Recipes for making boiled milk sugar with water, sour cream, milk, cream.
From the 70s - 80s of the twentieth century, many delicious dishes have migrated to our time, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any housewife.
- And it is absolutely not necessary to take culinary courses in order to please your household with a delicious delicacy. You can also surprise with its unusual taste those who have long been spoiled by the abundance of all kinds of desserts prepared according to the newfangled recipe.
What is boiled milk sugar?
Boiled milk sugar korda was one of the most beloved Soviet desserts. The delicacy is prepared from a minimum amount of ingredients. You can prepare a treat according to your grandmother’s recipe even if you have a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.
- It is more common to see milk sugar as an independent dessert. However, a delicious sweet can decorate baked goods or complete the design of a birthday cake.
- The basis for the preparation of boiled milk sugar, as can be understood from the name of the product, includes three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences of household members.
How to cook milk sugar with milk: a recipe like in childhood
Ingredients for making dessert:
- 200 ml milk
- 3.5 cups sugar
- 140 or 200 grams of peanuts (you can take half a glass of different nuts)
- butter – about 80 grams
Cooking process:
- It will take no more than 10 minutes to prepare the ingredients for this delicacy. But for the dessert itself you need to set aside an hour of free time.
- Believe me, the result is worth it and you won’t regret having to stand at the stove instead of watching your favorite show or another melodrama. Let's begin the mystery of preparing a dessert from the distant 70s.
- Let's prepare a container in which we will cook the dessert. This can be a saucepan or a round stainless steel ladle. Measure out three cups of granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further preparation.
- Pour the sugar into a container with a glass of milk and put it on the stove. Turn on a small fire. Warm up the liquid, stirring all the time.
Pour sugar into a container with a glass of milk and send it to the stove - While the milk and sugar are heating on the stove, fry the entire portion of peanuts. Pour the nuts into the frying pan. Stir or shake constantly. The peanuts should be golden. After roasting, the peanut films should peel off easily. The process will take about 30 minutes. This time will be just enough for the milk sugar to boil down to the desired thickness.
We check if the sorbet is ready using grandma’s old method: take a little syrup into a spoon and drop it onto a plate - Give the milk sugar a rich brown color. To do this, we will need the same 0.5 cups of sugar that were left aside. Take a small frying pan and pour sugar onto the surface. Melt and lightly fry the white sand.
- Now we place the contents of a small frying pan into a container with milk-sugar syrup. Mix the ingredients thoroughly.
Pour the sugar mixture into the mold - If you want to achieve a darker color for the finished treat, keep the sugar in the pan further until it is overcooked, but not to the point of blackness.
- Keep on low heat for another 20 minutes. We check if the sorbet is ready using grandma’s old method: take a little syrup into a spoon and drop it onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet “ripens” on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and stir.
- The preparation of the sweet delicacy is not yet finished: we are preparing a form in which the sherbet will harden. Any utensil will do: a plate, a shallow bowl. The main thing is that it is convenient for you to remove the sherbet later. You can take a baking dish, line the inside. Grease the parchment with butter.
- We take out the roasted peanuts (you haven’t forgotten about them, have you?) and pour them into the bottom of the mold. Pour milk and sugar mixture on top. We take it to a cool place (or leave it in the refrigerator after cooling). The syrup should completely harden.
- When the whole family is gathered, serve the delicacy for tea, having previously cut it or split it into small pieces.
When the whole family is gathered, serve a treat for tea Video: Homemade milk sugar
If you decide to make a dessert that is somewhat reminiscent of the taste of “Korovka” candies, then carefully read the following recipe. Perhaps this delicious treat with a delicate milky taste is exactly what you need.
For cooking we will need products:
- half a glass of milk
- 1 glass and 4 heaped spoons of sugar
Process for preparing soft milk sugar:
- Preparation of milk sugar, regardless of the recipe chosen, begins in the same way: the entire portion of milk is poured into a container, and one and a half glasses of granulated sugar are poured in.
- Place the container with milk and sugar on low heat. Don't forget to stir the syrup.
Stir the resulting foam thoroughly. Nothing should burn in the saucepan! With the spoon we stir, we move it not only along the bottom, but also along the walls of the saucepan. - When the foam decreases (after 2 minutes), the syrup will thicken a little (if you scoop it with a spoon, it will stretch). By changing its consistency, the sweet mass will also change color. This means that the process of cooking sweets on fire is completed.
- Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea, don’t overdo it with “sampling,” otherwise your family won’t get anything!
- Tip: For lovers of sweet sherbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, granulated sugar 300 g. The finished product will have a smooth front side but will have bumps on the back side.
- For lovers of thick, sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. The dessert prepared according to this recipe will be smooth on all sides and uniform in cut.
How to cook milk sugar with soft milk: recipe
If you need to achieve a viscous consistency of milk sugar that will spread smoothly over the surface, then prepare a sweet mass with the addition of cream. This milk sugar can be used for fudge.
Products:
- 300 ml cream (you need to choose a fat content of at least 33%)
- granulated sugar – 2.5 faceted glasses
- 1 spoon of honey
- 50 g butter
Cooking process:
- Let's start preparing the sherbat. Pour the cream into the container in which we will cook the dessert. We'll send sugar here too. Mix the ingredients and turn on the stove. Set the fire to low. Bring the liquid to a boil with constant stirring.
- At this stage, add a spoonful of honey and cook for another 20 minutes.
- Prepare the molds, grease them with butter and pour in the hot syrup. After waiting for the mass to cool slightly, cut into small pieces.
If you need to cover the cake with sweet sherbet, you can leave it in a suitable mold until it cools completely. And if you need to attach sweet milk sherbat figures to the surface of the cake, then do the following manipulations:
- Having cut out the figure using a mold, place it on the cake
- lightly heat the edges until they settle and lie tightly on the baking surface
How to cook milk sugar with cream: recipe
Adding sour cream will give the boiled sugar dessert a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. The sour cream-based delicacy also has another name: milk fudge. If you want to improve your grandmother’s technology for making sweets, add cocoa, nuts, and seeds to the recipe.
To prepare milk fudge you will need the following components:
- 0.5 kg sugar
- glass of fat sour cream
- 50 g butter
- 1 tablespoon cocoa (optional)
Cooking process:
- We will cook the delicacy in a fireproof container with a non-stick coating. If you prefer to recreate in your kitchen the method of preparing dessert proven by our grandmothers, then prepare an enamel saucepan or bowl.
- Pour the entire portion of sugar into a heated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then add these ingredients too.
- Stir the contents of the saucepan until the mixture boils. Reduce the heat and leave the syrup on the stove for another half hour.
- After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its thickness will be optimal for dessert. Constant stirring will prevent the formation of lumps. You should not continue cooking the sweetness after 30 minutes: the syrup may curdle and become hard.
- Mix the contents of the saucepan, add butter (the amount of butter indicated in the recipe). After the butter has melted, you can fill greased molds with the caramel mass and place them in a cool room. Remove the finished sweet from the mold and cut into pieces.
How to cook boiled sugar with sour cream: recipe How to cook sugar and butter: recipe
Video: Boiled sugar: video recipe
Lean boiled sugar on water: recipe
If there is no milk in your refrigerator, but you want to pamper your kids with a delicious dessert, then prepare boiled sugar with milk. This delicacy is called “lean sugar”. The only negative: without milk, the dessert will not have the additional caramel flavor.
We will need the following ingredients:
- 1 glass of water
- 3 cups sugar
Cooking process:
- Pour sugar into water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a uniform consistency).
- To prepare the delicacy, take a fireproof saucepan with a non-stick coating.
- Bring the contents of the container to a boil. We set the heat to minimum and continue to simmer for another half hour with constant stirring.
- We check the readiness of the dessert using grandma’s old method: we drop syrup onto a plate and check whether the drop spreads. If not, then the delicacy is ready and can be poured into greased molds.
How to make fruit sugar?
Video: Milk sugar, grandma's recipe
How to make fudge from sugar and milk: recipe
Video: Sugar fudge
How to make homemade sweets from sugar and milk: recipe Video: Sweets made from sugar and milk
If you carefully watch your figure, scrupulously count calories and are afraid of sweets like hell, then you shouldn’t detain your attention to this candy recipe. After all, homemade sweets “Milk fudge” are not only unusually sweet, but also quite high in calories. However, these shortcomings are more than compensated for by their amazingly delicate milky taste...
Ingredients
- milk powder – 100 grams__NEWL__
- fresh milk – 100 ml__NEWL__
- granulated sugar – 200 grams__NEWL__
- white chocolate – 70 grams__NEWL__
- butter for greasing molds__NEWL__
Description of the cooking process:
1. In a deep metal container or saucepan, combine and mix sugar and milk powder.
2. Pour fresh milk into the dry sugar-milk mixture in a thin stream.
3. Immediately grind the ingredients thoroughly so that not a single lump remains.
4. Place the container with the milk mass on low heat. Stirring continuously, bring it to a boil and simmer for another 5-7 minutes. The mixture should change color from almost pure white to a rich creamy color.
5. Remove from heat and add white chocolate broken into pieces to the hot milk mixture. Stir vigorously until it is completely dissolved.
Note: chocolate can be either pure or with all sorts of additives - nuts, coconut flakes or anything else. The only thing that is very important is not to use porous white chocolate for making candies, as it does not help the mass harden.
6. Grease small silicone molds generously with butter. This will make it easier to remove candy from them in the future.
7. Fill the molds with the still warm milk-chocolate mixture to the very top. Place in a cool place or even in the freezer overnight. The candies will not turn into ice, and it will be even easier to remove them from the molds.
Having eaten one candy, it is difficult to stop and not continue to eat them one after another. Fortunately, there are usually so many people who want to eat them that you are unlikely to be able to get more than two candies, so hurry up!
Milk fudge
Tell me, do you like condensed milk, fudge, milk sugar and similar sweets? That is, something very tender, melting in the mouth, but at the same time very sweet, creamy vanilla, without the slightest sourness? If not, then scroll on, this recipe is definitely not for you. To be honest, it will take a long time to get ugly, in some places it will even be physically difficult, and besides, there is a significant risk of flooding the stove with sweet sticky syrup. And to receive as a reward candy with a flavor that is deeply uninteresting to you is a form of mockery. So I honestly warn everyone about this in advance, I don’t want someone to watch me in a dark entrance with a pan of fudge at the ready.
The recipe came to me a long time ago, from an old book about Tasty and Healthy Food, published in 1956. The products in it were given not in grams, but in tablespoons. Either in 1956 there were different tablespoons, or different scales, but if you recalculate according to the table from the same book, it turned out that for 400 g of sugar you need to take 350 g of milk. And if you measure with spoons (I am only responsible for those in my kitchen), then 360 g of sugar yields 430 g of milk. In grams, I began to take something average, and who wants to measure with spoons, like in the good old days without electronic scales in the kitchen - please, I’ll write the proportion.
Milk fudge can be used not only on its own, as a type of candy, but as a coating for all sorts of Easter cakes and cupcakes, in the manner of fudge icing. It takes longer to cook the milk syrup compared to the sugar syrup - the syrup cooks for half an hour, and for the sugar syrup it takes 5 minutes. But milk will never curdle, but sugar can (if you make a mistake with the dosage of citric acid).
SYRUP
400 g granulated sugar, 450 g milk
Or, as in the original, 16 tablespoons of granulated sugar and 24 tablespoons of milk.
BESIDES
-10 degrees outside, or at least half a kilo of ice in the freezer
strong wooden spatula
a ladle of at least a liter, with a strong handle that is comfortable to hold on to
foil, or a plastic liner from a candy box (this is the kind of garbage that supposedly serves to prevent the candies from sticking to each other; in fact, it still takes up from 60 to 90% of the free space in the box, depending on greed candy maker), or silicone mold for small items
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The key to success when making fudge is choosing the right equipment. So don’t ignore the item IN ADDITION - everything that is listed there, at some point you will really need it. And exactly in the form in which it is written. If instead of a strong wooden spatula you decide to use a weak one, there will be neither fudge nor a spatula in your kitchen. If it’s a strong metal one, then there won’t be any fudge either, but there will be a spatula. The truth is bent. And so on. Everything that is there is necessary.
Having made sure that all available materials are available, we measure out the products - as you wish, with spoons or using scales. We put the ladle on the fire, as high as possible, and, stirring with a strong wooden spatula, bring it to a boil. Here, the strength and woodiness of the spatula is not yet relevant, you can stir with a spoon, but the spatula will still have to get dirty later, so it’s better right away.
But after the syrup boils (be careful! This infection escapes very quickly and very unpredictably!) the simple part of the recipe comes to an end and our quiet life ends for about half an hour. But maybe even more. The fact is that most of the water should evaporate from the syrup. This process is not exactly slow, but any attempts to force it (increase the heat under the ladle) lead to the fact that not only the water begins to intensively leave the ladle, but also the syrup itself. And the syrup is a) hot b) sticky and very difficult to wash off, but it burns very well on a hot stove. What? Turn the heat down to low and go about your business? Mua-ha-ha, I did that too, in the end - minus eight candies at least (about the same amount of syrup ran onto the stove before my eyes when I came up 5 minutes later to see how things were going). Milk syrup is an incredibly insidious liquid, more insidious than any milk. At minimum heat, he pretends that he is simmering evenly and will not leave the container allotted to him for the next half hour. But as soon as you turn away for three seconds, he immediately crawls out of the saucepan, splatters all over the ladle, the stove, and does this with such lightning speed that even if you manage to notice the movement out of the corner of your eye, you have no time to stop it.
This rapid escape sometimes happens spontaneously, simply because the syrup has been left to its own devices for too long; and sometimes it is provoked by the cook himself. If you are distracted and do not stir the syrup for a couple of minutes, unexpected stirring causes intense joy in the syrup, an abundance of foam and the results, see above. So, either stir every half a minute, or be prepared to abruptly remove the syrup from the fire - this stops the escape. Just God forbid you hold a ladle with escaping syrup over your leg or other necessary part of the body.
How much longer do you have to fight the laws of physics? Until the syrup boils down. This can be understood by the following external signs. Firstly, the syrup in the pan will become much smaller in volume, twice as much (if half escapes after 3 minutes of boiling, this does not count). Secondly, the syrup will change color, from opal white to light caramel, like lightly boiled condensed milk. Thirdly, the appearance of the boiling syrup will change: it will boil not like water, with many small bubbles, but like jam, with large, lazily bursting bubbles (grandmother calls them “burkas”).
 Well, the surest way is to drop a drop of syrup onto the ice, wait 5-10 seconds for the syrup to become completely cold, and pick up the frozen drop. If you can roll it into a soft elastic ball, the syrup is ready. If the ball turns out to be hard, like glass, the syrup has been overcooked, you need to add a drop of milk to it. If the ball does not turn out at all, cook further. It makes sense to resort to this method only if the previous points have been completed; there is no point in pouring milky white syrup onto ice 10 minutes after the start of cooking. Yes, a soft ball - it is soft, but not like semolina porridge! Soft, but elastic, like plasticine, like silicone. Too thin a syrup will not make fudge; it is better to overcook it a little than to undercook it a little. At least you can make toffee from the overcooked stuff, but I don’t know what to do with the undercooked stuff, unless you start cooking it again. |
The finished syrup, from which a nice soft ball is obtained, should be cooled as quickly as possible. If it is minus ten outside the window, there is no problem, the ladle is placed outside the window, the syrup is stirred every half a minute, and after five minutes there will be a substance in the ladle at room temperature. If it’s plus twenty-five outside, this number won’t work. Then take the prepared ice out of the freezer, place it in a container in which the ladle with syrup will conveniently fit, place this ladle in the middle of the pieces of ice and add a little cold water to improve heat transfer. And stir the syrup periodically.
 When the syrup cools down to 20 degrees, the fun begins. The syrup, as you can see, has thickened very much. While hot it was like thick cream, and very easy to stir with a spatula, then when cold it became very dense, elastic, and a spatula could be pulled through it with great difficulty. And we will have to do this very work for the next 5 minutes. It’s good if there is someone stronger at home - maybe we can convince him that whipping fudge is the most interesting and intriguing experience in life, which cannot be missed. But if someone stronger read Tom Sawyer at one time, this trick will most likely fail. Then try to press for pity. |
There is nothing difficult about whipping fudge other than the physical effort involved. You no longer need to keep the ladle in cold water; place it so that it holds as steadily as possible, and mix the fudge with a spatula this way and that. Now you will appreciate its strength. The struggle with the fudge syrup will continue until it begins to lighten. This means that the process of sugar crystallization has begun, and the worst is over. With each movement, the sugar mass will become thicker, lighter, and gradually it will lose all its fluid properties and become a single lump of delicate creamy sugar mass. This is fudge. Hurray, we did it!
 Further manipulations will not affect the taste of the milk-sugar delicacy in any way. You can eat it right out of the ladle. But this is not very convenient: the fudge will begin to dry out, and you won’t be able to seal the ladle hermetically because of the spatula. So it's best to make the fudge look like candy. To do this, heat the frozen fudge a little, just a drop, over low, low heat. We heat it for a very short time, as soon as the fondant has at least a little plasticity - that’s enough. And place this plastic mass in pieces on a sheet of foil. Or in the insert of a chocolate box. Or in a silicone mold (we lightly grease the insert and the mold with oil, otherwise you won’t be able to pick out the candy later).. |
You can put the fondant mixture in a pastry bag and squeeze out the candies in the form of beautiful stars (just take a nozzle with a larger diameter). You don’t have to make separate candies, but put all the fondant in some large mold, and then cut yourself a piece. You can pour nuts, candied fruits, raisins into the fudge (all this is added at the very end, after reheating), whatever your heart desires. You can cover a cake or Easter cake with this fondant (then you need to heat it up more, until it becomes liquid). It is best to consume fudge with strictly unsweetened drinks. I like it best with black tea, but it’s also very good with green tea.
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We offer you several fudge recipes to choose from. Choose which one you like best.
Creamy fudge - recipe
Delicious creamy fudge is an excellent alternative to store-bought sweets; you can diversify the recipe to your taste with nuts, cocoa, vanilla, poppy seeds, coconut, candied fruits or zest.
Ingredients:
- sugar - 1 tbsp.;
- cream - 100 ml;
- butter - 40 g;
- vanilla - on the tip of the knife.
Preparation
Mix all the ingredients in a saucepan and put on low heat, bring the mixture to a boil, stirring constantly so as not to burn, cook the mixture until creamy. Dip a drop of fudge into cold water; if it has frozen and easily rolls into a ball, then the delicacy is ready. Pour the hot mixture into the molds. For the little ones, you can stick a toothpick into each candy - this way their hands won’t be sticky.
Milk fudge - recipe
This recipe is for those who want to remember the taste of childhood, although milk fudge can be used not only in the form of candies, but also as icing for cupcakes.
Ingredients:
- granulated sugar – 400 g;
- milk – 450 g;
Preparation
We take a ladle with a long, comfortable handle, pour milk into it, and add sugar. Place on the fire and, stirring continuously with a wooden spatula, bring to a boil. When the syrup boils, your main task for the near future is to prevent it from escaping. It is necessary to simmer the syrup over low heat until the volume is reduced by approximately half until a light creamy color is obtained. If you drop a little syrup onto ice and the frozen drop can be easily rolled into a soft elastic ball, then the syrup is definitely ready. Now this liquid needs to be cooled quickly. Place the ladle with syrup in a bowl of ice, add cold water to the ice, and constantly stir the syrup. As the syrup cools, it thickens and it becomes more and more difficult to stir. We take the ladle out of the ice and, overcoming the resistance of the milk-sugar mass, stir it intensively until it begins to lighten and turns into one creamy-sugar lump.
In order to get candy, you need to slightly heat the mass over low heat until it becomes slightly plastic. Then we place the future candies on a sheet of foil with a teaspoon; you can take silicone ice molds. Pre-grease the molds with oil. You can squeeze the mixture out of a pastry bag, but use a nozzle with a larger diameter. If desired, add nuts or candied fruits to the milk fudge. In order to cover a cupcake or Easter cake with fondant, you need to heat it up more.
Sugar fudge for cake - recipe
With the help of sugar fudge, you can easily turn your homemade cake into a work of art; the recipe is not difficult to prepare, and you will be satisfied with the result.
Ingredients:
- fine sugar - 1 tbsp;
- boiling water – 0.5 cups;
- lemon juice – 2.5 teaspoons.
Preparation
Pour sugar into a wide saucepan, add boiling water and place in a water bath. After the syrup boils, reduce the heat and remove the foam with a spoon. Do not stir the syrup, otherwise it will become sugary. Cook the syrup without stirring for about 3 minutes, then drop a drop of syrup into cold water; if you can roll it into a ball that does not stick to your hands, then the syrup is ready. Quickly remove the syrup from the heat and place the pan in a bowl of ice. Pour in lemon juice and mix vigorously with a wooden spatula - the syrup should turn white and become dense. After this, roll the fondant into a ball, cover with a damp cloth and leave for about 20 minutes. It can be stored in the refrigerator for quite a long time. To use ready-made fondant for glazing a cake, you need to heat it to 40 - 45 degrees and apply it to the cake.
Lemon fudge - recipe
Ingredients:
Preparation
Beat the eggs, add all the other ingredients and beat a little more. Place over medium heat and cook for 7-8 minutes, stirring occasionally, until thickened. Turn the heat down to the lowest setting and cook another mine. Place the lemon curd into sterilized jars and place in the refrigerator.
This fondant would be especially appropriate for decoration, or.
Sweets, fudge, milk, sugar are prepared very simply at home with a minimum set of ingredients. The milk fudge dessert has a pleasant creamy taste; it diversifies our sweet table without any special expenses.
To prepare dessert Candy fudge milk, sugar at home, we purchase:
- cow's milk (glass, volume 200 ml)
- granulated sugar (2 cups, 200 ml volume)
- butter (up to 1 tablespoon)
- vanillin (to taste)
- cinnamon (to taste)
Selection of dishes.
— we take a saucepan for cooking dessert from stainless steel. In such a pan it will be easier to cook cow's milk with granulated sugar, since the likelihood of the milk burning is significantly reduced.
— select a small baking tray with sides about 2 cm into which we will pour the hot candy mixture. If you don’t find a baking sheet, then you can use a large flat plate, but in this case the candies will not be quite the right shape. Although the taste of the fudge, the correctness of its proportions are absolutely not affected. But you shouldn’t forget about the visual appeal of the dish.
Cook sugar and milk.
- rinse the pan with cold water to create a film of water that will prevent the cow's milk from burning.
- pour milk into the pan and add granulated sugar.
- Stirring constantly with a wooden spatula, boil the milk and sugar over medium heat for about 1 hour.
- the volume of liquid will decrease by approximately half.
— check the sugar syrup for readiness. Drop a drop of syrup onto a dry, clean plate; if the drop does not spread and holds its shape, then the syrup is ready. By the way, you can also drop a drop of syrup into cold water, and then if you knead it with your fingers, readiness has been achieved.
- Without turning off the heat, mix vanillin with cinnamon and a little butter into the candy mass to give plasticity to the candies.
- turn off the fire.
— Sprinkle the surface with cold water to prevent a crust from forming.
Making sweets, milk fudge.
— grease the baking sheet with the remaining butter so that the candies do not stick to the surface.
- pour and level the candy mass.
- We apply markings for future sweets with a knife dipped in water. It is advisable to make the grooves deeper.
