Boiled milk sugar recipe. How to cook milk sugar at home with milk, cream, sour cream: old recipes, like in childhood

Boiled sugar is a tasty delicacy familiar to us from childhood. Young people spoiled by shop sweets do not know the amazing taste of boiled sugar. Remember how his grandmother cooked and prepare a homemade dessert for your children. Have you forgotten your grandmother's recipe? Don't worry, we'll show you how to make sugar and make your family happy with a delicious tea treat.

How to boil sugar - a classic recipe

Sugar boiled in water will make delicious candies. For 1 part of sugar, take 3 parts of water and prepare special molds. They come in the form of stars, flowers, different animals and the like. Cooking process:

• pour water into a saucepan and pour sugar;
• put the pot on the stove and bring to a boil. Stir all the time;
• after boiling, screw on the stove and cook the mass on the smallest fire until it thickens. Don't forget to stir;
• check the readiness of boiled sugar. Put a spoonful of sugar mass on a saucer. If it spreads, cook further. If frozen - the dish is ready;
• Pour boiled sugar into molds. You don't need to grease them.

Wait for the sugar mass to thicken and remove from the molds. If you add lemon or orange juice to water with sugar at the beginning of cooking, you will get sugar chewing sweets. But they stretch, and will not clearly keep their shape.

How to cook sugar with milk

Prepare:

• 1 kg of sugar;
• 0.5 l of fat milk;
• saucepan with a thick bottom.

Pour half a glass of milk into a bowl and add sugar. Bring to a boil over low heat. Stir occasionally. The moisture will evaporate after the milk is absorbed by the sugar, and it turns into crumbly crystals. Don't forget to stir! We saw that the lower sugar layer melted in the pan and turned brown - add the remaining milk.

Make sure that the sugar mass melts evenly over the fire. After the milk has completely evaporated, remove the bowl from the stove. Lubricate a wide plate or dish with vegetable oil and carefully place the sweetness there. Wait for it to cool down and cut into pieces.

How to boil sugar with orange peel

Take 1 kg of sugar, dried peel of one orange, a tablespoon of butter and 0.5 liters of fat milk. Cooking process:

• cut the orange peel into small cubes or thin strips. You can grind in a mortar or coffee grinder if the skin is very dry;
• melt the butter in a saucepan;
• pour half a glass of milk into the melted butter and add sugar;
• immediately send the orange zest there and cook the mass until the final evaporation of the milk, stirring all the time;
• add the remaining milk and cook with stirring the sugar mixture until smooth. Ready sugar acquires a light brown color;
• remove the bowl from the stove and transfer the hot dessert to a greased plate;
• after cooling, cut the sweetness into pieces and treat the children.

How to cook sugar - a delicious fudge recipe

Prepare:

• 300 ml of heavy cream;
• 50 g butter;
• 2.5 st. Sahara;
• 1 st. l. honey.

After cooking, you will get a milk-sugar fudge. It can also be used to decorate a cake and other pastries, because the mass is viscous and spreads well on the surface.

Cooking process:

• pour cream into a saucepan;
• add sugar to them and mix;
• place the bowl on the stove and stir again;
• on a small fire, let the mass boil;
• after boiling, add honey to sugar and cook for 20 minutes;
• pour the resulting mixture into a separate plate, greased with oil.

Leave the boiled sugar to cool, then cut into pieces and serve with coffee or tea.

An unpretentious and simple recipe for delicious sweets will delight your children. Our recipes are a good alternative to complex confectionery, which takes a lot of time to prepare. Children love to nibble boiled sugar just like that or drink it with tea.

If you don’t have time to make complex desserts at home or don’t have the necessary skills, you can at least learn how to make sweets, lollipops and fudge in the easiest 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 the 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, combine milk with sugar, lastly add 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 non-stick containers. If you use low-quality dishes, the risk of getting ordinary 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 to the base mass. 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 the classic version of the 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.

Sweets are loved by all ages. And no matter what they tell us about the dangers of sugar, for tea we always buy sweets, cookies, marshmallows or other confectionery for ourselves and our loved ones. But it is better to cook sweets yourself. In this case, you will be insured against getting artificial additives, synthetic flavors and dyes with food. One of the simple homemade recipes is boiled sugar with milk.

Boiled sugar is a great addition to freshly brewed tea. We will cook it with milk. It tastes like sherbet and creamy cow candies. True, the consistency of homemade delicacy is firmer. The recipe for making boiled sugar is quite simple, and you don’t need a lot of ingredients: milk, sugar and a little butter. Additives in the form of peanuts, walnuts, seeds, raisins, pieces of dried apricots, cherries, strawberries from homemade jam help to diversify the taste of homemade sherbet and make it more interesting.

Required

• 100 ml milk (fat country or farm milk is preferred)
• 400 ml sugar
• 40 g butter
• strawberry jam berries

Cooking

1. Pour milk into a thick-walled bowl. When it boils, pour in 350 ml of sugar (the remaining 50 ml will go later for coloring). Cook with constant stirring for about an hour. Cooking time depends on several factors: the strength of the flame, the diameter of the dishes. Gradually, the mass acquires a golden hue.

2. Approximately 30 minutes after the milk and sugar are heated, a color is prepared that gives the delicacy a beautiful caramel color. Kohler, in fact, burnt sugar, which is poured into the bottom of a hot cast-iron pan and, stirring constantly, is heated until it melts and darkens. The more sugar that is used for this, the darker the homemade sherbet will turn out.

3. Add color to the boiled milk-sugar mixture. Mix.

4. Put a piece of butter in boiled sugar, which will make the mass more plastic and less hard.

5. Prepare a container for sugar solidification. Lubricate its bottom with butter.

6. If desired, add nuts, raisins, etc. to the finished mass. In our case, lay the strawberries evenly on the bottom of the dish for solidification.

7. Pour boiled sugar into the prepared container. Smooth its surface with a spoon and apply risks if you want to get more even pieces of crushed sugar in the future, since hardened sugar is not cut, but pricked with a knife. Give the dish time to cool.

Turn the dish with boiled sugar upside down, take out its frozen contents. Divide into serving pieces. On the eve of the New Year, boiled sugar, showing a little creativity, can be turned into a gift or decoration for the Christmas tree. There is a bright candy in the photo: a piece of homemade sherbet is wrapped in cling film, wrapped in gift paper and cellophane.

Another interesting 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.

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, a sweet table, or rather, the main attribute of all holidays is a cake. It just so happened that my daughter is allergic to various food colors and flavors. 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, for my birthday, I baked a 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. I have described the detailed recipe with a photo 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.




Pour the still hot milk-sugar mixture into silicone molds and wait until it hardens.






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