How to open a can of boiled condensed milk. Cooking condensed milk without a can - a unique and simple way

Boiled condensed milk is an amazing delicacy, the preparation of which does not require any effort, just a little patience and knowledge

1. How to choose condensed milk

Buy an iron (not glass!) jar with the inscription on the label “Whole condensed milk with sugar”; no similar phrases are allowed. In addition, please note:

• Compound. In “honest” condensed milk, which can turn into a delicacy called “ boiled condensed milk", there are only two ingredients: milk and sugar. There should be no starch, dyes, flavors and, especially, no “E”;
• Best before date;
• Exterior of the can. No dents, rust spots or other imperfections are allowed.

2. How and for how long you need to cook condensed milk in a jar

So, put the jar chosen according to all the rules into a pan of the appropriate size (take the old one, the one that is worse), pour cold water so that it completely covers the jar. Place on high heat. As soon as the water boils, reduce the heating intensity to a minimum, tightly close the pan with a lid, note the time and... wait!

• Until yellow. After an hour, the contents of the jar will only have time to warm up and acquire a yellowish tint. The taste and thickness of the milk will remain almost unchanged;
• Until light brown. Another hour will pass, and the condensed milk will thicken slightly, maintaining a delicate consistency, and turn into a pleasant light brown caramel color. If your goal is to make fondant for the cake, then you can stop cooking at this point;
• Until brown. And those who want to enjoy condensed milk by spreading it on bread or taking it from a jar with spoons will have to wait another hour. This is exactly how long it takes, that is, 3 hours, for the milk to thicken, acquire a brown color and a delicious aroma;

• Solid consistency. If you wait another half hour, the bright brown contents of the jar can be cut with a knife. You should not cook condensed milk any longer.

A few more tips

To instead enjoy your tea You don't have to spend the evening scrubbing sticky stuff from the walls and ceiling (!), follow a few simple rules:

• Carefully monitor the water level in the pan and add it as needed. If you don't do this, the jar will explode!
• For the same reason, do not try to cool a hot jar under running water. cold water: let it cool down on its own;
• Do not open it under any circumstances hot jar: The result of such haste will be burns on your hands and face.

But if you show patience and caution, then nothing will stop you from enjoying the exquisite dish and appreciating the delicious taste of boiled condensed milk in a jar! By the way, the most delicious condensed milk- cooked exactly until brown. It also looks great in homemade cakes, wafer rolls and other baked goods 😉

5 (100%) 1 vote

Sometimes the most simple recipes can be quite puzzling. Well, for example, for a cake from waffle cakes you need boiled condensed milk. And you can answer right away: how much and how to cook condensed milk in a can? What is the best way to cook it? And do I need to put a towel down and remove the label? How to cool it? So that these questions do not discourage you, today I will tell you how to cook condensed milk in a jar at home using different ways. For those who come from the USSR, this process is familiar and understandable. And it will be useful for young people detailed instructions using various kitchen appliances.

How to properly cook condensed milk in a can in a saucepan

Remove the label from the jar and remove any remaining glue with a knife or sponge. I have a cauldron with thick walls for cooking - the jar fits in it both vertically and lying on its side. The height of the container should be such that the jar fits freely in it and there is still room for water. The water level will be a few centimeters above the jar. Based on this, select your dishes.

At the bottom I put a towel folded several times. From my own experience I will say that it makes no difference whether the bottom is covered or not, the main thing is to monitor the water level. It’s the same with the position of the can – whether it’s lying on its side or standing – there’s also no difference. In a tall, narrow pan, it is better to place the jar vertically; in a wide, shallow pan, place it on its side.

Pour enough water to cover the jar by 4-5 cm. Bring to a boil over high heat. As the boil begins, lower the heat so that the water simmers quietly, creating a sort of simmering effect. Cover the pan with a lid, leaving a gap for steam to escape. Be sure to monitor the water level, looking under the lid every 30-40 minutes, and add boiling water as it boils.

Rule #1: During the cooking process, the jar should always be covered with water. If the water boils away, the can will burst and the condensed milk will fly all over the kitchen. Washing it is very difficult and takes a long time.

The finished condensed milk needs to be cooled. It's best to let it cool naturally without removing it from the water in which it was boiled. For example, we cooked it in the evening and left it overnight. You can cool it under cold water, but it will take a lot of time and there is a certain risk. If you do not cool completely, you may get burned when opening it - the condensed milk may still be liquid and very hot.

Rule #2: After cooking, do not open the jar immediately, cool it to room temperature without removing it from the pan.

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

Boiled condensed milk is not only very tasty, but also has proven itself as a cream for wafer cakes and cookies sand crumbs, fillings for nuts. It is also added to cream for sponge cake or pour over pancakes. So before you start cooking, decide why you need condensed milk?

How long you need to boil the condensed milk in a jar will depend on the purpose and further use. It cooks until brown for about four hours, the consistency will be dense and thick. If you lift it onto a spoon and turn it over, it won’t drip or fall. Thick and dark condensed milk is suitable for coating waffle cakes, filling nuts and other desserts and baked goods.

Tender caramel condensed milk is obtained after 1.5-2 hours of cooking. It has a viscous consistency, not very dense, like a cream. To combine with butter and subsequently coat sponge cakes and cookie desserts, you need exactly this one. Very tasty to pour caramel condensed milk pancakes, pancakes, cheesecakes.

How to cook condensed milk in a slow cooker

Remove the label from the can and scrape off any remaining glue. Cover the bottom of the multicooker bowl with a towel or napkin, and place the condensed milk on the side. Pour water so that the jar is completely covered, but the level should not exceed the maximum mark. Without covering, in the “boiling” or “frying” mode, bring the water to a boil. Close. Switch to a calmer mode with a low temperature not exceeding 100-105 degrees (“stewing” or “multi-cook”). In 2-3 hours the condensed milk will be ready. Cooking time depends on desired result– the longer we cook, the thicker and darker we get finished product.

How to quickly cook condensed milk in the microwave

Fast is fast, but not entirely simple. Firstly, you need to cook condensed milk in a microwave oven without a can, pouring it into a container suitable for the microwave. It's better to take the deep one glassware, milk will not escape from it. Secondly, every two minutes you need to turn off the oven, take out the milk and stir so that it does not burn or form lumps. And third, set the correct power. There is no consensus here; everyone’s microwave is different. It is recommended to set it to 30-40% and see how strong the boiling will be. After two minutes, stop the oven, stir the condensed milk and cook again. After five such repetitions, it will acquire a brownish tint and thicken. If you need to reduce it further, let it sit again for a couple of minutes.

Important! Condensed milk cooked in the microwave is very dense and viscous. It is not suitable for creams and fillings, but it makes very tasty toffees.

How to boil condensed milk in a glass jar

Condensed milk is sold not only in cans; it is also quite conveniently packaged in foil bags with a screw cap. This milk can also be boiled, but first it must be poured into a glass jar, filling it no more than two-thirds of the volume. Cover the top loosely with a lid, just place it on the neck. Pour water, bring to a boil, lower the flame and cook for 2-4 hours until desired color and consistency.

Important! Be sure to place a towel on the bottom of the pan or multicooker bowl, otherwise glass jar will crack.

This method is inconvenient because you will have to constantly monitor the liquid level. It should be higher than the level of condensed milk in the jar, but under no circumstances should water get inside.

How to cook draft condensed milk without a can on the stove

When you need to cook a small portion of condensed milk or you bought bulk condensed milk, use in a simple way– Boil condensed milk in a saucepan on the stove. Take a small saucepan, be sure to have a thick, heavy bottom so it doesn’t burn. Pour in the milk and heat to a boil over high heat. Stir constantly with a wooden spoon or spatula, the sweet mass tends to stick! When it starts to boil, reduce the heat to medium and cook for about ten minutes. You need to stir constantly, especially when it gets thicker, and don’t let it form lumps. The color of such condensed milk will not be dark brown, it will remain lightish, it will only thicken.

Well, now you have several ways and you can choose how to cook condensed milk in a can at home: on the stove, in the microwave, in a slow cooker. Or maybe you have your own way that I don’t know? Share in the comments, I will be grateful to you. Your Plyushkin.

The proposed video version of the recipe will show how to cook condensed milk in a can

Condensed milk is a favorite dessert of many people since childhood. Nowadays, it is easy to purchase a finished product in a store. But it will taste better if you cook it yourself. How long to cook condensed milk in a can and how long cooking will take, we will tell you in this article.

1. 1. Buy products that bear the inscription “GOST”, because they do not contain chemical additives.
   2. Check the freshness of the milk you buy.
   3. You should not buy dented cans, because bacteria form inside, leading to spoilage of the milk.

Read about how to choose the right condensed milk.

Cooking time

People wonder how long it takes to boil condensed milk. If the milk fat content is 8-8.5%, then cooking will last two hours. If the fat content exceeds 8.5%, then 2.5 hours. By the way, the higher the fat content, the longer the condensed milk takes to prepare.

Housewives want to know how long it will take for the delicacy to acquire a pleasant, brownish color. The answer to this question is simple:

• After an hour of cooking, a shade of beige color is observed.
• After two hours, light brown colors appear.

Standard cooking method

To prepare boiled condensed milk, do the following:

Cooking in a slow cooker

1. Place a silicone cloth on the bottom, and place a jar on the cloth.
2. Fill the slow cooker ice water, but take into account the water level. It should not reach the extreme value by one division.
3. Close the lid tightly and turn on the “boil” function.
4. As the water begins to boil, press the “Stew” function and start cooking the milk for 2.5 hours.
5. After cooking, lift the lid and wait for the jar to cool.

Condensed milk is made at home amazing delicacy, because you yourself prepare it to the level that you need. You have the right to choose the hours of preparation and give the delicacy the desired shade.

Why does a jar explode and how to avoid it?

Why does condensed milk explode? This has happened to many housewives. Similar troubles occur when:

• a large number of bacteria enter the jar;
• a person forgets about cooking and overcooks the product;
• the jar is not completely immersed in water;
• Condensed milk is cooked over high flame.

Use these tips to avoid a jar exploding:

• cook over low heat;
• completely immerse the jar in water throughout the cooking process;
• If hot water starts to boil, slowly add more;
• pour boiling water not onto the jar, but between it and the wall of the pan;
• check the jar for defects. If it is damaged and wrinkled, it is better not to use it.

How to cook condensed milk in a jar. How long to cook a can of condensed milk: Video

Method 1: elementary

All you need is a can of condensed milk and a big old saucepan.

Bring water in a saucepan to a boil. First make sure that the volume of liquid you have collected can completely cover the can of condensed milk.

Remove the paper label from the jar. There may be glue left on the surface, which will stick to the pan during cooking. That is why you need to take an old container so that you don’t mind throwing it away.

Carefully place the can of condensed milk into boiling water. It is better to do this with tongs or a slotted spoon. The jar must stand firmly, bottom down, otherwise it will roll, bounce during cooking and make annoying sounds.

Cook the condensed milk over low heat for three hours.

Important: always make sure that the water completely covers the jar, otherwise the condensed milk may explode. If necessary, simply add boiling water to the pan.

Using tongs or a slotted spoon, remove the jar from the pan and let it cool to room temperature. Under no circumstances should you cool boiled condensed milk in cold water or open it ahead of time: it may explode.

After the boiled condensed milk has cooled, open it and stir until smooth.

Method 2: natural

If you don't trust condensed milk manufacturers, you can make it from scratch.

Ingredients

• 1 l full fat milk(it’s better to take homemade or store-bought with maximum fat content);
• 450–500 g sugar.

Preparation

Pour the milk into a large saucepan and place it on medium heat. Add sugar and, stirring constantly, bring the mixture to a boil.

You really need to stir constantly, otherwise the sugar will burn.

After boiling, reduce the heat to low and cook the condensed milk for 2-3 hours, stirring occasionally. Determine readiness by the color and consistency of the dish. Drop the condensed milk onto a plate: if it spreads slowly, it means it’s ready. Keep in mind that the milk will harden more as it cools, so don't try to cook it too thick.

Cool the condensed milk at room temperature and pour into a clean jar.

How to cook condensed milk in the oven

Transfer the condensed milk to a heatproof bowl and cover with foil. Place the dish on a rimmed baking sheet or other large pan. Fill the second container hot water so that it reaches the middle of the form with condensed milk.

Place the baking sheet in an oven preheated to 200°C. After 1-1.5 hours, remove the milk from the oven, remove the foil and stir. If the condensed milk has not reached the desired color and consistency, cover it again with foil and return it to the oven. Check it every 15 minutes until it is ready. If necessary, add water to the pan.

How to cook condensed milk in the microwave

This is the most quick way prepare boiled condensed milk. But it also has its drawbacks: the consistency may not be as viscous and homogeneous as when cooked for a long time. However, if time is short, then feel free to use this method.

Transfer the condensed milk into a glass bowl and cook it on medium power for two minutes. After this, remove from the microwave and stir.

You can do four to eight of these repetitions, depending on what result you want to achieve. True, after the fourth time it is better to set the timer not for two minutes, but for one, so as not to miss the moment of readiness.

Recipes with boiled condensed milk

Ingredients

• 2 eggs;
• 150 g sugar;
• 200 g butter;
• ½ teaspoon of soda;
• 1 tablespoon vinegar;
• 450 g flour;
• vegetable oil - for lubricating the mold;
• 1 jar boiled condensed milk.

Preparation

Mix eggs with sugar, add melted butter and mix again. Add baking soda slaked with vinegar and mix again. Then gradually begin adding flour and kneading the dough. It should turn out soft and elastic.

Roll the dough into small balls slightly smaller in size. walnut. Place them in a special form for “Nuts”, pre-greased with vegetable oil and heated on fire on both sides. Bake the dough in the pan on one side for 4-5 minutes and then on the other for about three more minutes. If you use an electric hazelnut maker, you can cook the dough in it even less: about four minutes.

Remove the shells from the mold, let them cool and fill each boiled condensed milk. Place the two cookie pieces together and trim off any excess edges.

Ingredients

• 1 egg;
• 80 g sugar;
• 1 pinch of vanillin;
• 1 pinch of salt;
• 200 ml sunflower oil;
• 200 ml milk;
• 240 g flour;
• 1 ½ teaspoons baking powder;
• ½ can of boiled condensed milk.

Preparation

In a bowl, mix the egg, sugar and vanilla. Add a pinch of salt sunflower oil, milk and mix well. Sift flour and baking powder into the dough, mix again.

IN silicone molds for muffins, place a tablespoon of dough, add a teaspoon of boiled condensed milk to the center and cover the filling with another tablespoon of dough. Bake the cupcakes in the oven preheated to 180°C for 30 minutes.

Ingredients

• 5 chicken eggs;
• 180 g sugar;
• 90 g flour;
• 35 g cocoa;
• 1 can of boiled condensed milk;
• 170 g cream cheese.

Preparation

First cook. To do this, separate the yolks from the whites. Beat the whites to sharp peaks, gradually adding sugar as you go. Continuing to beat, add the yolks to the mixture (add one at a time, not all at once).

Mix flour and cocoa separately and sift this mixture. Add it to the beaten eggs in parts and carefully mix with a spatula from top to bottom.

Line the bottom of a 24cm pan with parchment, spread the dough in it and place in an oven preheated to 170°C for 40 minutes.

Cool the sponge cake (it is better to let it rest for several hours in the form turned upside down) and cut it into three layers. Assemble the cake by brushing each layer with whipped boiled condensed milk and cheese cream. Use the remaining cream to coat the entire outside of the cake and put the dessert in the refrigerator for several hours. Decorate the cake before serving biscuit crumbs or cocoa.

Do you have favorite dish with boiled condensed milk? Tell us about it in the comments.

Boiled condensed milk is one of the main delicacies of my childhood. Thick, incredibly tasty, with an unforgettable caramel aroma. This magical one delicate taste can't be confused with anything! Buying a jar of “Varenka” in a store is not a problem, but it only vaguely resembles the one from childhood. You can only cook this one yourself. It would seem, what could be simpler? I remember very well how my mother did this: she filled jars with condensed milk with water and cooked for a long, long time. That's exactly 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 can I then clean the saucepan from the glue from the jar? how much water should I pour? What does “slow boiling” mean and how hard/soft should the water boil? and (the worst thing) what if the bank explodes? I admit, my determination has diminished a little here. But since I had already managed to promise my family a tasty treat, it was too late to retreat. I prepared everything I needed and got to work. The process turned out to be expectedly long, but not at all difficult and not that scary.

To begin with, I would like to separately note those moments that seemed to me the most “scary”, so that you definitely don’t stumble on them. And then I’ll tell you in detail how to cook condensed milk in a jar at home so that you get it right the first time.

1. Boiling condensed milk is the most reliable way check its quality. Therefore, no matter how trivial it may sound, the success of the event directly depends on whether you manage to get high-quality original product. As practice shows, the inscription “GOST” on the label, correct labeling and ideal composition ( whole milk+ sugar), unfortunately, is by no means an indicator of quality. And until you cook the jar, you won’t know what’s really inside. Condensed milk with additives ( powdered milk, vegetable oils etc.) will not cook or 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 the water covers the jar at all times during cooking. But this does not mean that you will have to every 15-30 minutes. look into the saucepan and check the water level. Simply take a large saucepan and add more water. My condensed milk was cooked for 3.5 hours. And during this time I never had to add boiling water.

3. The cooking time depends on the intensity of boiling, the volume of the jar and the desired degree of boiling - the longer you cook, the thicker and richer the boiled condensed milk will turn out. I would advise cooking 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 be cooked longer.

We will need:

• whole condensed milk with sugar, fat content 8.5% – required quantity 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. This is not that important, but with such a long boil it will still come off. Plus, the water from the label will definitely be colored, and can also color the saucepan in which the condensed milk is cooked.

Next, we put a thick cellophane bag on the “stripped” jar. This way we will protect the saucepan from the glue on which the label is attached. During cooking, this glue melts and leaves marks on the walls of the pan that are not so easy to wash off.

Place the can of condensed milk in the pan (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. The water should completely cover the condensed milk. In order not to add water, I immediately pour more - so that the water level is about 5-6 cm higher.

Place the pan on maximum heat, close the lid and leave until it boils. As soon as it starts to bubble, switch the heat to low. For me this is position 3 out of 6 on the switch, but it all depends on the individual characteristics of your stove. The water in the pan should slowly boil. We leave the lid closed - this creates the necessary simmering effect, plus this way the water evaporates much more slowly. In an hour of boiling like this, my water level decreased by about 5-7 mm.

We measure time from the moment of boiling. I set a timer so I don't accidentally forget about the jar.

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

After cooling, you can open the jar and check 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 fly off, but everything went fine) and developed it for myself ideal option: 3.5 hours of boiling for jars with a fat content of 8.5% and weighing 360-380 g.

After cooling, the boiled condensed milk is completely ready to eat! Eat it by the spoonful straight from the jar or use it in desserts and baked goods. It's delicious in any form!