How to make it
5 steps. Take it one step at a time.
Combine the milk, sugar, and baking soda
In a large, heavy-bottomed pot, combine the milk, sugar, and baking soda.
Place the pot over medium heat
Place the pot over medium heat and bring to a gentle simmer, stirring constantly until the sugar has completely dissolved.
Reduce the heat to low
Reduce the heat to low. Allow the mixture to simmer uncovered for about 90 to 120 minutes. Stir occasionally at first to ensure nothing sticks to the bottom.
2 hrAs the mixture thickens and turns a deep caramel color
As the mixture thickens and turns a deep caramel color, stir more frequently (almost constantly) to prevent burning.
Remove from heat
Once the sauce has reached a thick, jam-like consistency, remove from heat and stir in the vanilla extract. Let it cool completely before transferring to a jar.
A little kitchen wisdom
Using a heavy-bottomed pot is crucial to prevent the milk from scorching. The baking soda helps with the Maillard reaction, giving it that classic deep brown color and preventing the milk from curdling.
