How to cook condensed milk in an iron can. How to cook condensed milk and cook delicious desserts with it

Boiled condensed milk is one of the main treats of my childhood. Thick, insanely delicious, with an unforgettable caramel flavor. This magical, delicate taste cannot be confused with anything! Buying a jar of "Varenka" in the store is not a problem, only it only vaguely resembles the one from childhood. This can only be cooked by yourself. It would seem, what could be easier? I remember very well how my mother did it: she filled jars of condensed milk with water and cooked for a long, long time. That's what I thought at first. But when the condensed milk was already in my hands and ready for cooking, a lot of questions immediately arose: is it necessary to remove the label? How then to wash the saucepan from the glue from the jar? how much water to pour? what does "slow boil" mean and how hard/slightly should the water boil? and (the worst thing) what if the bank does explode? I confess, here my resolve diminished a little. But since I had already managed to promise my family a tasty treat, it was too late to retreat. Got everything ready and ready to go. The process turned out to be expectedly long, but not at all difficult and not so scary.

To begin with, I would like to separately note those moments that seemed to me the most “terrible”, so that you definitely do not stumble on them. And then I will tell you in detail how to cook condensed milk in a jar at home so that you definitely succeed the first time.

1. Boiling condensed milk is the most reliable way to check its quality. Therefore, no matter how trite it may sound, the success of the event directly depends on whether you manage to get a quality initial product. As practice shows, the inscription "GOST" on the label, the correct labeling and the ideal composition (whole milk + sugar), unfortunately, is by no means an indicator of quality. And until you weld the jar, you won't know what's really inside. Condensed milk with additives (powdered milk, vegetable oils, etc.) will not boil and will not thicken even in the freezer, no matter how much you boil it! For example, only 2 of the jars I brewed turned out to be of really high quality.

2. About the amount of water. It is important that during cooking the water covers the jar at all times. But this does not mean that you have to every 15-30 minutes. look into the pot and check the water level. It is enough just to take a capacious saucepan and pour more water. My condensed milk was boiled for 3.5 hours. And during this time I never had to add boiling water.

3. Cooking time depends on the intensity of boiling, the volume of the jar and the desired degree of cooking - the longer you cook, the thicker and richer the boiled condensed milk will turn out. I would advise you to cook for at least 2.5 hours and no more than 4. Ideally, if the temperature and boiling time are 103 degrees and 100 minutes. respectively. If the fat content of condensed milk is higher than 8.5%, it needs to cook longer.

We will need:

whole milk condensed with sugar, fat content 8.5% - the right number of cans,
water (for cooking) - about 2-3 liters.

How to cook condensed milk in a tin at home

First of all, remove the label from the jar. It's not that very important, but with such a long boil, it will still peel off. Plus, the water from the label will definitely be colored, and it can also color the saucepan in which condensed milk is boiled.

Next, we put a dense plastic bag on the “undressed” jar. Thus, we will protect the saucepan from the glue on which the label is attached. When cooking, this glue melts and leaves traces on the walls of the pan, which are not so easy to wash off.

We put a jar of condensed milk in a saucepan (vertically) and fill it with cold water. This is important because the tin does not like sudden changes in temperature. The jar should heat up gradually, along with the water. Water should completely hide the condensed milk. In order not to add water, I immediately pour more - so that the water level is about 5-6 cm higher.

We put the pan on maximum heat, close the lid and leave it until it boils. When it starts to boil, switch the heat to low. I have it in position 3 out of 6 on the switch, but it all depends on the individual characteristics of your stove. The water in the pot should boil slowly. We leave the lid closed - this creates the necessary effect of languishing, plus this way the water evaporates much more slowly. In an hour of such boiling, the water level has decreased by about 5-7 mm.

Time is measured from the moment of boiling. I set a timer so that I don't accidentally forget about the jar.

As soon as the condensed milk has boiled for the right time, turn off the stove and, without draining the water, let the water (and the condensed milk in it) cool down a bit. Then, after 1-2 hours, boiled condensed milk can be removed from the water and from the plastic bag.

After cooling, the jar can be opened and checked what happened. Over the past few days, I have cooked 6 cans of condensed milk. I experimented with cooking time, boiling intensity, tried to cook jars with a ring-opener (I was terribly afraid that this lid would take off, but everything went fine) and brought out the ideal option for myself: 3.5 hours of boiling for jars with a fat content of 8.5% and weight 360-380

After cooling, boiled condensed milk is completely ready for use! Eat it straight out of the jar by spoonfuls, or use it to make desserts and pastries. It's delicious in every way!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Today, store shelves are full of various sweets, but this was not the case before. At the end of the twentieth - beginning of the twenty-first century, the inhabitants of Russia made many delicacies on their own. This was condensed milk, which is still loved not only by children, but also by adults.

How to cook condensed milk

Boiled condensed milk is prepared in various ways: on the stove, in a slow cooker and even in the microwave. Each of these methods allows you to get a delicious dessert of the desired consistency, but requires different time costs. All recipes will be presented in the review, but for now, the basic rules on how to cook condensed milk in order to avoid a jar explosion and get the desired product:

When cooking on the stove, you need to constantly ensure that the container with the delicacy is completely immersed in water (then it will not explode).
When the time is up, do not immediately remove the container from the water, on the contrary, let it cool while in the liquid.
If cooking will be using a microwave, you will have to prepare thick-walled dishes to avoid damage to the container during cooking.
The density and color of the sweet dish depend on the cooking time (a brown and thick dessert will turn out in three hours, and a pale and liquid dessert in 60 minutes).
Only the delicacy, which includes milk and sugar, will turn out to be cooked to a caramel shade (other additives will not give the desired result).

How much to cook condensed milk in a jar

External indicators of delicacy are directly related to the time spent on cooking (only a pressure cooker can give a quick result). How to make boiled condensed milk viscous? You will have to spend three hours, because this is how much a sweet dish should be cooked. To obtain a liquid consistency, the microwave timer is set for 60-100 minutes, during which boiled condensed milk is obtained at home.

How to cook condensed milk in a jar on the stove

The recipe for making boiled condensed milk on fire is simple. You will need the following ingredients:

condensed milk in a tin, without additives - 1 pc.;
water - the amount depends on the cooking time.

Walkthrough:

Buy the right product (examine the composition).
Put the jar in an iron pan.
Fill the tank with water (completely hide the tin).
Put the pot on an open fire.
Wait for the water to boil and turn on the timer, continuing to boil (the dessert should cook for 1-3 hours).
Periodically add boiled water so that the jar does not explode.
After the time has elapsed, turn off the fire, leave the sweet dish to cool and thicken in liquid.

Boiled condensed milk in a slow cooker

Another recipe for how to cook condensed milk in a slow cooker. To use it, you need to buy condensed milk without preservatives. Walkthrough:

Place the tin container in the multicooker pan and fill with water.
Turn on the "Extinguishing" mode and leave to cook.
leave to thicken in the bowl of the device, then take out the jar and enjoy.

How to cook condensed milk in the microwave

How to make boiled condensed milk in the microwave? Buy and prepare in advance:

condensed milk - 250 ml;
glass pan or thick-walled container - 1 pc.

Instructions on how to cook condensed milk.

How long to cook condensed milk in a jar until brown? Condensed milk, or condensed milk, is concentrated cow's milk from which water has been removed, usually with added sugar. It is a sweet, thick product with a hint of caramel; The most common type of packaging is a can, which allows the condensed milk to be stored without a refrigerator for a year before opening.

If you fill a jar of condensed milk with water and boil it over low heat, you get boiled condensed milk. A lesser known name is dulce de leche; literally translated from Spanish as "milk jam". About how much you need to cook condensed milk in a jar in time, we'll talk today.

It is not in vain that boiled condensed milk is considered a universal product: it is smeared on toast, creams for cakes with butter, sour cream or cream are made on its basis, used for decoration, filling, smearing cookies with it, added to tea or coffee or eat just like that.

Testoved advises. Even the most novice cook can figure out how to cook condensed milk in an iron can at home, but even in such a simple recipe, it is necessary to follow some key recommendations so that the can of condensed milk does not explode during cooking.

So, there are two basic rules that you must remember every time before you cook condensed milk in a tin at home.

Rule #1: Make sure the water completely covers the cans of condensed milk.

There are two reasons for strictly adhering to this recommendation during cooking.

Firstly, the water does not physically heat up to more than 100 o C. Accordingly, cans containing condensed milk and completely immersed in water will also not heat up above this temperature. Even if the jars get a little warmer from touching the bottom of the pot they are simmering in, the surrounding water will pick up the extra heat.

However, if some of the water is allowed to evaporate, the jars are exposed to open air, causing them to overheat. From significant heating, caramelized milk expands and begins to put pressure on the walls of the jar, which may not withstand pressure and burst.

Secondly, the water in this cooking method actually acts as a water bath. When the jars are completely immersed in water, the process of caramelization of milk proceeds more uniformly.

That is why, during the entire cooking, you need to constantly ensure that there is always enough water in the pan.

Rule #2: Cans must be completely cool before opening them.

In fact, the second rule follows directly from the first: the caramel formed during cooking increases in volume due to heating, therefore, if you open the jar immediately, without waiting for it to cool, you can get a whole fountain of piping hot condensed milk.

To avoid burns, always let jars cool to room temperature before opening them.

How long to cook condensed milk in a jar

10 minutes to prepare

3 hours to prepare

315 kcal per 100 g

Boiled condensed milk at home - how and how much to cook for time in a tin until brown.

Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a jar until brown, so it’s better to cook at least 3-5 cans at once and store them ready-made.

For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.

Ingredients

condensed milk in cans;
water in sufficient quantity.

Cooking

We prepare the required number of cans of condensed milk. Remove the paper labels from the jars and place them in a pot large enough to hold all the jars in one layer. It is better to lay the jars lying down, because if you put them standing up, during cooking they will float and create noise for three hours. In addition, in this case, the layer of water above the banks will be thicker.
Fill with enough cold water to completely cover the jars. The water level should be at least 2-3 cm above the cans, the more the better.
Put the pot on high heat and bring to a boil. After boiling water, cook for 2.5-3 hours. Boiling should not be too strong - the more water boils, the faster it evaporates. The time depends entirely on how dark brown the boiled condensed milk we want to get. The longer the milk is boiled, the darker it becomes. The optimal time is from two and a half to three hours.
We constantly monitor the water level in the pan, check whether the jars are hidden with water at least every half hour, preferably more often. As the water boils, add boiling water.
After the required time has passed, carefully, so as not to burn your hands, remove the jars from the pan using culinary tongs or a slotted spoon.
We place the jars on a towel and leave to cool completely. The jars are very hot, so despite the use of a towel, you need to place them on a heat-resistant surface.
It is usually recommended to leave jars for at least 10-12 hours to cool completely, but there is a faster way to cool condensed milk. We drain the hot water from the pan, return the cans to it. Place the pot in the sink and fill it with cold water. As the water heats up, change it to cold until the jars are cold to the touch. Open carefully, as the caramel in the middle is still quite warm.
We mix the milk with a spoon right in the jar and use the dulce de leche at our discretion, for making desserts, creams or.

It is generally not necessary to remove the labels, but during the boil they become soggy and small pieces of paper stick to the bottom of the pot and jars, which will be quite difficult to clean after cooking.
To ensure that boiling water is always at hand in case the water in the pot suddenly boils away, boil the kettle every time immediately after pouring the previous portion.
Unopened jars are stored at room temperature for a very long time, open ones should be stored in the refrigerator tightly closed with a lid or cling film for no more than a month.

Boiled condensed milk is a familiar delicacy from childhood and a great product for any sweet dessert. You can buy ready-made caramel yummy ready-made, or you can cook it yourself so that the product meets the requirements for color, taste and consistency. How to cook condensed milk in a jar at home, learn from our article.

How to cook condensed milk in a jar - choose a product

All the taste and quality characteristics of the boiled condensed milk you have prepared depend on the naturalness of the product, therefore, before buying a jar of condensed milk for cooking, pay attention to the following points:

composition of condensed milk (in the name of the product, only sugar and milk should be on the label);
best before date;
marking (quality milk is marked with the number 76);
quality standard (look for the inscription GOST);
package integrity.

How to cook condensed milk in a jar - cook in a saucepan

Improper cooking of condensed milk in a saucepan is fraught with an explosion of a can. To avoid this, remember that the main thing is to keep the water level in the brew tank. Add water (it should also be hot) as it boils away.

The cooking process itself is simple:

Place a jar of condensed milk in a saucepan.
Fill the container with water enough to cover the milk jar.
Bring the water to a boil.
Lower the heat and cook for the desired time, constantly maintaining the water level.

How to cook condensed milk in a jar - cook in a slow cooker

Cooking caramel condensed milk in a slow cooker will be much faster and easier than in a saucepan (no need to add water). Place a jar of condensed milk (preferably on a barrel) in a multi-cooker bowl, fill it with water (not higher than the level of the extreme mark in the bowl). Set the program for rapid boiling of water, then turn it down to the “Extinguishing” mode.

How to cook condensed milk in a jar - cook in the microwave

You can get sweet yummy very quickly using an unusual way - by cooking it in the microwave. To do this, pour the condensed milk from the jar into a convenient deep glass container, which is then covered with plastic wrap. Poke a few small holes in the cover to let moisture out of the product. Condensed milk should be cooked at medium power for two minutes, making several passes (usually 5-8, depending on the density you need), be sure to stir it between them. In 10-15 minutes you will get the boiled product of the desired color and consistency, provided that the condensed milk is made in accordance with GOST.

With standard cooking of condensed milk in a saucepan, its color and density depend on the final culinary task and the fat content of the original product (the fatter% of condensed milk, the longer it will need to be boiled). If you want to get a not thick mass of light caramel color - boil condensed milk for about an hour and a half. Thick toffee of intense color will be obtained after boiling milk for 2-3 hours.

Everyone remembers condensed milk since childhood. Who doesn't love this sweet delicacy that can be added to coffee, tea, various desserts or simply eaten with a spoon. And then everyone became aware of the recipe for boiled condensed milk. Of course, boiled condensed milk is sold in modern stores. But in terms of its taste, it cannot be compared with boiled condensed milk at home. Do you know how to cook condensed milk in a jar?

Secrets of cooking boiled condensed milk at home

Delicious homemade boiled condensed milk is a wonderful delicacy and an excellent basis for preparing the filling of cakes, pastries, nuts, waffles and other sweet goodies. However, sometimes difficulties may arise when boiling condensed milk - either the jar will explode or burst, or the milk will be overcooked or, conversely, remain liquid. To avoid unpleasant surprises, you need to know a few secrets of making boiled condensed milk at home.

How to guarantee the safety of cooking boiled condensed milk?

Many have heard that condensed milk can explode when cooked. It's true. If you are in the kitchen at this time, you can get severe burns. Well, if hot condensed milk does not get on the face. At best, you will only have to scrape condensed milk from the walls and ceiling. Naturally, such boiled condensed milk is not suitable for consumption. Usually a jar with ready-made condensed milk bursts when you start to cool it. The contents are poured into a pot of water or a sink, and many hours of work down the drain.

So that the condensed milk does not explode and burst during the cooking process, remember:

How long does it take to cook a jar of condensed milk?

The cooking time for homemade boiled condensed milk depends on the fat content of the milk and on what result you want to achieve.

condensed milk with a fat content of 8-8.5% is cooked for one and a half to two hours
condensed milk with a fat content of more than 8.5% is cooked for two to two and a half hours or longer, that is, the fatter the milk, the longer it is cooked
after 1 hour of cooking, condensed milk has a liquid consistency and melted beige color
after 2 hours of cooking, the consistency is of medium density, the color is pale brown
after 3 hours of cooking, the condensed milk becomes really thick, the color is melted brown
after 4 or more hours of boiling, the milk in the jar will become thick, like a toffee candy, and will acquire a chocolate color

What other rules are there for making boiled condensed milk?

There are a few more secrets, the knowledge of which will help you prepare delicious boiled condensed milk.

How to cook condensed milk in a closed jar

In a closed jar, condensed milk can be cooked in two ways - in a saucepan and in a pressure cooker. Both methods take about the same time, but if you use a pressure cooker, your participation in cooking will be limited to only a few minutes. So the second method is great if, for example, you are going to leave home and cannot watch condensed milk cooking for several hours.

Boiled condensed milk in a saucepan

You will need:

can of condensed milk
large pot with lid
kettle or pot of boiling water to add water

Step-by-step instruction:

Boiled condensed milk in a pressure cooker

You will need:

can of condensed milk
pressure cooker

Step-by-step instruction:

How to cook an open can of condensed milk

Open condensed milk can also be cooked in two ways - in the microwave and in a water bath. The first way is the fastest, condensed milk will be ready in 20-25 minutes, but you will have to tinker a lot. The second method takes about 4-5 hours. Both options are suitable if you need some boiled condensed milk, and not a whole can. Also, many people like that in both cases you can control the degree of readiness of condensed milk in the process of cooking it.

Boiled condensed milk in the microwave

You will need:

condensed milk
deep bowl for microwave cooking
long-handled spoon for stirring milk
microwave

Step-by-step instruction:

Boiled condensed milk in a water bath

You will need:

condensed milk
small saucepan with lid
spoon with a long handle for stirring condensed milk
larger saucepan for a water bath
kettle or saucepan with boiling water for pouring water

Step-by-step instruction:

As you can see, with all the methods described above, you can cook condensed milk at home. The main thing is to follow certain rules so that the jar of condensed milk does not explode. Boiled condensed milk can also be used to prepare various desserts. Try to make a delicious cake "