Easy Autumn Spiced Caramel
Recipe By: Megan
Recipe type: Dessert, Sauce
Serves: makes about 1 pint
- 2 quarts whole goat or cow milk
- 2 cups sugar
- 1 cinnamon stick
- ½ teaspoon baking soda dissolved in 1 tablespoon water
- In a large pot, combine the milk, sugar and cinnamon stick. Place over medium low heat (especially if using goat milk as it is very delicate and cannot handle high heat) and cook and stir until the sugar is dissolved. Once the sugar is dissolved you can stop stirring but check on it frequently and give it a stir to make sure it doesn't burn onto the bottom of the pan.
- Once the mixture has come to a simmer, remove from the heat and carefully add the baking soda dissolved in water, it will bubble up but just stir it a bit until the bubbles settle down.
- Once the bubbles are nice and calm, place the pot back on medium low heat and bring it back to a simmer.
- Simmer the mixture keeping an eye on it and stirring once in a while until it turns a nice golden brown (about an hour), then keep a close eye on it as it thickens and turns to a deep caramel color.
- Once it is thick and dark, and before it starts to burn, remove from heat and pour into a container such as a mason jar. Allow to cool.
- It should keep in the fridge for about a month.