Boiled condensed milk

To which of us is such a product as condensed milk unfamiliar? Naturally, almost everyone tried it in the earliest childhood, licking a spoon with the last sweet drops of this treat. Someone today does not mind pampering with condensed milk, mixing it into cocoa or morning coffee. This is very tasty, but like any product, this sweetness quickly arrives and wants to come up with something new to diversify your life.

This is probably why boiled condensed milk was invented. In the distant times of the Soviet Union, no one sold it boiled, but made hostesses boiled condensed milk on their own. Then this simple and affordable delicacy began to gain popularity at a great pace, but even now this product is in high demand. From simple condensed milk, during the cooking process, a tender brown fudge is obtained, which in appearance is very similar to the peanut paste so popular today.

Boiled condensed milk can simply be eaten with a spoon or spread on a piece of bread. In addition, it is one of the favorite fillings for homemade waffle tubes. And boiled condensed milk is very often used as a layer for all kinds of cakes, pies, cakes, pies, in general, any desserts and sweet dishes. The calorie content of boiled condensed milk is 328 kcal per hundred grams of product.

Currently, you can easily purchase this product in almost every store, but it will not be difficult to boil it either. The only disadvantage of cooking cooked condensed milk at home is the likelihood of an explosion of a can of condensed milk. This only happens when inexperienced culinary experts forget to pour water during the cooking process or cook condensed milk for too long.

Boiled condensed milk composition

Traditionally, boiled condensed milk includes exclusively milk and sugar, but proteins and fats of plant origin, dyes and thickeners, preservatives and flavors in this natural product indicate its low quality. Unlike regular condensed milk, boiled condensed milk is characterized by a thicker consistency, an attractive caramel color and a rich taste.

Regarding the chemical composition of boiled condensed milk, it can be said that it differs in less liquid compared to condensed milk. Accordingly, the concentration of the remaining elements is higher.

The benefits of boiled condensed milk

The benefit of boiled condensed milk, as well as ordinary condensed milk, lies in its rich composition, which contains the most important vitamins, macro and trace elements for the human body, as well as amino acids.

Interestingly, this product is almost completely absorbed by the human body, without causing serious diseases with the exception of obesity and tooth decay in case of excessive use of this treat. In addition, the benefits of boiled condensed milk along with whole fresh milk are obvious for people with reduced immunity and insufficient body weight.