Serves 8
Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream
INGREDIENTS:
1
(12-ounce) can evaporated milk
2
cups milk
½ teaspoon baking soda
1½ cups brown sugar, packed
¼
cup water
INSTRUCTIONS:
1. Heat evaporated milk, milk and baking soda to boiling; remove from heat.
2. Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved.
3. Add milk mixture, and cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour.
4. Pour into bowl, cover and refrigerate at least 4 hours.
http://www.geniuskitchen.com/recipe/peruvian-caramel-sauce-3076562
