Traditionally made with goat's milk, this thick caramel sauce is a staple in Mexican kitchens and is also a treat over ice cream.
- Portion size 625 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
In large heavy saucepan, bring evaporated milk and 1-1/4 cups (300 mL) of the milk to boil. In separate bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; bring to simmer.
Meanwhile, in large stockpot, stir sugar with 1 cup (250 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 25 minutes. Remove from heat.
Averting face, slowly pour milk mixture through fine sieve into caramel, whisking constantly. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1-1/2 to 2 hours. To remove any lumps, pour through fine sieve into airtight container. Let cool. (Make-ahead: Refrigerate for up to 6 months.)
Nutritional facts <b>Per 1/4 cup (50 mL):</b> about
- Sodium 172 mg
- Protein 8 g
- Calories 217.0
- Total fat 2 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 42 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 26.0
- Vitamin A 8.0
- Vitamin C 12.0
