Ingredients
- 4 liters whole milk (can also be used with 1 large package of powdered milk dissolved in 4 liters of water)
- 2 pounds sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cinnamon sticks
Combine milk and sugar, add salt, and cinnamon, stirring well to incorporate in a 6-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once taking yellow color reduce the heat to low and cook uncovered at a bare simmer and stir continuously to prevent sticking or burn. Continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
Store in the refrigerator in a sealed container for up to a month.
-- Elisas'SweetCakes, Wisconsin
4 comments so far
caymancake
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537 posts in 487 days
#1 posted 401 days ago
What kind of sugar should you use? White sugar or brown sugar?
-- Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com
Elisa's Sweet Cakes
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98 posts in 498 days
#2 posted 401 days ago
Hi Caymancake,
You can use either one.
-- Elisas'SweetCakes, Wisconsin
caymancake
home | cakes | blog
537 posts in 487 days
#3 posted 401 days ago
Thanks so much! I’ve only made it using the sweetened condensed milk, but this one looks soo gorgeous! I can’t wait to try it out! Do you have a preference for the flavour/consistency of white over brown? I may try mixing the two….
-- Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com
Elisa's Sweet Cakes
home | cakes | blog
98 posts in 498 days
#4 posted 401 days ago
Sometimes I do mix both king of sugar, sometimes when it is ready you can see small curds remove it and put the liquid in a blender for a second then put it back on low until it thickens. Good luck ;)
-- Elisas'SweetCakes, Wisconsin
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