Dulce de Leche - Milk Caramel
- 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.