A simple recipe condensed milk
Ingredients:
- 1 l of unsterilized milk fat content of 3.5%;
- 1 tbsp. of white sugar.
Pour the milk into a saucepan with a thick bottom, preferably stainless steel, and place on high heat. There pour sugar and stir well. Bring the liquid almost to a boil and immediately reduce oven temperature to minimum level. Cook the mass for 40-60 minutes until, until there is a third volume, stirring constantly, to not burnt. Pour the condensed milk in a glass container with a lid and put in 4-8 hours in the refrigerator, where it will marinate even more and thickens.
Condensed milk at home
Ingredients:
- 375 ml of fat home milk;
- 250 g high-quality powdered sugar containing starch;
- 40 g of butter.
Mix in an ovenproof dish with high sides milk, sifted through a fine sieve the icing sugar and butter. Heat all over low heat, stirring occasionally with a spatula. Increase the temperature to medium numbers as soon as powder is completely dissolved. Allow the mixture to simmer for 10 minutes, while stirring. Will transfer the condensed milk into the jar, close the plastic lid or cling film and soak for several hours in the refrigerator.
Homemade condensed milk from powdered milk
Ingredients:
- 250 ml fresh milk (preferably fresh, in a pinch, pasteurized);
- 150 g milk powder or cream high quality;
- 300 g of sugar;
- a dash of vanilla.
Make a water bath out of two pans of different sizes. Fill the bottom bowl with water up to mid height and keep it constant bubbling over medium heat. Connect the upper capacity of both types of milk, sugar and vanilla. Cook condensed milk for hours, not forgetting to step up to the plate and stir sweet mass. Put it in a container of glass and place in the fridge until morning.
Boiled condensed milk
Ingredients:
- glass jar with condensed milk, prepared according to one of the following recipes;
- 3-5 l of water.
Submerge the tightly closed jar in cold water, poured into a big pot, so that the liquid completely covers the transparent vessel. Boil the condensed milk for 2 hours over medium heat, making sure that the water is slightly boiling continuously. The product should acquire a rich caramel shade. Hold it another half hour, if you want to tie-dye chocolate brown and ductility of toffee.