Prep 10 mins
Cook 1 hr
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
- 1 (12 ounce) can evaporated milk
- 2 cups milk
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups brown sugar, packed
- 1⁄4 cup water
- Heat evaporated milk, milk and bing soda to boiling; remove from heat.
- Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.
The flavor here was really excellent but I had a little trouble getting the right texture. I cooked the last step for about an hour and a half and it never really got to the syrup stage. Still delicious though! I used as a topping for butternut squash flan. Made for ZWT7.
I am going to try this on my caramel rolls! I think I will try it out on our church members the next time it is our turn to do breakfast! Looks really good! I am a lover of goats milk so I will use that instead of the evaporated milk... Thanks for recipe I will rate it when I have a chance to make it up! :) Jelly
Wow, incredible flavor Mary. Thank you so much for sharing this treasure. We enjoyed this rich, thick, creamy, sweet, smooth caramel sauce very much. This recipe was quick and really easy to make. Simply put, it was pure amborsia when served with ice cream. I'll be making this often.