Is it possible to cook liquid condensed milk?

Boil condensed milk for 2 or even 3 hours, while observing all the rules? But upon autopsy, it turns out that the condensed milk has remained liquid? What to do? Do not worry, sometimes it happens that condensed milk does not become thicker even after many hours of cooking. This can be due to several reasons. What to do? Option 2:

1. If the consistency of condensed milk resembles jelly, and even stratified, such condensed milk cannot be boiled. Most likely, vegetable fats are included in the condensed milk – they prevent the dessert from thickening. If the condensed milk has not been cooked in 3 hours, it certainly will not become thick, there is no point in boiling it.
2. If you are satisfied with the appearance of the boiled water, but would like to make the condensed milk thicker, try boiling the condensed milk: return the open jar to the pan with boiling water, just make sure that the boiling water does not get into the jar and the jar does not “lay down” in the pan from the high heat, otherwise the condensed milk disappear. Cook up the condensed milk, checking its color and consistency every 20-30 minutes.

Is it possible to eat boiled “vegetable” condensed milk? – Of course. You can even try to make a cream out of such condensed milk or thicken it. But for cakes, tubes and other desserts, where natural density is important, it is better to buy condensed milk with the correct composition and cook it again.

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