Homemade boiled condensed milk from Elena Bon
Boiled condensed milk is not only a real self-sufficient delicacy, but also an indispensable component of a number of recipes. It seems to me that it is home-made varenka that turns out exactly the way you need it, “the very best” ... By the way, the taste, color and consistency of the final product can be varied by adjusting the heat treatment time: very tender and soft, with a hint of baked milk, it will turn out after 1 hour cooking; after 1.5 hours - it will have a more pronounced taste of creamy toffee; after 2 hours of cooking, you will get a medium consistency varenka with a light caramel taste and color, and real boiled condensed milk - a bright brown hue, with a viscous texture that melts in your mouth and a rich caramel taste, is formed after 2.5 hours of cooking.
Ingredients
Servings 4–6- whole condensed milk with sugar 8.5% fat - 1 can (380 g)
- tall saucepan with a volume of about 3.5 liters
- water - about 2.5-3 liters
- thick cotton fabric measuring about 60 × 40 cm
Cooking
Step 1
Take a tall saucepan with a volume of about 3.5 liters and put a thick cotton rag on its bottom, folding it 2-3 times. Then carefully place a jar of condensed milk vertically on it (you can take it straight from the refrigerator, but I prefer the jar to stand at room temperature for at least an hour) and pour water into the pan (almost to the very top - so that the layer of water above the jar is at least 5-7 cm). Water can be poured running, barely warm or cold. True, my eldest daughter always takes the hottest from the tap (which I do not approve of).
Step 2
Put the pot with the jar on a small fire, cover with a lid (leaving a minimum crack) and bring the water to a boil (active "gurgling"). This can take up to 30-40 minutes (check the pot periodically to make sure the water is boiling).
Step 3
After boiling, cook condensed milk under a loosely covered saucepan for 1 to 2.5 hours, depending on the desired taste and consistency that you want to achieve. Constantly check the presence of a sufficient amount of water in the pan and add it if necessary (preferably warm or hot). The jar all the time (!) Should be completely covered with water with a minimum margin of 2-3 cm.
Step 4
After the time specified in paragraph 3, turn off the fire under the pan and leave the jar of condensed milk in water for about another 30 minutes-1 hour. Then carefully drain the water, and wipe the jar with a paper towel and leave at room temperature until it cools completely.
Step 5
After that, put the jar in the refrigerator for at least 6 hours. Before use, open it with a special bottle opener or a can opener (if you use a can opener, it is advisable to hold the jar with a paper towel so as not to cut your hands on sharp edges).
Step 6
Blot the edges of the jar with a damp paper towel (to remove the remnants of metal shavings formed during the opening process) and serve the boiled soup to the table, if possible, transferring it to a clean glass jar with a lid or a beautiful rosette.
Step 7
Store the rest of boiled condensed milk in a closed glass container in the refrigerator for no more than 2 days.