Despite the fact that many housewives know approximately how long to cook condensed milk in a can, they do not always follow the rules for preparing the product. This often ends in accidents, the results of which have to be scrubbed off the walls within a few hours. In fact, cooking this delicacy, so beloved by many and actively used in confectionery, is not so difficult.

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

How to choose the right condensed milk for boiling?

Particular attention should be paid to the process of choosing milk, otherwise all efforts may be in vain. The enduring popularity of the product has caused 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 that 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 consuming 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 is not prepared according to standards and most likely contains flavorings or herbal ingredients.
Production standard marking. The best option is GOST marking. There is also 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 a microwave, slow cooker, or some other type of processing.
Marking on the tin lid. It’s good if it is not applied, but knocked out, and from the inside. The first place in the inscription should be the letter M and four numbers. The third and fourth should be 76, which indicates a high quality product.

Advice: 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 as long as possible, in the production of which no harmful additives were used.

Quality of packaging. The presence of chips, signs of deformation or cracks is unacceptable.

There is no need to focus on the cost of the product. A high price does not always indicate the required level of quality, but a low price does not always indicate that the seller, for some reason, is trying to quickly get rid of the product. 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 approaches to preparing the mass in a slow cooker, pressure cooker or microwave.

It takes no more than an hour to obtain a soft brown and still fairly fluid composition. A dark, thick and rich product is obtained after 3.5 hours of cooking. Depending on how long you cook condensed milk, not only its color and consistency change, but also its taste. The aged composition is rarely used directly for food; it is usually used for making creams.
If the liquid evaporates during the cooking process, it must be replenished. Moreover, only hot water is used for this, otherwise an explosion is possible.
After the required time has been 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 slam when opened, and the milk itself will turn out more tasty.
Before you cook condensed milk in a jar using any of the possible methods, you should read its composition. The optimal consistency of the product is possible if the milk fat content is 8%.

After the condensed milk has been selected and all the secrets of the process have been studied, you need to proceed directly to boiling it. You can do this at home in one of several ways.

Traditional method of boiling condensed milk and using a multicooker

Cooking condensed milk in a saucepan is quite simple. You need to place the jar without a label on its side in the selected container and fill it with cold water. Place the structure over high heat and bring the liquid to a boil. Then reduce the heat to a minimum. After that, all that remains is 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 changes or a leak is detected, the manipulation must be stopped immediately.

To prepare condensed milk in a multicooker, the following stages of work must be completed:

Remove the label from the can and wipe the iron surface with a damp sponge. Line the bowl of the appliance with a cloth to prevent scratches on the non-stick surface.
We place 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’s good if the multicooker has a steam release valve. It needs to be closed, then the water will practically not boil away.
Bring the water to a boil using the “Frying” or “Boiling” mode. Then close the lid of the device, set the “Multi-cooker” or “Stewing” mode (the temperature in the multi-cooker should be kept within 100-105ºС).

Contrary to popular belief, you cannot cook condensed milk very quickly in a slow cooker. Here again you will have to spend at least 2-3 hours to obtain a thick and rich mass.

How can you cook an already opened can?

If the condensed milk is in an unintentionally opened can or was purchased in a bag, then it will not be possible to cook it in a pressure cooker, saucepan or multicooker. You will have to do this in the microwave or use the water bath principle. This is what the second option would look like:

Pour the milk into a glass jar, but do not fill it to capacity. Place a cloth napkin on the bottom of the water pan and place a can of condensed milk on it 9 to ensure uniform heating). Fill the pan with water so that its level exceeds the level of condensed milk in the jar.
Just cover the jar with a lid and do not screw it on. Bring the water to a boil and reduce the heat to low. We make sure that the water level never drops below the level of condensed milk, this is fraught with pop or explosion.

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

Processing condensed milk in a pressure cooker and microwave

An undeniable advantage of using a pressure cooker is the fact that there is no need to constantly monitor the process of preparing condensed milk. But don’t think that this method shortens the preparation time for the treat. The manipulation technique is as follows:

We place the jar with the product in the pressure cooker, fill it with water, not exceeding the maximum level allowed for the device.
We lower the lid, start the device, after the water boils, wait only 15 minutes and turn off the device.
Now all you have to do is wait until the water cools down completely with the lid closed. This will take approximately 2-3 hours.

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

Regardless of how the cooked 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 overcooked or burnt (this is especially typical when boiling in the microwave). Any unpleasant notes in the odor indicate that a stale component was originally used. And the presence of multi-colored spots indicates low quality of the composition, the presence of harmful ingredients or a violation of milk production techniques.

Nowadays you can find almost everything in the supermarket, including ready-made condensed milk. And unfortunately, purchased condensed milk tastes far from the same as homemade condensed milk. No surprise, because homemade is always better! You can verify this once again by preparing condensed milk at home. Today our website will tell you how to cook condensed milk yourself. Simple, but the best homemade condensed milk recipes for you!

How to cook condensed milk - traditional recipe

The first and simplest condensed milk recipe requires a minimum of ingredients. However, condensed milk prepared according to this recipe will have a pleasant creamy color, will become quite thick when cooled, and will taste yummy! So, if you don’t yet know how to cook condensed milk and this is your first attempt, this recipe is perfect.

Ingredients

fresh milk - 1 liter (high fat content);
sugar – 500 gr.;
vanilla sugar – 1 tsp.

Preparation

For cooking, it is better to take a pan with a thick bottom. Pour milk into it, add sugar and stir until sugar is completely dissolved. Over medium heat, bring the milk to a boil.

Stir the milk periodically until it has lost two-thirds of its original volume and has acquired a nice creamy color. After acquiring a creamy color and losing volume, the milk will become slightly thick, which indicates its readiness.

In the last minutes of cooking the condensed milk, add vanilla sugar; when it dissolves, wait another 15 seconds and turn off the stove. Our condensed milk is ready!

Freshly cooked condensed milk will not be too thick and stringy, but this will change as it cools.

How to cook condensed milk - recipe two

The second differs from the first recipe for making condensed milk at home not only in the presence of one more ingredient, but also in the cooking method. In this case, the condensed milk is cooked in a “bathtub”, that is, water is poured into a large pan, and a smaller pan is placed in it, in which the condensed milk is boiled.

Ingredients

fresh milk - 250 ml;
powdered milk - 1.5 cups;
sugar - 1.5 cups;
vanilla sugar - 1 sachet.

Preparation

We select two pans (smaller and larger) so that one fits into the other and there is still space for pouring water between them. Pour some water into a large saucepan and place it on the stove.

In a smaller saucepan, mix warm fresh milk, milk powder, sugar and vanilla sugar.

Place the smaller pan in the larger one, fill the space between the pans with water (not to the very top, so that the water does not run away during boiling).

When the water boils, reduce the heat slightly and cook, stirring the milk occasionally for about another hour. When the milk thickens, the condensed milk is ready. We have half a liter of delicious condensed milk.

How to cook condensed milk - recipe with butter

The recipe for condensed milk with butter differs from all previous ones not only in the new ingredient, but also in a completely different preparation method. To cook condensed milk according to this recipe, you need a minimum of time, but in addition to cooking, you also need to leave it in the refrigerator for a long time. More details below.

Ingredients

milk - 375 g;
powdered sugar - 0.5 kg;
butter - 40 g.

Preparation

Pour milk into a saucepan, add butter and powdered sugar. Stir, put on the stove and bring to a boil.

After boiling, reduce the heat to medium and cook for another 10 minutes, stirring constantly.

When these 10 minutes are up, turn off the stove and pour the condensed milk into a jar.

We wait until the jar cools down, then put it in the refrigerator overnight to thicken. In the morning we open the refrigerator, your condensed milk is already ready!

How to cook chocolate condensed milk - recipe with cocoa

At home, you can prepare not only regular condensed milk, but also chocolate. In this case, the preparation will hardly differ from the usual recipe; we just need to add cocoa at a certain stage. So, let's find out how to cook chocolate condensed milk.

Ingredients

fresh milk - 1 l. (high percentage of fat content);
sugar - 0.5 kg;
cocoa powder - 1 tbsp. l. (good quality)

Preparation

Pour sugar into a thick-bottomed pan and pour milk. Stir constantly until the sugar is completely dissolved and the milk is boiling. Continue cooking over low heat until thickened. Stir constantly while doing this.

When our condensed milk finally thickens and becomes creamy, you need to add cocoa powder through a sieve and mix thoroughly until smooth.

Let our chocolate condensed milk simmer for a few more minutes and turn off the stove. Leave the condensed milk to cool.

Now you not only know how to cook condensed milk, but also know how to prepare it according to different recipes, even chocolate ones. But I would like to give a few more tips that will help you successfully prepare condensed milk. Therefore, it is better to remember these tips.
To cook condensed milk, it is better to use a pan with a thick bottom and high walls, so you don’t have to constantly stand over it for fear that it will “run away.”
After the condensed milk has been cooked, you need to let it cool. This will make it thicker and more viscous.
Ideally, use only fresh homemade milk, and if store-bought, then high-fat milk from a good manufacturer.

Popular recipes

Condensed milk is a favorite dessert of many people since childhood. Nowadays, it is easy to purchase a finished product in a store. But it will taste better if you cook it yourself. How long to cook condensed milk in a can and how long cooking will take, we will tell you in this article.

1. Buy products that bear the inscription “GOST”, because they do not contain chemical additives.
2. Check the freshness of the milk you buy.
3. You should not buy dented cans, because bacteria form inside, leading to spoilage of the milk.

Read about how to choose the right condensed milk.

Cooking time

People wonder how long it takes to boil condensed milk. If the milk fat content is 8-8.5%, then cooking will last two hours. If the fat content exceeds 8.5%, then 2.5 hours. By the way, the higher the fat content, the longer the condensed milk takes to prepare.

Housewives want to know how long it will take for the delicacy to acquire a pleasant, brownish color. The answer to this question is simple:

After an hour of cooking, a shade of beige color is observed.
After two hours, light brown colors appear.

Standard cooking method

To prepare boiled condensed milk, do the following:

Cooking in a slow cooker

Place a silicone cloth on the bottom, and place a jar on the cloth.
Fill the slow cooker with ice water, but be aware of the water level. It should not reach the extreme value by one division.
Close the lid tightly and turn on the “boil” function.
As the water begins to boil, press the “Stew” function and start cooking the milk for 2.5 hours.
After cooking, lift the lid and wait for the jar to cool.

Condensed milk at home turns out to be an amazing delicacy, because you prepare it yourself to the level you need. You have the right to choose the hours of preparation and give the delicacy the desired shade.

Why does a jar explode and how to avoid it?

Why does condensed milk explode? This has happened to many housewives. Similar troubles occur when:

a large number of bacteria enter the jar;
a person forgets about cooking and overcooks the product;
the jar is not completely immersed in water;
Condensed milk is cooked over high flame.

Use these tips to avoid a jar exploding:

cook over low heat;
completely immerse the jar in water throughout the cooking process;
if hot water begins to boil away, slowly add more;
pour boiling water not onto the jar, but between it and the wall of the pan;
check the jar for defects. If it is damaged and wrinkled, it is better not to use it.

How to cook condensed milk in a jar. How long to cook a can of condensed milk: Video

Modern housewives are accustomed to buying almost everything in the store, and boiled condensed milk is no longer in short supply. But the quality of the product, even from well-established manufacturers, often leaves much to be desired. Therefore, those who are accustomed to natural products will find useful information on how to cook condensed milk in various ways, and what desserts can be prepared with this ingredient.

How to cook condensed milk at home

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

Classic cooking method

Despite the prohibitions of condensed milk manufacturers, the classic way to prepare boiled condensed milk has become its cooking in a tin can. How long to cook condensed milk in a can, 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:

Place a can of condensed milk in a large saucepan and fill it with water to the maximum possible level, so as not to frequently add water during the cooking process. Place the pan on the stove and wait for the water to actively gurgle.
After boiling, cook the condensed milk for a couple of hours if you plan to use it in the future to prepare creams for cakes or pastries. To get a thicker and darker composition (for example, to fill “nuts”), you need to cook the condensed milk about an hour longer.
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. Fulfilling 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 its composition should better remain on the store shelf.

Homemade boiled condensed milk

You can make boiled condensed milk not only from a store-bought product. 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 (preferably homemade, not store-bought);
1000 g granulated sugar;
45 ml lemon juice;
5 g soda.

Cooking method:

Place the milk and sugar in a saucepan of suitable capacity on the fire and heat, stirring continuously, until the sugar is completely dissolved.
When the mixture boils, remove the pan from the stove, add lemon juice and soda to its contents. The milk will begin to foam actively. Now it should be stirred vigorously and returned to the heat.
From the moment it boils again, note the time and boil the condensed milk over medium heat for three hours. During this time, the milk will darken and thicken.
During the cooking process, it is necessary not only to periodically stir the composition, but also to take a test for readiness. If a drop of milk does not spread on a cold saucer, the 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 tetrapacks, cannot be cooked in a saucepan using the classic method. For such a product, cooking in the oven is more suitable.

The sequence of actions will be as follows:

Pour the condensed milk into a metal or glass heat-resistant container and cover the top of the container with a sheet of food foil.
Place the container of milk in another container of water so that the liquid level reaches the middle of the height of the condensed milk in the mold.
Next, put the condensed milk in an oven preheated to 200 degrees for 2–3 hours. If necessary, add boiled water during cooking. Remove the cooked condensed milk from the oven, remove it from the foil and use it for its intended purpose.

The easiest way is in the microwave

Owners of microwave ovens should know how to cook condensed milk using this device. Moreover, the whole process will take no more than 8 minutes.

The cooking algorithm in a microwave oven is as follows:

Pour condensed milk into a ceramic or glass bowl and place it in the microwave for 2 minutes. The device power should be set at 700 W.
After the beep, stir the condensed milk and put it in the microwave again for 2 minutes. It is important to ensure that the milk does not run away and warms up evenly, so it must be stirred. 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 intended culinary purpose.

Baking recipes with boiled condensed milk

Of course, eating natural boiled condensed milk just with a spoon is a pleasure that cannot be achieved even with the help of a “heavenly” Bounty bar. However, baked goods with condensed milk can be an even more delicious treat. Cakes, pastries, and cookies with this ingredient are simply fabulously delicious.

Cream made from boiled condensed milk and butter

This cream is suitable as a filling for various homemade cakes made from sponge, 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 powdered sugar;
5 ml liqueur (or other alcohol for flavor).

Prepare as follows:

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

Classic cookies "Nuts"

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

To bake it, you need to prepare:

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

A step-by-step recipe for baking the sweetest, highest-calorie and most amazingly delicious “nuts” in the world:

Before kneading the dough, melt the butter and leave it to cool slightly, but still be liquid.
Beat the eggs with sugar and salt with a hand whisk until smooth. Then pour in liquid oil, stir, add slaked soda and flour.
Place the finished shortbread dough in the refrigerator for an hour to make it easier to work with later.
Grease the baking dish for “nuts” (hazelnut) with vegetable oil. Roll the dough into balls the diameter of cherries and place them in the recesses of the mold. You should not make larger pieces, otherwise the dough will definitely try to escape during the baking process.
Bake the “nuts” over low heat for one to two minutes on each side. Remove the finished portions very carefully and cool.
Next, all that remains is to assemble 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 it to be used as a filling for muffins. Both adults and children will enjoy these baked goods with a delicious milk surprise.

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

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

Sequence of culinary processes:

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

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 chocolate.

Progress:

Beat condensed milk with softened butter until fluffy.
Assemble the cake from the prepared cake layers, sandwiching them with the mixture obtained in the previous step.
Spread cream on top of the dessert and sprinkle with crushed peanuts.
Melt the chocolate and use a cornet to apply a chaotic pattern of sticky sweet threads over the nuts.
Allow the cake to soak for about an hour, or you can serve it immediately, cutting it into portions.

Bagels with “varenka”

For fluffy bagels made with yeast dough and filled with boiled condensed milk, you should prepare:

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

Baking method:

Dissolve sugar and yeast in milk. Pour in the beaten egg and melted butter. Add flour in small portions and knead the dough.
Let the mixture stand in a warm place until it doubles in volume. Then knead it well, divide it into three parts, and roll each of them into a circle. Cut the workpieces into segments of a convenient size.
Place condensed milk filling on the edge of each portion, roll everything into a roll, roll in granulated sugar and bake until golden brown in an oven preheated to 180 - 190 degrees.

Baking with boiled condensed milk can be quite varied and always tasty. But when starting to prepare it, it is worth remembering that the result will largely depend on the quality of the starting products. In this regard, it is worth spending a little time and preparing the “varenka” yourself, because now you know enough about how to do it!

There is nothing easier than boiling condensed milk in a jar, and almost everyone knows about this method. But if the delicacy was purchased in draft form or in any other container that is not suitable for prolonged contact with boiling water, this is not a reason to be upset. You can get this boiled condensed milk without a tin shell.

Recipe for cooking condensed milk in a saucepan

To do this, you will need an aluminum pan into which condensed milk is poured from an existing container. The pan is placed on the fire and the milk is brought to a boil with constant stirring. To do this, you can use either a wooden spatula or a regular spoon. When the condensed milk boils, you need to reduce the heat and cook it until the thickness is as desired. If you do not stir the condensed milk, it can not only burn, but also simply form a not very pleasant hard crust on the walls.

Stainless steel cookware is also suitable for cooking, but you should absolutely not use an enamel pan. In it, the condensed milk will begin to burn at the same time as it boils.

How to cook condensed milk without a can in other ways

To cook condensed milk in the microwave, you will need two containers. The larger size is for water, the smaller one is directly for condensed milk. In the future, the principle of a water bath works: condensed milk is boiled by heating the water surrounding the container. The level must be arranged so that the milk in the container is a couple of centimeters higher than the water in a larger container. If there is too much liquid in it, it will simply be poured into a jar of condensed milk while boiling. The cooking time here largely depends on the power of the microwave and the amount of condensed milk.

The utensils used for this process are those that are suitable for the microwave. These can be glass containers or ceramic

What else should you consider when cooking?

To prevent the dishes from rattling when cooking on the stove, you should place any piece of cloth between the bottom of the water bath and the rest of the container. - Do not cook condensed milk in the microwave for too long. If you continuously monitor the process, then with a standard weight of 400 g it thickens in half an hour. - Determining the readiness of condensed milk prepared at home is quite simple. It should change color from white to soft brown, and the consistency changes from light to fairly viscous. Well-cooked condensed milk can be spread with a knife on bread, and not just used for whipping cream, so the degree of boiling is a purely individual thing. - You can achieve chocolate color and thickness only by using natural milk. If you took milk created on the basis of plant substances, then you should not count on a positive result.