Boiled condensed milk: cooking options.

Varenka is sold in any supermarket and is an irreplaceable delicacy for lovers of sweet dishes. But it does not always satisfy the fastidious taste of gourmets with a sweet tooth with its quality. The best option- boil condensed milk yourself. At home, condensed boiled water can be prepared to your liking: thick, go liquid, dark or light. We will talk about how to do this correctly further.

How and for how long to cook condensed milk in an iron can until brown and caramel color in a saucepan?

The traditional way

Condensed milk is very easy to brew, if you use some cooking tricks and take into account the specifics of the milk itself. The cooking time of the product depends on the fat content of the milk, the desired thickness and color of the finished product.

• To obtain a milky shade and not too thick consistency, cook:

1. At 8% fat content of milk - 1.5-2 hours
2. Higher concentration milk - 2-2.5 hours

• Thick and dark boils require a longer heat treatment:

1. For the first version of the product used - 2-2.5 hours
2. For the second - about 4 hours

The most common cooking method:

1. We put jars in a deep dish, having previously cleaned them from the paper label
2. Pour cold water so that it completely covers the cans
3. Heat to a boil
4. Then we cook over medium heat, taking into account the above recommendations from 1.5 to 2.5 hours
5. Be sure to make sure that the container is constantly covered with water
6. If the liquid has boiled away, add boiling water
7. After readiness, carefully drain the water
8. Let the finished product cool for at least an hour without removing it from the pan

Video: How to cook condensed milk in a can?

Is it possible, how and how long to cook condensed milk in an iron can until brown and caramel color in a slow cooker?

1. Place the can of condensed milk in the multicooker bowl
2. Pour water, covering the container with condensed milk at least 3 cm from above
3. We turn on the function "Boiling"
4. After the liquid boils (5-10 minutes), we transfer to the "Quenching" function
5. Set the cooking time - 2-2.5 hours
6. After the signal of the multicooker, about readiness, open the lid
7. Let cool without removing from the bowl for 2 hours
8. We open the jar after it has completely cooled down.

Video: Boiled condensed milk in REDMOND RMC-IH300

How and for how long to cook condensed milk in an iron can until brown and caramel color in the oven?

In the oven, boiled water is prepared in a water bath:

1. Pour water into a refractory container
2. We place a jar of condensed milk, so that the water covers it
3. We send everything together in the oven
4. Cooking for 2 hours, at a temperature of 200 degrees
5. Cool the finished product well before opening.

How and for how long to cook condensed milk in an iron can until brown and caramel color in a pressure cooker?

The pressure cooker allows you to cook favorite treat in 10 minutes.
Cooking steps:

1. We define a jar in a prepared saucepan from a pressure cooker
2. We fill the container completely with water
3. Closing the pressure cooker
4. Cook for 10-15 minutes
5. We periodically look so that the liquid does not boil away. Add boiling water if necessary
6. After the set time has elapsed, do not remove the lid, until it cools completely for about 2 hours

Video: Recipe. How to quickly cook boiled condensed milk in a multicooker? Just 13 minutes!

Is it possible, how and how long to cook condensed milk in an iron can until brown and caramel color in the microwave?

We use a microwave oven

Modern electronic home helpers significantly reduce the process of boiling condensed milk. The time spent on cooking the considered sweetness using the microwave will be no more than half an hour.

Preparation:

1. Since condensed milk cannot be boiled directly in a tin can, we pour it into any suitable dish for microwave oven, except for plastic and of course metal
2. Cover with a lid
3. Place in the oven for 2 minutes (power 700 W)
4. Take it out, stir it
5. Microwave again, removing every 2 minutes and stirring
6. In total, for readiness, about 8-10 passes are needed, depending on the capabilities of the microwave and the desired result (thick or liquid, dark or light)

Is it possible and how to cook condensed milk in soft packaging?

Is soft packaging suitable for boiling at home?

• You can try to cook your favorite delicacy packed in a soft container, but it's better not to risk it
• Without knowing the strength of the packaging, you can weld the packaging together with the condensed milk, which will melt during the cooking process
• Therefore, it is better to cook it in the microwave or pour it into a glass container and cook

Is it possible and how to cook condensed milk in a glass jar?

Most the best way cooking

Cooking boiled condensed milk in a glass container is not only possible, but also has a number of advantages over cooking the product in a tin can:

• As a result of heating, a tin container forms harmful oxides that are unsafe for human health.
• The hot temperature destroys the tin coating of the container. The released harmful substances combine with milk, turning it into a not entirely safe product.

Therefore, we will consider the option of cooking boiled water in glass jar:

1. In a deep saucepan, put a glass container with condensed
2. We cover it loosely with a lid so that no water gets in. A tight lid can cause the glass jar to crack.
3. Pour water into a saucepan, to the level of condensed milk in jars
4. Bring to a boil
5. Reduce heat to medium
6. Cook for 3-4 hours, periodically adding hot water, in case of boil-over
7. Cool down without taking it out of the water

Is it possible and how to cook condensed milk in an open jar?

This option is admissible, subject to two conditions:

1. Stir the milk constantly so that a crust does not form.
2. We pour enough water so that when boiling it does not fall into the cooking sweetness

Is it possible and how to cook condensed milk without a can?

An additional, not very common option

Consider a little popular (due to its duration), but possible, if necessary, method:

1. Pour the purchased product into a ceramic pan
2. We put in a larger container with water
3. Cook on medium heat, stirring occasionally for about 5 hours (in some cases, 7-8 hours)

Without a can, you can make a boiled milk with your own hands from whole (powdered) milk. This option is suggested in a short film.

Video: Condensed milk boiled (Caramel)

When preparing, keep in mind that the taste and quality of the finished sweetness is determined by the characteristics of the original product. The naturalness of the purchased preservative is confirmed by the following requirements:

1. Ingredients: sugar and milk
2. Not expired expiration date
3. Marking number 76
4. GOST quality standard
5. Undamaged packaging

Video: Boiled condensed milk at home recipe in a jar. How much boiled condensed milk to cook?

Today, such a question is often not even raised among housewives. And, really, why buy raw condensed milk, torment to cook it, if you can buy ready-made caramelized milk. And different manufacturers have come up with names for their products - toffee, yummy, caramel and others.
But, having tried several of these condensed milk, I came to the conclusion that this is not exactly the product that I want to use for making creams or desserts. I remember the taste, and it differs significantly from modern caramels.

And so, I decided to experiment, to cook such a sweet at home by boiling condensed milk in a jar. And I must say, despite all my doubts, the result was excellent. I ended up with an amazingly tasty sweet mass, with a delicate creamy texture and beautiful color. This was exactly what I wanted to get, for making butter cream with condensed milk to coat my favorite cake.

It seemed to me that no one should have any problems with the process of making such a sweet. I went to the store, bought a can of condensed milk from the manufacturer you trust more, and boiled it at home. But I remembered how many years ago, as a schoolgirl, I wanted to surprise my mother. Bought round waffles and a can of condensed milk to make the popular at the time waffle cake... I saw my mother cooking boiled condensed milk and theoretically I understood the whole process, but I did not take into account that the water in the pan boils away rather quickly and the tin can, heating up, may burst. Therefore, I put my future cream to boil, and with a clear conscience went out for a walk.

When my mother came home from work, she was really in for a surprise - both on the ceiling and on the curtains and on the furniture. But soon we made repairs, which we could not get together in any way and changed the old furniture. So my culinary experiments did bring considerable benefit to the family.

And if you want to cook condensed milk on your own, but do not plan to repair it in the near future, then I will gladly tell you how to cook condensed milk in a can so that it does not explode.

Ingredients:
- condensed milk - 1 can,
- water - 2-3 liters.

Recipe with photo step by step:

For boiling condensed milk, we take a large pot, preferably with a thick bottom.

After that, pour cold water in such an amount that it completely covers the jar, you can even pour it to the top of the pan.




Next, cover the pan with a lid and cook over medium heat, constantly controlling the amount of water and adding it from time to time. We add only hot water so as not to cause a thermal shock to the can.




The cooking time is determined based on the purpose for which we prepare the caramel.
If we need a cookie filling or not too much thick cream, then cook for 1.5 hours.
If we need a thicker consistency, then we cook it for 2-3 hours.
If we want to thicken the milk very strongly, for the filling, for example

Not only children love sweets, but also adults. Sweets, cakes, gingerbread, pastries cheer up, bring pleasure. Boiled condensed milk is a real taste from childhood. Yes, boiled condensed milk - butterscotch - is sold in supermarkets. But, much tastier gets a treat prepared by yourself. Of course, many housewives know well how this process goes. It is important to follow all the steps. Otherwise, it will take hours to clean the kitchen. Indeed, if improperly cooked, a jar of raw sweetness can simply burst. So, how to cook condensed milk in a can yourself?

The choice of condensed milk in a jar for cooking

If you decide to make your own boiled condensed milk condensed milk in a tin can, you must pay special attention to the choice of this product. Otherwise, all your efforts will be in vain. Due to such popularity, many manufacturers are trying to save on raw materials, to reduce the cost of sweets. In the process of cooking such products, it turns into an incomprehensible mass, which is very harmful to human health.

To avoid unpleasant consequences, you need to pay attention to some factors:

• Jar marking. Quality product necessarily has an embossed marking, and not just printed or written. At the same time, it is knocked out on the lid or bottom of the can from the inside. First, the alphabetic character "M" and numbers are typed. If the last two signs are "76", then the condensed milk is of high quality.
• Standard markings. The highest quality and most delicious condensed milk prepared in accordance with GOST. TU marking is allowed. In this case, in the manufacture, plant components are used in a large number... This impairs the taste characteristics of the product.
• Name. To cook delicious condensed milk, or to eat it raw, choose the name on the can "Condensed milk with sugar". Some manufacturers write "Whole Milk". This option is also valid. Other products are not manufactured to the standard, and can be harmful.
• Storage period. Real, properly made condensed milk cannot be stored for more than one year. If a longer shelf life is indicated on the packaging, it means that preservatives were added during production. When heat treated, they can turn into a real time bomb.

Pay attention to the quality of the packaging itself. A delicacy in a plastic container is not suitable both for cooking and for consumption in its natural form. Real condensed milk is packaged only in cans. Only such packaging allows products to be stored for so long without the use of preservatives. Cracks and dents are unacceptable on a tin can.

How to cook condensed milk in a jar in a saucepan?

To cook delicious sweetness in the bank, you need to consider some points. First of all, the cooking time of the product is taken into account. How much condensed milk to cook in a jar? If you want a delicate, beige shade, the cooking time will be only 1 hour. To obtain a dark brown color, you will have to cook the sweetness for about 3.5-4 hours.

The cooking time also affects the taste characteristics, the consistency of the condensed milk. The longer it is cooked, the thicker it will turn out. As a rule, such masses are not used for direct consumption, but for the manufacture of filling or cream for confectionery... During the cooking process, the water in the pot will evaporate. It must be added. But so that an explosion does not occur, and the condensed milk does not end up on the walls of the kitchen, only hot water is added.

Follow these cooking steps:

• Peel the jar from the label;
• Place the jar sideways in the pot;
• Fill the condensed milk with cold liquid;
• Bring the condensed milk to a boil over high heat;
• Reduce heat to minimum;
• Boil the condensed milk for the appropriate time.

If you notice that the milk starts to flow out of the can, you should stop boiling. Otherwise, the bank will definitely explode. You should not immediately open the condensed milk when it is boiled. Wait for the food to cool completely. So, the condensed milk will be tasty, and the container will not burst. Study the composition of condensed milk before cooking. The required consistency will be obtained only when the composition of milk fat does not exceed 8%.

Cooking condensed milk in a jar in a multicooker

Today, a multicooker is found in almost every kitchen. With the help of this device, you can also cook delicious condensed milk. As in the previous version, iron can you need to get rid of the label, and wipe it with a damp washcloth. The multicooker bowl must be covered with a napkin (cloth) so that it does not get scratched from the tin.

The jar of condensed milk itself can be laid on its side or evenly placed. You need enough water to cover a little above the can. But, you cannot exceed the maximum mark in the multicooker bowl. If the device has a steam valve, it should be closed. Thus, the liquid will not evaporate and there is no need to top up.

In the "Frying" mode, the liquid with the can must be brought to a boil. After that, close the multicooker with a lid, and set the "Extinguishing" mode. As a rule, the temperature regime is set automatically. It should be kept within 100-110 degrees. Cooking condensed milk quickly, even in a slow cooker, will not work. To obtain a thick, brown mass, at least 2.5-3 hours must pass.

How to cook condensed milk yourself?

You can cook condensed milk yourself. There is universal, classic recipe... To prepare it, you will need the following ingredients:

• Fat milk - 1.3 l;
• Sugar - 0.6 kg;
• Baking soda - 3 g;
• Water - 0.1 l;
• Vanillin - 20 g.

You can cook condensed milk on your own only in a pan with a special coating (non-stick), thick-walled. The combination of milk and sugar will foam first and then begin to stick to the bottom of the crockery. Too thin a bottom will spoil the taste of the dish. If there is no suitable saucepan, the mass must be constantly stirred.

So, at the first stage, a mixture of vanillin, sugar, water is prepared. All is mixed with a wooden spatula. A lower than average fire is set on the stove. The mass is mixed with a whisk until the sugar is completely dissolved. After the syrup is ready, you can slowly pour the fat milk into the mass. As always, while stirring, the mixture is brought to a boil. It is important to pour milk not cold, but at room temperature.

The fire decreases to the minimum mark as soon as multiple bubbles begin to appear. At this stage, baking soda is added to the product. Since a sharp hiss and boiling will begin, condensed milk must be intensively mixed. Now the condensed milk is covered with a lid and simmered over minimum heat for one hour. The milk is stirred every 10 minutes.

After about an hour, the milk will turn to a delicate beige color. Right now, condensed milk can be removed from the fire if there is a desire to get a liquid consistency. For thick, boiled condensed milk, you will have to simmer the product for another 40 minutes. After removing the product from the stove, the pan is covered with a lid and the condensed milk cools down. Already cooled down sweetness is poured into a jar, food container, tightly closed with a lid.

Other recipes for making treats

Condensed milk with cream is very tasty. In this case, the composition of the ingredients is slightly different:

• Sugar - 1.2 kg;
• Powdered milk - 370 g;
• Cream (33% fat) - 1 l;
• Milk infant formula (dry) - 210 g;
• Water - 120 g;
• Vanilla sugar - 10 g.

The cooking pot should be the same as in the previous case. In a saucepan, a mixture of their vanilla and simple sugar, water. The mixture is simmered over low heat until boiling. At this stage, the sugar is not yet completely dissolved. As soon as the mixture is homogeneous, it is removed from the gas. Now you can add cream to the pan, powdered milk, baby formula. The dishes are put on a minimum heat, and the condensed milk is constantly stirred. This will avoid clumping.

The product should simmer for 1.5 hours. During the cooking process, the product is constantly mixed, and the foam that has settled on the walls is sent back to the pan. You need to turn off the fire when the mass becomes thick and viscous. The delicacy cools down at room temperature. Such sweetness will turn out to be very tasty, moderately sweet. In a container with a tight-fitting lid (preferably glass), the product can be stored in the refrigerator for a long period of time.

Most adults and children are not indifferent to boiled condensed milk. However, the quality of modern products under this name raises concerns - their composition is so doubtful. However, this is not a reason to give up delicious treats, because it can be cooked in the old fashioned way with your own hands.

Selection of condensed milk

Condensed is called concentrated cow's milk from which moisture is evaporated. To give the product sweetness, sugar is often put into it, as a result, a white, viscous, but still liquid mass is obtained. Like any sweet consistency, it sticks to your hands. High-quality condensed milk is packed in cans, due to which its shelf life increases to 12 months. If you cook this product, then it acquires a brown tint, a thicker consistency and a pronounced caramel taste. The resulting dish is called dulce de leche, which means milk jam in Spanish. However, in our country, such a dish is known as boiled condensed milk.

Today, condensed milk is sold in doy-pack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers are suitable. Please read the label carefully before purchasing. Only a product designated as "Whole condensed milk with sugar". If the label has a different name, albeit very close in meaning, boiled condensed milk will not work out of it.

You can get a high-quality and tasty caramel mass from the most natural condensed milk, which contains only sugar and milk. If it contains preservatives and flavors, as well as components starting with "E", then during the cooking process the product may curl, stratify and behave in an unexpected way. It is worth paying attention to appearance cans - it should not have dents and damage, traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and its shelf life must be unexpired. If you choose the right raw materials and follow the cooking recommendations, you will get a fragrant boiled condensed milk, reminiscent of toffee. It definitely surpasses store-bought counterparts sold under the same name in its taste and safety.

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

Cooking condensed milk takes a lot of time. Depending on the method chosen, this takes from 3 to 4 hours, so most housewives prefer to boil several cans at once. After cooling down, they are simply put into the refrigerator and opened as needed. The cooking time affects the shade, texture and taste of boiled condensed milk.

If you "boil the jars" for an hour after the liquid has boiled, then the "milk jam" will acquire a yellowish tint. Its consistency and taste qualities will remain almost unchanged.

If you boil condensed milk for several hours from the moment of boiling, then it will acquire a pleasant caramel or light brown color and slightly thicken. This mixture is usually used for making fondants, greasing cake layers. If you extend the cooking time by one hour, you get a thick, rich brown "boiled" shade with a delicious aroma. You will have to take it out of the jar with a spoon, and the composition will not drain, but will solidify with a viscous sweet mass. Finally, if you boil the product for 3.5 hours, it will turn rich brown, and you will have to use it for food with a knife. Boiled condensed milk will be cut like butter.

In a pot on a stove

This method rightfully claims to be a classic, since this is how dulce de leche was prepared in the Soviet period. The process does not require special skills, although “put it on fire and forget” about this recipe cannot be said, since you need to control the water level all the time, adding it if necessary. This method also attracts by the fact that at the same time it allows you to cook a lot of condensed milk. It is enough to take a wide saucepan and increase the volume of water to accommodate several cans at once.

Take a pot with thick sides and bottom. You must first remove the labels from the cans.

It will be possible to prepare a creamy dessert at home from ordinary condensed milk if it is rather fatty. This figure should be at least 8.5%. It is better to put the cans in the dishes, and not stand vertically. In this case, they will not float during the cooking process, and the layer of water above the cans with this arrangement will be larger. And so that the containers do not come into contact with the bottom and do not rumble, rolling over it, it is recommended to first put a piece of natural fabric on the bottom, then cans, and then pour water. There should be enough of it so that the banks completely disappear, and a layer of liquid of at least 2-3 cm remains above them, but 5-10 cm is better.

After that you need to enable strong fire and bring the liquid to a boil. Then the intensity of the boil should be reduced and the pan should be left for 2–3.5 hours. This is enough to get "boiled water". If you need a dish of a darker shade with a more viscous and dense consistency, you can boil the composition for up to 4 hours. If necessary, add water so that the cans are never left uncovered with water. To do this, it is better to pour water boiled in a kettle into a saucepan.

In order not to find yourself in a situation where the boiling water has suddenly ended, and the cans are left without a water cover, it is better to regularly boil the kettle.

When the specified time period has passed, containers with boiled condensed milk are taken out of the boiling water using a slotted spoon or cooking tongs and put on a towel. The jars are hot, so you need to act very carefully, and leave them to cool down on a heat-resistant surface. The dish is ready (you can open and taste it or put it in the refrigerator) after the contents are at room temperature. As a rule, it takes a whole day, sometimes a day.

You can speed up the cooling time by placing hot jars in a pot of cold water. As soon as it heats up, drain the liquid and fill in a new batch. cold water... Repeat until the jar becomes cold and stops heating the water, while it is better not to rush to open the container, since the condensed milk has completely cooled down along the walls, and inside the jar it is still hot and can "shoot".

On the stove, you can cook condensed milk not only in an iron factory container, but also in an ordinary glass jar. To do this, pour the product into a jar, put it in a saucepan and fill it with water. Its amount should match the level of condensed milk in the can. Put the saucepan on the fire and bring the liquid to a boil, then reduce the heat and simmer the milk jam for 3–3.5 minutes. You should not interfere with it during the cooking process, but it is imperative to add water to the pan when it boils. The finished "boiled pot" should be left in the jar until the water in the pan cools down.

In a pressure cooker and a multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container, completely filled with water. The cooking time is a quarter of an hour, after which the cans are left in the liquid under the lid for another 3 hours. After this time, the pressure cooker is opened, but the condensed milk is removed only after it has completely cooled down. The dish is prepared in the same way in a multicooker, while it is worth choosing the "Soup" mode.

In the microwave

You can cook condensed milk in the microwave only by opening the jar and placing it in a glass container intended for use in the microwave. Set the power to 750 W on the unit and cook for a few minutes. Then take out and mix. Repeat the process, removing the container with the cream and stirring it every 2 minutes. This will prevent the milk from burning and finish cooking when the dish has acquired the desired consistency.

Rules

Despite the fact that boiling condensed milk is a fairly simple process, you should definitely follow several rules, otherwise, there is a risk not only to spoil the "boiled pot", but also to provoke an explosion of the can.

• The first rule concerns the amount of water in the pot. It must completely cover the jar. The fact is that the boiling point of water cannot exceed 100 ° C, which means that the can will not heat up to the above limit. Even if this happens due to the contact of the tin with the bottom of the pan, the surrounding liquid will "take" the heat on itself. If it happens that some part of the container is not under water, this will lead to overheating. As a result, the temperature of the sweet mass will exceed that outside the jar. This will cause the expansion of condensed milk and, as a result, the explosion of the can.

Important! The liquid acts as a water bath. As you know, cooking in a water bath ensures uniform heating and eliminates the risk of burning. With a sufficient amount of water, the caramelization process proceeds uniformly, certain parts of the composition (primarily condensed milk at the bottom) do not burn.

• The second rule concerns the opening time of the can. The condensed milk inside the can increases in volume after cooking. Naturally, a hermetically sealed tin will restrain the mixture from escaping. However, if you open the jar while the caramel mass is still warm, it rushes upward in the form of a hot fountain. Thus, it is extremely dangerous to open a can of boiled condensed milk immediately after heat treatment - you can scald it. This can be done only after it has cooled to room temperature.

In addition to the mandatory rules, you can give several recommendations. Although the paper labels may come loose from the can during boiling, it is best to do this before processing. Otherwise, pop-up "papers" will interfere with the process, stick to the pan. You can remove the label by wetting it with warm water. When the liquid soaks into the paper, just pull on the edge of the label and remove it in one piece.

It is unacceptable to scrape off the paper sticker with a knife or metal brush, as this can cause damage to the walls of the container. In the process of high-temperature exposure, the situation will worsen, which will eventually lead to the explosion of the can.

Ready boiled condensed milk can be served as an independent dessert, or spread on jam, used for interlayers of cakes, desserts. It improves the taste of porridge, goes well with cottage cheese and ice cream. The calorie content of the boiled product is the same as that of condensed milk.

For details on how to cook condensed milk in a can, see the video below.

Any food prepared at home is always tastier than one bought in the store, be it desserts or other dishes. Condensed milk, made by hand, will also give odds to any similar product from the supermarket. Today we will tell you how to cook condensed milk without a can at home. In the first recipe, we will make condensed milk, boiled from scratch in an ordinary saucepan, and in the second version, a recipe for boiled condensed milk will be provided.

Choosing condensed milk in the store, you can spend a lot of time studying the composition of the contents of the cans, comparing the ingredients and manufacturers. After all, I want to buy a natural product. But even among the abundance of these goods, it is quite problematic to find a really high-quality product. Therefore, we suggest you cook condensed milk yourself from milk and sugar.

Ingredients

• A liter of full-fat milk (preferably homemade)
• Sugar - 1kg

Preparation

Pour slightly warmed milk into a saucepan, add sugar and stir with a whisk until completely dissolved. Now we put the liquid to cook on a slow gas, not forgetting to constantly stir with a whisk. Cooking can take a little over an hour, maximum one and a half. Cook until viscous.
You can also make condensed milk in a water bath.

Take one large saucepan and one smaller one. In the first we pour water, in the second we put the ingredients for our delicacy. When the water boils, place a saucepan with milk mixture on top and cook until thickened. This method is convenient in that you do not need to stand at the stove all the time, but only occasionally stir the contents of the pan.

If you bought condensed milk not in an iron jar, but by weight and want to make a "boiled milk" out of it, but do not know how, then we will show you how to cook condensed milk without a jar.

1. Pour condensed milk into an aluminum cup (not into an enamel one, otherwise it will burn).
2. We put on medium gas and cook, stirring with a wooden spatula.
3. When the contents begin to thicken intensely, reduce the heat to low. Now it is necessary to interfere continuously.

The cooking time depends on what color and flavor you want the product to be. The longer you cook, the darker and thicker the condensed milk becomes.

If you have a microwave, you can make a "boiled" in it. Pour the condensed milk into a cup and put in the oven for 20 minutes, set the power to medium. Take out the cup every 2 minutes and stir the contents. You can cook a little longer if necessary.

As you can see, it is very easy to cook condensed milk without a can. We hope you find our tips helpful! Bon Appetit!

Condensed milk in the oven

You can cook condensed milk without a can in the oven or directly on the stove. To do this, condensed milk must be poured into a glass container, and the container is placed on a heat-resistant glass baking sheet. You need to add water to it, the water level should reach the edges of the can.