This is my own take on the classic Mexican milk caramel, cajeta. Whereas cajeta is typically made with a blend of bovine and goat's milk with cane sugar, I opt for regular old cow products, and use powdered instead of regular sugar, as the cornstarch and fine texture help cut down on cooking time. Nevertheless, this is a very time consuming project, and the exact amount of time it takes is highly variable, specific to the particular kitchen and equipment being used. I advise you to have the stove going with a little workstation to the side in the kitchen, stirring the pot in spurts between working on your novel or painting your self portrait. Also, the spice blend I include gives the finished product a notable rootbeer aftertaste, but you can adjust the spices to your liking.
This is a very large recipe that I used to make all my Christmas batches, but it halves, quarters, and otherwise subdivides quite well - just cut down on cooking time.