Contents
Place a saucepan with milk and sugar over medium heat and stir. Cook sugar 7 minutes after boiling, stirring constantly. After 30 minutes, the milk will thicken and turn a pale brown color – a sure sign of readiness. Pour milk sugar into a plate greased with butter and leave to set. After 15 minutes, remove the hardened sugar from the container. Break the sugar into small pieces with your hands.
How to cook sugar
Products
Granulated sugar – 300 grams (1,5 cups)
Milk 1-3% – 100 milliliters (half a glass)
Butter – 35 grams: 30 grams for boiling and 5 grams (1 teaspoon) for lubricating
Preparation of products
1. Pour 300 grams of sugar and 100 milliliters of milk into a thick-walled saucepan, mix well.
2. Measure out the lubricating oil and leave to melt at room temperature directly on a dish intended for sugar.
How to cook milk sugar
1. Place a saucepan with milk and sugar over medium heat and stir.
2. When the milk sugar has boiled, continue to cook for 7 minutes, stirring constantly with a wooden spoon.
3. While the composition is boiling, it can boil and foam a lot – this is natural, but you need to constantly stir.
4. After 25-30 minutes, the composition will thicken and acquire a pale brown color – this is a sign of readiness.
5. In a prepared plate, greased with butter, pour milk sugar, smooth and leave to set.
6. After 15-20 minutes, boiled sugar will harden, it must be removed from the container. To do this, you will need to cover the plate with a cutting board and gently turn it over. Since the sides of the plate have been greased with butter, the hardened milk sugar will easily separate and remain on the board.
7. Break the sugar into small pieces with your hands. If the sugar layer is rather thick, you can cut it with a knife when it is still not completely hardened.
Delicious facts
– When cooking, you can add grated orange zest, chopped hazelnuts, seeds, dried fruits (dried apricots, raisins) to sugar. It is important that there are not too many additives, otherwise the boiled sugar will crumble. Finished sugar can be garnished with chopped nuts or grated chocolate.
– It is convenient to use a wooden spatula when cooking: it is less noisy, will not leave marks and it is easier for it to remove layers of sugar from the bottom of the pan so as not to let it burn.
– The saucepan should be deep and with a thick bottom so that the sugar does not burn during cooking.
– Standard proportions for cooking sugar: 1 cup sugar 1/5 cup milk.
– Instead of milk, you can use liquid sour cream or cream.
– Boil sugar over very low heat and stir constantly so that the sugar does not burn.
– Grease the sugar plate with butter so that the sugar can be easily separated from the plate.
– Instead of a plate, you can use ice or baking dishes, bowls, trays, tea cups. Since sugar hardens very quickly and then it is problematic to break it, it is recommended to try to pour the sugar in a thin layer.
– If there is no butter, you can cook sugar without it, focusing on the same signs of readiness. In this case, the plate can be greased with vegetable oil.