Dulce de Leche

In large heavy saucepan, bring evaporated milk and 3/4 cup (175 mL) of the milk to boil. In bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; simmer, stirring occasionally to prevent sticking and boiling over.

Meanwhile, in large stockpot, stir sugar with 3/4 cup (175 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 15 minutes. Remove caramel from heat.

Averting face, slowly pour milk mixture through fine sieve into caramel; whisk vigorously until caramel is dissolved. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1 to 1-1/2 hours. To remove any lumps, pour through fine sieve into decorative jar or airtight container. Let cool. (Make-ahead: Refrigerate for up to 6 months.)