And no long hours of waiting for the right consistency. That's one side of the matter.
Another nuance: the naturalness of the ingredients in the finished mixture is in doubt. The best option is to buy ordinary condensed milk and caramelize it at home. Especially considering that many recipes with condensed milk recommend using precisely the raw product of a light beige shade.
How do you choose good-quality condensed milk?
- Read the composition. Only milk, sugar, and the GOST label. Despite the presence of various blends based on palm oil, starch, dyes, thickeners, and "E numbers," a meticulous buyer has plenty of chances to find a good product.
- Look at the label. The correct name: "Condensed milk (whole) with sugar." All other names are surrogates.
- The container should be tin, with a shelf life of up to 12 months.
Cook in a large saucepan for strictly one and a half to two hours. Top up the water as it boils away. Don't boil it longer, or the tin will explode.
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