Many of us like to eat sugar in our tea. For this, not a simple refined sugar is suitable, but boiled sugar, the recipe of which is quite simple. Even your child can cook this dish, there are no difficulties here. And if you add raisins, dried apricots, or cocoa to the recipe for homemade boiled sugar, then you will get a great sweetness on your table with an exquisite taste.
Cooking features
In order for your dish to turn out the way it is supposed to be - matte, honey, it is important to follow the recipe very clearly. Otherwise, instead of boiled sugar, you can end up with a clear candy, which is also very tasty, but it is a completely different product. Remember that boiled sugar, the recipe of which you carefully followed, should remain crystalline and opaque.
With milk or sour cream?
Many housewives prefer to make boiled sugar with milk. The recipe for its preparation is the same as on the water. Milk gives the product more delicate taste.
If you boil sugar in water, then such a dish is called lean. Sugar with milk is already a more high-calorie and delicate product. There is also such a cooking option as boiled sugar on sour cream. Its recipe is identical to dairy or lean. But sour cream adds even more interesting tones to your dessert. In addition, depending on the fat content of sour cream, the dish will turn out to be even more high-calorie than with milk.
Let's start cooking
The recipe for boiled sugar at home is quite simple. So, we need the following products for cooking:
- 1 kg of sugar;
- half a glass of milk;
- peel of 1 orange.
That's all. Remember that milk can optionally be replaced with water, heavy cream or sour cream (in the same amount).
We thoroughly wash the orange, wipe it and remove the peel. Try to keep it from getting bitter. Some varieties of this exotic fruit have a bitterness that we don’t need at all, and can even spoil the taste.
Finely chop the peel. If desired, you can rub the orange on a coarse grater. Or another option - cut the peel with kitchen scissors.
So, the products for cooking are ready.
How to cook
We begin to cook boiled sugar with milk. A recipe with a photo will help you make sure that you are doing everything right.
To begin, heat a skillet over medium heat. When it warms up, pour in half the milk and pour out the sugar. If you wish, you can add a couple of tablespoons of butter to the dish.
Bring the mixture to a boil over low heat. Do not forget to stir constantly so that it does not burn and boil evenly. The liquid will gradually evaporate and your sugar will begin to take on a crumbly texture. It is very important here not to overexpose the dish on fire so that it does not begin to melt and turn into a candy.
As soon as you see that the sugar starts to brown, pour in the remaining milk (or sour cream), and boil a little more. And only at the very end you need to add orange peels.
How to cool properly
Boiled sugar in milk, the recipe of which is given above, is important not only to cook correctly, but also to cool it no less correctly.
You need to prepare a deep plate or bowl. Grease the sides of the dishes vegetable oil. Put the cooked hot product into this container.
Leave the container aside and wait for it to cool completely. Do not put the dish in the refrigerator to save time. Let it happen gradually room temperature.
When the sugar has completely cooled, turn the plate over, tap it lightly, and the piece will fall out easily. Now you can break the sugar into pieces - it is ready to eat.
Another option is to simply place a dish on the bottom that also needs to be oiled. In this case, it will be even easier to get the cooled sugar out of the container.
What to add for taste
Some housewives may shrug their shoulders skeptically - uninteresting boiled sugar, the recipe is painfully simple. Well, for those who like more complex dishes, there are plenty of options.
You can add the following ingredients:
- nuts;
- seeds;
- raisin;
- cocoa.
All these components must be introduced at the end of preparation. Do not forget to pre-soak the raisins in boiling water for half an hour so that they swell.
But as for cocoa, it must be added at the beginning of cooking. It will give your dish a beautiful chocolate color and unforgettable taste. For one kilogram of sugar, you will need no more than 2-3 tablespoons of cocoa powder.
It is advisable to chop the nuts well, but if you like large pieces, then leave it to your discretion.
Some nuances
When preparing this dish, it is important to take into account some of the nuances so as not to spoil the product. So:
- Take a frying pan low, but wide, so that the sugar warms up well evenly.
- Take your time and don't turn on the big fire.
- To check if the dish is ready, just put a drop of hot sugar on a plate. If it cools down and becomes firm, the dish is ready.
- will give your dessert a more delicate taste. In addition, it will help the product retain its crystalline structure.
- Boiled sugar, as soon as it cools, can be broken arbitrarily, or you can cut into cubes. To do this, do not wait until the product is completely cold. As soon as you can take it in your hands without risking getting burned, start slicing. To do this, take a serrated knife, decide what size you want the sugar pieces to be, and start cutting.
Children's fun
Boiled sugar, the recipe of which is very simple, children like to cook with pleasure. This is worth taking advantage of. After all, how nice it is to entrust your child with an “important” task, and then try what happened with him.
In addition, your child will be very proud if he himself prepares boiled sugar and then treats them to his friends.
By the way, this dish can be decorated with fresh fruit. To do this, you need to thoroughly wash apples or pears, various berries. Cut large fruits into small pieces. When the boiled sugar is cool, but still soft enough, press fruits and berries into it so that one half is immersed in the dessert, and the other remains on the surface. It is very beautiful and original, and delicious. There is only one minus - with such a fresh addition, boiled sugar is not suitable for long-term storage, you need to eat it within one to two days.
If you don’t have time to prepare complex desserts at home or if you don’t have the necessary skills, you can at least learn how to make sweets, lollipops and fudge yourself. in a simple way. To do this, you need to know only one thing - how to cook sugar with water or milk. Having studied the technological features of the process, it is allowed to complicate basic recipes, introduce new ingredients to enhance the taste.
To make the final product rich and tasty, it is better to use the most common white sugar. Contrary to popular belief, its brown counterpart does not have any advantages and even slightly worsens the consistency of products.
Rules for making sweets based on sugar and milk
The recipes are really very simple, but only if the prescribed dosages are observed, candies will turn out really tasty. We always take the components based on the following proportions: for three glasses of sugar there is at least a glass of full-fat milk and about a tablespoon of high-fat butter. It is allowed to add nuts, pieces of marmalade, seed kernels, candied fruits, chopped dried fruits.
To cook classic milk sweets, you need to perform the following manipulations:
- In the selected container, we combine milk with sugar, last we introduce butter and mix everything thoroughly.
- We put the container on medium heat. Constantly stirring the mass, bring it to a boil.
- We reduce the fire to a minimum and continue to stir the composition in milk, waiting for it to begin to thicken.
- We check the readiness of the semi-finished product. We drip a little of the mixture from which we will form sweets on a saucer. If the mass spreads, it still needs to be boiled. If it immediately seizes and freezes, you can proceed to the next step.
Tip: At home, sugar is boiled exclusively in containers with non-stick coating. If you use low-quality dishes, the risk of getting regular burnt sugar increases dramatically.
- The product is laid out in pre-prepared molds. It is advisable to use silicone products, but they must first be lubricated with oil from the inside. We pour the product quickly, because it will literally harden before our eyes.
We place the blanks in the refrigerator and wait several hours until they completely solidify. If you plan to introduce additional components into sweets, then it is best to add them immediately before filling the molds.
How to make delicious candies from sugar and water?
If you use only sugar and water in the cooking process, then you can cook delicious candies. Caramel will turn out smooth, rich and not very sugary, if in this case we use the classic proportions - we take 3 parts of water for 1 part of sugar.
The procedure involves the sequential execution of the following manipulations:
- We combine sugar and water, put on fire, bring to a boil, stirring constantly.
- Reduce the heat and simmer the composition at a minimum temperature, constantly kneading, until it begins to thicken.
- Next, we carry out a test with a saucer and act according to the situation.
- We pour the finished semi-finished product into special molds that do not need pre-lubrication. We are waiting for the mass to thicken completely.
Some housewives try to add lemon or Orange juice. The taste really benefits from this, but the output is not so much lollipops as chewy sweets. They don't hold their shape very well and stretch.
Milk fudge secrets
Such sweets are no longer boiled in milk, it is better to cook them in thick and fatty sour cream. And if you want to diversify classic version dessert, then it is recommended to add a little cocoa powder to the mass (but not ready-made chocolate).
The manipulation looks like this:
- For 400 g of sugar we take 150 g of fat sour cream and two tablespoons of butter. If the sour cream has given liquid, you do not need to pour it out, just mix the composition. If it is decided to add cocoa, then we introduce no more than a tablespoon of pre-sifted powder into the indicated volume of ingredients. You can add some nuts or seeds. But it is better to refuse dried fruits, the taste of ready-made sweets will be saturated even without them.
- All components except butter and cocoa are combined, kneaded and laid out in a suitable, preheated dish. We put the mass on the fire and keep it, stirring constantly, until it boils.
- Reduce the heat and simmer the product for at least half an hour, stirring regularly. You should not wait longer, because. the sugar can curdle and become too thick.
- If everything was done correctly, then the product will acquire a beautiful caramel color, its consistency will be homogeneous, without lumps and bubbles.
- Now add cocoa to the hot mass, stir. Add butter, it should melt on a hot surface. Once again, mix well.
- Pour the workpiece into molds pre-treated with butter. We put in a cool place away from the sun, but not in the refrigerator. Properly prepared fudge will set even without low temperatures. But from sudden drops, sweets can begin to crumble.
If the taste properties of the above desserts are not satisfactory, there is nothing to be done about it, you will have to look for other options for dishes. If you try to adjust the amounts of ingredients used, you can spoil the consistency and texture of the product.
Ladies, I share the recipe shortbread biscuits, which was prepared by my grandmother, and recently I learned how to cook. I think I posted it in my thread, but I decided to post it here too. Two amendments:
Lard now fig knows where to get it, so there is ordinary butter
- and in general, a briquette of cheap butter bought at Pyaterochka for a promotion is much better than spread and margarine, so you can safely put 250 grams of butter.
The ingredients are as follows:
200 grams of margarine (economy option - no-name margarine for 4 rubles 50 kopecks, I cooked with this and no one got poisoned, but butter, I repeat, is better)
- 50 grams of lard (again, see above)
- a teaspoon of soda
- vinegar
- one egg
- vanillin
- a glass of sugar (250 grams, a regular faceted glass)
- flour
- 150 grams of sour cream (I took 15% Prostokvashino)
The sequence is as follows: first, extinguish the soda in a bowl / pan, then drive an egg into it, add sour cream; then add the margarine and butter previously taken out of the cold, knead until smooth as we want: in the case of margarine, I asked a friend to help, because. lumps of margarine are very difficult to stir; softened butter mixes perfectly without the help of a mixer. Now you can gradually add sugar and just as gradually - flour (do not forget about vanillin / vanilla sugar; you can add cinnamon and cocoa). At some point, the dough will no longer be liquid, now we dump it on a board, previously sprinkled with flour, and add flour until the dough becomes, well, a normal dough suitable for modeling. For the inexperienced - like soft plasticine.
(I wrote this recipe for my friends who don't cook, that's why it's so detailed, "for stupid ones")
You can roll out the dough thinner, you can thicker; optimally - the layer is slightly thinner than a centimeter, then the cookies are soft inside. If you roll it thinner, it is drier and crunchier (we calculate the cooking time, otherwise we get coal). We cut with molds or a knife. If molds or a knife blade are pressed into a briquette of butter, it turns out easier. Bake for 20 minutes at 180 degrees.
Icing - half of the protein (half - because the whole protein makes too much icing, and a lot of powdered sugar is required) and powdered sugar, ready or from a coffee grinder. Speaking of coffee: if you add it to the powder, cocoa or cinnamon, the taste and color will change accordingly. The technology is as follows: little by little add powder to a cup / bowl with protein and mix with a fork, the density is determined by eye - on the cookies in the photo, the icing is denser, slightly softer than the same dough (we cover the table with paper or a towel so as not to rub it later). The powder is sold in Shpar and costs a spear (26 rubles with a little).
Many of us like to eat sugar in our tea. For this, not a simple refined sugar is suitable, but boiled sugar, the recipe of which is quite simple. Even your child can cook this dish, there are no difficulties here. And if you add raisins, dried apricots to the recipe for homemade boiled sugar, orange peel or cocoa, then you will get a great sweetness on your table with an exquisite taste.
In order for your dish to turn out the way it is supposed to be - matte, honey, it is important to follow the recipe very clearly. Otherwise, instead of boiled sugar, you can end up with a clear candy, which is also very tasty, but it is a completely different product. Remember that boiled sugar, the recipe of which you carefully followed, should remain crystalline and opaque.
With milk or sour cream?
Many housewives prefer to make boiled sugar with milk. The recipe for its preparation is the same as on the water. Milk gives the product a more delicate taste.
If you boil sugar in water, then such a dish is called lean. Sugar with milk is already a more high-calorie and delicate product. There is also such a cooking option as boiled sugar on sour cream. Its recipe is identical to dairy or lean. But sour cream adds even more interesting tones to your dessert. In addition, depending on the fat content of sour cream, the dish will turn out to be even more high-calorie than with milk.
Boiled sugar in milk recipe
The recipe for boiled sugar at home is quite simple. So, we need the following products for cooking:
Ingredients
- 1 kg of sugar;
- half a glass of milk;
- peel of 1 orange.
That's all. Remember that milk can optionally be replaced with water, heavy cream or sour cream (in the same amount).
How to cook
- We thoroughly wash the orange, wipe it and remove the peel. Try to keep it from getting bitter. Some varieties of this exotic fruit have a bitterness that we don’t need at all, and can even spoil the taste.
- Finely chop the peel. If desired, you can rub the orange on a coarse grater. Or another option - we cut the peel with kitchen scissors. We begin to cook boiled sugar with milk. A recipe with a photo will help you make sure that you are doing everything right.
- To begin, heat a skillet over medium heat. When it warms up, pour in half the milk and pour out the sugar. If you wish, you can add a couple of tablespoons of butter to the dish.
- Bring the mixture to a boil over low heat. Do not forget to stir constantly so that it does not burn and boil evenly. The liquid will gradually evaporate and your sugar will begin to take on a crumbly texture. It is very important here not to overexpose the dish on fire so that it does not begin to melt and turn into a candy.
- As soon as you see that the sugar starts to brown, pour in the remaining milk (or sour cream), and boil a little more. And only at the very end you need to add orange peels.
How to cool properly
- Boiled sugar in milk, the recipe of which is given above, is important not only to cook correctly, but also to cool it no less correctly.
- You need to prepare a deep plate or bowl. Lubricate the sides of the dishes with vegetable oil. Put the cooked hot product into this container.
- Leave the container aside and wait for it to cool completely. Do not put the dish in the refrigerator to save time. Let it happen gradually, at room temperature.
- When the sugar has completely cooled, turn the plate over, tap it lightly, and the piece will fall out easily. Now you can break the sugar into pieces - it is ready to eat.
- Another option is to simply lay wax paper on the bottom of the dish, which also needs to be oiled. In this case, it will be even easier to get the cooled sugar out of the container.
What to add for taste
Some housewives may shrug their shoulders skeptically - uninteresting boiled sugar, the recipe is painfully simple. Well, for those who like more complex dishes, there are plenty of options.
You can add the following ingredients:
- nuts;
- seeds;
- dried apricots;
- raisin;
- cocoa
All these components must be introduced at the end of preparation. Do not forget to pre-soak the raisins in boiling water for half an hour so that they swell.
But as for cocoa, it must be added at the beginning of cooking. It will give your dish a beautiful chocolate color and an unforgettable taste. For one kilogram of sugar, you will need no more than 2-3 tablespoons of cocoa powder.
It is advisable to chop the nuts well, but if you like large pieces, then leave it to your discretion.
Some nuances
When preparing this dish, it is important to take into account some of the nuances so as not to spoil the product. So:
- Take a frying pan low, but wide, so that the sugar warms up well evenly.
- Take your time and don't turn on the big fire.
- To check if the dish is ready, just put a drop of hot sugar on a plate. If it cools down and becomes hard, the dish is ready.
- Butter will give your dessert a more delicate flavor. In addition, it will help the product retain its crystalline structure.
- Boiled sugar, as soon as it cools, can be broken arbitrarily, or you can cut into cubes. To do this, do not wait until the product is completely cold. As soon as you can take it in your hands without risking getting burned, start slicing. To do this, take a serrated knife, decide what size you want the sugar pieces to be, and start cutting.
Children's fun
Boiled sugar, the recipe of which is very simple, children like to cook with pleasure. This is worth taking advantage of. After all, how nice it is to entrust your child with an “important” task, and then try what happened with him.
My beloved daughter recently turned 4 years old. Two friends from kindergarten came to celebrate her birthday with their parents and, of course, not empty-handed. They presented a large dollhouse for Barbie, from which all the children were delighted and did not leave the whole day. Due to the fact that we all gathered at our house, and not in a restaurant, I cooked myself. What are the children waiting for with great impatience on such a significant day? Naturally, sweet table, or rather, the main attribute of all holidays is a cake. It just so happens that my daughter is allergic to various food colorings and fragrances. Therefore, I cook everything on my own, I don’t buy anything sweet and I don’t regret it at all. What is the composition of ordinary lollipops that children love so much! So, I baked for my birthday biscuit cake with condensed milk, and decorated it with figures of characters from the cartoon Masha and the Bear, beloved by my daughter. I made figures very simply and quickly from milk sugar. Yes, and they turned out to be tastier than store-bought, colored sweets. Treat your little ones with homemade sweets! Such boiled sugar in milk is prepared very simply. Detailed recipe with a photo I described for you. Your kids will love these too. 
Ingredients:
- 300 grams of granulated sugar,
- 100 grams of milk.
Recipe with photo step by step:
Pour the sugar into a deep saucepan with thick walls, then pour in the milk. 
Simmer the milk-sugar mixture over medium heat, stirring constantly with a wooden spatula so that it does not burn. When the mixture is reduced by 2 times, becomes thicker, light brown in color, interspersed with brown spots, remove it from the stove. Milk sugar is almost ready. 
V silicone molds Pour in the still hot milk-sugar mixture and wait for it to set. 
You do not need to put the mixture in a cold place, it will solidify perfectly at room temperature. Nuts, dried fruits can also be added to liquid sugar (required at the end of cooking so that they do not soften). Until the sugar is completely frozen, it can be rolled into round sweets. In a word, there is room for your imagination to roam! I also want to show you how to prepare
