Peruvian Caramel Sauce Recipes

PERUVIAN CARAMEL SAUCE

Peruvian Caramel Sauce image

Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream

Provided by mary winecoff

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) can evaporated milk
2 cups milk
1/2 teaspoon baking soda
1 1/2 cups brown sugar, packed
1/4 cup water

Steps:

Heat evaporated milk, milk and bing soda to boiling; remove from heat.
Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 252.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 20.9, Sodium 165.4, Carbohydrate 47.6, Sugar 40, Protein 5

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