And no long hours of waiting for the right condition. This is one side of the issue.
Another nuance: the naturalness of the ingredients in the finished mixture is in doubt. The best option is to purchase ordinary condensed milk and caramelize at home. Especially when you consider that in many recipes with condensed milk, it is recommended to use a raw product of a light beige shade.
How to choose high-quality condensed milk?
- Read the composition. Only milk, sugar and GOST label. Despite the presence of different mixtures based on palm oil, starch, dyes, thickeners and "yes", a meticulous buyer has many chances to find a good product.
- Look at the label. Correct name: "Condensed milk (whole) with sugar". All other names are surrogate.
- The container must be tin, the shelf life is up to 12 months.
Cook in a large saucepan strictly from one and a half to two hours. Top up the water as it boils. Do not boil for longer, otherwise the tin will explode.
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