How long should condensed milk be cooked? How to cook condensed milk in a jar - a simple way. How and how much to cook condensed milk so as not to explode

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Today, store shelves are full of a variety of sweets, but this was not the case before. At the end of the twentieth - beginning of the twenty-first century, Russian residents made many delicacies on their own. This was condensed milk, which is still loved not only by children, but also by adults.

How to cook condensed milk correctly

Boiled condensed milk is prepared in various ways: on the stove, in a slow cooker and even in the microwave. Each of these methods allows you to get a delicious dessert with the right consistency, but requires different amounts of time. All recipes will be presented in the review, but for now, the basic rules on how to cook condensed milk to avoid the jar exploding and get the desired product:

When cooking on the stove, you need to constantly ensure that the container with the treat is completely immersed in water (this way it will not explode).
When the time is up, do not immediately remove the container from the water; on the contrary, let it cool while in the liquid.
If you cook using a microwave, you will have to prepare thick-walled dishes to avoid damage to the container during cooking.
The thickness and color of the sweet dish depend on the cooking time (a brown and thick dessert will be obtained in three hours, and a pale and liquid one in 60 minutes).
Cooking to a caramel color will only result in a delicacy that contains milk and sugar (other additives will not give the desired result).

How long to cook condensed milk in a jar

The external indicators of the delicacy are directly related to the time spent on preparation (only a pressure cooker can produce quick result). How to make boiled condensed milk viscous? You’ll have to spend three hours, because that’s how long the sweet dish should be cooked. To obtain a liquid consistency, set the microwave timer for 60-100 minutes, during which you get boiled condensed milk at home.

How to cook condensed milk in a can on the stove

The recipe for making boiled condensed milk over a fire is simple. The following ingredients will be required:

condensed milk in a tin package, without additives – 1 pc.;
water - the amount depends on the cooking time.

Step by step guide:

Buy the right product(study the composition).
Place the jar in an iron pan.
Fill the reservoir with water (completely hide the can).
Place the pan on an open fire.
Wait for the water to boil and turn on the timer, continuing to boil (the dessert should cook for 1-3 hours).
Periodically add boiled water to prevent the jar from exploding.
After the time has passed, turn off the heat and leave the sweet dish to cool and thicken in the liquid.

Boiled condensed milk in a slow cooker

Another recipe for how to cook condensed milk in a slow cooker. To use it, you need to buy condensed milk without preservatives. Step by step guide:

Place the tin container in the multicooker pan and add water.
Turn on the “Stew” mode and leave to cook.
leave to thicken in the bowl of the device, then take out the jar and enjoy.

How to cook condensed milk in the microwave

How to make boiled condensed milk in the microwave? Buy and prepare in advance:

condensed milk – 250 ml;
glass pan or thick-walled container – 1 pc.

Instructions on how to cook condensed milk.

How to make “real” condensed milk at home and is it worth the “message”? In short: homemade condensation of milk will be justified, since falsification of condensed milk by substituting vegetable fats for milk fats is very common. But how to distinguish real condensed milk from fake, how to prepare condensed milk at home and how to cook ready-made milk is not possible to briefly talk about.

Who invented condensed milk and what kind of product is it?

In 1810, the Frenchman N. Appert proposed the idea of condensing milk. Condensed milk is obtained by evaporating part of the water from it with the addition of sugar. At the same time, the concentration useful substances increases in the finished product. There is twice as much solids (without sugar) as in raw milk, whole milk.

Sweetened condensed milk contains:

56% carbohydrates,
43.5% sucrose;
no more than 26% moisture,
28.5% dry matter,
up to 9% fat,
8.1% proteins,
vitamins A1, B1, B2, B12, C, PP.

Calorie content of condensed milk:

323 kcal per 100 g.

Important to remember:

Condensed milk is useful only due to the fact that it contains milk, which contains a number of vitamins that are little destroyed when it is condensed.
Since condensed milk contains a lot of sugar, you can consume it very moderately, 25-50 g per day, such an amount will only benefit you.

7 recipes for making condensed milk at home

The key to success is high-quality milk. Therefore, the most important thing for self-cooking To make condensed milk at home, buy fresh, whole and free raw materials from the market.

Once again, the milk should be:

whole,
high fat content,
definitely fresh
without any additives.

Please note:
Unfortunately, it happens that housewives add various ingredients to milk in markets that prevent the milk from turning sour, and also mix it with water or skim milk after separation.

1. Recipe for delicious condensed milk

If you prepare condensed milk according to this recipe, you will no longer want it from the store.

Homemade freshly prepared condensed milk

To prepare homemade condensed milk we will need:

1 liter of cream (25-30%);
1.2 kg sugar;
0.4 kg milk powder;
0.2 kg of powdered milk baby food (can be replaced with 0.2 kg of powdered milk);
vanillin optional (but condensed milk is extremely tasty even without it).

Prepare like this:

Add a little water to the sugar. Heat, stirring over high heat until the liquid mixture is homogeneous (do not boil, at this stage all the sugar should not dissolve).
Next, be sure to cook the condensed milk in a steam bath so that it does not burn. To do this, take a saucepan, pour cream into it, add sugar previously heated with water, stirring.
Then we add baby food, powdered milk and set it to heat up in a steam bath.
Stir for the first 15 minutes to reduce lumps of milk powder (you can use a mixer), then stir for 5 minutes every 10 minutes.
Add vanillin and cook until required thickness.

Cooking time 1 hour, possibly more.

2. Simple recipe 1

Necessary ingredients for preparing 0.5 liters of condensed milk:

milk - (preferably homemade) 0.25 liters;
powdered milk - 1.5 cups;
sugar 1.5 cups.

Prepare like this:

Pour milk into a saucepan and add, stirring, milk powder until a homogeneous, lump-free mass is obtained (you can use a blender).
Pour in sugar and heat in a water bath.
Cook in a water bath for 1 hour, stirring frequently until thickened.

That's it, condensed milk is ready.

3. Simple recipe 2

A recipe for making condensed milk without the use of labor-intensive evaporation.

Necessary products for preparing 1 liter of condensed milk:

dry milk or dry cream - 4 tbsp. (200 ml each);
sugar - 2 tbsp.;
butter - 50 g;
water or milk - 1 tbsp.

Prepare like this:

Bring water or milk to a boil (the milk will make you lick your fingers), add butter, sugar and beat the mixture with a blender, mixer or whisk.
Without stopping whipping, add dry milk little by little.
When there are no lumps left in the milk-sugar mass, stop beating.
Continue cooking in a water bath until the milk thickens.
When the milk has cooled, you can place it in the refrigerator; after refrigeration, it will become much thicker.

4. Classic recipe for home use

It’s not difficult to prepare condensed milk at home according to the classic recipe that our grandmothers used.

For this we need:

high fat milk - 1 liter;
sugar - 0.5 kg.

Preparation:

Sugar must be dissolved in milk, and then put the container on low heat and cook for 2-3 hours, stirring frequently, until the milk thickens (a drop should not spread).

Do not increase the heat to shorten the cooking time - the milk may burn.
The milk will thicken faster if you increase the amount of sugar to 0.7 kg, but it will be much sweeter (not everyone will like this).

Condensed milk made at home is not purely milky in color and will contain fewer vitamins, since its preparation occurs at higher temperatures than in the factory, but it will taste better than store-bought milk and is guaranteed to contain no vegetable fats.

5. Modified classic recipe

The recipe is similar to the previous one, but the cooking mode is slightly different.

We will need:

high fat milk - 1 liter;
sugar - 0.3-0.5 kg.

Preparation:

Pour milk into a saucepan and place it on low heat. It is better to cook in a saucepan with a thick bottom. For 1-1.5 hours, evaporate the water from the milk, stirring continuously, then add sugar and cook for another 1 hour, continuing to stir.

From 0.3 kg of sugar and one liter of milk, 450 g of condensed milk comes out, and it tastes like it came from a store.

6. Condensed milk in an air fryer

Ingredients:

full fat, whole milk;
sugar.

Prepare like this:

Take sugar and milk in a 2:1 ratio. Cook for the initial 30 minutes at the highest speed and temperature in a random saucepan with a lid, then cook for another 1-1.5 hours at medium speed and a temperature of 205 degrees.

7. Condensed milk in a bread machine

Ingredients:

milk - 1 liter (must be whole, homemade);
sugar - 0.35 kg;
vanillin - 1 sachet (optional).

Prepare like this:

Heat the milk on the stove until boiling in a separate pan and pour it into a baking dish installed in a bread machine.
Add sugar and vanilla.
Turn on the “jam-jam” mode several times until the milk thickens.

3 ways to cook ready-made condensed milk

If you have prepared condensed milk according to one of our recipes or have a couple of cans of store-bought ones, you can boil it to give it a taste similar to toffee candy. Boiled condensed milk itself is very tasty, and it is also included as an ingredient in confectionery products, for example, in homemade cakes.

Cooking condensed milk is not difficult, but there are some subtleties that need to be followed.

When purchasing condensed milk in a store, make sure that it is produced without vegetable fats;
if the water boils away during the cooking process, heat a small amount separately and add;
It is strictly forbidden to take out and open the can until the water has completely cooled, in order to avoid the release of hot condensed milk from the can (you can get burns).

How to distinguish real condensed milk from fake

Video: how to distinguish real condensed milk from fake

Previously, manufacturers replaced up to 20% of fat, but now, the vegetable fat content can reach up to 100%, but on the labels the inscription “condensed milk” will still appear in the same place, although this product should already be called “milk” -vegetable."

Unfortunately, now what is sold under the name “condensed milk” does not meet any GOST. Therefore, sitting at home near the stove for a couple of hours, evaporating water from milk, is by no means such a bad idea.

1. How to boil condensed milk in an iron can

Cook like this:

Place an iron can of condensed milk into a 3-liter pan of water (it is better to place it on its side).
After the water boils, reduce the heat to a low boil and cook for one and a half to two hours, making sure that the water always completely covers the jar.
Turn off the heat and wait for the water in the pan to cool without removing the can of condensed milk.

Important:
If you miss and the water boils away, the jar may explode with all the ensuing unpleasant consequences.

Although this method is very simple, we still do not recommend using it because:

During cooking, oxides are formed in the jar, which end up in the condensed milk.
When heated, the tin coating of the can is destroyed and harmful substances from the metal can enter the product.
To cook condensed milk without health consequences, you need to pour it from a metal jar into a glass one and cook it in the manner described below.

2. How to cook homemade condensed milk or bought for bottling

This cooking method is completely safe for you and your kitchen, and in this way you can cook any amount of condensed milk and not necessarily a multiple of the volume of an iron can.

Cook like this:

Pour the condensed milk into a glass jar, cover it with the lid of a larger jar so that excess moisture does not escape, but do not close it tightly so that the jar does not burst during cooking.
Place the jar in the pan, having previously placed a wire rack on the bottom for sterilizing the jars, and pour in water so that there is more level than milk.
Bring water to a boil and reduce heat to low simmer. As it boils, add hot water.
Cook the condensed milk to the desired degree of readiness for 2 hours or more. Readiness can be checked by the color of the milk. After two hours of cooking, the color should turn beige.

Important tip:
Do not stir the condensed milk until the end of cooking, it may curdle.

3. How to cook condensed milk in the microwave

You can try to cook condensed milk in the microwave. To do this, pour the condensed milk into a bowl, put it in the microwave and set it to microwave oven average power. Cook for 10-15 minutes, stirring every 2 minutes.

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Boiled condensed milk is an excellent base for creams and various desserts. But it’s not always possible to buy it in the form we need. Agree, it often happens that the store only has natural condensed milk (especially if it is a small market near the house) and then there is only one way out: buy what you have and make thick caramel from it at home.
It should be noted that this process, if approached correctly, is completely uncomplicated, but, however, it takes quite a lot of time. The most common method of cooking condensed milk from the past is to cook it directly in a tin can, but, unfortunately, this has many disadvantages. Firstly, this is unsafe, since with large temperature changes such jars can explode, with the entire contents of the jar scattering throughout the kitchen. Secondly, during thermal heating, the tin can releases many dangerous carcinogenic substances, and all of them end up in the condensed milk, which we will then give to the children. Look at this one too.
So, what remains is the most reliable method of heat treatment of condensed milk. See below how to cook condensed milk in a jar at home.

- milk (condensed) – 1 can,
- glass jar with a lid.

How to cook with photos step by step

Open a tin can of condensed milk and pour its contents into a glass jar.

Then we place the glass container in a saucepan into which we pour water so that its level is slightly higher than the level of the condensed milk in the jar, but does not completely cover the jar. Cover the jar with a lid, but do not screw it on! I think you will like this simple one too.

Place the pan on the stove and cook the condensed milk in this way for 2-3 hours, until it is completely caramelized to the desired state (cooking time also depends on the amount and percentage of fat content of the condensed milk).
Periodically you need to add water, but be careful so that the jar does not burst.
After an hour of cooking, the condensed milk changes color slightly.

And after 3 hours it turns caramel color. But note, it is liquid!!! It thickens only after it has completely cooled.

Ready-boiled condensed milk has a thicker consistency than raw milk and a darker color. Now you know how to cook condensed milk in a jar at home, so treat yourself delicious dessert. See how it's prepared

Boiled condensed milk for many people favorite treat since childhood.

With today's abundance of goods on store shelves, it is not difficult to buy something already boiled, but the product will be much tastier if you cook it yourself.

We will try to tell you in this article how long it takes to cook condensed milk in a jar and how much time this process takes.

Since many people make a lot of mistakes when preparing this nutritious and very tasty product.

When and how did condensed milk appear?

It is believed that the idea of obtaining a tasty and thick dessert from ordinary cow's milk belongs to the French confectioner Nicolas Appert.

Through long experiments, he managed to find out that this product retains its taste properties longest when stored in sealed tin containers.

But he did not think of patenting his invention; Gale Borden did it for him back in 1856; in the USA, one of the first factories for the production of condensed milk was built in 1858.

Condensed milk was appreciated with the advent of the first Civil War; the long-stored natural and high-calorie product began to be included in soldiers' rations.

From that time on, Borden's fortune steadily increased and he died a rich man, leaving his business to his sons.

Mass production in Russia of this product, began in 1881, when two small factories for the production of dairy products appeared in the suburbs of Orenburg.

IN Soviet times strict requirements were imposed on the production of this product; the product had to comply with GOST and, in addition to milk, cream and granulated sugar, no secondary ingredients were allowed in it.

Today it is produced by many enterprises throughout Russia, but unfortunately, not all of it is safe for health.

Modern businessmen try to get the maximum profit from their product, while quality is given last place.

But still, if you wish, you can find a truly completely useful and delicious product, which can be eaten in pure form or cook.

Criteria for choosing condensed milk

Condensed milk can be used to add to tea, coffee, and delicious sandwiches are prepared using it.

The boiled product is used as a base for cream for cakes, waffles, nuts and simply as tasty treat for breakfast or afternoon snack.

In order to ensure that at the end of cooking you get a really high-quality product, nutritionists and confectioners advise you to first choose the right unboiled condensed milk in the store.

When purchasing, experts definitely advise paying attention to the following parameters:

Product name. Whole condensed milk with sugar and just condensed milk with sugar are suitable for cooking. When you see variations of the name such as condensed varenka, a milk product with sugar, or special milk, you pass by without a second thought. Such a product contains plant components, all kinds of flavors and additives;
The label of a can of condensed milk must indicate the production standard GOST or TU. It is best to choose GOST, since condensed milk containing more plant rather than animal components is produced with the TU mark. Of particular concern at the moment is the replacement of fats with palm oil; this component is cheap, but has a high melting point, which the human body is not able to cope with. As a result of this palm oil accumulates in organs, contributes to the appearance of plaques in blood vessels;
You also need to look at the shelf life. For natural condensed milk, it cannot last more than one year; if the manufacturer specifies a longer storage period, then most likely preservatives have been added to the product;
There is a marking on the lid. The first letter on condensed milk should be the letter M, then two numbers refer to the manufacturer. It is necessary to pay attention to the third and fourth numbers - high-quality milk without additives is marked with number 76;
It is important to pay attention to the integrity of the packaging. For cooking they usually take tin cans, they should not be deformed or chipped.

It turns out, well, simply amazingly tasty and tender in taste. How? Read our website about healthy food.

In this article, you will find an interesting list of foods containing carbohydrates. Eat tasty, but healthy!

How much homemade cottage cheese Is it considered low fat? Here: you can find out the answer to your question.

Many people believe that you can choose a jar for cooking at the lowest cost.

This opinion should not be held.

Firstly, an inexpensive product may turn out to be completely unsafe for health.

Secondly, cheap condensed milk contains mostly plant components, and they will not allow this product to cook to the desired consistency, that is, the milk will remain liquid no matter how much you cook it.

Condensed milk should be homogeneous, without lumps, white with a slight brownish tint.

Rules for cooking condensed milk

There are several ways to cook condensed milk, which one to choose will depend only on your desire.

It is traditional to boil a tin can in a pan of water. The tin can is placed in a large saucepan, filled with water to the maximum and put on fire. From the moment of boiling, the fire decreases and cooking continues at medium temperature for 1 to 3 hours;
Most quick way Cooking is cooking a product in a pressure cooker. Place a tin can in a pressure cooker, add water and boil for 10 minutes. After this, the pressure cooker remains closed until the container and water have cooled completely;
Modern technologies have also provided the most comfortable way to prepare delicacies - in the microwave. Condensed milk is poured into a microwave-safe container, closed with a lid and placed inside the oven for 10 - 20 minutes. You must first set the power to medium, and during the cooking process the milk must be stirred periodically. The convenience of this method of preparing the product lies in the visibility of the result, that is, you can stop the cooking process when the color change completely satisfies you;
It can also be cooked in a water jar. To do this, milk is poured into a saucepan and placed in another container with boiling water. Thus, it will be ready in five hours, but during the cooking process you will be able to monitor its condition and avoid the jar exploding.

If you cook condensed milk in the traditional way, you will not see its condition during the cooking process.

Get a gentle product brown and it can be quite fluid after about an hour of cooking.

Thick, dark-colored condensed milk is obtained if the cooking time reaches 3.5 hours.

Secrets of safe preparation of boiled condensed milk

It happens that a jar explodes during cooking and the entire kitchen requires many hours of scrubbing.

Don’t blame the quality of the product; perhaps you neglected the simplest rules:

Condensed milk must be constantly covered with water during the cooking process. Only add hot water; a temperature difference can lead to an explosion;
After removing from the heat, you need to leave the can of condensed milk in boiling water until the water cools completely. This will not only eliminate cotton when opening, but will also make the dumpling more tasty;
A caramel shade and good density will be obtained if you buy this product with a milk fat content of at least 8%.

That's all the secrets of preparing a delicious and natural delicacy.

Knowing little tricks, you can always pamper your loved ones delicious nuts, cakes, casseroles with boiled condensed milk.

Video dessert

A short video in which you will learn the recipe boiled condensed milk in the microwave. Enjoy watching!

Not only children love sweets, but also adults. Sweets, cakes, gingerbreads, pastries lift your spirits and bring pleasure. And the real taste from childhood is boiled condensed milk. Yes, supermarkets sell already boiled condensed milk - toffee. But the delicacy you prepare yourself is much tastier. Of course, many housewives know well how this process goes. It is important to follow all steps. Otherwise, it will take hours to clean the kitchen. After all, if cooked incorrectly, a jar of raw sweetness may simply burst. So, how to cook condensed milk in a jar yourself?

Selecting condensed milk in a can for cooking

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

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

Can marking. Quality product must have embossed markings, and not just printed or written. At the same time, it is knocked out on the lid or bottom of the jar from the inside. First, the letter symbol “M” and numbers are typed. If the last two characters are “76”, then the condensed milk is of high quality.
Standard marking. The highest quality and delicious condensed milk prepared in accordance with GOST. TU marking is allowed. In this case, large quantities of plant components are used in production. This worsens the taste characteristics of the product.
Name. To cook delicious condensed milk, or to eat it raw, choose the name on the can “Sweetened condensed milk.” Some manufacturers write " Whole milk" This option is also acceptable. Other products are not manufactured to the standard and may be harmful.
Storage period. Real, properly made condensed milk cannot be stored for more than one year. If the packaging indicates a longer shelf life, it means preservatives were added during production. At heat treatment they can turn into a real time bomb.

Pay attention to the quality of the packaging itself. Treats in plastic containers are not suitable for either cooking or eating in their natural form. Real condensed milk is packaged only in tin cans. Only such packaging allows products to be stored for such a long time without the use of preservatives. Cracks and dents are unacceptable on a tin can.

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

To cook delicious sweetness in a bank, you need to take some points into account. First of all, the cooking time of the product is taken into account. How long does it take to cook condensed milk in a can? If you want to get 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.

Cooking time also affects the taste characteristics and consistency of condensed milk. The longer it cooks, the thicker it will be. As a rule, such masses are not used for direct consumption, but for making fillings or creams for confectionery product. During the cooking process, the water in the pan will evaporate. It definitely needs to be added. But to prevent an explosion and condensed milk from ending up on the kitchen walls, only hot water is added.

Follow these cooking steps:

Peel the jar off the label;
Place the jar on its side in the pan;
Pour cold liquid over the condensed milk;
Bring condensed milk to a boil over high heat;
Reduce heat to low;
Cook the condensed milk for the prescribed time.

If you notice that milk has begun to flow out of the can, you should stop cooking. Otherwise, the jar will definitely explode. Do not immediately open the condensed milk when it is cooked. Wait until the product has cooled 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 only be achieved when the milk fat content does not exceed 8%.

Cook condensed milk in a can in a slow cooker

Today, a multicooker is found in almost every kitchen. Using this device you can also cook delicious condensed milk. As in the previous version, you need to remove the label from the iron can and wipe it with a damp sponge. The multicooker bowl must be lined with a napkin (fabric) so that it does not get scratched by the tin.

The can of condensed milk itself can either be laid on its side or placed flat. You need enough water to cover a little higher than the jar. But, you must not exceed the maximum mark in the multicooker bowl. If the device has a steam valve, it should be closed. This way, the liquid will not evaporate and you won’t have to add it.

In the “Frying” mode, the liquid with the jar must be brought to a boil. After this, close the multicooker with a lid and set the “Stew” mode. As a rule, the temperature regime is set automatically. It should remain between 100-110 degrees. You won’t be able to cook condensed milk quickly even in a slow cooker. To obtain a thick, brown mass, at least 2.5-3 hours should pass.

How to make condensed milk yourself?

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

Full-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 yourself only in a pan with a special coating (non-stick), thick-walled. The combination of milk and sugar will first create foam and then begin to stick to the bottom of the pan. A bottom that is too thin will spoil the taste of the dish. If there is no suitable pan, the mass must be constantly stirred.

So, at the first stage, a mixture of vanillin, sugar, and water is prepared. Mix everything with a wooden spatula. The heat on the stove is set to below medium. The mixture is stirred with a whisk until the sugar is completely dissolved. After the syrup is ready, you can slowly pour the full-fat milk into the mixture. As always, stirring the mixture until it comes to a boil. It is important to pour in the milk not cold, but at room temperature.

The heat is reduced to the minimum level as soon as multiple bubbles begin to appear. At this stage, soda is added to the product. Since a sharp hissing and bubbling will begin, the condensed milk needs to be stirred intensively. Now the condensed milk is covered with a lid and simmered over low heat for one hour. The milk is stirred every 10 minutes.

After about an hour, the milk will turn a soft beige color. Right now you can remove the condensed milk from the heat if you want 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, cover the pan with a lid and let the condensed milk cool. The already cooled sweetness is poured into a jar, food container, and tightly closed with a lid.

Other delicacy recipes

Condensed milk with cream turns out 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;
Infant formula (dry) - 210 g;
Water - 120 g;
Vanilla sugar - 10 g.

The cooking pan should be the same as in the previous case. A mixture of vanilla and plain sugar, water. The mixture is simmered over low heat until it boils. At this stage, the sugar has not yet completely dissolved. As soon as the mixture is homogeneous, it is removed from the gas. Now you can add cream, milk powder, and baby formula to the pan. The dishes are placed on low heat, and the condensed milk is constantly stirred. This will avoid the formation of lumps.

The product should simmer for 1.5 hours. During the cooking process, the product is constantly stirred, and the foam that has settled on the walls is returned to the pan. You need to turn off the heat when the mass becomes thick and viscous. The treat cools down at room temperature. This sweetness will turn out 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.