How to cook condensed milk at home

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

1. Condensed milk at home is best cooked with 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). If desired, you can replace milk with heavy cream (25%), observing the proportions.
2. To prepare condensed milk, it is very important to choose dishes. The best option is a thick-walled and thick-bottomed pan (steel, aluminum or cast iron). To prevent the composition from burning, you can also use a steam bath.
3. The classic recipe and its variations involve the use of granulated sugar as the main ingredient. 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. It also emphasizes the taste of condensed milk, making the delicacy more intense and bright.
5. For a change, you can add cocoa powder 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 tint, it can be used as a decoration for a cake or pastries.
6. To make condensed milk sweet, use not beet sugar, but cane sugar. At the same time, it can be ground into a powder to improve the viscosity and give a porosity to the consistency.
7. Ready condensed milk must be stored in a glass container with a tight-fitting lid. A heat-resistant container for storing food or heating food in the microwave is also suitable.
8. Iris sweets can be made from condensed milk. It is enough to pour the final product into molds for sweets or ice, put in the refrigerator and cool until hardened.
9. The duration of cooking condensed milk directly depends on the amount of sugar used in the cooking process. The more bulk composition you add, the faster the process will proceed. In this case, the dish will turn out sickly sweet.
10. You can add high-fat butter to homemade condensed milk. As a rule, such a move is used by confectioners when they want to make condensed milk tender, viscous (for cupcakes, cakes, muffins, etc.). However, it is worth remembering that the presence of such an ingredient in the composition reduces the shelf life.

How to cook condensed milk: a classic of the genre

• drinking soda - 3 gr.
• granulated sugar - 580 gr.
• milk with a fat content of 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 a non-stick coating, thick walls and a bottom. The milk combined with the sugar/powder will start to foam first and then stick to the bowl. 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 stirred intensively (do not leave the stove).
2. After you decide on the container, wash and dry it. Mix granulated sugar (preferably cane) with vanilla, add drinking water, mix with a wooden spatula.
3. Turn on the burner to a mark between the minimum and medium, put the pan on the stove. Stir with a whisk or spatula until the sugar crystals are completely dissolved, the mixture should become homogeneous.
4. After preparing the vanilla syrup, start slowly pouring in the milk, having previously cooled it to room (!) Temperature. While 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. Start stirring the mass vigorously, as it will begin to foam and burn.
6. Simmer the condensed milk for about an hour, cover with a lid, but do not completely cover the opening of the pan with it. During cooking, the composition should be stirred every 7-10 minutes. Don't forget to skim the foam off the walls and then send it back to the pan.
7. After a certain period of time, the mixture will acquire a light chocolate shade. In cases where you set a goal to prepare a condensed 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 color, 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 a heat-resistant container, cork.
10. Send the final product to the refrigerator. To increase the shelf life, scoop up the composition with a dry and clean plastic spoon, then send it back to the chamber.

• dry milk - 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 gr.

1. Prepare cooking utensils. 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 sugar, add water.
2. Put the mixture on a slow fire, do not bring to a boil, the sugar crystals should not dissolve completely at this stage.
3. When the mass acquires a more or less uniform consistency, remove the pan from the heat. Pour in the cream, add the 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 disappear completely.
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 becomes brown, viscous and sweet, turn off the burner. Cool to room temperature, pour into jars, refrigerate for long-term storage.

Butter-based condensed milk

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

1. Prepare a heavy-bottomed, non-stick enameled saucepan. Pour water or milk into it, the second option is preferable (condensed milk is tender).
2. Place the pot over medium heat, bring the liquid to a boil, then remove the pot from the heat. Pour in dry cream (you can replace it with dry milk), start whisking the composition at the same time with a whisk or mixer so that it rises 2-2.5 times.
3. Add cane sugar and butter softened at room temperature. Whisk again, making sure there are no lumps in the mixture.
4. Prepare a steam bath: pour boiling water into a wide pan, place a container with the composition in it so that the smaller container is held on the handles (the lower parts of the containers do not touch).
5. Turn on 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 based on milk powder, butter, liquid fat cream. Add cocoa or vanilla if desired.

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