- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 28 Times
Can be made ahead of time.
This caramelized dessert sauce originated in Argentina but is now beloved all over the world.
1. Bring the milk and sugar to a boil in a large, heavy-bottomed saucepan, stirring to dissolve the sugar. Stir in the vinegar; the milk will curdle.
2. Reduce the heat to medium-low. Simmer 3 hours, or until the liquid has evaporated entirely and the sauce is toffee-brown. Let cool completely.
Good with vanilla ice cream or fresh fruit such as sliced bananas or fruit compotes.
Leftovers can be stirred into slightly softened vanilla ice cream and refrozen.