Recipe boiled sugar with milk. Boiled sugar in milk or how to cook homemade sherbet

Boiled milk sugar is a dessert that the generation of the 70s and 80s of the 20th century remembers very well. And it is they who seek to remind of such a delicacy of modern youth, spoiled by newfangled sweets.

milk sugar recipe

These proportions are not final. You can take any number of components, the main thing is that the proportion of milk and sugar is 1: 3

Milk: useful or not?

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Put all the products in a container - a pot or pan with a non-stick coating. Put on fire and bring to a boil. Then be sure to reduce the fire and continue to cook until tender. Do not forget that in the process it is necessary to stir the sugar continuously so that it does not burn.

The degree of readiness of sugar is determined by a fairly simple test. Dip a spoon into the mass and drip a drop of dessert from it onto the surface of the table. If the shape of the drop is preserved, then it is ready. If the drop has spread, add more

Prepare the form, it must first be lubricated with oil so that the sweets do not stick. It is best to choose silicone molds, it is easier to get milk sugar out of them. Pour the mass into the molds and leave until completely solidified. Perform all manipulations quickly, because the sugar begins to solidify almost instantly.

If you will be using raisins or nuts as an addition, add them during the cooking stage. It is better at the very end so that they are not digested and softened.

How to cook milk sugar for sweets

Naturally, the sugar-milk fudge must be cooked in a slightly different way, since as a result the mass should be viscous and spread well over the surface.

To prepare it you will need:

• heavy cream (33%) - 300 ml
• sugar - 2.5 cups
• honey - 1 tbsp. l.
• butter - 50 g

Pour cream into a saucepan and add sugar to them, mix well. Then put on the stove, light the fire and mix well again. Reduce heat and bring mixture to a boil. Add honey and continue to cook for another 20 minutes. Then pour the mixture into a container greased with butter and cool slightly. Cut with a knife in a form convenient for you. You can even make a whole layer. Lay the cut-out part on the cake and lightly heat the edges, they will settle and cover the pastry tightly.

The preparation of such a delicacy as boiled sugar on sour cream has come to us since the 70-80s. In those days it was difficult to buy sweets, there were terrible shortages, constant queues. Sugar on sour cream came to replace sweets - cheap, fast, tasty and affordable. Many knew how to cook sugar on sour cream at home, almost everyone had a recipe. The delicacy is considered a substitute for traditional desserts, and more useful. Many in those years experimented with flavors, created their own additives.

This delicacy is prepared quite quickly, does not require additional devices. Everything you need can be found in the kitchen of every housewife. To cook sugar on sour cream, you need a regular saucepan.

Ingredients

The list of necessary components is small:

Step-by-step instruction

To prepare sugar on sour cream, you need:

1. Put sour cream into a saucepan, cover with sugar, put on the stove and cook over low heat. Don't forget to stir occasionally.
2. When the sour cream is heated to 80º, if desired, add nuts or seeds (the amount varies, but it is necessary that the fudge itself does not fall apart).
3. Boil the confetti for about half an hour until the mass boils. Be sure to stir and lift the mixture from the bottom so that it does not stick.
4. After 30 minutes, remove the container from the stove, add butter there and beat well. Sugar hardens quickly - you need to immediately pour the mass into molds.
5. Remove the cooled dessert from the mold and serve.

Such a delicacy will surely please your children and guests. It is prepared quickly, does not take much effort, the products are affordable, and most importantly - at home and with soul.

Dessert is served to the table in any form. Use your imagination! But even if the necessary forms are not found, there is a way out. Pour the finished mass into a round or square bowl. It is desirable that it be made of metal. When the product has cooled, cut it into squares, diamonds or even circles. The recipe for homemade sugar on sour cream is simple and brings not only pleasure, but also great benefits (of course, if you eat in moderation).

Boiled Sugar: Video Recipe

You can pleasantly, quickly and inexpensively please guests by preparing a delicacy known for a long time, like sugar in milk, or fudge, for dessert. Our grandmothers and great-grandmothers also knew how to cook sugar with milk. After all, the secret of this delicacy is in its simplicity and availability of ingredients, as well as in the speed of preparation! In addition, milk sugar is good not only as an independent dessert, but also as a wonderful decoration for homemade cakes, gingerbread, Easter cakes. In reasonable aisles, the human body needs sugar. This carbohydrate supplies the main energy in our body, is easily converted into glucose and is easily absorbed. According to scientists, sugar stimulates blood circulation in the brain, prevents the occurrence of arthritis.

At the same time, excessive consumption contributes to excessive accumulation of calories (the calorie content of sugar is 400 Kcal per 100g of product). Therefore, it is wiser to limit sugar intake to people prone to obesity. Those with a sweet tooth can indulge themselves with another sweet treat - boiled sugar, or sugar in milk. In this article, attention should be paid to the "delicious" way to boil sugar with milk. To do this, you will need products that are completely inexpensive for your wallet: sugar (300 grams), milk or homemade cream (100 ml), butter - 1 tablespoon. The number of ingredients can be increased, but it is necessary to maintain their proportional ratio. If you use village milk with a high percentage of fat in cooking, then the resulting delicacy will be much healthier.

Adding additional components to it, if desired, will help to diversify the taste and color of sugar in milk during cooking: orange peel, nuts (peanuts, walnut kernels, hazelnuts), cinnamon, raisins, vanillin, cocoa, seeds, dried fruits. Each time prepared with a different filling, the delicacy will be surprisingly new and unique! To prepare sugar in milk, you must use dishes - a deep frying pan with a thick bottom, a deep plate or silicone molds, a wooden spoon or spatula. And now in detail about how to cook sugar. Cooking. To make it convenient to cook sugar with milk, you need to use a deep frying pan with a thick bottom. In such dishes, you can avoid burning the milk-sugar mixture.

Pour a little oil into the bottom of the pan, add 300 grams of granulated sugar and add 100 ml of milk. Put the prepared mixture on medium heat and stir vigorously. It is advisable to use a wooden spoon or spatula. The approximate time for which the dessert is prepared is 5-8 minutes. As it boils, the milky-sugar liquid will foam and bubble. Then add 1 tablespoon of butter. The color of the mixture will change during the process - from white it will gradually become pale brown. In addition, the volume of the milk-sugar liquid will decrease by about half (due to boiling milk). The resulting mass will boil not with small, but with larger bubbles.

To give a unique delicacy, you need to add filler to the boiling mixture - nuts, orange zest, raisins or something else according to your own desire. The combination of orange peel and cinnamon will give the dessert a delicious oriental flavor, peanuts or hazelnuts will remind you of sherbet, and dried fruits will not leave anyone indifferent! Gradually, as the milk-cream mass thickens, a slightly noticeable crust will appear on top, and small lumps will form at the bottom - the first signs of ready-made sugar in milk! Readiness can be determined as follows - drop a little on a plate and, if the drop is frozen, then it's ready.

It is necessary to prepare in advance a deep plate or silicone molds, grease them with butter in a small amount. Such foresight will allow you to easily and without damage remove the delicacy after the milk-sugar mass hardens. Using various forms, you can get a wide variety of milk-sugar "sweets" with filling that you and your guests will like. If the house does not have silicone dishes, you can come up with and make any shape yourself, using a sheet of thick foil for this purpose. When the sugar is completely melted and has acquired a solid caramel-colored consistency, transfer the hot mixture to the prepared dishes. It is necessary to lay out the milk-sugar mixture without delay, as it thickens quickly.

Before the final use of the product, it is enough to wait 10-15 minutes, then remove it from the mold and place it beautifully in a vase. Useful tips on how to boil sugar: If there is no milk at hand, you can boil sugar in water, thereby making the dessert lean. Milk must be fresh, because during heat treatment, stale milk may curdle, and the quality of the resulting dessert may suffer. You can use food coloring to give the desired color. While the liquid is viscous and viscous, grease the surface of the bread product (cake, gingerbread) and let it harden.

To prepare porous milk sugar, the ratio of products is as follows: 100 ml of milk and 300 g of sugar, and to obtain dense milk sugar - 200 g of sugar per 100 ml of milk. In the first case, on the front side, the surface of milk sugar will be smooth, and on the back, it will be convex, in the second case, the product will turn out smooth and even on both sides.

With today's assortment of industrially produced sweets, it's hard to even imagine that someone would want to cook them on their own. Our grandmothers and even mothers were really sophisticated and made caramel in a frying pan, sugar cockerels and other goodies for kids. But the days of that food shortage are long gone, and store shelves are simply bursting with a variety of candies, caramels, marshmallows, sherbet, marmalade and other more exotic sweets. However, such is human nature: we always want something that is not there, and also very sentimental. Apparently, it is this explosive mixture of character traits that prompts many to remember elementary simple, but once so beloved goodies. Do you want to relive those emotions that are associated with them, and return to childhood for a couple of minutes? Yes, easily! It remains only to remember how to cook sugar in milk, and enjoy "that" sugary-sweet delicacy.

Sugar in milk: history, properties and features
Sugar, which, in fact, is a form of sucrose, purified and adapted for use in everyday life and cooking, that is, a quickly digestible carbohydrate. This is the easiest way to supply the body with energy, because all 398 kcal / 100 grams are provided by carbohydrates, of which ordinary refined granulated sugar consists of 99.9%. It turns out that the value of sugar is exclusively energy, and not food, like other products. But milk, in which sugar is boiled down when preparing homemade sweets, is a much more complex and nutritious product. From sugar and milk (or sugar and water) caramel is obtained - the basis of the vast majority of confectionery. It is hardly possible to call it a useful product, but due to the reduction in the mass fraction of refined carbohydrates, the composition and properties of milk caramel, that is, sugar boiled with milk, already deserve attention.

In particular, milk already saturates it with a small amount of protein (about 3 g per 100 ml) and fat (from 1.5 to 4.5 g per 100 ml, depending on the fat content of the milk). There are relatively few carbohydrates in milk, a little more than 50 g per 100 ml, but the chemical composition includes vitamins (part of group B, C, A, PP), minerals (calcium, iron, magnesium, iodine, selenium), lactose and hormone-like substances. Some of these nutrients are destroyed when milk is heated with sugar, but even after that it continues to bring certain benefits to bone and muscle tissues, the nervous system and intestinal microflora. In addition, milk is not recommended to be consumed with other types of protein of animal and vegetable origin, and in caramel it interacts exclusively with simple carbohydrates, which does not contradict the above principle. Perhaps that is why sweetened milk has long been part of the Ayurvedic diet.

Milk caramel is simple both in composition and in preparation. Made at home, it does not contain artificial colors, flavors and preservatives, which are indispensable for industrial sweets. The addition of natural nuts, dried fruits, candied fruits to sugar in milk increases the nutritional value and slightly reduces the calorie content. And yet, sugar in milk remains a very specific dessert in composition, which should not be abused not only by people with complicated metabolism, but also by everyone who follows their figure and adheres to a balanced diet. It is traditionally prepared for children, but they should not eat more than 100-150 grams of treats per day. After all, sugar, although milk, is not only a catalyst for the production of the hormone of joy serotonin, but an excess of energy from “empty” calories, the risk of increasing the acidity of the mouth and stomach, a direct threat to tooth enamel and digestive processes.
Boiled Sugar Recipes
Of course, you can ask your grandmother in detail about what and how she pampered her sweet tooth grandchildren. But since then, so much water has flowed under the bridge, that is, many new culinary techniques have appeared, and today's products are different from the previous ones. The main ingredients - sugar and milk - have hardly been changed, but in addition to them, many ways to diversify sweets have appeared. Therefore, in addition to the classic "grandmother's" family recipe, we offer you several more ways to boil sugar in milk. Alternate them or choose one to your taste. Better yet, give the younger generation the opportunity to choose: I wonder if the traditional recipe will be a priority?

1. Just boiled sugar. Take 1 kg of granulated sugar and half a liter of milk. Fatty milk is preferable: not less than 2.5%, and preferably 3.6% fat. In addition, you will need a saucepan or saucepan with a thick bottom, in which pour half a glass of milk and sprinkle sugar. Bring the contents of the saucepan to a boil over low heat, stirring occasionally. After a while, the sugar will absorb the milk and the moisture will evaporate. Then the sugar will turn into crumbly crystals - do not stop stirring it. When the bottom layer of sugar melts and turns brown, increase the mixing intensity and pour in the rest of the milk. Make sure the mass melts evenly. When the milk has completely evaporated, remove the pan from the heat. Take a dish or a wide plate, lightly grease it with vegetable oil and spread the boiled sugar in an even layer. Wait for the caramel to cool and cut/break it into portioned pieces.
   
2. Boiled sugar with orange peel. Take 1 kg of granulated sugar, half a liter of fat milk, dried peel of 1 large orange, 1 tablespoon of butter. Cut the orange peel into thin strips or small cubes. If it is dry enough, you can grind it in a mortar or coffee grinder. Melt the butter in a heavy-bottomed saucepan over low heat, then pour in half a glass of milk and sprinkle with sugar. Immediately pour the zest into the mixture and begin to stir gently until the milk is absorbed and the moisture evaporates completely. Add the rest of the milk and stir until the mixture is smooth and the sugar is a uniform light brown color. Remove from heat and transfer the hot mass to a flat plate, greased with a thin layer of oil. Let cool and divide into portions.
   
3. Fudge made from boiled sugar in milk. Take 3 cups of sugar, 1 cup of heavy cream, 50 grams of butter, a pinch of any nuts, pitted raisins, dried apricots, 1 tablespoon of natural liquid honey, 1 teaspoon of cocoa powder. Prepare the filling: soak the raisins in hot water and squeeze, peel and chop the nuts, cut the dried fruits into small pieces. Melt the butter in a saucepan. Mix cream with sugar, pour into butter and bring to a boil over low heat. After that, add honey, cocoa and boil with continuous stirring for 10-15 minutes. At the very end, add the filler, evenly distribute it throughout the mass and remove the saucepan from the heat. Transfer the thick hot mixture to a medium-sized baking sheet or candy (ice) molds, brushing them with a thin layer of oil. The cooled and frozen mixture can be served at the table, if desired, cut into portions with a thin knife.
   

It is not difficult to boil sugar in milk, even if the basic recipe becomes more complicated. As a rule, even novice cooks succeed in preparing such sweets the first time, and the most common failure is only the formation of too large sugar lumps. The most likely cause is excessively high heat and uneven mixing of sugar during caramelization. But even this slightly overcooked and clumped boiled sugar turns out delicious. You can insert toothpicks or wooden sticks into it and get natural lollipops. Boiled sugar is also considered a folk remedy for coughs, because it softens the throat with its sweet syrup. In general, homemade sweets, as always, are more useful than store-bought ones. And with their help, you once again prove to your loved ones how lucky they are with such a talented hostess!

They were indeed a rather outlandish affair. In an extreme case, and then through a big pull, they were prepared only by home craftswomen and mainly for large rich weddings. For the rest of the solemn events, for the most part, people used exclusively store products. It was in those years that the folk dessert was invented, which we will discuss further. It must be admitted that milk sugar, at least once, was prepared in almost every family, and few of the "Soviet" people are not familiar with its unusual taste. Today we decided to remind you of the old grandmother's secret of making this simple confectionery dish.

Simple sweets - boiled sugar

Sometimes you just wonder how our grandmothers and mothers could cook magnificent culinary masterpieces for us during a total shortage. In those days, not that order a cake it was not possible, and sometimes even to buy ordinary sweets, and that was considered a great achievement. After all, it’s true, to be completely frank, sometimes even the most necessary products were missing on store shelves, and there’s no need to talk about the times of Yeltsin’s “reign.” However, the Russian people still survived, and even regaled their children with delicacies prepared thanks to national ingenuity and endurance. Milk sugar, very often, was prepared as a separate dessert, similar to small toffees, or simply as a decoration for elegant homemade pastries. There was a time when this simple recipe was everywhere, in the full sense of the word, fantastically popular. To prepare this dessert, we need the following products:

• Sugar (preferably beetroot) - 3 cups
• Milk with a fat content of 3.2% - 1 cup
• Butter - 50 g
• Any nuts and light raisins - optional.

Step-by-step instruction:

• Absolutely all the ingredients, mix in one saucepan and put on medium heat. Bring the resulting mixture to a boil. Then, immediately, reduce the heat to a minimum so that the syrup boils, but not much. And constantly stirring (necessarily with a wooden spoon), simmer the mass until cooked (until gently brown). Pay special attention to prevent the sugar from burning. Usually, this whole process takes no more than 30 - 45 minutes. The dishes should be deep, because. The mixture doubles when boiled.
• In order to determine the readiness of the dish, put a small drop on a plate, if the drop holds its shape, then the base for our dessert is already ready, if it spreads, then you need to hold the mass on low heat for some more time.
• To give the mixture a characteristic "chocolate" hue, melt 100 g of sugar in a pan until brown, and then add it to the milk-sugar syrup. However, it is quite possible to do without this step, because. on the taste characteristics of the dish, it almost does not affect.
• Optionally, at the very end of cooking, you can add any nuts, dried apricots or raisins, but the classic recipe does not contain this recommendation. When adding these components, our food will be more like a traditional oriental sherbet.
• Put the mass on parchment paper, as a rule, a baking dish was used for this purpose. Smooth with a tablespoon or wooden spatula, and leave to cool later. Try to carry out this procedure as quickly as possible, because. milk sugar hardens almost instantly.

There are quite a few recipes on this subject. If you experiment with proportions, you can make either gooey fudge or crystal-hard brown sugar, so try it and surprise your loved ones with new exotic sweets.

Sugar desserts for your beloved

It's just great that today, almost anyone can purchase, for example, delicious and beautiful cake for woman on March 8 or on his birthday, and not think about the fact that he does not have connections at the confectionery factory. The modern reality is such that the culinary market of Moscow and the Moscow region is flooded with all kinds of offers and, I must say, that there are even too many of them. If you are interested in buying high quality sweets, then choose a reliable and trustworthy manufacturer. We strongly recommend the Andreevskaya confectionery workshop, which has been producing excellent exclusive delicacies for more than 15 years. In the photo catalog of our factory, you can find models of original cakes designed for absolutely any special occasions (weddings, anniversaries, corporate parties, birthdays, etc.)