How to cook condensed milk at home

Condensed milk is considered to be a universal dish, it is added to cupcakes, pastries, and cakes. The treat can be used as an independent dish as a snack for tea. Often condensed milk is used with pancakes, it is loved by children and adults. Purchased formulations are crammed with additives and preservatives that extend shelf life and improve viscosity. For this reason, experienced housewives prefer to cook a treat on their own. We highlight the most delicious recipes and provide practical recommendations.

Practical tips for cooking condensed milk

1. It is better to cook condensed milk at home on whole fresh milk. In cases where the purchase of such an ingredient is difficult, use pasteurized milk with a high degree of fat content (from 3.2% and above). Optionally, you can replace milk with fat cream (25%), observing the proportions.
2. To prepare condensed milk, it is very important to choose the dishes. The best option is a thick-walled and thick-bottomed pan (steel, aluminum or cast iron). To prevent burning of the composition, you can also use a steam bath.
3. The classic recipe and its variations suggest the use of granulated sugar as the main component. If desired, it can be replaced with powdered sugar, it dissolves many times faster. The main thing is not to violate the quantitative ratio (gr.). In addition, the powder contains starch, which gives the condensed milk the necessary viscosity.
4. To obtain a homogeneous mixture without inclusions and lumps, baking soda is added to the classic recipe. She also emphasizes the taste of condensed milk, making the treat more intense, vibrant.
5. For a change, cocoa powder can be added to condensed milk. Children like this variation, but the final product may have a slight bitterness (if you add too much cocoa). In this case, the condensed milk will acquire a characteristic brown hue, it can be used as a decoration for a cake or pastries.
6. To make the condensed milk sweet, use not beet, but cane sugar. At the same time, it can be crushed into powder in order to improve viscosity and impart porosity to the consistency.
7. Ready-made condensed milk should be stored in a glass container with a tight-fitting lid. A heat-resistant container for storing food or heating food in a microwave is also suitable.
8. Condensed milk can be used to make “Iris” sweets. It is enough to pour the final product into molds for sweets or ice, refrigerate and cool until it hardens.
9. The duration of condensed milk cooking directly depends on the amount of sugar used in the cooking process. The more bulk composition you add, the faster the process will go. In this case, the dish will turn sugaryly sweet.
10. You can add high fat butter to homemade condensed milk. As a rule, confectioners use this move when they want to make condensed milk tender, viscous (for cupcakes, cakes, muffins, etc.). However, it is worth remembering that the presence in the composition of such an ingredient reduces the duration of storage.

How to cook condensed milk: a classic of the genre

• drinking soda - 3 gr.
• granulated sugar - 580 gr.
• milk fat content from 3.2% - 1.2 liters.
• vanillin - 20 gr.
• drinking water - 80 ml.

1. As mentioned earlier, the preparation of condensed milk should be carried out in a pan with non-stick coating, thick walls and the bottom. Milk in combination with sugar / powder will start to froth at first, and then stick to the dishes. If the bottom is too thin, the composition will burn and become unusable.In cases where it is not possible to use a thick-walled pan, the mixture will have to be intensively stirred (not to leave the stove).
2. After you decide on the capacity, wash and dry it. Mix granulated sugar (preferably cane) with vanilla, add drinking water, mix with a wooden spatula.
3. Turn the burner on the mark between the minimum and medium, put the pan on the stove. Stir with a whisk or spatula until the sugar crystals dissolve completely, the mixture should become homogeneous.
4. After preparing the vanilla syrup, start pouring the milk slowly, after cooling it to room (!) Temperature. Stirring the mass, do not reduce the heat, bring the mixture to a boil.
5. After the first bubbles appear, reduce the burner to minimum power, pour in baking soda. Begin stirring vigorously as the mass begins to foam and burn.
6. Stew the condensed milk for about an hour, cover with a lid, but do not completely obscure the opening of the pan. During cooking, stir the composition every 7-10 minutes. Do not forget to remove the foam from the walls, and then send it back to the pan.
7. After a certain period of time, the mixture will acquire a light chocolate tint. In cases if you set a goal to prepare condensed milk of liquid consistency, remove it from the stove at this stage.
8. If you need to get thick condensed milk, simmer it for another 30-40 minutes. Determine readiness by shade, taste and texture. The longer the composition is cooked, the sweeter, more viscous and darker it will turn out.
9. At the end of cooking, cover the dishes with a lid, leave to cool at room temperature. Then pour the condensed milk into a glass jar or heat-resistant container, cork.
10. Send the final product to the refrigerator. To increase the duration of storage, fill the composition with a dry and clean plastic spoon, then send it back to the chamber.

Cream-based condensed milk

• milk powder - 375 gr.
• granulated sugar (cane) - 1.3 kg.
• cream with a fat content of 27–33% - 1.1 l.
• dry infant formula (milk) - 220 gr.
• filtered water - 125 ml.
• vanilla sugar - 10 g.

1. Prepare cookware. The pan should have thick walls and a bottom, as well as a non-stick coating (preferably). Wash and dry the container, add vanilla and cane granulated sugar, add water.
2. Put the mixture on a slow fire, do not bring to a boil, sugar crystals should not completely dissolve at this stage.
3. When the mass has a more or less uniform consistency, remove the pan from the heat. Pour in cream, add infant formula and milk powder. Put the container back on the stove, turn on the fire to a minimum, stir with a whisk until the lumps completely disappear.
4. Leave the mass to languish for 1-1.5 hours. During the specified time, constantly stir the condensed milk and remove the excess from the walls, then send them back to the container.
5. When the product turns brown, malleable and sweet, turn off the hotplate. Cool to room temperature, pour into jars, send to the refrigerator for long-term storage.

Butter-based condensed milk

• milk or drinking water - 320 ml.
• dry cream - 500 gr.
• granulated sugar (cane or beetroot) - 270 gr.
• butter - 75 gr.

1. Prepare a non-stick enameled pan with a thick bottom. Pour water or milk into it, the second option is preferable (condensed milk is tender).
2. Put the dishes on medium heat, bring the liquid to a boil, then remove the pan from the stove. Pour dry cream (can be replaced with milk powder), start whisking the composition with a whisk or a mixer at the same time, so that it rises 2–2.5 times.
3. Add cane sugar and butter, softened at room temperature. Whisk again, make sure there are no lumps in the mixture.
4. Prepare a steam bath: pour cool boiling water into a wide pan, put a container with the composition in it so that the smaller container holds on the handles (the lower parts of the containers do not touch).
5. Turn on the medium heat, stir the mass and simmer it for about 1.5-2 hours. The consistency will tell you about the readiness of condensed milk: the paste will become viscous, sweet, brown.
6. After all the manipulations, cool the condensed milk to room temperature, then pour into containers or jars, cork. Store in the refrigerator door, remove the composition with a clean plastic spoon.

It is easy to cook condensed milk at home. Use the classic recipe, consider the technology of preparation on the basis of milk powder, butter, liquid fat cream. Add cocoa or vanillin if desired.

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