There is nothing easier than boiling condensed milk in a jar, and almost everyone knows about this method. But if the delicacy was purchased in draft form or in any other container that is not suitable for prolonged contact with boiling water, this is not a reason to be upset. You can get this boiled condensed milk without a tin shell.

How to cook condensed milk without a can

Recipe for cooking condensed milk in a saucepan

To do this, you will need an aluminum pan into which condensed milk is poured from an existing container. The pan is placed on the fire and the milk is brought to a boil with constant stirring. To do this, you can use either a wooden spatula or a regular spoon. When the condensed milk boils, you need to reduce the heat and cook it until the thickness is as desired. If you do not stir the condensed milk, it can not only burn, but also simply form a not very pleasant hard crust on the walls.

Stainless steel cookware is also suitable for cooking, but you should absolutely not use an enamel pan. In it, the condensed milk will begin to burn at the same time as it boils.

How to cook condensed milk without a can in other ways

To cook condensed milk in the microwave, you will need two containers. The larger size is for water, the smaller one is directly for condensed milk. In the future, the principle of a water bath works: condensed milk is boiled by heating the water surrounding the container. The level must be arranged so that the milk in the container is a couple of centimeters higher than the water in a larger container. If there is too much liquid in it, it will simply be poured into a jar of condensed milk while boiling. The cooking time here largely depends on the power of the microwave and the amount of condensed milk.

The utensils used for this process are those that are suitable for the microwave. These can be glass containers or ceramic

What else should you consider when cooking?

To prevent the dishes from rattling when cooking on the stove, you should place any piece of cloth between the bottom of the water bath and the rest of the container. - Do not cook condensed milk in the microwave for too long. If you continuously monitor the process, then with a standard weight of 400 g it thickens in half an hour. - Determining the readiness of condensed milk prepared at home is quite simple. It should change color from white to soft brown, and the consistency changes from light to fairly viscous. Well-cooked condensed milk can be spread with a knife on bread, and not just used for whipping cream, so the degree of boiling is a purely individual thing. - You can achieve chocolate color and thickness only by using natural milk. If you took milk created on the basis of plant substances, then you should not count on a positive result.

How to cook condensed milk without a can, step-by-step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Modern housewives are accustomed to buying almost everything in the store, and boiled condensed milk is no longer in short supply. But the quality of the product, even from well-established manufacturers, often leaves much to be desired. Therefore, those who are accustomed to natural products will find useful information on how to cook condensed milk in various ways, and what desserts can be prepared with this ingredient.

There are several ways to get a healthy and aromatic delicacy, the taste of which will be “the same”, natural, from childhood. Choose the most convenient one, set aside a couple of minutes for preparation, a few hours for cooking and get started.

Classic cooking method

Despite the prohibitions of condensed milk manufacturers, the classic way to prepare boiled condensed milk has become its cooking in a tin can. How long to cook condensed milk in a can, and how to prevent general cleaning in the kitchen with washing the sweet milk-caramel mass from the walls and ceiling are not idle questions.

Therefore, do not deviate from the algorithm below:

1. Place a can of condensed milk in a large saucepan and fill it with water to the maximum possible level, so as not to frequently add water during the cooking process. Place the pan on the stove and wait for the water to actively gurgle.
2. After boiling, cook the condensed milk for a couple of hours if you plan to use it in the future to prepare creams for cakes or pastries. To get a thicker and darker composition (for example, to fill “nuts”), you need to cook the condensed milk about an hour longer.
3. During the cooking process, you need to make sure that the jar is not “exposed” and, if necessary, add hot water to the pan. After finishing the heat treatment, the jar should be left to cool in the water in which it was boiled. Fulfilling these two conditions will help avoid an epic explosion.

When choosing condensed milk for cooking, you need to carefully study its composition on the label. A quality product should not include anything other than dairy and sugar. Condensed milk with palm oil in its composition should better remain on the store shelf.

Homemade boiled condensed milk

You can make boiled condensed milk not only from a store-bought product. It is quite possible to make it from sugar and whole cow’s milk, while spending not much more time than with the classic method.

For one and a half liters of homemade boiled condensed milk you should take:

• 3000 ml of whole cow's milk (preferably homemade, not store-bought);
• 1000 g granulated sugar;
• 45 ml lemon juice;
• 5 g soda.

Cooking method:

1. Place the milk and sugar in a saucepan of suitable capacity on the fire and heat, stirring continuously, until the sugar is completely dissolved.
2. When the mixture boils, remove the pan from the stove, add lemon juice and soda to its contents. The milk will begin to foam actively. Now it should be stirred vigorously and returned to the heat.
3. From the moment it boils again, note the time and boil the condensed milk over medium heat for three hours. During this time, the milk will darken and thicken.
4. During the cooking process, it is necessary not only to periodically stir the composition, but also to take a test for readiness. If a drop of milk does not spread on a cold saucer, the boiled condensed milk is ready. The finished product should be poured into half-liter jars for further storage.

Cooking in the oven

Condensed milk, which is sold not in cans, but in tetrapacks, cannot be cooked in a saucepan using the classic method. For such a product, cooking in the oven is more suitable.

The sequence of actions will be as follows:

1. Pour the condensed milk into a metal or glass heat-resistant container and cover the top of the container with a sheet of food foil.
2. Place the container of milk in another container of water so that the liquid level reaches the middle of the height of the condensed milk in the mold.
3. Next, put the condensed milk in the oven, preheated to 200 degrees, for 2–3 hours. If necessary, add boiled water during cooking. Remove the cooked condensed milk from the oven, remove it from the foil and use it for its intended purpose.

The easiest way is in the microwave

Owners of microwave ovens should know how to cook condensed milk using this device. Moreover, the whole process will take no more than 8 minutes.

The cooking algorithm in a microwave oven is as follows:

1. Pour condensed milk into a ceramic or glass bowl and place it in the microwave for 2 minutes. The device power should be set at 700 W.
2. After the beep, stir the condensed milk and put it in the microwave again for 2 minutes. It is important to ensure that the milk does not run away and warms up evenly, so it must be stirred. Repeat this periodic heating no more than 4 times.

Having brought the product to the desired consistency and color, it can be used for its intended culinary purpose.

Baking recipes with boiled condensed milk

Of course, eating natural boiled condensed milk just with a spoon is a pleasure that cannot be achieved even with the help of a “heavenly” Bounty bar. However, baked goods with condensed milk can be an even more delicious treat. Cakes, pastries, and cookies with this ingredient are simply fabulously delicious.

Cream made from boiled condensed milk and butter

This cream is suitable as a filling for various homemade cakes made from sponge, honey, puff or waffle cakes, as well as all kinds of cakes and cookies.

Proportions of ingredients for its preparation:

• 380 g boiled condensed milk;
• 200 g softened butter;
• 20 – 40 g powdered sugar;
• 5 ml liqueur (or other alcohol for flavor).

Prepare as follows:

1. Beat soft butter together with powdered sugar until white and fluffy. Separately, do the same with boiled condensed milk.
2. Next, combine both masses, stirring them with a silicone spatula.
3. At the end of cooking, add a little liqueur for flavor. The cream is ready.

Classic cookies "Nuts"

Unsightly condensed milk boiled in a can in a saucepan can be an excellent filling for homemade nut cookies.

To bake it, you need to prepare:

• 2 eggs;
• 200 g sugar;
• 250 g butter;
• 8 g vanilla sugar;
• 3 g salt;
• 5 g slaked soda;
• 320 g flour;
• 380 g boiled condensed milk;
• kernels of any nut at the rate of one kernel per “nut”.

A step-by-step recipe for baking the sweetest, highest-calorie and most amazingly delicious “nuts” in the world:

1. Before kneading the dough, melt the butter and leave it to cool slightly, but still be liquid.
2. Beat the eggs with sugar and salt with a hand whisk until smooth. Then pour in liquid oil, stir, add slaked soda and flour.
3. Place the finished shortbread dough in the refrigerator for an hour to make it easier to work with later.
4. Grease the baking dish for “nuts” (hazelnut) with vegetable oil. Roll the dough into balls the diameter of cherries and place them in the recesses of the mold. You should not make larger pieces, otherwise the dough will definitely try to escape during the baking process.
5. Bake the “nuts” over low heat for one to two minutes on each side. Remove the finished portions very carefully and cool.
6. Next, all that remains is to assemble the “shells”, filling them with boiled condensed milk and hiding a nut kernel inside each.

Very tasty cupcakes

The thick consistency of boiled condensed milk allows it to be used as a filling for muffins. Both adults and children will enjoy these baked goods with a delicious milk surprise.

The proportions of the products included in its composition are as follows:

• 1 egg;
• 80 g sugar;
• 200 ml milk;
• 200 ml vegetable oil;
• 3.5 g vanillin;
• 2.5 g salt;
• 7 g baking powder;
• 250 g flour;
• 190 g boiled condensed milk.

Sequence of culinary processes:

1. Beat the egg with a whisk together with the sugar, pour in the milk and vegetable oil, and whisk everything again.
2. Then add bulk ingredients (flour, vanillin, salt and baking powder). The finished dough should be thick, like sour cream.
3. Place a tablespoon of dough into greased silicone molds, and top it with a teaspoon of boiled condensed milk. We hide the delicious filling under the second portion of dough.
4. Cook the muffins in the oven at 180°C for approximately 30 - 40 minutes. Cooled cupcakes can be decorated with powdered sugar.

For one such dessert you will need:

• 6 – 8 waffle cakes;
• 380 g boiled condensed milk;
• 100 g soft butter;
• 100 g chopped roasted peanuts;
• 50 – 70 g chocolate.

Progress:

1. Beat condensed milk with softened butter until fluffy.
2. Assemble the cake from the prepared cake layers, sandwiching them with the mixture obtained in the previous step.
3. Spread cream on top of the dessert and sprinkle with crushed peanuts.
4. Melt the chocolate and use a cornet to apply a chaotic pattern of sticky sweet threads over the nuts.
5. Allow the cake to soak for about an hour, or you can serve it immediately, cutting it into portions.

Bagels with “varenka”

For fluffy bagels made with yeast dough and filled with boiled condensed milk, you should prepare:

• 200 g butter;
• 150 g sugar (of which 50 g - in the dough);
• 1 egg;
• 150 ml milk;
• 50 g yeast;
• 630 g flour;
• 370 g boiled condensed milk.

Baking method:

1. Dissolve sugar and yeast in milk. Pour in the beaten egg and melted butter. Add flour in small portions and knead the dough.
2. Let the mixture stand in a warm place until it doubles in volume. Then knead it well, divide it into three parts, and roll each of them into a circle. Cut the workpieces into segments of a convenient size.
3. Place condensed milk filling on the edge of each portion, roll everything into a roll, roll in granulated sugar and bake until golden brown in an oven preheated to 180 - 190 degrees.

Baking with boiled condensed milk can be quite varied and always tasty. But when starting to prepare it, it is worth remembering that the result will largely depend on the quality of the starting products. In this regard, it is worth spending a little time and preparing the “varenka” yourself, because now you know enough about how to do it!

How long does it take to cook condensed milk in a jar until it turns brown? Condensed milk, or condensed milk, is concentrated cow's milk from which the water has been removed, usually with added sugar. This is a sweet, thick product with a caramel flavor; The most common type of packaging is a tin can, which allows condensed milk to be stored without refrigeration for a year before opening.

If you fill a can of condensed milk with water and cook it over low heat, you will get boiled condensed milk. A lesser known name is dulce de leche; literally translates from Spanish as “milk jam.” Today we will talk about how long it takes to cook condensed milk in a jar.

It’s not for nothing that boiled condensed milk is considered a universal product: it is spread on toast, creams for cakes with butter, sour cream or cream are made from it, used for decoration, stuffed, coated with it on cookies, added to tea or coffee, or eaten just like that.

DoughVed advises. Even the most novice cook can figure out how to cook condensed milk in an iron can at home, but even in such a simple recipe it is necessary to adhere to some key recommendations so that the can of condensed milk does not explode during cooking.

So, there are two basic rules that you must remember every time before you cook condensed milk in a tin can at home.

Rule No. 1: Water must completely cover cans of condensed milk.

There are two reasons to strictly adhere to this recommendation during cooking.

Firstly, water does not physically heat up to more than 100 o C. Accordingly, cans containing condensed milk and completely immersed in water will also not heat up above this temperature. Even if the jars heat up a little more from contact with the bottom of the pan in which they are boiled, the surrounding water will “take” the additional heat onto itself.

However, allowing some of the water to evaporate exposes the jars to open air, causing them to overheat. Due to significant heating, caramelized milk expands and begins to put pressure on the walls of the jar, which may not withstand the pressure and burst.

Secondly, the water in this cooking method actually acts as a water bath. When the jars are completely immersed in water, the caramelization process of the milk is more uniform.

That is why throughout the cooking you need to constantly ensure that there is always enough water in the pan.

Rule #2: Cans must be completely cool before opening them.

In fact, the second rule directly follows from the first: the caramel formed during cooking increases in volume due to heating, so if you open the can immediately, without waiting for it to cool, you can get a whole fountain of scalding hot condensed milk.

To avoid burns, always cool jars to room temperature before opening them.

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

10 minutes to prepare

3 hours to prepare

315 kcal per 100 g

Boiled condensed milk at home - how and how long to cook in a tin until brown.

Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a can until it turns brown, so it is better to cook at least 3-5 cans at once and store them ready.

For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.

Ingredients

• condensed milk in cans;
• water in sufficient quantities.

Preparation

1. Prepare the required number of cans of condensed milk. Remove the paper labels from the jars and place them in a pan large enough to hold all the jars in one layer. It is better to stack the jars while lying down, since if you place them standing, they will float during cooking and create noise for three hours. In addition, in this case the layer of water above the jars will be thicker.
   
2. Fill with enough cold water to completely cover the jars. The water level should be at least 2-3 cm higher than the cans, the more the better.
   
3. Place the pan over high heat and bring to a boil. After the water boils, cook for 2.5-3 hours. The boiling should not be too strong - the hotter the water boils, the faster it evaporates. The time depends entirely on how dark brown we want the boiled condensed milk to be. The longer milk is boiled, the darker it becomes. The optimal time is from two and a half to three hours.
   
4. We constantly monitor the water level in the pan, check whether the jars are hidden with water at least every half hour, preferably more often. As the water boils, add boiling water.
   
5. After the required time has passed, carefully, so as not to burn your hands, remove the jars from the pan using tongs or a slotted spoon.
   
6. Place the jars on a towel and leave until completely cool. The jars are very hot, so despite using a towel, you need to place them on a heat-resistant surface.
   
7. It is usually recommended to leave the jars for at least 10-12 hours to allow them to cool completely, but there is a faster way to cool the condensed milk. Drain the hot water from the pan and return the jars to it. Place the pan in the sink and fill with cold water. As the water heats up, change it to cold water until the jars are cold to the touch. Open it carefully, as the caramel in the middle is still quite warm.
   
8. Mix the milk with a spoon directly in the jar and use dulce de leche at your discretion, for making desserts, creams or.
   

• In principle, it is not necessary to remove the labels, but during boiling they become soggy and small pieces of paper stick to the bottom of the pan and jars, which will be quite difficult to clean after cooking.
• To ensure that you always have boiling water on hand in case the water in the pan suddenly boils over, boil the kettle each time immediately after pouring out the previous portion.
• Unopened jars are stored at room temperature for a very long time; opened jars should be stored in the refrigerator, tightly closed with a lid or cling film, for no more than a month.

In recent years, low-quality products have increasingly appeared on the shelves of small and large stores, supermarkets, and cafes, forcing people to renounce their favorite delicacy or look for ways to produce it themselves. Most recipes use glass containers for this. However, those who have tried to cook condensed milk without a can at home know that it is not at all difficult to do. Let us remind you that in we told you how to prepare condensed milk in a jar.

Initially, this product contained the following products:

1. Real whole milk.
2. Sugar.

The list of ingredients ends here, but nowadays many manufacturers add various emulsifiers and replace standard ingredients with identical ones, which makes it difficult or impossible to cook such a product.

Cook at home

Now let's talk about how to cook it at home, as well as what methods of preparing condensed milk exist.

A huge number of different cooking options have been invented, but we have selected those that are quite simple and accessible to almost every person.

Cooking in a simple saucepan

This method will require two ordinary pans of different sizes (one should fit inside the other), water, a gas stove, condensed milk in any package, and time. It is especially important to adhere to the recipe for boiled condensed milk, because if it is violated, there may be unforeseen consequences. To cook, you need to pour the purchased product into the smaller pan and pour water into the larger one. Then turn on the high gas and after the water boils, place the container with milk. You should check the thickness of the condensed milk and add water as it boils. The average cooking time is about two hours.

Cooking condensed milk without a can in the oven

In addition to cooking in a saucepan, you can also cook condensed milk without a can in the oven. To do this, you need to pour the condensed milk into a heat-resistant container, put it in a deep mold and, similar to the first option, pour water into a large container. Next, tightly cover our container with culinary foil (or a lid) and put it in the oven for two hours at a temperature of 195 degrees. After taking out the dessert, you need to wait until it cools down.

Condensed milk at home: Video

There is nothing easier and simpler than boiling condensed milk directly in a jar. But it happens that the delicacy is sold in draft form. Believe me, this is not a reason to be upset, and there is a way out too. You can get delicious boiled condensed milk without a jar, and we’ll tell you how now.

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

So, we need a small aluminum pan. Pour condensed milk into it and place the dishes on low heat. Bring the contents to a boil, remembering to constantly stir the mass with a wooden spoon. After this, reduce the heat and cook the condensed milk to the desired thickness and color. Remember, if you don’t stir the treat, it will not only burn, but also form a hard crust on the walls.

How to cook condensed milk without a can in the microwave?

Take 2 dishes: pour some water into a wide bowl and place a smaller bowl on top. Pour condensed milk into it and put the structure in the microwave. Close the device with a lid, set the maximum power and cook for 5 minutes. After this, mix the condensed milk thoroughly and put it in the microwave for another 5 minutes. We repeat these steps until the treat reaches the desired thickness. After this, put the boiled condensed milk in a clean jar and serve with a fresh loaf or.

How to cook condensed milk without a can in a slow cooker?

Pour regular condensed milk into the multicooker bowl, select the “Baking” program and cook for 15 minutes without closing the appliance with a lid. During this time, stir the treat several times so that it does not burn or stick to the walls of the dish. We transfer the finished boiled condensed milk onto a saucer and serve it for tea or coat it with it and form a delicious homemade cake.

How to make boiled condensed milk without a can?

And finally, we offer you another interesting and simple way to prepare boiled condensed milk without a can. It involves cooking the delicacy in the oven. The method is certainly long, but it won’t cause you any problems at all. So, pour the condensed milk into a clay pot and cover it with a lid. Place a large bowl filled with water at the bottom of the oven. When heated, it will produce steam and the milk will not burn. We place our pot on the grill, close the door and simmer the condensed milk for 3 hours. Most importantly, do not forget to add water to the lower container if necessary.