottom - the first signs of ready-made sugar in milk! Readiness can be determined as follows - drop a little on a plate and, if the drop is frozen, then it's ready.

It is necessary to prepare in advance a deep plate or silicone molds, grease them with butter in a small amount. Such foresight will allow you to easily and without damage remove the delicacy after the milk-sugar mass hardens. Using various forms, you can get a wide variety of milk-sugar "sweets" with filling that you and your guests will like. If the house does not have silicone dishes, you can come up with and make any shape yourself, using a sheet of thick foil for this purpose. When the sugar is completely melted and has acquired a solid caramel-colored consistency, transfer the hot mixture to the prepared dishes. It is necessary to lay out the milk-sugar mixture without delay, as it thickens quickly.

Before the final use of the product, it is enough to wait 10-15 minutes, then remove it from the mold and place it beautifully in a vase. Useful tips on how to boil sugar: If there is no milk at hand, you can boil sugar in water, thereby making the dessert lean. Milk must be fresh, because during heat treatment, stale milk may curdle, and the quality of the resulting dessert may suffer. You can use food coloring to give the desired color. While the liquid is viscous and viscous, grease the surface of the bread product (cake, gingerbread) and let it harden.

To prepare porous milk sugar, the ratio of products is as follows: 100 ml of milk and 300 g of sugar, and to obtain dense milk sugar - 200 g of sugar per 100 ml of milk. In the first case, on the front side, the surface of milk sugar will be smooth, and on the back, it will be convex, in the second case, the product will turn out smooth and even on both sides.

Boiled sugar is a tasty delicacy familiar to us from childhood. Young people spoiled by shop sweets do not know the amazing taste of boiled sugar. Remember how his grandmother cooked and prepare a homemade dessert for your children. Have you forgotten your grandmother's recipe? Don't worry, we'll show you how to make sugar and make your family happy with a delicious tea treat.

How to boil sugar - a classic recipe

Sugar boiled in water will make delicious candies. For 1 part of sugar, take 3 parts of water and prepare special molds. They come in the form of stars, flowers, different animals and the like. Cooking process:

• pour water into a saucepan and pour sugar;
• put the pot on the stove and bring to a boil. Stir all the time;
• after boiling, screw on the stove and cook the mass on the smallest fire until it thickens. Don't forget to stir;
• check the readiness of boiled sugar. Put a spoonful of sugar mass on a saucer. If it spreads, cook further. If frozen - the dish is ready;
• Pour boiled sugar into molds. You don't need to grease them.

Wait for the sugar mass to thicken and remove from the molds. If you add lemon or orange juice to water with sugar at the beginning of cooking, you will get sugar chewing sweets. But they stretch, and will not clearly keep their shape.

How to cook sugar with milk

Prepare:

• 1 kg of sugar;
• 0.5 l of fat milk;
• saucepan with a thick bottom.

Pour half a glass of milk into a bowl and add sugar. Bring to a boil over low heat. Stir occasionally. The moisture will evaporate after the milk is absorbed by the sugar, and it turns into crumbly crystals. Don't forget to stir! We saw that the lower sugar layer melted in the pan and turned brown - add the remaining milk.

Make sure that the sugar mass melts evenly over the fire. After the milk has completely evaporated, remove the bowl from the stove. Lubricate a wide plate or dish with vegetable oil and carefully place the sweetness there. Wait for it to cool down and cut into pieces.

How to boil sugar with orange peel

Take 1 kg of sugar, dried peel of one orange, a tablespoon of butter and 0.5 liters of fat milk. Cooking process:

• cut the orange peel into small cubes or thin strips. You can grind in a mortar or coffee grinder if the skin is very dry;
• melt the butter in a saucepan;
• pour half a glass of milk into the melted butter and add sugar;
• immediately send the orange zest there and cook the mass until the final evaporation of the milk, stirring all the time;
• add the remaining milk and cook with stirring the sugar mixture until smooth. Ready sugar acquires a light brown color;
• remove the bowl from the stove and transfer the hot dessert to a greased plate;
• after cooling, cut the sweetness into pieces and treat the children.

How to cook sugar - a delicious fudge recipe

Prepare:

• 300 ml of heavy cream;
• 50 g butter;
• 2.5 st. Sahara;
• 1 st. l. honey.

After cooking, you will get a milk-sugar fudge. It can also be used to decorate a cake and other pastries, because the mass is viscous and spreads well on the surface.

Cooking process:

• pour cream into a saucepan;
• add sugar to them and mix;
• place the bowl on the stove and stir again;
• on a small fire, let the mass boil;
• after boiling, add honey to sugar and cook for 20 minutes;
• pour the resulting mixture into a separate plate, greased with oil.

Leave the boiled sugar to cool, then cut into pieces and serve with coffee or tea.

An unpretentious and simple recipe for delicious sweets will delight your children. Our recipes are a good alternative to complex confectionery, which takes a lot of time to prepare. Children love to nibble boiled sugar just like that or drink it with tea.

Boiled milk sugar is a dessert that the generation of the 70s and 80s of the 20th century remembers very well. And it is they who seek to remind of such a delicacy of modern youth, spoiled by newfangled sweets.

milk sugar recipe

These proportions are not final. You can take any number of components, the main thing is that the proportion of milk and sugar is 1: 3

Milk: useful or not?

• More

Put all the products in a container - a pot or pan with a non-stick coating. Put on fire and bring to a boil. Then be sure to reduce the fire and continue to cook until tender. Do not forget that in the process it is necessary to stir the sugar continuously so that it does not burn.

The degree of readiness of sugar is determined by a fairly simple test. Dip a spoon into the mass and drip a drop of dessert from it onto the surface of the table. If the shape of the drop is preserved, then it is ready. If the drop has spread, add more

Prepare the form, it must first be lubricated with oil so that the sweets do not stick. It is best to choose silicone molds, it is easier to get milk sugar out of them. Pour the mass into the molds and leave until completely solidified. Perform all manipulations quickly, because the sugar begins to solidify almost instantly.

If you will be using raisins or nuts as an addition, add them during the cooking stage. It is better at the very end so that they are not digested and softened.

How to cook milk sugar for sweets

Naturally, the sugar-milk fudge must be cooked in a slightly different way, since as a result the mass should be viscous and spread well over the surface.

To prepare it you will need:

• heavy cream (33%) - 300 ml
• sugar - 2.5 cups
• honey - 1 tbsp. l.
• butter - 50 g

Pour cream into a saucepan and add sugar to them, mix well. Then put on the stove, light the fire and mix well again. Reduce heat and bring mixture to a boil. Add honey and continue to cook for another 20 minutes. Then pour the mixture into a container greased with butter and cool slightly. Cut with a knife in a form convenient for you. You can even make a whole layer. Lay the cut-out part on the cake and lightly heat the edges, they will settle and cover the pastry tightly.