Recipe by mary winecoff
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
Top Review by sofie-a-toast
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.
- 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
Directions See How It's Made
- 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.