How long does it take to cook condensed milk in a jar until it turns brown? Condensed milk, or condensed milk, is concentrated cow's milk from which the water has been removed, usually with added sugar. This is a sweet, thick product with a caramel flavor; The most common type of packaging is a tin can, which allows condensed milk to be stored without refrigeration for a year before opening.
If you fill a can of condensed milk with water and cook it over low heat, you will get boiled condensed milk. A lesser known name is dulce de leche; literally translates from Spanish as “milk jam.” Today we will talk about how long it takes to cook condensed milk in a jar.
It’s not for nothing that boiled condensed milk is considered a universal product: it is spread on toast, creams for cakes with butter, sour cream or cream are made from it, used for decoration, stuffed, coated with it on cookies, added to tea or coffee, or eaten just like that.
DoughVed advises. Even the most novice cook can figure out how to cook condensed milk in an iron can at home, but even in such a simple recipe it is necessary to adhere to some key recommendations so that the can of condensed milk does not explode during cooking.
So, there are two basic rules that you must remember every time before you cook condensed milk in a tin can at home.
Rule No. 1: Water must completely cover cans of condensed milk.
There are two reasons to strictly adhere to this recommendation during cooking.
Firstly, water does not physically heat up to more than 100 o C. Accordingly, cans containing condensed milk and completely immersed in water will also not heat up above this temperature. Even if the jars heat up a little more from contact with the bottom of the pan in which they are boiled, the surrounding water will “take” the additional heat onto itself.
However, allowing some of the water to evaporate exposes the jars to open air, causing them to overheat. Due to significant heating, caramelized milk expands and begins to put pressure on the walls of the jar, which may not withstand the pressure and burst.
Secondly, the water in this cooking method actually acts as a water bath. When the jars are completely immersed in water, the caramelization process of the milk is more uniform.
That is why throughout the cooking you need to constantly ensure that there is always enough water in the pan.
Rule #2: Cans must be completely cool before opening them.
In fact, the second rule directly follows from the first: the caramel formed during cooking increases in volume due to heating, so if you open the can immediately, without waiting for it to cool, you can get a whole fountain of scalding hot condensed milk.
To avoid burns, always cool jars to room temperature before opening them.
How long does it take to cook condensed milk in a jar?
10 minutes to prepare
3 hours to prepare
315 kcal per 100 g
Boiled condensed milk at home - how and how long to cook in a tin until brown.
Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a can until it turns brown, so it is better to cook at least 3-5 cans at once and store them ready.
For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.
Ingredients
- condensed milk in cans;
- water in sufficient quantities.
Preparation
- Prepare the required number of cans of condensed milk. Remove the paper labels from the jars and place them in a pan large enough to hold all the jars in one layer. It is better to stack the jars while lying down, since if you place them standing, they will float during cooking and create noise for three hours. In addition, in this case the layer of water above the jars will be thicker.
- Fill with enough cold water to completely cover the jars. The water level should be at least 2-3 cm higher than the cans, the more the better.
- Place the pan over high heat and bring to a boil. After the water boils, cook for 2.5-3 hours. The boiling should not be too strong - the hotter the water boils, the faster it evaporates. The time depends entirely on how dark brown we want the boiled condensed milk to be. The longer milk is boiled, the darker it becomes. The optimal time is from two and a half to three hours.
- We constantly monitor the water level in the pan, check whether the jars are hidden with water at least every half hour, preferably more often. As the water boils, add boiling water.
- After the required time has passed, carefully, so as not to burn your hands, remove the jars from the pan using tongs or a slotted spoon.
- Place the jars on a towel and leave until completely cool. The jars are very hot, so despite using a towel, you need to place them on a heat-resistant surface.
- It is usually recommended to leave the jars for at least 10-12 hours to allow them to cool completely, but there is a faster way to cool the condensed milk. Drain the hot water from the pan and return the jars to it. Place the pan in the sink and fill with cold water. As the water heats up, change it to cold water until the jars are cold to the touch. Open it carefully, as the caramel in the middle is still quite warm.
- Mix the milk with a spoon directly in the jar and use dulce de leche at your discretion, for making desserts, creams or.
- In principle, it is not necessary to remove the labels, but during boiling they become soggy and small pieces of paper stick to the bottom of the pan and jars, which will be quite difficult to clean after cooking.
- To ensure that you always have boiling water on hand in case the water in the pan suddenly boils over, boil the kettle each time immediately after pouring out the previous portion.
- Unopened jars are stored at room temperature for a very long time; opened jars should be stored in the refrigerator, tightly closed with a lid or cling film, for no more than a month.
Boiled condensed milk has been a favorite delicacy for many people since childhood.
With today's abundance of goods on store shelves, it is not difficult to buy something already boiled, but the product will be much tastier if you cook it yourself.
We will try to tell you in this article how long it takes to cook condensed milk in a jar and how much time this process takes.
Since 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 producing a tasty and thick dessert from ordinary cow's milk belongs to the French confectioner Nicolas Appert.
Through long experiments, he managed to find out that this product retains its taste properties longest when stored in sealed tin containers.
But he did not think of patenting 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; the long-stored natural and high-calorie product began to be included in soldiers' rations.
From that time on, Borden's fortune 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 had to comply with GOST and, except for 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 try to get the maximum profit from their product, while quality is given last place.
But still, if you wish, you can find a truly completely healthy and tasty product that you can eat in its pure form or cook.
Criteria for choosing condensed milk
Condensed milk can be used to add to tea, coffee, and delicious sandwiches are prepared using it.
The boiled product is used as a base for cream for cakes, waffles, nuts and simply as a tasty treat for breakfast or afternoon snack.
In order to ensure that at the end of cooking you get a really high-quality product, nutritionists and confectioners advise you to first choose the right unboiled condensed milk in the store.
When purchasing, experts definitely advise paying attention to the following parameters:
- The product's name. Whole condensed milk with sugar and just condensed milk with sugar are suitable for cooking. When you see variations of the name such as condensed varenka, a milk product with sugar, or special milk, you pass by without a second thought. Such a product contains plant components, all kinds of flavors and additives;
- The label of a can of condensed milk must indicate the production standard GOST or TU. It is best to choose GOST, since condensed milk containing more plant rather than animal components is produced with the TU mark. 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 organs and contributes to the appearance of plaques in blood vessels;
- You also need to look at the shelf life. For natural condensed milk, it cannot last more than one year; if the manufacturer specifies a longer storage period, then most likely preservatives have been added to the product;
- There is a marking on the lid. The first letter on condensed milk should be the letter M, then two numbers refer to the manufacturer. It is necessary to pay attention to the third and fourth numbers - high-quality milk without additives is marked with number 76;
- It is important to pay attention to the integrity of the packaging. Tin cans are usually used for cooking; they should not be deformed or chipped.
It turns out, well, simply amazingly tasty and tender in taste. How? Read our website about healthy food.
In this article, you will find an interesting list of foods containing carbohydrates. Eat tasty, but healthy!
How low-fat is homemade cottage cheese? Here: you can find out the answer to your question.
Many people believe that you can choose a jar for cooking at the lowest cost.
This opinion should not be held.
Firstly, an inexpensive product may turn out to be completely unsafe for health.
Secondly, cheap condensed milk contains mostly plant 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 tint.
Rules for cooking condensed milk
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 pan of water. The 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 medium temperature for 1 to 3 hours;
- The fastest cooking method is to cook the product in a pressure cooker. Place a tin can in a pressure cooker, add water and boil for 10 minutes. After this, the pressure cooker remains closed until the container and water have cooled completely;
- Modern technologies have also provided the most comfortable way to prepare delicacies - in the microwave. Condensed milk is poured into a microwave-safe container, closed with a lid and placed inside the oven for 10 - 20 minutes. You must first set the power to medium, 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 cooked in a water jar. To do this, the milk is poured into a saucepan and placed in another container with boiling water. This way, it will be ready in five hours, but during the cooking process you will be able to monitor its condition and avoid the jar exploding.
If you cook condensed milk in the traditional way, you will not see its condition during the cooking process.
You can get a product that is soft brown in color and quite fluid after about an hour of cooking.
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 a jar explodes during cooking and the entire kitchen requires many hours of scrubbing.
Don’t blame the quality of the product; perhaps you neglected the simplest rules:
- Condensed milk must be constantly covered with water during the cooking process. Only add hot water; a temperature difference can lead to an explosion;
- After removing from the heat, you need to leave the can of condensed milk in boiling water until the water cools completely. This will not only eliminate cotton when opening, but will also make the dumpling more tasty;
- A 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 preparing a delicious and natural delicacy.
Knowing little tricks, you can always pamper your loved ones with delicious nuts, cakes, casseroles with boiled condensed milk.
Video dessert
A short video in which you will learn a recipe for making boiled condensed milk in the microwave. Enjoy watching!
Boiled condensed milk, or, in simple terms, varenka, is not only an excellent delicacy, but also an indispensable ingredient for layering cakes and pastries.
It would be nice if such condensed milk was sold in any store. However, not all so simple. Of course, there is boiled condensed milk in stores, but does it match the quality of real boiled milk, which is reminiscent of toffee in taste and consistency? Not always.
So we have to remember the forgotten recipes for cooking condensed milk, which the housewives of the Soviet era were proud of due to the lack of it on store shelves.
And it turns out that not everything is as complicated as it seems at first glance. The main thing is that when cooking condensed milk you need to know a few simple rules.
Rule 1. Not every condensed milk in a can can be boiled.
It is known that all jars indicate the composition of the milk. But it’s no secret that condensed milk is now often made from everything possible, adding milk powder, vegetable fats in the form of palm oil, preservatives, thickeners, starch and other non-dairy ingredients.
And if you try to make boiled milk from such condensed milk, then nothing will work anyway. It will either become liquid, or it will simply curdle and not thicken.
Therefore, only a product made from real milk and sugar is suitable for cooking. Such a jar will be equipped with the appropriate inscription: whole milk with sugar.
Rule 2. Fat content plays an important role in the quality of boiled condensed milk.
Condensed milk must have at least 8.5% fat content. Only such a product will produce high-quality boiled meat, which needs to be cooked for 2-2.5 hours.
Rule 3. A jar of condensed milk intended for cooking must be without mechanical damage.
After all, even a minor dent can, sadly, cause the jar to explode during cooking, because a small defect during long boiling can easily destroy the integrity of the container, and the enormous pressure inside the jar will contribute to its rupture.
Preparing for cooking condensed milk
So, condensed milk has been chosen. The next stage is choosing the container in which the condensed milk will be cooked.. For cooking condensed milk, a large, capacious saucepan is suitable, into which you can pour enough water so that it covers a jar placed vertically by at least 10 cm. After all, there is a long cooking ahead, and at the same time, as is known, active boiling of water occurs.
Main point: while cooking condensed milk, the can should not appear on the surface of the water for a second. This is especially true in cases where the jar is not placed in a pan, but rather placed.
There is a very simple explanation for this: the seams on the can are located in a circle on the bottom and lid; when the top of the can peeks out of the water, a sharp temperature change occurs, which can cause the can to explode.
Therefore, it is best to place the can of condensed milk horizontally in the pan when cooking.. And even if it happens that the barrel peeks out of the water for a minute, you can always manage to quickly correct the situation.
Therefore, a kettle with boiling water or at least boiling water should always be ready nearby so that the topping process can be completed as quickly as possible.
When water boils, even slightly, the jar will definitely roll along the bottom. Therefore, it is advisable to cover the bottom of the pan with a soft cloth, just as housewives do when they sterilize jars of canned vegetables and fruits.
All that’s left is to cook the condensed milk.
- Place a can of condensed milk in the prepared pan, from which the label has been removed, since it will still lag behind the can during the cooking process and will float in the pan, making it difficult to observe the process. The paper must be removed by soaking it in water, and not peeled off with an iron brush, which can not only scratch the jar, but also cause micro-scratches, which during cooking can damage the integrity of the jar.
- The jar of condensed milk is filled with cold water so that there is a large supply in case it boils over, since it is better not to add water again, artificially creating a temperature difference.
- Place the pan on the stove, cover with a lid and bring to a boil. Reduce the heat so that there is an even, gentle boil. Only with this method of cooking does condensed milk eventually acquire a homogeneous consistency without lumps.
- Cooking continues for at least one and a half hours. It all depends on how thick the boiled soup you want to get in the end. After an hour, the milk becomes creamy, but not yet thick. After 2 hours the color darkens a little and the milk becomes a little thicker. After 3 hours, the milk acquires a light brown color, thick consistency and toffee taste. And after 4 hours you can talk about real toffee and a dark brown color of the milk.
- If, despite all precautions, the water still boils away, it must be topped up. To do this, take a kettle and slowly add boiling water to the pan, but not aiming at the jar, but pouring it between it and the wall of the dish.
- Varenka is ready. Under no circumstances should it be removed from the pan, much less rinsed with cold water! It is very dangerous! And not only because of the walls splattered with sweet treats when the jar exploded, but also because of the very real threat of being burned by hot boiled water. Therefore, the jar is left in the pan until it cools completely. And only after that they take it out of the water, open it and enjoy delicious boiled condensed milk - varenka.
How to cook condensed milk in a pressure cooker
In a pressure cooker, condensed milk cooks much faster. But you must follow the instructions exactly.
- The condensed milk chosen correctly for cooking is placed in a pressure cooker.
- Fill it with water and close the lid.
- Turn on full power and quickly bring to a boil.
- Continue cooking for no more than 15 minutes.
- Turn off the pressure cooker, but leave the lid closed.
- They don't open for 3 hours.
- Then the pan is opened, but the jar is allowed to cool completely in the water.
- They take out a jar of boiled milk, open it and conduct a tasting.
All housewives are well aware that the best quality sweets are those made with their own hands at home. Therefore, the question: how long to cook condensed milk in a jar is always very relevant; the store-bought analogue of the boiled product, alas, is in many ways inferior to the home-made product.
That’s why cooking delicacies at home is the best preparation option, allowing you to make the treat correct in consistency, color and taste.
How to cook condensed milk in a tin can: “Classic” recipe
Cooking condensed milk is quite simple if you know the basic secrets of cooking and the features of the product itself. When determining the cooking time, remember that the decisive factor will be the fat content of the milk.
If condensed milk has a fat content of 8%, then you need to cook it in an iron can for 1.5-2 hours, if the percentage of fat content in the milk is higher, then the time needs to be increased to 2-2.5 hours.
Classic rules for cooking condensed milk in a can:
- Pour water into a saucepan and place the container on the fire.
- We lower the jar into water, but so that the liquid completely covers it.
- Bring water to a boil over medium to high heat. As soon as the water boils, reduce the flame to almost a minimum and continue to cook the condensed milk further. The water in the pan should not boil too much.
- During the cooking process, carefully ensure that the water does not completely evaporate, otherwise the jar with the sweet contents will “explode”. As the liquid evaporates, you need to gradually add a new portion of water into the pan.
Immediately after cooking, do not remove the jar of condensed milk from the hot water. You want the milk to cool right in the pan. Do not put it in cold water. On average, it may take from 1 to 2 hours to cool down, but this method will protect the jar from damage.
During the cooking process, you only need to add hot water to the pan. Sudden changes in temperature can cause the jar to burst.
Therefore, in parallel with the container for cooking condensed milk, place a container of clean water on the stove, after heating it, you will gradually add it to the pan where the tin can of condensed milk is boiled.
In order to correctly answer the question: how long does it take to cook condensed milk, you must first answer yourself - what kind of condensed milk do you want to get and for what purpose do you plan to use it.
If you like sweetness that is not too thick or you want to use it as a basis for making chocolate sausages, cakes, pastries, etc., then you need to prepare semi-liquid milk.
- To do this, cook condensed milk in an iron can for no more than 1 hour over moderate heat.
- Planning to get a moderately thick consistency, with a pleasant milky tint, you will need to cook the condensed milk for about 2-3 hours.
- To obtain a very thick mass, the color of fresh coffee with milk, the cooking time will have to be increased to 4 hours.
The condensed delicacy is not always sold in cans; sometimes you can find it on store shelves in glass containers.
How to cook condensed milk in this case and is it even worth cooking it in a glass container? Of course, it’s worth it, moreover, this cooking option has more advantages than cooking boiled milk in an iron can.
During the boiling process, metal containers form oxides that are unsafe for human health.
In addition, under the influence of hot temperatures, the tin coating of the can is destroyed and harmful substances are released from it directly into the condensed milk.
That is why it is preferable to cook your favorite delicacy not in a tin can, but in a glass container, or without a can at all - in some kind of enamel pan or bowl.
How and how much to cook condensed milk in a glass jar
- Place a glass container with condensed milk in an empty saucepan.
- Cover the container loosely with a lid. It is advisable that the lid be larger in diameter than the diameter of the glassware itself. If you close the container tightly, it may burst during cooking.
- Pour enough cold water into the pan so that it reaches the level of the condensed milk in the jar.
- Place the pan on the fire and wait for the water to boil.
- As soon as boiling bubbles appear on the water, reduce the flame to a minimum.
- In this mode, cook the product for 3.5 hours. There is no need to stir condensed milk during cooking.
Keep an eye on the liquid in the pan and do not forget to add hot water to it approximately every 20-30 minutes. When the delicacy is cooked, leave it to cool in the pan.
Using the principle described above, it is convenient to cook condensed milk on tap. But what to do if the bottled product was sold to you not in a glass jar, but, for example, in a plastic bottle.
Is it possible to boil condensed milk in such a container?
It is possible, but it is highly not advisable to do this. There is a fairly high risk that the plastic will melt during cooking, and harmful substances will begin to be released from it, which can be hazardous to health.
That is why it is better to cook purchased condensed milk in bulk in a glass container, or even cook it without a jar, for example, in the microwave.
One of the easiest and fastest ways to prepare condensed milk is to boil milk in the microwave. The time needed is 15-30 minutes, no more, everything will depend on how thick the product you want to achieve. After all, the longer you cook, the thicker it becomes.
How to make boiled condensed milk from simple condensed milk
- To prepare the dish, first of all, you need to pour the milk into a bowl or any other container that is suitable for cooking in the microwave.
Do not use metal containers under any circumstances; they are not suitable for this.
- After pouring the condensed milk into a bowl, cover it with a lid (not tightly) and place it inside the microwave for 15-20 minutes.
Cook on medium power and do not forget to stir the product from time to time. It is important that the dessert cooks evenly and that nothing burns during the process.
All the time you can monitor the result of cooking and determine by color whether the condensed milk has been cooked or not. By controlling the result, you yourself will decide how long to cook the condensed milk - 10-15 minutes or about half an hour.
You can quickly cook condensed milk at home using a modern pressure cooker. To do this, you will need 10 minutes of time, a can of condensed milk that meets all GOST standards, and the pressure cooker itself.
Cooking steps
- Place the jar in a pressure cooker and fill it with water so that the container with the sweetness “drowns” in the water.
- Bring the liquid to a boil and boil the milk for 10-12 minutes.
- Immediately after cooking, do not open the lid of the pressure cooker; wait until the jar has completely cooled in the water.
Carefully monitor the temperature of the water in the pan during cooking. The liquid should not be allowed to overheat, as this may cause the condensed milk to curdle or deform the can.
Alternative ways to cook condensed milk at home
How to boil milk in a water bath
A less popular, but quite effective, method of preparing boiled condensed milk is a water bath. This method is not so popular due to the fact that it will take at least 5 hours to cook. This is long and quite tedious, given that you have to constantly monitor the water in the pan so that it does not completely evaporate.
But if you still decide to use steaming, then you will need to pour the condensed milk into an enamel pan, and then place it in a container with boiling water.
A saucepan of water should boil over medium heat; at this rate, the condensed milk will cook for 5-7 hours. The exact time directly depends on the speed of preparation of the product.
Condensed milk cooked in a slow cooker
You can also cook the sweet in a slow cooker or in a pressure cooker. The cooking technology in a multi-unit is very similar to classic cooking in a regular saucepan.
Read more about cooking condensed milk in a slow cooker in the articles on the website.
As you can see, it is very easy to get a finished boiled product at home. Now you know how and how much to cook condensed milk in a jar and without it. The simple cooking recipes we have given will allow you to cook the favorite dessert of adults and children with high quality.
Cook with pleasure and enjoy every spoonful of homemade delicacy.
Bon appetit!
Boiled condensed milk is a familiar delicacy from childhood and an excellent product for any sweet dessert. You can purchase ready-made caramel delicacy already prepared, or you can prepare it yourself so that the product meets the requirements for color, taste and consistency. Find out how to cook condensed milk in a jar at home from our article.
How to cook condensed milk in a can - choose a product
All the taste and quality characteristics of the boiled condensed milk you prepare depend on the naturalness of the product, so before you buy a can of condensed milk for cooking, pay attention to the following points:
- composition of condensed milk (only sugar and milk should be in the name of the product, on the label);
- best before date;
- labeling (high-quality milk is marked with number 76);
- quality standard (look for the GOST inscription);
- integrity of the packaging.
How to cook condensed milk in a can - cook in a saucepan
Improperly cooking condensed milk in a saucepan can cause the can to explode. To avoid this, remember that the main thing is to maintain the water level in the cooking vessel. Add water (it should also be hot) as it boils.
The cooking process itself is simple:
- Place the can of condensed milk in the pan.
- Fill the container with enough water to cover the milk can.
- Bring the water to a boil.
- Reduce heat and cook for the required time, constantly maintaining the water level.
How to cook condensed milk in a can - cook in a slow cooker
Cooking caramel condensed milk in a slow cooker will be much faster and easier than in a saucepan (no need to add water). Place a can of condensed milk (preferably on its side) in a multicooker bowl, fill it with water (not higher than the level of the last mark in the bowl). Set the program for rapid boiling of water, then turn it down to the “Quenching” mode.
How to cook condensed milk in a can - cook in the microwave
You can get a sweet delicacy very quickly using an unusual method - by cooking it in the microwave. To do this, pour the condensed milk from the can into a convenient deep glass container, which is then covered with plastic wrap. Make several small holes in the shelter to allow moisture to escape from the product. Cook the condensed milk at medium power for two minutes, making several batches (usually 5-8, depending on the density you need), making sure to stir it between them. In 10-15 minutes you will receive the boiled product of the desired color and consistency, provided that the condensed milk is made in accordance with GOST.
During standard cooking of condensed milk in a saucepan, its color and thickness depend on the final culinary task and the fat content of the original product (the fattier the % of condensed milk, the longer it will need to be boiled). If you want to get a thin mass of light caramel color, cook the condensed milk for about an hour and a half. Thick toffee with an intense color will be obtained after boiling the milk for 2-3 hours.
