- Prep time 20 minutes
- Cooking time 2 hours
- Total time 2 hours & 20 minutes
In Dutch oven or large, heavy-bottomed saucepan, combine evaporated milk, spices and 3/4 cup of the milk. Bring to boil over medium-low heat. In small bowl, stir cornstarch and baking soda into remaining milk until dissolved. Add to saucepan. Reduce heat to low; simmer, stirring occasionally.
Meanwhile, in separate large saucepan, combine sugar and 1/4 cup water; heat over medium heat until sugar dissolves, about 3 minutes. Bring to boil and cook, without stirring, until lightly brown, 5 to 10 minutes. Remove from heat.
Standing back and averting face, slowly pour hot milk mixture through fine mesh strainer over sugar syrup. Whisk vigorously until thoroughly combined. Return pan to heat and simmer, stirring occasionally, for 1 1/2 hours, until mixture is thick enough to coat back of wooden spoon.
Strain mixture into 2 hot (sterilized) 1-cup glass jars. Seal jars and allow to cool completely. (Can be refrigerated for up to 1 month. Reheat in saucepan over low heat until pourable.)
Nutritional facts Per serving: about
- Iron 0,1mg
- Sodium 45mg
- Calories 55
- Cholesterol 2mg
- Total carbohydrate 10g