Place a saucepan of milk and sugar over medium heat and stir. Boil sugar for 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 harden. After 15 minutes, remove the hardened sugar from the container. Break the sugar into small pieces with your hands.
How to boil sugar
Products Granulated sugar – 300 grams (1.5 cups) Milk 1-3% – 100 milliliters (half a cup) Butter – 35 grams: 30 grams for cooking and 5 grams ( 1 teaspoon) for lubrication pour 300 grams of sugar and 100 milliliters of milk into a thick-walled pan, mix well. 2. Measure the butter for lubrication and let it melt at room temperature directly on the dish intended for sugar. How to boil milk sugar1. Place a saucepan with milk and sugar over medium heat and stir. 2. When the milk sugar boils, continue to boil it for 7 minutes, constantly stirring it with a wooden spoon. 3. While the composition is boiling, it can boil and foam strongly – this is natural, but you need to constantly stir. 4. After 25-30 minutes, the composition will thicken and become pale brown – this is a sign of readiness. 5. Pour milk sugar into a prepared plate, greased with butter, smooth and leave to harden. 6. After 15-20 minutes, the 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 carefully turn it over. Since the sides of the plate were 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 layer of sugar is quite thick,
Tasty Facts
– When cooking, you can add grated orange peel, 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. Ready sugar can be decorated with chopped nuts or grated chocolate. – It is convenient to use a wooden spatula when cooking: it is less noisy, does not leave marks, and it is easier for it to remove layers of sugar from the bottom of the pan to prevent it from burning. – The pan should be deep and with a thick bottom so that the sugar does not burn during cooking. – Standard proportions for cooking sugar: for 1 cup of sugar 1/5 cup of milk. – Instead of milk, you can use liquid sour cream or cream. – Cook sugar on a very low heat and stir constantly so that the sugar does not burn. – A plate for sugar must be greased with butter, so that the sugar can be easily separated from the plate. – Instead of a plate, you can use forms for ice or baking, bowls, trays, tea cups. Since sugar hardens very quickly and is then problematic to break, it is recommended that you try to spread 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.