Ingredients

2 qt. whole milk

3 cups sugar

1/2 tsp. baking soda

1/8 tsp. salt

2 cinnamon sticks, broken in halves

Preparation

1. In Dutch oven or large, wide-bottomed stockpot add milk, sugar, baking soda, salt, and cinnamon sticks. Set over medium heat and stir until sugar dissolves.

2. Raise heat to high and bring to boil. Simmer 2 minutes while stirring.

3. Reduce heat to low and cook approximately 2 hours, stirring intermittently. The mixture should have reduced to almost half. 

4. Raise heat to medium and maintain a low simmer while stirring frequently. Cook another 45 to 50 minutes, until caramel has thickened and begun to foam slightly. Remove cinnamon sticks.

5. Caramel is done when it turns light golden brown and easily coats back of spoon.

6. Remove from heat and allow to cool 10 minutes. Pour into small pudding cups, or cool completely and refrigerate until ready to use.

7. Caramel has thicker consistency when cold and can be drizzled over bread, pound cake, white cheese, tropical fruit preserves, or fresh bananas and strawberries.

Makes 2 1/2 cups.

Recipe and photo courtesy of Latina Magazine

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