Boiled sugar in milk

Older generations still remember the time when boiled sugar in milk was often served with tea. This was because it was not always possible to buy sweets in the store. The homemade preparation, hardened after boiling, was broken into pieces like a "sugar head", and tea was enjoyed with it.

This dessert is not difficult to make, but you need to have patience and follow the entire cooking process. Sugar is mixed with milk in the necessary proportion and boiled for a long time (up to 1 hour) until it acquires a beautiful caramel hue. You cannot leave the cooking unattended for even a minute, otherwise, it may boil over or burn. Then a little butter is added, and the mixture is poured into a mold to harden, after which the hardened sugar in milk is cut into smaller pieces.

Yield: 12 servings (total weight 450 grams).

Cooking time: 50 minutes + half an hour to harden.

Caloric content: 407 kcal per 100 grams of the dish.

Ingredients

• regular sugar – 500 g;
• milk – 125 ml;
• butter – 30 g.

Preparation

1. Prepare the necessary ingredients for making boiled sugar in milk. Use standard sugar (beet sugar), as cane sugar is not suitable for this dessert. The milk can be of any fat content, however, fatter milk is preferred.

2. Take a small pot or cauldron with a thick bottom and definitely several times larger than the volume of the sugar being added, as the mixture will rise significantly during boiling. Pour all the sugar and add the milk.

3. Stir the mixture until homogenous.

4. First, place the pot on high heat.

5. As soon as boiling begins, reduce the heat to medium and cook the mixture, stirring continuously.

6. During cooking, the mixture will foam intensely and rise to the top edge of the pot, so it’s important not to get distracted from the process. It is recommended to use a wooden or silicone spoon with a long handle to prevent splashes from hitting the skin and causing burns.

7. After about 35-40 minutes, the mixture will slightly change color and begin to crystallize on the walls of the cookware. At this point, reduce the heat to minimum and continue the process.

8. After another 5 minutes, the mixture will acquire a beautiful caramel hue.

9. The mixture will become thicker and more viscous.

10. Add the butter and cook for just a couple more minutes.

11. Then turn off the heat and stir the mixture until homogenous.

12. Pour it into a silicone mold. If there is none, you can fill an ordinary plate with hot mixture, which should be previously smeared with butter or vegetable oil.

13. When the boiled sugar has hardened a bit (not completely), mark lines for breaking the pieces with a sharp knife. Insert the knife into the mixture about 3-4 millimeters deep. After fully cooling, a large piece will easily break along these lines.

14. At least after half an hour, the mixture will cool and harden. Remove it from the mold and break it into pieces by hand.

Place the boiled sugar in milk in a vase or candy dish and serve with tea. Sweet pieces with the aroma of melted milk pleasantly crumble in the mouth into large crumbs, adding a special color to the tea-drinking process. Such a dessert can be stored at room temperature for quite a long time – several months, unless it is eaten much earlier.