Have you seen someone trying to make the caramel by boiling condensed milk? So how it first started?
Why would anyone cook sweetened condensed milk while it was still in the can? You’ll be surprised at what Russians go through to make the delectable sauce that serves as a filling for many desserts!
Although sweetened condensed milk (sgushyonka) is popular in Russia, it is not a Russian invention. It was invented in the nineteenth century in France and the United States. However, it has been one of the most popular ingredients for sweet sauces and desserts since Soviet times.
Sweet condensed milk production began in Russia in 1881 in the city of Orenburg, but the product was unpopular, and the factory was forced to close. Only in the early twentieth century did production resume due to military needs, as canned milk could be stored in any condition for a year and could quickly hydrate a person.
During WWII, sgushyonka was primarily produced for soldiers; however, in the 1950s, mass production for citizens began, and a canned dairy factory was built in the Krasnodar Region. Canned sweet condensed milk has been kept in Russia’s state food reserve since that time.
Russians who grew up in the Soviet Union recall the sweet taste of homemade sgushyonka desserts. Housewives used it in a variety of recipes, including adding it to tea and coffee, making dough, and using it as a filling for sweets. The Soviets, on the other hand, boiled it and used it on pancakes, waffles, and cookies.
According to legend, boiled sweet condensed milk is the result of a ruse perpetrated by the son of the head of state procurement, Anastas Mikoyan (a founder of Soviet cuisine ). The curious boy allegedly attempted to boil the can for an unknown reason, but accidentally blew it up. The taste of the caramelized brown mass, on the other hand, astounded him and his father. Nonetheless, mass production of boiled sweet condensed milk did not begin until the 1990s. People used to boil it at home before that.
How to Make Sweetened Condensed Milk
Today, you can buy boiled sgushyonka in many Russian stores, but if you want to experience the true taste of Soviet childhood, make it yourself. To begin, you’ll need a can of sweetened condensed milk. Examine the ingredients carefully: it should only contain milk and sugar. Other ingredients will not guarantee the desired outcome.
The best method is to boil the can(s) in a large pot, then you can turn your condensed milk into caramel. Take off all labels and glue. Cover the can(s) with cold water in the pan. Allow for two hours, and don’t forget to add more hot water after boiling. When ready, leave the can in the pan for an hour to cool before opening and enjoying the caramel flavor! If you’re feeling brave, make one of the most popular Soviet desserts: “nuts with boiled sweet condensed milk!”
Is it safe to be Boiling Condensed Milk in Its Can?
If done correctly, boiling a can of condensed milk is generally safe. However, because heat causes expansion, a closed can of condensed milk can explode after being boiled for an extended period of time. This could be avoided by completely submerging the can in water while it is boiling.
Personally, I boiled many cans of condensed milk without incident every time I wanted to make myself some delicious caramel.
WARNING!
To keep my condensed milk cans from exploding, I boil them in my double boiler to keep direct heat away from the cans. I have no trouble placing the cans on the top pot of water.
Can Boiling A Can Of Condensed Milk Cause It To Explode?
Boiling a can of condensed milk, in general, has a very low risk of exploding. Condensed milk (a high-fat, low-moisture substance) has a higher boiling point than water. So, even if you immerse a can of condensed milk in boiling water, it is unlikely to explode.
As you may already know, heat causes things to expand. Boiling a can of condensed milk for an extended period of time may cause the can to explode.
Before boiling, add a can of condensed milk!
If you’re going to boil a can of condensed milk, do it slowly and for a short period of time. This will help to reduce the likelihood of an explosion.
On the other hand, if the milk contains moisture, the can may explode when placed in boiling water. As you know, heat causes moisture to expand, and thus the can to explode.
How Long Should I Boil Condensed Milk?
On average, it takes about 3 hours to boil a can of condensed milk on low heat. However, a few factors must be considered when determining how long to boil the can: the size of the can, the size of the pot, and the temperature of the water.
To properly boil a can of condensed milk, fill a large saucepan halfway with water and slowly bring it to a boil. Then, pour in a can of condensed milk. Continue to heat at a low temperature for about three hours.
Boiled Sweetened Condensed Milk in a can!
You should check the can on a regular basis to ensure that it is always completely covered with boiling water.
If the water runs out, refill it. The can should not explode if you do this correctly. Covering the saucepan while boiling the condensed milk could result in an explosion.
All in all, boiling condensed milk can bring you to make caramel from sweetened condensed milk!