The recipe for boiled sugar in milk is simple. Cooking milk sugar at home

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.

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 bring 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 hormone of joy serotonin, but an excess of energy from “empty” calories, the risk of increasing the acidity of the oral cavity and stomach, a direct threat to tooth enamel and digestive 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.
   

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 baked goods, 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.

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 a 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 optionally be replaced with water, 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 a bitterness that we don’t need at all, and can even spoil the taste.

Finely chop the peel. If desired, you can rub the orange on a 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, at 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 an 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 to your discretion.

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 with fresh fruit. To do this, you need to thoroughly wash apples or pears, various berries. Cut large fruits into small pieces. When the boiled sugar has cooled down, but still remains 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 or 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 is a standard set of products that are almost guaranteed to be found in any home, as well as a little accuracy 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. With the right preparation of 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. It is better to use regular white sugar in the recipe, but some people 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 complex dishes can cope with its preparation. 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 cooked exclusively in non-stick pans. Otherwise, your caramel may burn and all you end up with 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 more dessert at the exit (for example, when preparing for the arrival of guests or a family celebration), you can take more 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 in the finished 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. Icing, raisins, chocolate chips, crushed nuts, marzipans or dried fruits are ideal here.

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.

This is not to say that this dessert turns out to be exquisite and very tasty, but if you tend to be nostalgic for those very “roosters”, 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 some citric acid to the composition so that it does not thicken too quickly and melt in your hands if necessary.

Sugar fudge

One of the most delicious variations of sugar desserts is the one that is cooked with fermented milk products. Our grandmothers shared with us the recipe for how to cook sugar on sour cream, but if someone has forgotten the technology for making delicious fudge, they can familiarize themselves with 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, and our ancestors did it with enamel pots 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 optimal 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.

Sweets are loved by all ages. And no matter what they tell us about the dangers of sugar, for tea we always buy sweets, cookies, marshmallows or other confectionery for ourselves and our loved ones. But it is better to cook sweets yourself. In this case, you will be insured against getting artificial additives, synthetic flavors and dyes with food. One of the simple homemade recipes is boiled sugar with milk.

Boiled sugar is a great addition to freshly brewed tea. We will cook it with milk. It tastes like sherbet and creamy cow candies. True, the consistency of homemade delicacy is firmer. The recipe for making boiled sugar is quite simple, and you don’t need a lot of ingredients: milk, sugar and a little butter. Additives in the form of peanuts, walnuts, seeds, raisins, pieces of dried apricots, cherries, strawberries from homemade jam help to diversify the taste of homemade sherbet and make it more interesting.

Would need

• 100 ml milk (fat country or farm milk is preferred)
• 400 ml sugar
• 40 g butter
• strawberry jam berries

Cooking

1. Pour milk into a thick-walled bowl. When it boils, pour in 350 ml of sugar (the remaining 50 ml will go later for coloring). Cook with constant stirring for about an hour. Cooking time depends on several factors: the strength of the flame, the diameter of the dishes. Gradually, the mass acquires a golden hue.

2. Approximately 30 minutes after the milk and sugar are heated, a color is prepared that gives the delicacy a beautiful caramel color. Kohler, in fact, burnt sugar, which is poured into the bottom of a hot cast-iron pan and, stirring constantly, is heated until it melts and darkens. The more sugar that is used for this, the darker the homemade sherbet will turn out.

3. Add color to the boiled milk-sugar mixture. Mix.

4. Put a piece of butter in boiled sugar, which will make the mass more plastic and less hard.

5. Prepare a container for sugar solidification. Lubricate its bottom with butter.

6. If desired, add nuts, raisins, etc. to the finished mass. In our case, lay the strawberries evenly on the bottom of the dish for solidification.

7. Pour boiled sugar into the prepared container. Smooth its surface with a spoon and apply risks if you want to get more even pieces of crushed sugar in the future, since hardened sugar is not cut, but pricked with a knife. Give the dish time to cool.

Turn the dish with boiled sugar upside down, take out its frozen contents. Divide into serving pieces. On the eve of the New Year, boiled sugar, showing a little creativity, can be turned into a gift or decoration for the Christmas tree. There is a bright candy in the photo: a piece of homemade sherbet is wrapped in cling film, wrapped in gift paper and cellophane.

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