Despite the fact that many housewives know approximately how much to cook condensed milk in a jar, they do not always follow the rules for preparing the product. Often this ends in accidents, the results of which have to be rubbed off the walls within a few hours. In fact, it is not so difficult to cook a delicacy, so loved by many, and actively used in the confectionery business.

Today, condensed milk is cooked not only in a saucepan. Now this can be done in a slow cooker, pressure cooker, microwave. If necessary, there are options for preparing an already open product. Of course, you don’t even have to figure out how to cook condensed milk properly, because today it is also sold in ready-made form. But practice shows that the product boiled in a tin with one's own hands remains the most delicious.

How to choose the right condensed milk for boiling?

Particular attention must be paid to the process of choosing milk, otherwise all efforts may be in vain. The enduring popularity of the product has led some manufacturers to try to save money on its production. Sometimes even in a store you can buy a real fake, which, after heat treatment in a slow cooker or microwave, turns into an unpleasant-tasting mixture, which is also dangerous to health.

To prevent this from happening, when buying condensed milk, you should pay attention to the following points:

• Product Name. For cooking, and simply using it in its original form, it is better to take “condensed milk with sugar”, adding the word “whole” is allowed. All other variations indicate that the product was not prepared according to standards and most likely contains flavors or ingredients of plant origin.
• Production standard mark. The best option is GOST marking. There is also a TU marking, but it indicates the presence of plant components in significant quantities, which in this case is not welcome.
• Shelf life of milk. If it exceeds one year, then the presence of preservatives is guaranteed. This in itself is bad, it is also not clear how the mass will react to boiling in the microwave, slow cooker, or some other type of processing.
• Marking on the lid. Well, if it is not applied, but knocked out, moreover, from the inside. In the inscription, the letter M and four numbers should be in the first place. The third and fourth should be 76, which indicates the high quality of the product.

Tip: Regardless of whether you plan to cook condensed milk or use it in its pure form, you should not take the product packaged in plastic bags. Real condensed milk can only be in an iron can. It is this packaging that allows you to preserve the product for the longest possible time, in the production of which no harmful additives were used.

• Packing quality. The presence of chips, traces of deformation or cracks is unacceptable.

Don't get hung up on the cost of the product. A high price does not always indicate the desired degree of quality, and a low one does not always indicate that the seller, for some reason, is trying to quickly get rid of the goods. The main thing is that the condensed milk meets all the requirements listed above.

Basic rules for preparing the product

Before you cook condensed milk at home, you need to consider a number of points. This is especially true for those housewives who do not risk using mass cooking approaches in a slow cooker, pressure cooker or microwave.

1. It takes no more than an hour to get a soft brown and still quite fluid composition. A dark, thick and rich product is obtained after 3.5 hours of cooking. Depending on how much to cook condensed milk, not only its color and consistency change, but also its taste. Aged composition rarely goes directly into food, it is usually used to make creams.
2. If during the cooking process the liquid evaporates, it must be replenished. And only hot water is used for this, otherwise an explosion is possible.
3. After the right time is maintained, there is no need to rush to open the boiled condensed milk. It is better to leave it in the same water until it cools completely. Then the jar will not pop when opened, and the milk itself will turn out to be tastier.
4. Before you cook condensed milk in a jar in any of the possible ways, you should read its composition. The optimal consistency of the product is possible if the content of milk fat is 8%.

After the condensed milk is selected and all the secrets of the process are studied, you need to proceed directly to its boiling. At home, this can be done in one of several ways.

The traditional method of boiling condensed milk and using a slow cooker

Cooking condensed milk in a saucepan is quite simple. You need to put the unlabeled jar on its side in the selected container and fill it with cold water. We put the structure on a strong fire and bring the liquid to a boil. Then reduce the heat to a minimum. After that, it remains only to keep the composition as long as necessary, monitoring the water level in the pan. If after some time the color of the water in the jar has changed or a leak is detected, the manipulation must be stopped immediately.

To prepare condensed milk in a slow cooker, you have to perform the following steps:

• Remove the label from the jar, wipe the iron surface with a damp sponge. We line the bowl of the appliance with a cloth to prevent scratches on the non-stick surface.
• We put the jar on the bottom or lay it on its side. Fill it with water just above the jar itself, but below the maximum allowed for the bowl.
• It is good if the multicooker has a steam outlet valve. It must be closed, then the water will practically not boil away.
• Bring the water to a boil using the "Frying" or "Boiling" mode. Then we close the lid of the device, set the “Multi-cook” or “Extinguishing” mode (the temperature in the multi-cooker should be kept within 100-105ºС).

Contrary to popular belief, you won't be able to cook condensed milk very quickly in a slow cooker. Here, again, you will have to spend at least 2-3 hours to get a thick and saturated mass.

How can you weld an already opened jar?

If the condensed milk is in an imprudently open jar or was bought in a bag, then it will not work to cook it in a pressure cooker, saucepan or slow cooker. You will have to do this in the microwave or use the principle of a water bath. Here's what the second option would look like:

• Pour milk into a glass jar, but do not fill it to capacity. We put a cloth napkin on the bottom of the water pot and put a jar of condensed milk on it to ensure uniform heating). We fill the pan with water so that its level exceeds the level of condensed milk in the jar.
• We just cover the jar with a lid and do not screw it up. Bring water to a boil and reduce heat to low. We make sure that the water level never falls below the level of condensed milk, this is fraught with popping or an explosion.

With this approach, you can even act not on time, but simply track the status of the product. Despite the fact that this processing technique can theoretically be carried out in a slow cooker, it is not worth risking the device.

Processing condensed milk in a pressure cooker and microwave

The indisputable advantage of using a pressure cooker is the fact that there is no need to constantly monitor the process of preparing condensed milk. But do not think that the method reduces the time for preparing treats. The manipulation technique is as follows:

1. We put the jar with the product in a pressure cooker, fill it with water, without exceeding the maximum level allowed for the device.
2. We lower the lid, start the device, after boiling the water we wait only 15 minutes and turn off the device.
3. Now it remains to wait until the water has completely cooled with the lid closed. This will take approximately 2-3 hours.

The fastest boiled condensed milk can be cooked in the microwave. True, the device will have to be vigilantly monitored so as not to miss the right moment or prevent an accident. We open the jar, pour the milk into a container of suitable material, it should not be filled. We boil the product for half an hour (the power in the microwave should be at least 400 W). An additional inconvenience is that every couple of minutes the device must be stopped and the composition interfered, otherwise it will burn. On the other hand, with this approach, it becomes possible to monitor the status of the product.

Regardless of how the boiled mass was prepared, it is necessary to evaluate its final appearance, taste and smell. If, as a result of processing, the composition has a bitter taste, then most likely it was overexposed or burnt (this is especially true when boiling in the microwave). Any unpleasant notes in the smell indicate that a stale component was originally used. And the presence of multi-colored spots indicates a low quality of the composition, the presence of harmful ingredients or a violation of milk production technology.

Quick answer: it depends on the cooking method.

Condensed milk is an incredibly tasty delicacy familiar to each of us since childhood. But it becomes even more delicious when it is boiled! It is the taste of childhood that literally every one of us remembers! How to do it? Yes, very easy! But let's not get ahead of ourselves...

Some historical facts

Perhaps it’s worth starting with this - many of our compatriots believe that condensed milk was invented in Russia. In fact, this opinion is erroneous - for the first time the product was patented in the USA in the middle of the 19th century. It was created by Gail Borden, who for a long time of his life tried to come up with various ways to increase the shelf life of food. He even tried to thicken tea and juices, but nothing good came of it. And then one day he took up condensing milk, as a result of which such a wonderful product was born. Just a few years after the creation of condensed milk, Borden opened a plant for its production. Subsequently, he created several more similar enterprises, and shortly before his death, a city in the state of Texas was named after him.

In our country, the delicacy appeared several decades later. And since its recipe was known, the first Russian factory for the production of condensed milk was opened at the end of the 19th century. It is difficult to say in what containers it was poured in those years, however, in Soviet times, the product was packaged in tin cans, on which a blue-white label was pasted. The design of the latter has become so successful that even today it is simply impossible to imagine condensed milk with a different label.

Choosing condensed milk

If you decide to cook condensed milk at home, then you need to choose the right one. Why? There is a high probability that you will not buy a natural product created according to the required standards, but a certain consistency that will resemble condensed milk only in its appearance.

• First of all, pay attention to the label - it must have the GOST icon on it. If it is missing and a short word “TU” is written instead, you can continue your search. The fact is that products made according to specifications may contain various additives.

• Secondly, be sure to pay attention to the expiration date.

• Thirdly, the jar must have an even shape without wrinkling, because otherwise bacteria can get inside.

It is also worth noting that even seemingly ideal packaging may contain an incomprehensible liquid, only remotely resembling condensed milk. Therefore, the most optimal option for choosing a product is by trial and error.

Ways to cook condensed milk

So, you decide on the choice of condensed milk. Now we have to prepare it. There are several different methods, and we will start with perhaps the most popular.

• We pick up a jar of s, tear off the label from it and put it in a saucepan (it is necessary to put it, not put it). Now pour such an amount of water that it would completely cover the jar. After that, the pan must be put on gas, brought to a boil and reduced. In this position, the dumpling should be cooked for about 2-2.5 hours. In addition, do not forget to keep an eye on it - the water can boil away and it needs to be added periodically. The main problem with this method is that the jar can explode in the truest sense of the word and cover the entire kitchen. Whatever happens to you, you can put something heavy on the lid, although it is still dangerous to do this - in the event of an explosion, the same object can be hit in the face or in another part of the body.

• Therefore, we suggest you use a much longer, but safer way to cook yummy. To do this, open a jar of condensed milk, take a suitable glass container with thick walls and transfer the product into it. Then put the container in a water bath (an ordinary pot of water will do) and cook for about 4-5 hours. There are several advantages at once: firstly, you are protected from an explosion, and secondly, you can independently control the state of milk.

• However, this is not all existing methods. This one will be relevant for those housewives who have a pressure cooker in the kitchen. We take a jar, tear off the etiquette and put it in a pressure cooker. Pour enough water and put on fire, gas to maximum. As soon as the water boils, we count about 15 minutes, after which we remove the pressure cooker from the heat. Gently cool the just-made varenka, after which we proceed to the meal.

• And this is for those housewives who are used to using a microwave. We shift the condensed milk into a special bowl that is suitable for use in microwave ovens. We close it and put it in the oven for about 15-20 minutes on medium mode. The most delicious treat is ready!

How to make condensed milk at home?

You can make your own condensed milk at home. To do this, you need to take one liter of milk (preferably homemade) and one glass of sugar (about 200 grams). We take a stainless steel saucepan, mix our ingredients, put on gas and stir continuously until the sugar is completely dissolved. After the milk is brought to a boil, it must be boiled for about 2-2.5 hours over low heat. In the process, it is undesirable to cover the pan with a lid. That's all.

Not only children love sweets, but also adults. Sweets, cakes, gingerbread, pastries cheer up, bring pleasure. And the real taste from childhood is boiled condensed milk. Yes, supermarkets already sell boiled condensed milk - toffee. But, much tastier gets a delicacy cooked by yourself. Of course, many housewives are well aware of how this process goes. It is important to follow all steps. Otherwise, it will take hours to clean the kitchen. Indeed, with improper cooking, a jar of raw sweetness can simply burst. So, how to cook condensed milk in a jar yourself?

The choice of condensed milk in a jar for cooking

If you decide to make your own boiled condensed milk in a can, you need to pay special attention to the choice of this product. Otherwise, all your efforts will be in vain. Thanks to this popularity, many manufacturers are trying to save on raw materials, reduce the cost of sweets. In the process of cooking such products, it turns into an incomprehensible mass, which is very harmful to human health.

To avoid unpleasant consequences, you need to pay attention to some factors:

• Bank marking. A quality product necessarily has an embossed marking, and not just printed or written. At the same time, it is knocked out on the lid or bottom of the jar from the inside. First, the letter "M" is stuffed, and the numbers. If the last two characters are "76", then the condensed milk is of high quality.
• Standard marking. The highest quality and most delicious condensed milk prepared according to GOST. TU marking is allowed. In this case, plant components are used in the manufacture in large quantities. This worsens the taste characteristics of the product.
• Name. To cook delicious condensed milk, or to eat it raw, choose the name on the jar "Condensed milk with sugar". Some manufacturers write "Whole Milk". This option is also acceptable. Other products are not manufactured to the standard, and may be harmful.
• Storage period. Real, properly made condensed milk cannot be stored for more than one year. If the packaging indicates a longer shelf life, it means that preservatives were added during production. With heat treatment, they can turn into a real time bomb.

Pay attention to the quality of the packaging itself. Both for cooking and for consumption in its natural form, a treat in a plastic container is not suitable. Real condensed milk is packed only in cans. Only such packaging allows products to be stored for such a long time without the use of preservatives. On a tin can, cracks and dents are unacceptable.

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

To cook delicious sweets in a jar, you need to consider some points. First of all, the cooking time of the product is taken into account. How much to cook condensed milk in a jar? If you want a delicate, beige shade, the cooking time will be only 1 hour. To get a dark brown color, you will have to cook the sweetness for about 3.5-4 hours.

Cooking time also affects the taste characteristics, the consistency of condensed milk. The longer it cooks, the thicker it will get. As a rule, such masses are not used for direct consumption, but for the manufacture of a filling or cream for a confectionery product. During the cooking process, the water in the pan will evaporate. It must be added. But, so that there is no explosion, and condensed milk does not end up on the walls of the kitchen, only hot water is added.

Follow these cooking steps:

• Clear the jar from the label;
• Place the jar sideways in the pan;
• Fill the condensed milk with cold liquid;
• Bring the condensed milk to a boil at maximum heat;
• Reduce the fire to the minimum mark;
• Boil the condensed milk for the set time.

If you notice that milk has begun to flow out of the jar, you should stop cooking. Otherwise, the bank will definitely explode. Do not immediately open the condensed milk when cooked. Wait until the product has completely cooled down. So, condensed milk will be tasty, and the container will not burst. Examine the composition of condensed milk before cooking. The required consistency will be obtained only when the milk fat content does not exceed 8%.

We cook condensed milk in a jar in a slow cooker

Today, a multicooker is found in almost every kitchen. With this device, you can also cook delicious condensed milk. As in the previous version, the iron can must be removed from the label and wiped with a damp washcloth. The multicooker bowl must be covered with a napkin (fabric) so that it is not scratched from the tin.

The jar of condensed milk itself can be either laid on its side or placed evenly. You need enough water to cover a little above the jar. But, you can not exceed the maximum mark in the multicooker bowl. If the device has a valve for steam, it should be closed. Thus, the liquid will not evaporate, and it will not have to be topped up.

In the "Frying" mode, the liquid with the jar must be brought to a boil. After that, close the multicooker with a lid, and set the "Extinguishing" mode. As a rule, the temperature mode is set automatically. It should be kept within 100-110 degrees. Cooking condensed milk quickly even in a slow cooker will not work. To obtain a thick, brown mass, at least 2.5-3 hours should pass.

How to make condensed milk yourself?

You can cook condensed milk yourself. There is a universal, classic recipe. To prepare it, you will need the following ingredients:

• Fat milk - 1.3 l;
• Sugar - 0.6 kg;
• Baking soda - 3 g;
• Water - 0.1 l;
• Vanillin - 20 g.

You can cook condensed milk on your own only in a saucepan with a special coating (non-stick), thick-walled. The combination of milk and sugar will foam at first and then start to stick to the bottom of the dish. Too thin bottom will spoil the taste of the dish. If there is no suitable pan, the mass must be constantly stirred.

So, at the first stage, a mixture of vanillin, sugar, water is prepared. Everything is mixed with a wooden spatula. The fire is set to below medium on the stove. The mass is stirred with a whisk until the sugar is completely dissolved. After the syrup is ready, you can slowly pour the fat milk into the mass. As always, stirring, the mixture is brought to a boil. It is important to pour milk not cold, but at room temperature.

The fire is reduced to the minimum mark as soon as multiple bubbles begin to appear. At this stage, soda is added to the product. Since a sharp hissing, seething will begin, the condensed milk must be intensively stirred. Now the condensed milk is covered with a lid and simmered on a minimum heat for one hour. The milk is stirred every 10 minutes.

After about an hour, the milk will turn a delicate beige color. Right now, condensed milk can be removed from the fire, if there is a desire to get a liquid consistency. For thick, boiled condensed milk, you will have to simmer the product for another 40 minutes. After removing the product from the stove, the pan is covered with a lid, and the condensed milk cools down. The already cooled sweetness is poured into a jar, food container, tightly closed with a lid.

Other recipes for making treats

It turns out very tasty condensed milk with cream. In this case, the composition of the ingredients is slightly different:

• Sugar - 1.2 kg;
• Powdered milk - 370 g;
• Cream (33% fat) - 1 l;
• Milk infant formula (dry) - 210 g;
• Water - 120 g;
• Vanilla sugar - 10 g.

The cooking pot should be the same as in the previous case. A mixture of their vanilla and simple sugar, water is prepared in a saucepan. The mixture is simmered over low heat until it boils. At this stage, the sugar has not yet completely dissolved. Once the mixture is homogeneous, it is removed from the gas. Now you can add cream, milk powder, infant formula to the pan. The dishes are placed on a minimum fire, and the condensed milk is constantly stirred. This will avoid the formation of lumps.

The product should languish for 1.5 hours. During the cooking process, the product is constantly stirred, and the foam that has settled on the walls is again sent to the pan. You need to turn off the fire when the mass becomes thick and viscous. Cools the treat at room temperature. Such sweetness will turn out to be very tasty, moderately sweet. In a container with a tight-fitting lid (preferably glass), the product can be stored in the refrigerator for a long period of time.

Sometimes the simplest recipes can be overwhelming. Well, for example, for a cake made from waffle cakes, you need boiled condensed milk. And you can immediately answer: how much and how to cook condensed milk in a jar? What is the best way to cook it? And do I need to put a towel, remove the label? And how to cool? 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 methods. For those who come from the USSR, this process is familiar and understandable. And for young people, detailed instructions using various kitchen appliances will be useful.

How to cook condensed milk in a jar in a saucepan

Remove the label from the jar, clean off the remaining glue with a knife or sponge. I have a cauldron with thick walls adapted for cooking - in it the jar is placed 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 can. Here's how to choose your dishes.

At the bottom I put a towel folded several times. From my own experience I will say that there is no difference whether the bottom is covered or not, the main thing is to monitor the water level. In the same way, with the position of the can - it lies on its side or stands - there is also no difference. In a tall narrow saucepan, it is better to place the jar vertically, in a wide shallow one - put it on the barrel.

Pour water with a margin to cover the jar by 4-5 cm. Bring to a boil over high heat. With the beginning of boiling, we reduce the fire so that the water boils quietly, creating a kind of languishing effect. Cover the pot 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 as it boils, add boiling water.

Rule #1: during the cooking process, the jar should always be covered with water. If the water boils away, the jar will break and the condensed milk will scatter throughout the kitchen. Washing it is very difficult and time consuming.

Ready condensed milk must be cooled. It is best to let it cool naturally, without removing it from the water in which it was boiled. For example - they cooked it in the evening, left it for the night. You can cool 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 burn yourself when opening - 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 to cook condensed milk in a jar

Boiled condensed milk is not only very tasty, but also proved to be excellent as a cream for waffle cake cakes, shortbread cookies, and fillings for nuts. And also it is added to the cream for biscuit cake or poured over pancakes. So before you start cooking, decide what you need condensed milk for?

How much you need to cook condensed milk in a jar will depend on the purpose and further use. Until brown, it is cooked for about four hours, the consistency will be dense, thick. If you pry on a spoon and turn it over, it will not drain or fall. Thick and dark condensed milk is suitable for spreading wafer cakes, filling for nuts and other desserts and pastries.

Gentle 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 subsequent spreading of biscuit cakes, cookie desserts, this is exactly what is needed. It is very tasty to pour pancakes, pancakes, cheesecakes with caramel condensed milk.

How to cook condensed milk in a slow cooker

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

How to quickly cook condensed milk in the microwave

Fast, fast, but not easy. Firstly, in a microwave oven, you need to cook condensed milk without a can, pouring it into a dish suitable for a microwave. It is better to take deep glassware, milk will not escape from it. Secondly, every two minutes you need to turn off the oven, take out the milk and mix it so that it does not burn and does not take lumps. And the third is to set the correct power. There is no consensus here, microwave ovens are different for everyone. It is recommended to set it to 30-40% and see how strong the boil 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 boil more, put it back on for a couple of minutes.

Important! Microwaved condensed milk is very dense, viscous. It is not suitable for creams and fillings, but it makes very tasty toffees.

How to cook condensed milk in a glass jar

Condensed milk is sold not only in cans, there is a rather convenient packaging in foil bags with a screw cap. Such 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. Top loosely cover with a lid, just put it on the neck. Pour water, bring to a boil, lower the flame and cook for 2-4 hours until the desired color and consistency.

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

This method is inconvenient in that you have to constantly monitor the level of the liquid. It should be above the level of condensed milk in the jar, but in no case 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 draft condensed milk, use a simple method - cook condensed milk in a saucepan on the stove. Take a small saucepan, always with a thick heavy bottom, so as not to burn. Pour in the milk and bring to a boil over high heat. Stir constantly with a wooden spoon or spatula, the sweet mass will stick! As soon as it starts to boil, reduce the heat to medium and cook for about ten minutes. You need to interfere constantly, especially when it becomes thicker, and do not let it gather in 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 jar at home: on the stove, in the microwave, in a slow cooker. Or maybe you have your own way, which I do not know? Share in the comments, I will be grateful to you. Your plush.

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