This caramelized dessert sauce originated in Argentina but is now beloved all over the world.
Yield : Makes 8 servings
Prep Time : 5 mins
Cooking Time : 3¼ hrs
Ingredients
- 3 qts (3 liters) whole milk
- 3 cups sugar
- 3 tbsp white wine vinegar
Directions
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.
Notes
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.
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