Peruvian Caramel Sauce

READY IN: 1hr 10mins
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.

Ingredients Nutrition


  1. Heat evaporated milk, milk and bing soda to boiling; remove from heat.
  2. 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.

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