How long to cook condensed milk in a jar at home

Choosing condensed milk for cooking

Not everything is condensed milk that is on the shelves in modern stores. The jars seem to look identical, and in most cases the price category is the same. But it’s quite difficult not to run into a pseudo-dairy product stuffed with thickeners, stabilizers, enhancers and other antioxidants. Real condensed milk contains nothing other than whole cow's milk and sugar. No unpronounceable components and numerous additives with the prefix “E”.

Unfortunately, the modern interstate standard (GOST) allows the use of some of them - E300, E301, E303, E339, E331, E340, E332. They are harmless to humans, but during cooking they can change the taste, color and consistency of condensed milk, naturally, not for the better. By the way, in order to put the jar aside without bothering your eyes to read the composition of the product on the back, just look at the name. On real condensed milk it is written - “Whole condensed milk with sugar.” The mass fraction of such a product is 8.5%.

Did the manufacturer succinctly indicate on the label “Condensed milk” or simply “Condensed milk”? This is a milk-containing or combined milk product. In the list of its components you will definitely find a milk fat substitute (read: palm oil), vegetable protein, milk powder, butter and other ingredients that ideally should not be there. By cooking such condensed milk, you risk getting a grayish liquid mass with a pungent odor of acetone (yes, this even happens).

Condensed milk suitable for cooking at home is easily “calculated” by the markings stamped on the top of the can. It contains the letter "M" and the number 76 (third and fourth digits).

What is useful to know for those who want to learn how to cook condensed milk

It's time to take stock. Secrets, subtleties, nuances, alternatives!

Choose quality condensed milk

Not every condensed milk is recommended to be boiled; some will not work at all. If it contains ingredients such as milk powder, flavoring additives, vegetable fats, etc., then it is not a fact that you will be able to prepare condensed milk; it simply will not thicken. Only experimentally can such milk be tested for suitability for preparing a boiled product.

Density is determined by the composition, fat content, jar volume and cooking time.

After I cooked several cans of condensed milk, I accidentally made a discovery for myself! The density of the resulting product depends directly on several factors: composition, fat content of condensed milk, volume of the can, boiling intensity and cooking time. So, the longer the milk is boiled, the thicker it turns out (of course, we are not talking about 5-6 hours, because cooking too long can also in rare cases lead to an unwanted explosion, and to check whether we are included in this number, oh, no matter how you want it).

The condensed milk in the jar should be completely covered with water

Let me remind you again! It is important! Water should be poured in advance a few centimeters above the can of condensed milk. Otherwise, if it boils away, this is a direct path to the Great Explosion in your apartment, but I’m afraid that you won’t be able to create a new way to create life, but it will help you get to know the Emergency Doctor and the person on duty at the emergency room. I don't think that's our goal right now. So let's be careful!

Cook over low heat

Do not think that the process of simmering condensed milk over low heat can be replaced by quick cooking if the fire is made larger. It's better not to get down to business if you don't have these 3-4 hours. Or put it away from the fire if urgent matters arise. Yes, this time you won’t get the desired result, but there won’t be an explosion either.

It’s interesting that many people are afraid to buy condensed milk for cooking in cans that open with a ring. But I can confidently recommend them for use. In any case, for me they behaved the same way as those that were completely sealed.

Cool the jar of condensed milk slowly

When cooling the condensed milk, take your time. Don't open the jar right away; I don't recommend adding cold water to cool it down. I definitely understood that cooling is part of the cooking process, and should happen gradually.

You can cook it in different ways, but with caution

You can cook condensed milk not only in water on the stove. There are more original and fresh recipes. For example, in the microwave, oven or in a pressure cooker and multicooker. And recently I heard about a new recipe: in a frying pan! But I haven’t tried one of them yet, but it’s interesting! Girls! I will always be glad to hear your opinion, advice and recommendations on how to cook condensed milk in a jar at home. Your experience and what secrets you have are interesting. Share them! But not only your positive experience is interesting, but also stories that are lethal for condensed milk. Let's work on the mistakes together to uncover the golden recipe for cooking condensed milk.

Instructions for boiling milk on the stove

1. The ideal utensil for making homemade dumplings is spacious. The tin should fit into it in an upright position. It is advisable to place a clean piece of cloth or a silicone mat at the bottom. This will ensure more even heating. Prepare a jar that is not open, without dents or damage. Remove the paper label. Doesn't come off well? Scrub it gently with a steel wool pad.

• Place on the underlying layer. Fill with cold water. Place the pan on the stove. After the water boils, turn down the heat. Cook the condensed milk for 1-4 hours depending on the desired color and thickness. To use the product as a base for cream with added butter, 2-2.5 hours of cooking is enough. Cooking time also depends on the fat content of the milk. The larger it is, the longer you need to simmer the condensed milk on the stove until the sugars contained in it caramelize.

Be sure to add water as it boils. In this case, it is advisable to use hot liquid so as not to reduce the overall temperature in the pan and not to increase the final cooking time. Make sure that the top of the jar is constantly under water. Otherwise the tin will explode.

Leave the jar of boiled condensed milk to cool in the pan. Sometimes I take it out with tongs, wrap it in a thick towel and take it out onto the balcony. This way the treat cools down faster. I didn't notice any difference in taste.

How to properly cook unopened condensed milk in a pressure cooker?

To ensure that a can of milk does not explode during cooking, you can use a pressure cooker. I’ll say right away that you won’t save much time. But you will know for sure that the water in the bowl will not boil away prematurely and the tin packaging will remain intact. Prepare condensed milk for cooking. Remove the label and thoroughly wash the metal to remove the glue; it will leave a sticky residue on the inside of the device.

Be sure to place a mat or cloth on the bottom. Place the jar. Pour enough cold water to cover the top of the jar. Close the lid. Set the mode to “Soup” or similar. Time – 20 minutes. Raising and releasing pressure in modern pressure cooker models takes about 60 minutes. In a pressure cooker, the milk takes about 1 hour 20 minutes, while on the stove it takes at least 2-2.5 hours to reach a similar condition. Small, but savings.

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:

1. Pour water into a saucepan and place the container on the fire.
2. We lower the jar into water, but so that the liquid completely covers it.
3. 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.
4. 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.

Is it possible to boil already opened condensed milk?

It is easy to bring condensed milk to the desired shade and thickness, even if the factory can has been opened. Simply pour the product into a ceramic or glass container and boil it in a water bath. In this case, it is possible to use both a regular stove and a microwave oven. The principle of the water bath is as follows. Place the container with milk in a larger container filled with water. Please note that the liquid should not reach the edges of the smaller bowl, as it will end up in the condensed milk when boiling.

The delicacy is cooked over medium heat (microwave power) until it acquires a thick consistency and a brown-caramel color. Stir the milk periodically so that it heats evenly.

Video instruction

Follow these tips and you will have perfect boiled condensed milk!

When preparing boiled condensed milk, various unpleasant situations arise. The jar may explode, and the resulting dessert will acquire a viscous consistency or a bitter taste. Don't make these mistakes.

Choose the right product for cooking, prepare it and cook it in one of the convenient ways.

Selection of condensed milk

When choosing condensed milk for cooking, consider several important rules:

Shop owners are pursuing commercial gain. To enhance the taste or to save costs, they often use chemicals to prepare condensed milk, and indicate natural ingredients in the composition. To determine the quality of a product, pour a small amount of it onto a flat plate and drop a drop of iodine. The appearance of a bluish tint indicates that it is not of high quality.

What type of condensed milk is suitable for cooking?

Only condensed milk is suitable for cooking, the label of which states “whole condensed milk with sugar.” But, there are many other products with a similar name on the grocery store shelf. If you have doubts about its quality, then carefully study the composition.

Keep in mind that a quality product cannot have a low price. Its average price ranges from 60 to 80 rubles. A cheap product is most likely made from milk that has been previously diluted with water. It will not be possible to make boiled condensed milk from it.

What other rules exist for preparing boiled condensed milk?

There are a few more secrets, knowledge of which will help you prepare delicious boiled condensed milk.

1. Good boiled condensed milk can only be obtained from milk that does not contain vegetable additives; it should not contain anything other than milk and sugar. To find out if this is true, read the composition of condensed milk on the label. Condensed milk with herbal additives will remain liquid no matter how much you cook it.

2. In the same way, it is impossible to prepare boiled condensed milk from milk with a fat content of less than 8% - it uses artificial thickeners, the dessert will turn out liquid, pale and tasteless.
3. Before cooking, the paper label must be removed from the jar and the jar must be washed. Ideally, traces of glue from the can should be completely washed off. Just do not use a hard metal brush for this - you risk damaging the jar, and then it may explode during cooking.

4. To cook condensed milk, immediately choose a large saucepan. The milk takes a long time to prepare, so at some point you will probably get distracted and forget about it, and during this time the water may boil away. In addition, the less often you add boiled water, the safer the process of preparing boiled condensed milk will be.
5. Cook the condensed milk only over low heat, do not let the water boil too much. If the boil is too intense, the condensed milk will turn out lumpy.
6. Don't forget to cover the pan in which the condensed milk is cooked. This will not only reduce water boiling away, but will also create good conditions for uniform heating of the can of condensed milk, and thus prevent the can from swelling and curdling of the milk.

Getting ready to cook condensed milk

The first step of the cooking process is preparing the jar. Remove the label from it. To make the task easier, pre-treat it with water. Rinse the tin thoroughly and dry with a towel. Otherwise, during cooking, the water will begin to color from the label, and the glue will begin to melt and settle on the walls of the pan or equipment where cooking is carried out.

The second important preparation step is choosing a suitable container for cooking. The deeper it is, the better. You need to pour in so much water that it covers the top border of the jar by at least 5 centimeters. This will simplify the cooking process and add liquid only once every 2 hours.

Alternative cooking methods

Water bath. This method takes longer, but is safe. You need to open the jar and pour the contents into a glass container with thick walls. Then the container with condensed milk must be placed on a pan of water to create a water bath. Cook the condensed milk for four to five hours.

Condensed milk in a pressure cooker. To do this, you need to place the jar in a pressure cooker, having first removed the label from it. Then pour water there. Place the pressure cooker on the stove and turn on maximum power. Fifteen minutes after the water has boiled, the stove can be turned off.

Condensed milk in the microwave. You need to open the jar and pour the contents into a special container designed for use in the microwave. Place the container with condensed milk on medium mode for fifteen to twenty minutes.

How and how much to cook condensed milk so as not to explode

When preparing a sweet, aromatic dish with caramel flavor, a negative event such as a jar exploding may occur. Because of it, the walls, ceiling and floor covering can be stained with a candied consistency. At the same time, only repairs will completely get rid of contamination. Therefore, first study the question of how to cook condensed milk in a jar so that it does not explode.

The first and basic rule is compliance with the temporary regime. This interval depends on what shade the product should be. An hour after cooking, it will turn yellowish; after 3.5-4 hours, the condensed milk will become a rich brown color and thicken noticeably. If you cook it for more than 4 hours or if there is not enough liquid, then the probability of the tin can exploding is high.

If condensed milk is cooked after boiling the liquid for 1 to 1.5 hours, its color will become darker, but the taste will remain the same.

Study the composition

A high-quality product should consist entirely of only two components - whole cow's milk and white sugar. To enhance the taste, merchants can use palm or oil, starch or thickening agents. Even if a product with such a composition can be cooked, it is unlikely that it will have a pleasant taste.

Add water on time

Normally, the cooking process lasts from 3 to 4 hours. Naturally, during this time the water will boil away. To prevent this from happening, use a deep container for cooking and pour in enough liquid to last for this period of time. You can do household chores while the aromatic caramel dish is being prepared.

If there is no suitable deep container, then constantly ensure that the amount of liquid exceeds the upper limit of the jar by at least 5 cm. As soon as the water begins to boil away, add it. But, you can only add hot water. When adding cold liquid, a temperature difference will occur, which may cause the jar to burst.

Don't open a hot jar

A normal desire for a housewife is to quickly see what she managed to cook. But don't rush to do this. Do not open a tin can immediately after it has been in a boiling liquid for several hours. If you try to make even a small hole, the hot sweet mass will begin to fly out of the container, which will lead to burns and damage to the finishing coating in the kitchen.

Other options for boiled condensed milk

To obtain a coffee-au-lait treat with a softer consistency, condensed milk in a can should be boiled for two and a half to three hours. Then the mass will easily flow from a spoon, harden slowly, but remain mobile when cooling. Condensed milk of this consistency is perfect as a filling for a pie, filling for waffles, etc.

To get a thin condensed milk that dissolves easily in warm water with a slight caramel flavor and tint, you need to cook it for an hour and a half.

In general, you can cook condensed milk in a can in ten minutes in a pressure cooker, but they usually don’t take into account how long it takes for it to cool. After all, before taking out the jar, you need to wait until the water cools down. Since the pressure cooker lid remains closed, the cooking time is extended by up to an hour.

Peculiarities

Prepared condensed milk can be used for various purposes - make a filling for a cake, fudge, or simply use it with bread or pancakes. The standard way to cook it is to cook it in a saucepan. But, there are several other methods for creating brown condensed milk, for example, in a microwave, a slow cooker, in a water bath, and you can use either glass or tin as a container, or even cook without a jar.

How to cook condensed milk at home

If the quality of the finished product is not trustworthy, then prepare it yourself. To do this, the following components must be present:

• 3 liters of cow's milk, it is better if it is homemade;
• 800 grams of granulated sugar;
• 1 teaspoon of 9% vinegar;
• 1 teaspoon of soda.

Pour milk into a saucepan and bring to a boil. Then add soda, vinegar and sugar to it. After adding each component, mix the contents thoroughly. Reduce heat and cook the dish for 2 to 2.5 hours. Keep stirring it periodically to prevent it from burning to the sides of the pan. Pour the finished product into sterilized jars.

Boiled condensed milk in a water bath

You will need:

• condensed milk
• small saucepan with lid
• spoon with a long handle for stirring condensed milk
• Larger saucepan for water bath
• a kettle or saucepan with boiling water for adding water

Step-by-step instruction:

1. Pour the amount of condensed milk you need into a saucepan.
   On a note! Some housewives use glass jars to cook condensed milk in a water bath. This can hardly be called a good solution, since glass in boiling water can easily crack from any awkward movement. In addition, milk in a glass jar is not very convenient to stir. If you cook condensed milk in an aluminum pan, the milk may acquire an unsightly grayish tint. It is best to use an enamel or steel saucepan or cup for cooking condensed milk.
2. Pour water into a large saucepan, place on heat and bring to a boil.
3. Place the saucepan with condensed milk in a saucepan of boiling water so that the water outside is slightly higher than the level of the condensed milk. Cover the condensed milk with a lid.
4. Turn the heat back on and once the water in the large pot boils, reduce it to low. The water should just barely boil.
5. Every 20-30 minutes, add boiling water to a large saucepan and stir the condensed milk in a small saucepan.
6. Cooking condensed milk in this way will take you at least 3.5 hours, but hardly more than 5 hours.
7. When the condensed milk reaches the desired condition, turn off the heat, but do not disassemble the structure. Let the boiled condensed milk cool slowly along with the water in the outer pan. This is necessary so that it is evenly thick.
8. Take out the cooled boiled condensed milk, it is finally ready. Bon appetit!

As you can see, you can cook condensed milk at home using all the methods described above. The main thing is to follow certain rules so that the can of condensed milk does not explode. Boiled condensed milk can also be used to prepare various desserts. Try making a delicious Snickers or Anthill cake.

Regular condensed milk is also very often used in cooking. Not only creams are prepared on its basis, but also mastic for decorating cakes. In any case, condensed milk is a very tasty treat that absolutely everyone loves!

Useful tips

The process of cooking condensed milk is simple. When cooking in a pot or pan, stir the contents constantly to avoid damaging the pan. After cooking, condensed milk increases in volume and becomes “crowded” in the jar, so open the container only after the sweet mass has completely cooled. Experienced cooks highlight two more useful cooking tips.

What to do to prevent the jar from exploding

A tin can will not explode, and a glass can will not burst only if it is heated evenly over the entire area. Do not allow even a small amount of liquid to boil over. During cooking, make sure that there is hot water, which you will add to the pan. Before putting condensed milk on the fire, check the integrity of the dishes.

How to cook a lot of condensed milk at once

Cooking condensed milk is long and tedious, so prepare it in large quantities at the same time so that the sweet dessert lasts for a long time. For cooking, use a wide saucepan; it can accommodate several cans at once. But, first place a silicone mat on the bottom of the container so that they do not roll towards each other.

How to properly cook condensed milk in a can in a saucepan

Remove the label from the jar and remove any remaining glue with a knife or sponge. I have a cauldron with thick walls for cooking - the jar fits in it both vertically and lying on its side. The height of the container should be such that the jar fits freely in it and there is still room for water. The water level will be a few centimeters above the jar. Based on this, select your dishes.

At the bottom I put a towel folded several times. From my own experience I will say that it makes no difference whether the bottom is covered or not, the main thing is to monitor the water level. It’s the same with the position of the can – whether it’s lying on its side or standing – there’s also no difference. In a tall, narrow pan, it is better to place the jar vertically; in a wide, shallow pan, place it on its side.

Pour enough water to cover the jar by 4-5 cm. Bring to a boil over high heat. When the boil begins, lower the heat so that the water simmers quietly, creating a sort of simmering effect. Cover the pan with a lid, leaving a gap for steam to escape. Be sure to monitor the water level, looking under the lid every 30-40 minutes, and add boiling water as it boils.

Rule #1: During the cooking process, the jar should always be covered with water. If the water boils away, the can will burst and the condensed milk will fly all over the kitchen. Washing it is very difficult and takes a long time.

The finished condensed milk needs to be cooled. It is best to let it cool naturally without removing it from the water in which it was boiled. For example, we cooked it in the evening and left it overnight. You can cool it under cold water, but it will take a lot of time and there is a certain risk. If you do not cool completely, you may get burned when opening it - the condensed milk may still be liquid and very hot.

Rule No. 2: after cooking, do not open the jar immediately; cool it to room temperature without removing it from the pan.

How to guarantee the safety of preparing boiled condensed milk?

Many people have heard that condensed milk can explode when cooked. It's true. If you are in the kitchen at this time, you can get severe burns. It's good if hot condensed milk doesn't get on your face. At best, you will only have to scrape the condensed milk from the walls and ceiling. Naturally, such boiled condensed milk is not suitable for consumption. Usually a can of ready-made condensed milk bursts when you start to cool it. The contents are poured into a pan of water or a sink, and many hours of labor go down the drain.

To prevent condensed milk from exploding or bursting during cooking, remember:

1. The can of condensed milk must be completely covered with water during the entire cooking time, otherwise the can will explode due to lack of water.
2. You will definitely need to add water, because it evaporates during cooking. But if you add cold water, there will be a temperature difference and the jar will explode. Only add boiling water from the kettle.

3. Never cook deformed cans of condensed milk, even if it seems to you that the edges are only slightly dented - the strength of the seams in such cans may be compromised.
4. To prevent a can of cooked condensed milk from bursting, never cool it with cold water. Let the condensed milk cool slowly, in the same water in which it was boiled, and everything will be fine.

How long does it take to cook condensed milk in a jar?

Boiled condensed milk is not only very tasty, but also has proven itself as a cream for wafer cakes, shortbread cookies, and a filling for nuts. It can also be added to sponge cake cream or poured over pancakes. So before you start cooking, decide why you need condensed milk?

How long you need to boil the condensed milk in a jar will depend on the purpose and further use. It cooks until brown for about four hours, the consistency will be dense and thick. If you lift it onto a spoon and turn it over, it won’t drip or fall. Thick and dark condensed milk is suitable for coating waffle cakes, filling nuts and other desserts and baked goods.

Tender caramel condensed milk is obtained after 1.5-2 hours of cooking. It has a viscous consistency, not very dense, like a cream. To combine with butter and subsequently coat sponge cakes and cookie desserts, you need exactly this one. It’s very tasty to pour caramel condensed milk over pancakes, pancakes, and cheesecakes.

Use of boiled condensed milk

The most common way to consume boiled condensed milk since childhood is to eat it with a spoon, while it is delicious to wash down the sweetness with coffee or tea. However, boiled condensed milk has much more possibilities for use. For example, caramel treats can be used in desserts, some of which are described below.

For example, the famous “nuts” are products made from shortcrust pastry, the halves of which are filled and sealed with boiled condensed milk. Or waffle rolls, which after baking are filled with condensed milk and rolled. You can also make homemade Twix. To do this, you need to bake a shortbread cake and divide it into sticks. Each of them should be poured with condensed milk and chocolate glaze. Cool the finished sticks. It will be an excellent replacement for store-bought treats. Boiled condensed milk can even be included in complex desserts such as mousse, creme brulee, and cake. It can also be either one of the components of impregnation or cream, or an independent ingredient. For example, you can make caramel cheesecakes. To do this, you just need to mix cottage cheese and flour with boiled condensed milk and fry as usual. It will turn out incredibly delicious!

Instant sweets include “cold” cakes. They don't take long to prepare and don't require baking. To do this, you need to mix boiled condensed milk with nuts and ground biscuits. The formed cakes must be left in the refrigerator for several hours. The treat is ready.

In fact, there are a great many culinary masterpieces prepared using boiled condensed milk! These include cakes, custard pies, and the famous straws. The main thing is to use your imagination, and your favorite product can be used anywhere!

Boiled condensed milk is an incomparable delicacy! Fans of this treat should remember that choosing a quality product is the most important thing for preparing boiled condensed milk at home. The second and no less important factor is the correct preparation. And if the result is exactly what was required, you can start eating.

How to cook condensed milk in a slow cooker

Remove the label from the can and scrape off any remaining glue. Cover the bottom of the multicooker bowl with a towel or napkin, and place the condensed milk on the side. Pour water so that the jar is completely covered, but the level should not exceed the maximum mark. Without covering, in the “boiling” or “frying” mode, bring the water to a boil. Close. Switch to a calmer mode with a low temperature not exceeding 100-105 degrees (“stewing” or “multi-cook”). In 2-3 hours the condensed milk will be ready. The cooking time depends on the desired result - the longer we cook, the thicker and darker the finished product we get.

How to quickly cook condensed milk in the microwave

Fast is fast, but not entirely simple. Firstly, you need to cook condensed milk in a microwave oven without a can, pouring it into a container suitable for the microwave. It is better to take a deep glass container; the milk will not escape from it. Secondly, every two minutes you need to turn off the oven, take out the milk and stir so that it does not burn or form lumps. And third, set the correct power. There is no consensus here; everyone’s microwave is different. It is recommended to set it to 30-40% and see how strong the boiling will be. After two minutes, stop the oven, stir the condensed milk and cook again. After five such repetitions, it will acquire a brownish tint and thicken. If you need to reduce it further, let it sit again for a couple of minutes.

Important! Microwave-cooked condensed milk is very dense and viscous. It is not suitable for creams and fillings, but it makes very tasty toffees.

How to boil condensed milk in a glass jar

Condensed milk is sold not only in cans; it is also quite conveniently packaged in foil bags with a screw cap. This milk can also be boiled, but first it must be poured into a glass jar, filling it no more than two-thirds of the volume. Cover the top loosely with a lid, just place it on the neck. Pour water, bring to a boil, lower the flame and cook for 2-4 hours until desired color and consistency.

Important! Be sure to place a towel on the bottom of the pan or multicooker bowl, otherwise the glass jar will crack.

This method is inconvenient because you will have to constantly monitor the liquid level. It should be higher than the level of condensed milk in the jar, but under no circumstances should water get inside.

How to cook draft condensed milk without a can on the stove

When you need to cook a small portion of condensed milk or you bought condensed milk on tap, use a simple method - boil the condensed milk in a saucepan on the stove. Take a small saucepan, be sure to have a thick, heavy bottom so that it doesn’t burn. Pour in the milk and heat to a boil over high heat. Stir constantly with a wooden spoon or spatula, the sweet mass tends to stick! When it starts to boil, reduce the heat to medium and cook for about ten minutes. You need to stir constantly, especially when it gets thicker, and don’t let it form lumps. The color of such condensed milk will not be dark brown, it will remain lightish, it will only thicken.

Well, now you have several ways and you can choose how to cook condensed milk in a can at home: on the stove, in the microwave, in a slow cooker. Or maybe you have your own way that I don’t know? Share in the comments, I will be grateful to you. Your Plyushkin.

Cooking condensed milk

Method No. 1

Place a can of condensed milk from the manufacturer in a pan of water; the can should be in an upright position and the water should cover it completely. Place the pan on the stove, light the fire, and as soon as the water boils, turn it down. Boil the condensed milk for two to three hours, but no more, otherwise the can will explode. From time to time, add boiling water to the pan: the jar should be under water at all times.

When the time is up, turn off the burner, but let it cool before removing the jar from the water. Do not rush the process by adding cool water, be patient. If you do not want to spend so much time cooking condensed milk, use a pressure cooker. The whole procedure will take about ten minutes, the steps are the same, but the boiled condensed milk should still cool down without your help.

Method No. 2

There are people who believe that condensed milk cooked in a closed can can harm the body. In addition, its taste is not particularly pleasant. In this situation, as well as if you purchased loose or packaged condensed milk, boil it in a glass container (jar).

To do this, move the condensed milk into the selected jar and lower it into the pan. Pour water into the pan above the level of the condensed milk. (Important!) It is advisable to place a metal grid or ring under the jar. Otherwise, the condensed milk will heat up unevenly. Cover the jar loosely with a large lid to prevent the glass container from breaking. After the water in the pan boils over the fire, reduce the gas and cook the condensed milk for about three to four hours. Do not forget to add boiling water to the desired level from time to time; there is no need to stir the condensed milk. Otherwise, the product will curdle.

There is a faster version of this method - preparing condensed milk in the microwave. To do this, you need to pour condensed milk into a ceramic pot or deep plate and cook it for about 15 minutes, medium power. If in a plate you have to stir condensed milk from time to time, then in the case of a pot this is not required.

Method No. 3

Take a cast iron or steel thick-walled pan and pour the condensed milk you purchased into it. Place on the fire, and stirring occasionally, bring it to a boil. Cook over low heat, remembering to stir, until the product reaches the required consistency.

Method No. 4

Pour half a liter of ordinary milk into a container for condensed milk, it can be a jar or a saucepan, add granulated sugar (600 g) and powdered milk (300 g) here, mix everything thoroughly. Place the container with condensed milk in a saucepan filled with water. You will have to cook for a long time until the condensed milk becomes thick enough. Attention: the product must not boil away!

The result, no matter what method you choose, can be either successful or not, and the reasons for this can be very different. True, among them there are two main ones: initially you purchased a low-quality product or you simply did not cook the condensed milk. In the first case, you need to pay attention to the composition of condensed milk. A good product contains only milk and sugar. All other impurities will only hinder its good thickening. The fat content of high-quality condensed milk should be at least 8-8.5%. In the second case, it is advisable to cook the product for at least two hours. Regulate the process; parameters such as color and density are very indicative at a certain stage. During cooking, condensed milk becomes darker, acquiring a brownish tint that is pleasant to the eye.

Cook condensed milk at home in a jar video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.