How much to cook condensed milk to get boiled. How and how much to cook condensed milk in a jar so that it does not explode

Most adults and children are not indifferent to boiled condensed milk. However, the quality of modern products under this name raises concerns - their composition is so doubtful. However, this is not a reason to refuse a delicious treat, because you can cook it yourself in the old fashioned way.

Choice of condensed milk

Condensed milk is concentrated cow's milk from which the moisture has been evaporated. To give the product sweetness, sugar is often put into it, as a result, a white, viscous, but still liquid mass is obtained. Like any sweet consistency, it sticks to your hands. High-quality condensed milk is packaged in cans, due to which its shelf life is increased up to 12 months. If this product is cooked, it acquires a brown tint, a thicker texture and a pronounced caramel taste. The resulting dish is called dulce de leche, which means "milk jam" in Spanish. However, in our country, such a dish is known as boiled condensed milk.

Today, condensed milk is sold in doy-pack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers will do. Please read the label carefully before purchasing. Only a product designated as Whole condensed milk with sugar. If there is a different name on the label, albeit one that is very close in meaning, boiled condensed milk will not work out of it.

You can get high-quality and tasty caramel mass from the most natural condensed milk, which contains only sugar and milk. If it contains preservatives and flavorings, as well as components starting with "E", then during the cooking process the product may curl up, exfoliate and behave in an unforeseen way. It is worth paying attention to the appearance of the can - it should not have dents and damage, traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and its shelf life must not have expired. If you choose the right raw materials and follow the recommendations for cooking, you will get a fragrant boiled condensed milk, reminiscent of toffee. It definitely surpasses store-bought counterparts sold under the same name in its taste and safety.

How and how much to cook condensed milk so that it does not explode?

Cooking condensed milk requires a lot of time. Depending on the method chosen, this takes from 3 to 4 hours, so most housewives prefer to boil several cans at once. After cooling, they are simply put in the refrigerator and opened as needed. Cooking time affects the shade, texture and taste of boiled condensed milk.

If you “boil the jars” an hour after the liquid boils, then the “milk jam” will acquire a yellowish tint. Its texture and taste will remain almost unchanged.

If you boil the condensed milk for several hours from the moment of boiling, then it will acquire a pleasant caramel or light brown color and thicken slightly. Such a mixture is usually used to make fondants, lubrication of cake layers. If you extend the cooking time by one hour, you will get a thick, rich brown hue "varenka" with a delicious aroma. You will have to take it out of the jar with a spoon, and the composition will not drain, but will harden with a viscous sweet mass. Finally, if the product is boiled for 3.5 hours, it will turn rich brown, and you will have to eat it with a knife. Boiled condensed milk will cut like butter.

In a saucepan on the stove

This method rightfully claims to be a classic, since it was in this way that dulce de leche was prepared in the Soviet period. The process does not require special skills, although “put it on fire and forget it” cannot be said about this recipe, since you need to control the water level all the time, adding it if necessary. This method is also attractive because it allows you to cook a lot of condensed milk at the same time. It is enough to take a wide pan and increase the volume of water to accommodate several cans at once.

The pan should be taken with thick walls and a bottom. Labels must first be removed from the cans.

It will be possible to prepare a creamy dessert at home from ordinary condensed milk if it is quite oily. This figure must be at least 8.5%. In the dishes, it is better to stack the tins, and not to put them vertically. In this case, they will not float during the cooking process, and the layer of water above the banks with this arrangement will be larger. And so that the containers do not come into contact with the bottom and do not rumble, rolling over it, it is recommended that you first lay a piece of natural fabric on the bottom, then cans, and then pour water. There should be enough of it so that the jars are completely hidden, and a liquid layer of at least 2–3 cm remains above them, but 5–10 cm is better.

After that, you need to turn on a strong fire and bring the liquid to a boil. Then the intensity of the boil should be reduced and the pan left for 2-3.5 hours. This is enough to get a "dumpling". If you need a dish of a darker shade with a more viscous and dense texture, you can boil the composition for up to 4 hours. If necessary, you need to add water so that the jars in no case remain uncovered with water. To do this, it is better to pour water boiled in a kettle into the pan.

In order not to end up in a situation where the boiling water suddenly ended, and the jars were left without a water cover, it is better to boil the kettle regularly.

When the specified time period has passed, containers with boiled condensed milk are taken out of boiling water with a slotted spoon or culinary tongs and placed on a towel. The jars are hot, so you need to be very careful, and leave them to cool on a heat-resistant surface. The dish is ready (it can be opened and tasted or put in the refrigerator) after the temperature of the contents corresponds to room temperature. As a rule, it takes a whole day, sometimes a day.

You can speed up the cooling time by placing the hot jars in a pot of cold water. As soon as it warms up, drain the liquid and fill it with a new batch of cold water. Repeat until the jar becomes cold and stops heating the water, while it is better not to rush to open the container, since the condensed milk has completely cooled along the walls, and inside the jar it is still hot and can “shoot”.

On the stove, you can cook condensed milk not only in iron factory containers, but also in an ordinary glass jar. To do this, pour the product into a jar, put in a saucepan and fill with water. Its amount should match the level of condensed milk in the jar. Put the pan on the fire and bring the liquid to a boil, then reduce the heat and simmer the "milk jam" for 3-3.5 minutes. You should not interfere with it during the cooking process, but adding water to the pan when it boils is a must. The finished "varenka" should be left in the jar until the water in the pan cools down.

In pressure cooker and multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container, completely filled with water. Cooking time - a quarter of an hour, after which the jars under the lid are left in the liquid for another 3 hours. After this time, the pressure cooker is opened, but the condensed milk is removed only after it has completely cooled down. Similarly, a dish is prepared in a slow cooker, while choosing the “Soup” mode.

in the microwave

You can cook condensed milk in the microwave only by opening the jar and transferring it to a glass container designed for use in the microwave. Set the power to 750 W on the unit and cook for several minutes. Then take out and mix. Repeat the process, removing the container with the cream and stirring it every 2 minutes. This will keep the milk from burning and finish cooking when the dish acquires the desired consistency.

Rules

Despite the fact that cooking condensed milk is a fairly simple process, you should definitely follow a few rules, otherwise, there is a risk of not only spoiling the "varenka", but also provoking an explosion of the can.

• The first rule concerns the amount of water in the pan. It must completely cover the jar. The fact is that the boiling point of water cannot exceed 100ºС, which means that the jar will not heat up to the above limit. Even if this happens due to the contact of the tin with the bottom of the pan, the surrounding liquid will "take" the heat on itself. If it happens that some part of the container is not under water, this will lead to its overheating. As a result, the temperature of the sweet mass will exceed that outside the jar. This will cause the condensed milk to expand and, as a result, the can will explode.

Important! The liquid acts as a water bath. As you know, cooking in a water bath ensures their uniform heating and eliminates the risk of burning. With a sufficient amount of water, the caramelization process proceeds uniformly, certain parts of the composition (primarily condensed milk at the bottom) do not burn.

• The second rule concerns the opening time of the jar. The condensed milk inside the jar increases in volume after cooking. Naturally, a hermetically sealed tin holds back the release of the mixture. However, if you open the jar while the caramel mass has not cooled yet, it will rush up in the form of a hot fountain. Thus, opening a can of boiled condensed milk immediately after heat treatment is extremely dangerous - you can scald. This can be done only after it has cooled to room temperature.

In addition to the mandatory rules, you can give a few recommendations. Although the paper labels may come loose from the can during the brewing process, it is best to do this before processing. Otherwise, pop-up "paper" will interfere with the process, stick to the pan. You can remove the label by soaking it in warm water. When the liquid has soaked the paper, it is enough to pull on the edge of the label and remove it in one piece.

It is unacceptable to scrape off the paper sticker with a knife or a metal brush, as this may cause damage to the walls of the container. In the process of high-temperature exposure, the situation will worsen, which will eventually lead to the explosion of the can.

Ready boiled condensed milk can be served as an independent dessert, or spread on jam, used for a layer of cakes, desserts. It improves the taste of cereals, goes well with cottage cheese and ice cream. The calorie content of the boiled product is the same as that of condensed milk.

For details on how to cook condensed milk in a jar, see the video below.

Modern housewives are accustomed to buying almost everything in the store, and boiled condensed milk has not been a shortage for a long time. But the quality of the product, even from manufacturers that have proven themselves on the positive side, often leaves much to be desired. Therefore, for those who are accustomed to natural products, information on how to cook condensed milk in various ways and what desserts can be prepared with this ingredient will be useful.

There are several ways to get a healthy and fragrant treat, the taste of which will be “the same”, natural, from childhood. Choose the most convenient, set aside a couple of minutes for preparation, a few hours for cooking and proceed.

Classic cooking method

Despite the prohibitions of condensed milk manufacturers, the classic way to cook boiled condensed milk is to boil it in a tin can. How much to cook condensed milk in a jar, and how to prevent general cleaning in the kitchen with washing the sweet milk-caramel mass from the walls and ceiling are not idle questions.

Therefore, do not deviate from the algorithm below:

1. Put a jar of condensed milk in a large saucepan and fill it with water to the maximum possible level so as not to add water often during the cooking process. Send the pan to the stove and wait for the active gurgling of water.
2. After boiling, cook condensed milk for a couple of hours, if in the future it is planned to use it for making creams in cakes or pastries. To get a thicker and darker composition (for example, to fill the "nuts"), then you need to cook condensed milk for about an hour longer.
3. During the cooking process, you need to make sure that the jar is not “exposed” and, if necessary, add hot water to the pan. After finishing the heat treatment, the jar should be left to cool in the water in which it was boiled. Meeting these two conditions will help avoid an epic explosion.

When choosing condensed milk for cooking, you need to carefully study its composition on the label. A quality product should not include anything other than dairy and sugar. Condensed milk with palm oil in the composition should better remain on the store shelf.

Do-it-yourself boiled condensed milk

Not only from a store product, you can cook boiled condensed milk. It is quite possible to make it from sugar and whole cow's milk, while spending not much more time than with the classic method.

For one and a half liters of homemade boiled condensed milk, you should take:

• 3000 ml of whole cow's milk (better than homemade, not store-bought);
• 1000 g of granulated sugar;
• 45 ml lemon juice;
• 5 g of soda.

Cooking method:

1. Send the milk with sugar in a saucepan of a suitable displacement to the fire and heat, stirring constantly, until the sugar is completely dissolved.
2. When the composition boils, remove the pan from the stove, add lemon juice and soda to its contents. The milk will begin to actively foam. Now it should be vigorously stirred and returned to the fire.
3. From the moment of repeated boiling, note the time and boil the condensed milk over medium heat for three hours. During this time, the milk will darken and thicken.
4. During the cooking process, it is necessary not only to periodically mix the composition, but also to take a test for readiness. If a drop of milk does not spread on a cold saucer, boiled condensed milk is ready. The finished product should be poured into half-liter jars for further storage.

Cooking in the oven

Condensed milk, which is sold not in cans, but in tetra packs, cannot be cooked in a saucepan in the classical way. For such a product, cooking in the oven is more suitable.

The sequence of actions in this case will be as follows:

1. Pour condensed milk into a metal or glass heat-resistant container and close this container on top with a sheet of food foil.
2. Place the container with milk in another container with water so that the liquid level reaches the middle of the height of the condensed milk in the mold.
3. Next, put the condensed milk for 2 - 3 hours in the oven, heated to 200 degrees. If necessary, add boiled water during the cooking process. Remove the boiled condensed milk from the oven, free from foil and use as directed.

The easiest way in the microwave

Microwave oven owners should know how to cook condensed milk with this device. Moreover, the whole process will take no more than 8 minutes.

The algorithm for cooking in a microwave oven is as follows:

1. Pour condensed milk into a ceramic or glass bowl and put it in the microwave for 2 minutes. The power of the device should be set at 700 watts.
2. After a beep, mix the condensed milk and send it back to the microwave for 2 minutes. It is important to ensure that the milk does not run away and warms up evenly, so it must be mixed. Repeat this periodic heating no more than 4 times.

Having brought the product to the desired consistency and color, it can be used for its direct culinary purpose.

Baking recipes with boiled condensed milk

Of course, eating natural boiled condensed milk with just a spoon is a pleasure that cannot be achieved even with the help of the “heavenly” Bounty bar. However, even more delicious delicacy can be baked goods with condensed milk. Cakes, pastries, cookies with such a component come out just fabulously delicious.

Cream of boiled condensed milk and butter

This cream is suitable as a filling for various homemade biscuit, honey, puff or waffle cakes, as well as all kinds of cakes and cookies.

Proportions of ingredients for its preparation:

• 380 g boiled condensed milk;
• 200 g softened butter;
• 20 - 40 g of powdered sugar;
• 5 ml of liquor (or other alcohol for flavor).

We prepare as follows:

1. Beat soft butter together with powdered sugar until white and fluffy. Separately, do the same with boiled condensed milk.
2. Next, combine both masses by mixing them with a silicone spatula.
3. At the end of cooking for flavor, add a little liquor. The cream is ready.

Classic cookies "Nuts"

Unsightly condensed milk, boiled in a jar in a saucepan, can be an excellent filling for homemade nuts cookies.

To bake it, you need to prepare:

• 2 eggs;
• 200 g of sugar;
• 250 g butter;
• 8 g vanilla sugar;
• 3 g salt;
• 5 g of slaked soda;
• 320 g flour;
• 380 g boiled condensed milk;
• kernels of any nut at the rate of one kernel per one "nut".

A step-by-step recipe for baking the sweetest, most high-calorie and such amazingly delicious "nuts" in the world:

1. Before starting to knead the dough, melt the butter and leave it to cool slightly, but continue to be liquid.
2. Beat eggs with sugar and salt with a hand whisk until smooth. Then pour liquid oil, stir, add slaked soda and flour.
3. Send the finished shortbread dough to the refrigerator for an hour, so that it will be easier to work with it later.
4. Lubricate the form for baking "nuts" (hazelnut) with vegetable oil. Roll the dough into balls about the size of a cherry and place them in the recesses of the mold. Do not make larger blanks, otherwise the dough will definitely try to escape during the baking process.
5. On low heat, bake "nuts" for one to two minutes on each side. Ready portions very carefully remove and cool.
6. Then it remains only to collect the "shells", filling them with boiled condensed milk and hiding a nut kernel inside each.

Very tasty cupcakes

The thick consistency of boiled condensed milk allows you to use it as a filling for muffins. Such pastries with a delicious milk surprise will appeal to both adults and children.

The proportions of the products included in its composition are as follows:

• 1 egg;
• 80 g of sugar;
• 200 ml of milk;
• 200 ml of vegetable oil;
• 3.5 g vanillin;
• 2.5 g salt;
• 7 g baking powder;
• 250 g flour;
• 190 g boiled condensed milk.

The sequence of culinary processes:

1. Whisk the egg together with sugar, pour in the milk and vegetable oil, and stir everything again.
2. Then add bulk ingredients (flour, vanilla, salt and baking powder). The finished dough should be thick, like sour cream.
3. Put a tablespoon of dough into greased silicone molds, on top of it - a teaspoon of boiled condensed milk. We hide the delicious filling under the second portion of the dough.
4. Cook the cupcakes in the oven at 180°C for approximately 30 to 40 minutes. Cooled cupcakes can be decorated with powdered sugar.

Wafer cake with boiled condensed milk

With a package of ready-made waffle cakes and a can of boiled condensed milk on hand, you can cook a delicious cake in just a couple of minutes.

For one such dessert you will need:

• 6 - 8 waffle cakes;
• 380 g boiled condensed milk;
• 100 g soft butter;
• 100 g chopped roasted peanuts;
• 50 - 70 g of chocolate.

Progress:

1. Beat condensed milk with softened butter until fluffy.
2. Assemble the cake from ready-made cakes, layering them with the composition obtained in the previous step.
3. Top the dessert also with cream and sprinkle with crushed peanuts.
4. Melt the chocolate and use a cornet to apply a chaotic pattern of viscous sweet threads over the nuts.
5. Let the cake soak for about an hour or you can serve it immediately, cut into portions.

Bagels with "dumpling"

For lush bagels on yeast dough stuffed with boiled condensed milk, you should prepare:

• 200 g butter;
• 150 g of sugar (of which 50 g - in the dough);
• 1 egg;
• 150 ml of milk;
• 50 g of yeast;
• 630 g flour;
• 370 g boiled condensed milk.

Baking method:

1. Dissolve sugar and yeast in milk. Pour in the beaten egg and melted butter. Sprinkle flour in small parts, knead the dough.
2. Let the mass stand in a warm place until it doubles or triples in volume. Then knead it well, divide it into three parts, roll each of which into a circle. Cut the blanks into segments of a convenient size.
3. Put a filling of condensed milk on the edge of each portion, roll everything up into a roll, roll in granulated sugar and bake until golden brown in an oven heated to 180 - 190 degrees.

Baking with boiled condensed milk can be quite varied and invariably tasty. But taking up its preparation, it is worth remembering that the result will largely depend on the quality of the source products. In this regard, it is worth spending a little time and preparing the “dumpling” on your own, because now you know a lot about how to do it!

Boiled condensed milk has been a favorite delicacy for many people since childhood.

With today's abundance of goods on the shelves in stores, buying already boiled is not difficult, but the product will be much tastier if you cook it yourself.

How much you need to cook condensed milk in a jar and how much time this process takes, we will try to tell you in this article.

Since so many people make a lot of mistakes when preparing this nutritious and very tasty product.

When and how did condensed milk appear

It is believed that the idea of ​​obtaining a delicious and thick dessert from ordinary cow's milk belongs to the confectioner - the Frenchman Nicolas Apper.

Through long experiments, he managed to find out that this product retains its taste for the longest time when stored in sealed tin containers.

But he did not guess to patent his invention, Gale Borden did it for him back in 1856, in the USA one of the first factories for the production of condensed milk was built in 1858.

Condensed milk was appreciated with the advent of the first Civil War, a long-term stored natural and high-calorie product began to be included in the rations of soldiers.

Since that time, Borden's fortune has steadily increased and he died a rich man, leaving his business to his sons.

In Russia, mass production of this product began in 1881, when two small factories for the production of dairy products appeared in the suburbs of Orenburg.

In Soviet times, strict requirements were imposed on the production of this product, the product must necessarily comply with GOST and, apart from milk, cream and granulated sugar, no secondary ingredients were allowed in it.

Today it is produced by many enterprises throughout Russia, but unfortunately, not all of it is safe for health.

Modern businessmen are trying to get the maximum profit from their product, and quality is given the last place.

But still, if you wish, you can find a really completely healthy and tasty product that can be eaten in its pure form or cooked.

Criteria for choosing condensed milk

Condensed milk can be used to add to tea, coffee, delicious sandwiches are prepared with its use.

The boiled product is used as a cream base for cakes, waffles, nuts and just as a delicious treat for breakfast or afternoon snack.

In order for you to get a really high-quality product at the end of cooking, nutritionists and confectioners advise you to start by choosing the right unboiled condensed milk in the store.

When buying, experts are sure to advise you to pay attention to the following parameters:

• The product's name. Whole condensed milk with sugar and just condensed milk with sugar are suitable for cooking. Seeing such variations of the name as condensed boiled milk product, milk product with sugar, special milk, pass by without hesitation. Such a product contains herbal ingredients, all kinds of flavors and additives;
• On the label of a can of condensed milk, the production standard GOST or TU must be indicated. It is best to choose GOST, since condensed milk is produced with the TU mark, containing more vegetable rather than animal components. Of particular concern at the moment is the replacement of fats with palm oil, this component is cheap, but has a high melting point, which the human body is not able to cope with. As a result, palm oil accumulates in the organs, contributes to the appearance of plaques in the vessels;
• You also need to look at the shelf life. For natural condensed milk, it cannot be more than one year, if the manufacturer indicates a longer storage period, then preservatives are most likely added to the product;
• There is a marking on the lid. The letter M should be the first on the condensed milk, then two numbers refer to the manufacturer. It is necessary to pay attention to the third and fourth digits - high-quality milk without additives is marked with the number 76;
• It is important to pay attention to the integrity of the packaging. For cooking, tin cans are usually taken, they should not be deformed and chipped.

it turns out, well, just amazingly tasty and delicate in taste. How? Read our healthy food website.

In this, you will find an interesting list of foods containing carbohydrates. Eat tasty, but right!

How fat-free is homemade cottage cheese? Here:, you can find out the answer to your question.

Many people think that for cooking you can choose a jar and at the very minimum cost.

This opinion should not be held.

Firstly, an inexpensive product can be completely unsafe for health.

Secondly, cheap condensed milk for the most part contains vegetable components, and they will not allow this product to cook to the desired consistency, that is, the milk will remain liquid no matter how much you cook it.

Condensed milk should be homogeneous, without lumps, white with a slight brownish tinge.

Condensed milk cooking rules

There are several ways to cook condensed milk, which one to choose will depend only on your desire.

• It is traditional to boil a tin can in a pot of water. A tin can is placed in a large saucepan, filled with water to the maximum and put on fire. From the moment of boiling, the fire decreases, and cooking continues at an average temperature from 1 to 3 hours;
• The fastest way to cook is to cook the product in a pressure cooker. It is necessary to place a tin can in a pressure cooker, fill it with water and boil for 10 minutes. After that, the pressure cooker remains closed until the container and water have completely cooled;
• Modern technology has given the most comfortable way to prepare treats - in the microwave. Condensed milk is poured into a container suitable for a microwave oven, closed with a lid and placed inside the oven for 10 - 20 minutes. You must first set the average power, and during the cooking process, the milk must be stirred periodically. The convenience of this method of preparing the product lies in the visibility of the result, that is, you can stop the cooking process when the color change completely satisfies you;
• It can also be boiled in a water jar. To do this, the milk is poured into a saucepan and placed in another container with boiling water. Thus, it will be ready in five hours, but in the process of cooking you will be able to monitor its condition and avoid the explosion of the jar.

If you cook condensed milk in the traditional way, you will not see its state during the cooking process.

You can get a product of a delicate brown color and fairly fluid after about an hour of cooking.

A thick dark-colored condensed milk is obtained if the cooking time reaches 3.5 hours.

Secrets of safe preparation of boiled condensed milk

It happens that when cooking the jar explodes and the whole kitchen needs many hours of scrubbing.

Do not blame the quality of the product, perhaps you have neglected the simplest rules:

• Condensed milk during the cooking process must be constantly covered with water. It is necessary to add only hot water, the temperature difference can lead to an explosion;
• After removing from heat, it is necessary that the jar of condensed milk remain in boiling water until the water has completely cooled. This will not only eliminate cotton when opened, but also make the boiled stew more delicious;
• Caramel shade and good density will be obtained if you buy this product with a milk fat content of at least 8%.

That's all the secrets of cooking delicious and natural treats.

Knowing little tricks, you can always pamper your loved ones with delicious nuts, cakes, casseroles with boiled condensed milk.

Videos dessert

A short video in which you will learn the recipe for cooking boiled condensed milk in the microwave. Enjoy watching!

Hearty, delicious, just melts in your mouth! It contains all the childhood dreams! But not only kids are in love with this product, we all easily turn into Winnie the Pooh when it comes to ... condensed milk. It is smeared with cakes for your favorite waffle cake, which more than once saves any hostess when guests are on the doorstep or when you want to pamper your family.

This product goes into creams or as a filling for cakes and dried fruits, for homemade sweets. Condensed milk is such a popular product in the manufacture of desserts that it is worth paying attention to it. Or rather, we will talk about how to cook condensed milk in a jar at home. Let's remove the spell of fear from some housewives before cooking condensed milk. For the purity of the experiment, everything I say is right there, before your eyes, and I will do it.

The main thing is not to explode =)

For convenience, I will divide the whole process into 3 stages:

• Preparation for cooking condensed milk;
• The process itself;
• summary and important conclusions.

So, everything is in order. All we need is a can of condensed milk, a plastic bag, a saucepan and water. You can start!

Getting ready to cook condensed milk

There is a traditional sticker on the bank, we don’t need it. Yes, and she herself will peel off and it will not be very pleasant to watch how she colors the water and what she turns into. We remove it and wash the jar or wipe it with a damp cloth from dust.

Here's a secret I got from my mom. She complained more than once that the glue on which the sticker was attached cannot be washed off with any water, but during the cooking process it melts and settles on the walls of the pan. What to do? Everything is simple! We put a clean plastic bag on the jar, and the pan is protected!

And here, girls, attention! It is worth taking a large, and preferably a deep saucepan. The main rule for cooking condensed milk is that water should ALWAYS cover the jar. And therefore, in order to calmly do other things all this time, and not stand over the pan and constantly add water to it, you need a capacious container.

And one more thing, why do it right. If you constantly add cold water and lower the temperature in the pan, this will affect the quality of the finished product. Let's protect ourselves from surprises. Of course, if we see that there is critically little water in the saucepan, and cook for a long time, then it is better to add it without hesitation. But then it is better to pour water that is about to boil.
So, we put the jar vertically. I poured water 5 cm above the can of condensed milk. This allowed me not to add water for all 3.5 hours of cooking.

Cooking process

We put a saucepan with a jar of condensed milk on fire. We make the fire bigger and wait for the water to boil. All this time the pan is covered with a lid. This creates the necessary conditions for the preparation of the product.
The water boiled. Without putting the pan off the heat and without removing the lid from it, just turn down the heat. We make it very small. The process of languishing the product has begun.
From this moment on, the cooking time of condensed milk is measured.
So, my jar, weighing 380g and with a milk fat content of 8.5%, was cooked for 3.5 hours. This is the perfect time to prepare it.

Advice! Condensed milk is cooked for a long time, you can easily forget about it. Just get carried away with cleaning, and miss the time when it will be the consistency we need. We get out of the situation with the help of an alarm clock or a timer on the phone.

Time has passed, condensed milk is ready, you can safely turn off the fire. But do not rush to take the jar out of hot water. Let's let them cool down together. So milk still "reaches". And after 1.5-2 hours, you can safely remove and release the jar from the plastic bag. Boiled condensed milk is ready!

What is useful to know for those who want to learn how to cook condensed milk

It's time to take stock. Secrets, subtleties, nuances, alternatives!

Choose a quality condensed milk

Not every condensed milk is recommended to be cooked, some will not work at all. If it contains ingredients such as milk powder, flavors, vegetable fats, etc., then it’s not a fact that you can cook condensed milk, it simply won’t thicken. Only experimentally can such milk be tested for suitability for the preparation of a boiled product.

Density is determined by the composition, fat content, volume of the jar and cooking time

After I cooked a few cans of condensed milk, I accidentally made a discovery for myself! The density of the resulting product depends directly on several factors: the composition, fat content of condensed milk, the volume of the jar, the intensity of boiling and the cooking time. So, the longer the milk is boiled, the thicker it turns out (of course, we are not talking about 5-6 hours, because too long cooking can also in rare cases lead to an undesirable explosion, but to check if we are included in this number, oh, if you don't want to).

Condensed milk in a jar should be completely covered with water

Let me remind you again! It is important! Water must be filled in advance a few centimeters above the can of condensed milk. Otherwise, if it boils away, this is a direct path to the Great Bang in your apartment, but I’m afraid that you won’t be able to create a new way of originating life, but it will help you get to know the emergency doctor and the emergency room attendant. I don't think that's our goal right now. So let's be careful!

Cook on slow fire

Do not think that the process of simmering condensed milk on a small fire can be replaced by quick cooking if the fire is made larger. Better not get down to business if you do not have these 3-4 hours. Or put away from the fire if there are urgent matters. Yes, this time the desired result will not work, but there will be no explosion either.

Interestingly, many are afraid to buy condensed milk for cooking in jars that open behind the ring. But I can safely recommend them for use. In any case, they behaved the same with me, like those that are completely soldered.

Cool the jar of condensed milk slowly

Cooling condensed milk, do not rush. Do not immediately open the jar; and don't recommend adding cold water to cool it down. I definitely understood that cooling is part of the cooking process, and should be done gradually.

You can cook in different ways, but with caution

You can cook condensed milk not only in water on the stove. There are more original and fresh recipes. For example, in the microwave, oven or pressure cooker and slow cooker. And recently I heard about a new recipe: in a frying pan! But I haven't tried any of them yet, but it's interesting!
Girls! I will always be glad to hear your opinion, advice and recommendations on how to cook condensed milk in a jar at home. Your experience is interesting, and what secrets you have. Share them! But not only your positive experience is interesting, but also the stories that are lethal for condensed milk. Let's work on the mistakes together to reveal the golden recipe for cooking condensed milk.

Here, for example, is my contribution: the fat content of condensed milk should not be lower than 8-8.5%, a minimum of "otherworldly" ingredients, ideally: milk and sugar. And those who make condensed milk themselves, how do you achieve the desired result in its brewing? As you can see, there are still a lot of questions. Hopefully, with your help, we'll find out all these points soon! In the meantime, look at the consequences of the sweet explosion (photo from the Internet):

In contact with

2 years ago

For most people, boiled condensed milk is the most favorite delicacy from childhood, which was prepared at home. A lot of fun and difficult moments were connected with the process, because they cooked condensed milk in their own tin can, which could explode, and the contents were quite capable of not being prepared properly. That is why you need to follow the process very carefully, and first study all its subtleties: how much to cook condensed milk in a jar, on what fire, under what conditions.

How and how long to cook condensed milk at home?

The process of preparing boiled condensed milk is always very long: some do it for 4 hours, and someone spends only an hour and a half. Who is right? How much time to cook condensed milk in a jar depends to a greater extent on the desired result:

• If you need a very dense dark mass that can be rolled into a ball, put in an even, non-spreading layer, you will have to cook condensed milk for 4 hours.
• Lighter and lighter leaves in 2.5-3 hours: this condensed milk is taken as the basis for the cream.
• The most liquid, used gravy for pancakes and pancakes, cooking the Potato cake - in an hour.

In addition, it is necessary to take into account the features of each method of preparing boiled condensed milk. Traditional is cooking on the stove in a large pot, in which there is no way to track the result - just rely on someone else's experience. The task is carried out like this:

1. Put the jar in a saucepan, fill with plenty of cold water. It is desirable that the pan has high walls, and the water almost reaches the top.
2. Wait for the water to boil, reduce the power of the burner to medium. Do not cover with a lid.

According to this method, condensed milk will be cooked for 1-4 hours. After turning off the stove, the jar is allowed to cool for about an hour in the same place, in the water. Almost similar actions are performed in a slow cooker, only a cloth should be placed on the bottom of the bowl, which will prevent scratching the coating. Cooking is carried out on the "Extinguishing" for 1-3 hours.

Some housewives, in an attempt to save time, put a jar in a pressure cooker. How long does it take to cook condensed milk in this way? 15 minutes after boiling water. However, after the lid is turned off, the device is not opened for another 2 hours.

There are also several alternative methods for preparing boiled condensed milk, however, they already involve extracting the product from a can. In particular, you can try making a boiled potato in the microwave:

1. Pour the condensed milk into a microwave-safe container.
2. Cook at maximum power without a lid for 2 minutes.
3. After stop the microwave, mix the product and put it on for another 2 minutes.

The last step needs to be repeated several times, since high temperatures can cause the condensed milk to burn. But the total cooking time in the microwave will be only 10-15 minutes, and you can track the state of the product during cooking.

You can also control the process on the stove if you pour the contents of the jar into any small saucepan and put it in a water bath. On medium heat, condensed milk will cook longer than according to the classical method in a jar - 3-5 hours, but you are deprived of the risk of explosion, and you can also adjust the density and color of the product.

Features of the selection and cooking of condensed milk

In order for the process to be successful, you should choose the right product. First, look at the name: there should be no “milk product with sugar” - only “condensed (whole) milk with sugar”. In all other cases, the use of herbal supplements, flavors and other unnecessary components is not excluded.

Secondly, pay attention to a few more points:

• On the bank there is a mark "GOST". You can also buy a product with “TU”, but such an abbreviation no longer guarantees excellent quality.
• The shelf life does not exceed a year - its increase indicates not the best composition.
• In the marking embossed on the lid, there is the letter “M” (it stands first), and 3-4 digits are “76”: only such milk does not have additives.
• The jar is whole, without chips, not wrinkled - this is very important for the brewing process.
• If you want dense caramel condensed milk, choose an option in which milk fat is at least 8%.

Inside, unfortunately, there is no way to check the condensed milk: cooking is carried out with an unopened can, so only following the above rules increases the chances of getting a tasty and safe result. At the same time, during the cooking itself, you must also adhere to some recommendations from experts:

• Make sure that the jar is constantly in the water. If it is necessary to add it, it must be exclusively boiling water, otherwise the temperature difference will lead to an explosion.
• Before the water has completely cooled down after boiling, the condensed milk is also left in the water, since a negative outcome is also possible. In addition, thanks to this, the cooking process will end independently and gently after turning off the stove, which will make the condensed milk tastier.

Also, do not forget that a piece of paper with all the information about the product must be removed from the jar, and the sides are wiped off from glue residue.