How to cook milk sugar at home with milk, cream, on sour cream: ancient recipes, as in childhood. Lenten, fruit sugar, homemade sweets, love of milk and sugar: how to cook at home?

Recipes for making milk boiled sugar on water, sour cream, milk, cream.

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From the 70s and 80s of the twentieth century, in our time, many delicious dishes migrated, for the preparation of which there is no need to buy special ingredients or purchase modern kitchen devices. All that is needed is in the kitchen of any housewife.

And it is absolutely not necessary to take courses of culinary skills to please their households with a delicious treat. You can surprise with an unusual taste those who have long been spoiled by the abundance of all kinds of desserts prepared according to the newfangled recipe.

What is milk boiled sugar?

Milk boiled sugar of the cord was one of the most beloved Soviet desserts. A treat is prepared from a minimum number of products. You can prepare a treat according to a grandmother's recipe even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased treats from confectionery factories.

Milk sugar is more familiar to see as an independent dessert. However, delicious sweetness can decorate pastries or complete the design of a festive cake.
The preparation of milk boiled sugar, as you can understand from the name of the product, includes three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences of households.

How to cook milk sugar in milk: recipe, as in childhood

Dessert products:

200 ml of milk
3.5 cups of 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 products for the preparation of this delicacy. But for the dessert itself, you need to allocate an hour of free time.
Believe me, the result is worth it and you will not regret that you had to stand by the stove, instead of watching my favorite transmission or another melodrama. We proceed to the sacrament of preparing a dessert from the distant 70s.
We will prepare the container in which we will cook the dessert. It can be a saucepan or a round bucket of stainless steel. We measure three glasses of sugar and pour into a container. The remaining 0.5 cups of sugar we need with further preparation.
Pour sugar in a container with a glass of milk and send to the stove. Turn on a small fire. We warm the liquid, stirring all the time.

Pour sugar in a container with a glass of milk and send to the stove

While milk with sugar is warming on the stove, fry the entire portion of peanuts. Pour the nuts into the pan. We constantly stir or shake. Arachis should become golden. After frying, the films from peanuts should easily exfoliate. The process will take about 30 minutes. This time will just be enough for milk sugar to be boiled to the desired density.

We check if Shcherbet is ready, in an old grandmother's way: we type a little syrup in a spoon and drip on a plate

We give the milk sugar a rich brown color. To do this, we need the same 0.5 cups of sugar remaining aside. We take a small pan and pour sugar to the surface. We melt and fry the white sand a little.
Now we send the contents of a small frying pan to a container with milk-sugar syrup. Stir the ingredients thoroughly.

If you wish, to achieve a darker color of the finished delicacy, hold sugar in a pan further until it gets overlap, but not to black.
We hold on low heat for another 20 minutes. We check if Shcherbet is ready, in an old grandmother’s way: we type a little syrup in a spoon and drip on a plate. A spread drop suggests that dessert needs to be boiled a little longer. As a rule, Shcherbet "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 mix.
On this, the preparation of sweet yummy is not finished yet: we prepare the form in which the Shcherbet will freeze. Any dishes are suitable: a plate, a shallow bow. The main thing is that it is convenient for you to extract Shcherbet later. You can take a baking dish, lay the inside. Grease parchment with butter.
We take out the fried peanuts (you have not forgotten about it?) And pour it on the bottom of the form. We pour the dairy-sugar mass on top. We take it to a cool place (or leave after cooling in the refrigerator). The syrup should be completely freezed.
When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a treat for tea

Video: Homemade milk sugar

How to cook milk sugar in milk soft: recipe

If you decide to prepare a dessert that resembles a cow's candy with some kind of taste, then carefully read the next recipe. Perhaps this is a delicious treat with a delicate milk taste exactly what you need.

For cooking, we will need products:

half a glass of milk
1 cup and 4 tablespoons with a slide of sugar

The process of making soft milk sugar:

The preparation of milk sugar, regardless of the selected recipe, begins the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are filled up.
We put a container with milk and sugar on a slow fire. Do not forget to stir the syrup.
The resulting foam is thoroughly stirred. In the saucepan should not burn anything! The spoon we stir, draw not only along the bottom, but also along the walls of the saucepan.
When the foam becomes smaller (after 2 minutes) the syrup thickens a little (if you type it with a spoon, it will stretch). Changing the consistency, the sweet mass will change the color. So, the process of making sweets on fire ended.
Now we cook molds, lubricate them from the inside with butter and fill them with prepared sweet syrup. Before serving sugar with the taste of milk to tea drinking, do not overdo it with the “sampling”, otherwise the family will not get anything!
Tip: For lovers of sweet Shcherbet with a porous structure, the following proportions of sugar and milk are recommended: liquids 100 ml, and sugar 300 g. The finished product will have a smooth front side, and there will be convexity on the back.
For lovers of dense sweet shherbet, this 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 from all sides and uniform in context.

How to cook milk sugar in milk soft: recipe

How to cook milk sugar with cream: Recipe

If you need to achieve a viscous consistency of milk sugar, which will be spread over the surface, prepare a sweet mass with the addition of cream. Such dairy sugar can be used for lords.

Products:

300 ml of cream (you need to choose with fat content of at least 33%)
sugar - 2, 5 faceted glasses
1 spoon of honey
50 g butter

Cooking process:

Let's start cooking the Shcherbat. Pour the cream into the container in which we will cook dessert. We will also send sugar here. Mix the ingredients and turn on the stove. We expose a slow fire. We bring the liquid to a boil with constant stirring.
At this stage, add a spoonful of honey and cook for another 20 minutes.
Cooking the molds, grease them with butter and pour hot syrup. After waiting, while the mass has cooled a little, cut into small pieces.

If you need to cover the cake with a sweet shherbet, then you can leave in a suitable mold until completely cooled. And if you need to fix the figurines from sweet milk scherbat on the surface of the cake, then do the following manipulations:

having cut the figure with a mold, install it on the cake
heat the edges slightly so that they settled and densely lay down on the surface of the baking

How to cook milk sugar with cream: Recipe

How to cook boiled sugar on sour cream: Recipe

Adding sour cream will give a dessert boiled sugar with a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. The treat based on sour cream has another name: milk lipstick. If you wish, to improve grandmother's technology for making sweets, add cocoa, nuts, seeds to the recipe.

The following components will be needed to prepare milk lipstick:

0.5 kg of sugar
a glass of fat sour cream
50 g butter
1 tablespoon cocoa (optional)

Cooking process:

We will cook a treat in a refractory container with anti -stick coating. If you prefer to recreate the method of preparing a dessert in your kitchen in your kitchen, then prepare an enameled saucepan or bowl.
Pour the entire portion of sugar into the preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then pour these ingredients.
We stir the contents of the saucepan until the mass boils. We reduce the fire and leave the syrup on the stove for another half an hour.
After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Constant stirring will prevent lumps. It is not worth continuing to cook sweetness after 30 minutes: the syrup can curl up and become tough.
Mix the contents of the saucepan, throw butter (the amount of oil indicated in the recipe). After the oil is melted, the caramel mass can be filled with oil -greased molds, removed into a cool room. We take out the finished sweetness from the mold and cut into pieces.

How to cook boiled sugar on sour cream: Recipe

How to cook oil sugar: recipe

Video: boiled sugar: video receptor

Lenten boiled sugar on water: recipe

If your refrigerator has no milk, but there is a desire to pamper kids with a delicious dessert, then prepare boiled sugar in milk. Such a treat is called "lean sugar." The only negative: without milk, the dessert will not have an additional caramel aroma.

We will need the following ingredients:

1 cup of water
3 glasses of sugar

Cooking process:

Pour sugar into the water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a homogeneous consistency).
To prepare the treats, we take a refractory pan with anti -stick coating.
We bring the contents of the container to a boil. We set the minimum fire and continue to boil for another half an hour with constant stirring.
We check the readiness of the dessert in the old grandmother's way: we drip the syrup on the plate and check if the drop is spreading. If not, then the treat is ready and it can be poured into greased oil molds.