Place a saucepan with milk and sugar over medium heat and stir. Boil sugar for 7 minutes after boiling, stirring constantly. After 30 minutes, the milk will thicken and turn a pale brown color - a sure sign of readiness. Pour milk sugar into a plate greased with butter and leave to set. After 15 minutes, remove the hardened sugar from the container. Break the sugar into small pieces with your hands.

How to cook sugar

Products
Granulated sugar - 300 grams (1.5 cups)
Milk 1-3% - 100 milliliters (half a glass)
Butter - 35 grams: 30 grams for boiling and 5 grams (1 teaspoon) for lubricating

Food preparation
1. Pour 300 grams of sugar and 100 milliliters of milk into a thick-walled saucepan, mix well.
2. Measure out the lubricating oil and leave to melt at room temperature directly on a dish intended for sugar.

How to cook milk sugar
1. Place a saucepan with milk and sugar over medium heat and stir.
2. When the milk sugar has boiled, continue to cook for 7 minutes, stirring constantly with a wooden spoon.
3. While the composition is boiling, it can boil and foam a lot - this is natural, but you need to constantly stir.
4. After 25-30 minutes, the composition will thicken and acquire a pale brown color - this is a sign of readiness.
5. In a prepared plate, greased with butter, pour milk sugar, smooth and leave to set.
6. After 15-20 minutes the boiled sugar will harden, it must be removed from the container. To do this, you will need to cover the plate with a cutting board and gently turn it over. Since the sides of the plate have been greased with butter, the hardened milk sugar will easily separate and remain on the board.
7. Break the sugar into small pieces with your hands.

Fusofacts

- When cooking, you can add grated orange zest, chopped hazelnuts, seeds, dried fruits (dried apricots, raisins) to sugar. It is important that there are not too many additives, otherwise the boiled sugar will crumble. Finished sugar can be garnished with chopped nuts or grated chocolate.

It is convenient to use a wooden spatula when cooking: it is less noisy, will not leave marks and it is easier for it to remove layers of sugar from the bottom of the pan so as not to let it burn.

The saucepan should be deep and with a thick bottom so that the sugar does not burn during cooking.

Standard proportions for cooking sugar: 1 cup sugar 1/5 cup milk.

Instead of milk, you can use liquid sour cream or cream.

It is necessary to cook sugar on very low heat and stir constantly so that the sugar does not burn.

Grease the sugar plate with butter so that the sugar can be easily separated from the plate.

Instead of a plate, you can use forms for ice or baking, bowls, trays, tea cups. Since the sugar hardens very quickly and then it is problematic to break it, it is recommended to try to pour the sugar in a thin layer.

If there is no butter, you can cook sugar without it, focusing on the same signs of readiness. In this case, the plate can be greased with vegetable oil.

How to cook sugar

No candy and other sweets can be compared to homemade boiled sugar. Usually, classic boiled sugar contains only milk and granulated sugar. Sugar boiled with milk until thickened, stirring constantly. But, if you add to this mixture, for example, raisins, orange peels, cocoa or walnuts, it will turn out even tastier, more original and much more appetizing.

How to cook milk with sugar

Boiled sugar is prepared using two essential ingredients:

granulated sugar - 1 kilogram and milk - 250 ml

First of all, grease the pan with a thin layer of vegetable oil and set aside for a while. Pour milk into a saucepan and send over medium, not high heat. Pour in sugar and be sure to stir constantly and continuously with a spoon so that the mixture thickens evenly. When the water boils, the milk will begin to evaporate, and the sugar at the bottom will turn brown. Pour the slightly thickened boiled sugar into a previously prepared frying pan or onto a cold dish with sides, then allow time to cool completely. After a while, turn the pan upside down and lightly tap to separate the thickened sugar. Using a knife, divide the solid mass into portioned pieces and serve with tea.

Boiled milk with sugar

Previously, we prepared boiled sugar with milk m without adding additional ingredients. Let's experiment and add something else delicious to the boiled sugar, such as walnuts, some cocoa and orange peel. Prepare this delicacy and treat it to your little household members. And don't forget to tell them some story about how your grandmother made you homemade sweets)

Ingredients for cooking:

1. Granulated sugar - 1 kilogram

2. Milk - 200 ml

3. Cocoa - 2 teaspoons

4. Walnuts - 100 grams

We send the pan to the stove, turn on medium heat. Pour 50 ml of milk into it and add sugar. Stirring constantly, bring the mixture to a boil. After a while, the milk should evaporate and the sugar will become loose. We do not turn off the fire and wait for the moment when the sugar turns brown and begins to be caught. At this time, it is necessary to thoroughly stir the mass so that the sugar melts evenly and acquires the desired consistency. Pour in the milk that we have left and mix. Add pre-prepared crushed or finely chopped walnuts, orange peel and cocoa. Stir everything well again and cook until the poured milk evaporates. After that, we send the boiled sugar into a dish with high walls and wait until it cools down. Chop the thickened, ready-made sugar into pieces with a knife and serve with tea. Bon Appetit!

Many of us like to eat sugar with tea. For this, not a simple refined sugar is suitable, but boiled sugar, the recipe for 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 should be - matte, honey, it is important to follow the recipe very clearly. Otherwise, instead of boiled sugar, you can end up with a transparent candy, which is also very tasty, but this is a completely different product. Remember that boiled sugar, which you have carefully followed the recipe, must remain crystalline and opaque.

Milk or sour cream?

Many housewives prefer to make boiled sugar in milk. The recipe for its preparation is the same as for water. Milk gives the product a more delicate taste.

If you cook sugar in water, then such a dish is called lean. Sugar with milk is a more nutritious and delicate product. There is also such a cooking option as boiled sugar with sour cream. Its recipe is identical to milk or lean. But sour cream adds even more interesting flavor 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 homemade boiled sugar recipe 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).

Wash the orange well, wipe it off and peel it off. Try it so it doesn't taste bitter. Some varieties of this exotic fruit have bitterness that we do not need at all, and can even spoil the taste.

Finely chop the peel. If desired, you can grate the orange on a coarse grater. Or another option - we cut the peel with kitchen scissors.

So, the products for cooking are ready.

How to cook properly

We begin to cook boiled sugar with milk. A recipe with a photo will help you make sure you are doing everything right.

To begin with, preheat a skillet over medium heat. When it warms up, pour in half of the milk and add 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. Remember to stir continuously so that it does not burn and cook 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 the fire, so that it does not start to melt and turn into candy.

As soon as you see the sugar starting 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 for which is given above, is important not only to cook it correctly, but also to cool it just as well.

You need to prepare a deep plate or bowl. Lubricate the sides of the crockery with vegetable oil. Put the cooked hot product in this container.

Leave the container aside and wait for it to cool completely. To save time, do not put the dish in the refrigerator. Let it happen gradually at room temperature.

When the sugar is completely cool, turn the plate over, tap it lightly and the piece will fall out easily. Now you can break the sugar into pieces - it's ready to eat.

Another option is to simply lay on the bottom of the dish, which also needs to be greased with oil. In this case, it will be even easier to get the cooled sugar out of the container.

What to add for flavor

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 tons of options.

The following ingredients can be added:

• nuts;
• seeds;
• raisin;
• cocoa.

All these components must be added at the end of cooking. Do not forget to pre-soak the raisins with boiling water for half an hour so that it swells.

But as for cocoa, you need to add it at the beginning of cooking. It will give your dish a beautiful chocolate shade 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:

1. Take a pan that is low, but wide, so that the sugar warms up well evenly.
2. Take your time and don't turn on a big fire.
3. To check if the dish is ready, just drop a drop of hot sugar onto the plate. If it has cooled down and become hard, the dish is ready.
4. will give your dessert a more delicate flavor. In addition, it will help the product retain its crystalline structure.
5. Boiled sugar, as soon as it cools, can be broken arbitrarily, or cut into cubes. To do this, do not wait until the product is completely cold. As soon as you can handle it without risking burns, start slicing. To do this, take a serrated knife, decide what size you want the sugar pieces to be, and start slicing.

Children's fun

Children love to cook boiled sugar, the recipe for which is very simple. This is worth taking advantage of. After all, how nice it is to entrust your child with an "important" task, and then together with him try what happened.

In addition, your child will be very proud if he himself cooks boiled sugar and then treats his friends to it.

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 has cooled down, but is still soft enough, press the fruits and berries into it so that one half sinks into the dessert, and the other remains on the surface. It is very beautiful and original, and delicious. There is only one drawback - with such a fresh addition, boiled sugar is not suitable for long-term storage, you need to eat it within one or two days.

With today's assortment of industrial sweets, it is difficult 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 delicacies for babies. But the times of that grocery shortage are long over, and store shelves are simply bursting with a variety of candies, caramels, marshmallows, sorbet, marmalade and other more exotic sweets. Nevertheless, such is human nature: we always want something that does not exist, and we are also very sentimental. Apparently, it is this explosive mixture of character traits that prompts many to remember elementary simple, but once so beloved delicacies. 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 "the same" sugary-sweet delicacy.

Sugar in milk: history, properties and features
Sugar, which, in fact, is a refined and adapted for use in everyday life and cooking form of sucrose, that is, a rapidly digestible carbohydrate. This is the easiest way to provide the body with energy, because all 398 kcal / 100 grams are provided with carbohydrates, of which it is 99.9% of ordinary refined granulated sugar. 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 making 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 products. It is hardly possible to call it a useful product, but due to a decrease 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 provide 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 plant origin, and in caramel it interacts exclusively with simple carbohydrates, which does not contradict the named principle. Perhaps this is why sweetened milk has long been included in the Ayurvedic diet.

Milk caramel is simple in composition and in preparation. Homemade, it is free of the artificial colors, flavors and preservatives that industrial sweets cannot do without. Adding 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 the figure and adheres to a balanced diet. It is traditionally prepared for children, but even more so, they should not eat more than 100-150 grams of delicacies per day. After all, sugar, albeit 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 increased acidity in the mouth and stomach, a direct threat to tooth enamel and digestion processes.
Cooked Sugar Recipes
You, of course, can ask your grandmother in detail how and how she spoiled 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, there are many ways to diversify sweets. Therefore, in addition to the classic "grandmother's" family recipe, we offer you several more ways to cook sugar in milk. Alternate between them or choose one of your choice. 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. Fat milk is preferable: not less than 2.5%, and preferably 3.6% fat content. You will also need a deep-bottomed saucepan or saucepan with half a glass of milk and sugar in it. 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. The sugar will then turn into crumbly crystals - do not stop stirring it. When the bottom sugar melts and turns brown, increase the stirring intensity and pour in the rest of the milk. Make sure that 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 lay out the boiled sugar in an even layer. Wait for the caramel to cool and cut / break it into portions.
   
2. Boiled sugar with orange zest. 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's dry enough, you can grind it in a mortar or coffee grinder. Melt the butter in a thick-bottomed saucepan over low heat, then pour in half a glass of milk and add sugar. Pour the zest into the mixture immediately and begin stirring gently until the milk is absorbed and the moisture has evaporated completely. Add the remaining milk and stir the mixture until smooth and the sugar is a uniform light brown. Remove from heat and transfer hot mixture to a flat plate greased with a thin layer of oil. Let cool and portion.
   
3. Boiled sugar fondant with milk. Take 3 glasses of sugar, 1 glass of heavy cream, 50 grams of butter, a pinch of any nuts, seedless 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. Stir in the cream and sugar, pour into the butter and bring to a boil over low heat. Then add honey, cocoa and simmer with continuous stirring for 10-15 minutes. At the very end, add the filler, distribute it evenly throughout the mass and remove the saucepan from the heat. Transfer the thick hot mixture to a medium-high rimmed baking sheet or candy (ice) tins, grease them with a thin layer of oil. The cooled and frozen mixture can be served to the table, if desired, cut into portions with a thin knife.
   

It is not difficult to cook sugar in milk, even if the basic recipe becomes more complex. As a rule, even novice cooks can make such sweets the first time, and the most common failure is the formation of too large sugar lumps. Most likely cause: Excessive heat and uneven mixing of the sugar during caramelization. But even this slightly overcooked and crumpled boiled sugar turns out to be 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, turn out to be healthier than store sweets. And you, with their help, once again prove to your loved ones how lucky they are with such a talented hostess!

Today, like many years ago, many people love sweets. At the same time, there are those who completely refuse sweets. If you still belong to the first category of people who prefer to eat sweets in food, then you probably wondered what boiled sugar is and how to make it. Today we will talk about this, and also find out the best recipe for boiled sugar, thanks to which you will get a truly delicious dish that will perfectly complement other dishes. Let's start!

What it is?

Milk sugar is a delicious treat that many are introduced to as children. This dish requires very little food and little time. Some will remember that grandmothers prepared such sweets for them, so today our recipe for boiled sugar can be called grandmother's.

By the way, it is important to note that milk sugar is not only a very tasty independent dish, but also ideal as a decoration for any baked goods. This culinary masterpiece received its peak of popularity in the period from 1970 to 1980, and today many do not even think about how to cook boiled sugar, the recipe for which will be presented in this article a little later.

In general, in a nutshell, it is worth noting that milk sugar is a very quick, simple and tasty delicacy, which is already a problem to find in shops of any city today. This sweetness will definitely appeal to your family members, so right now we will present several recipes for boiled sugar in milk at once.

Classics of the genre

So, if you want to make classic milk sugar, then in this case you will need 3 glasses of sugar, 1 glass of milk, 1 tablespoon of butter and raisins, as well as nuts of your own free will.

The cooking method in this case is really very simple. You can change the recipe yourself, but we recommend that you keep the main proportion: 1x: 3y, where x is milk and y is sugar.

Cook together!

First, you need to place all the ingredients listed above in an ordinary saucepan or in a pan that has a non-stick coating. Next, we put the mass on fire. The contents must be brought to a boil, and then reduce the heat slightly, but continue to cook until fully cooked. As you understand, so that the sugar does not begin to stick to the saucepan or frying pan, you will have to continuously stir this mixture until it reaches the required consistency and is completely ready.

How to tell if sugar is ready? In this case, we recommend that you dip a spoon into the mixture, and then drop a drop of mass from it, which is currently in the pan, onto the surface of the table or some other surface. If the drop keeps its shape, then the base of the dessert is ready. If a drop begins to spread over the surface of the table or some other surface, the resulting mixture is not yet ready, so you need to keep it on fire for a little more.

The next step is to choose a shape for your dessert. First, you should smear it with oil so that the sweets do not stick. In this case, classic silicone molds, which have square cutouts, will be ideal. Pour your substance into the prepared form, and this should be done as quickly as possible, because the sugar solidifies almost instantly. So you have prepared a delicious dessert that will conquer the taste buds of yours and your family members.

If you like boiled sugar in milk, the recipe that was presented a little above will definitely appeal to you, because in the end you will get a truly delicious sweetness that you will definitely like.

Fondant recipe

If you love milk sugar and want to use it for sweets, then in this case, the process of cooking this culinary masterpiece is done in a slightly different way. This recipe assumes that the final result will be a rather viscous mass that can be smeared over the surface of a dessert without any problems.

So, in this case, boiled sugar in milk, the recipe with a photo of which is presented in this article, implies the presence of 2.5 cups of sugar, 300 ml of very heavy cream, 50 g of butter and 1 tablespoon of ordinary honey. The cooking method in this case is also quite simple, so you will be able to cope with it.

Let's start cooking!

In order to prepare the dish as correctly as possible, you can use the recipe for boiled sugar in milk with a photo, but in this case it is not necessary, because the cooking process is very simple. So, first of all, pour cream into a saucepan, and also add sugar, after which this mixture must be mixed very thoroughly. The next step is to turn on the heat, put a saucepan on it and stir the ingredients again. Next, you need to reduce the heat, and then bring the mass obtained in the pan to a boil.

Next, add honey to the mixture, after which it must be cooked for at least another 20 minutes. The next step is to pour the mixture obtained as a result of cooking into a bowl, which must first be greased with butter. Now leave the bowl for a while so that the mass in it can cool down. So quickly you were able to cook boiled sugar, today you can find far more than one recipe with a photo, but if you fully follow all the steps described above, you will not even need a photo, because you can get a really delicious dessert.

Nuances

If you have already studied the recipe for boiled sugar, then in this case you should definitely pay attention to some of the nuances that must be taken into account when preparing this dish. When you cook sugar, a not very high pan or saucepan should be used, because it should be quite wide so that the entire mass in it can warm up well. Never turn on the maximum heat, because in this case, in just a few seconds, your sugar can burn out.

After cooking boiled sugar, you do not need to wait for it to cool completely. When you cut it, it should be still warm, but not so hot that you cannot hold it in your hands. In this case, you will be able to cut it without any problems!

Let's summarize

I wonder which homemade boiled sugar recipe you like best? We presented two recipes, but it is impossible to choose the best one, because in both cases the dishes turn out to be very tasty. In general, choose the best boiled sugar, the recipe with a photo of which you can find in this article a little higher. Bon Appetit!