Homemade Spanish caramel

Name: Homemade Spanish caramel
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: makes about 375ml caramel serving
Cuisine: Boil
Ingredients: 1 l milk full cream; 250 ml castor sugar; 1,2 ml Bicarbonate of soda; 2 cinnamon stick

makes about 375ml caramel serving Prep: 5 mins, Cooking: 3 hrs

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This cinnamon flavoured Spanish caramel evokes memories of childhood favourites. It’s delicious spread on biscuits or cakes and makes a great filling for tarts.

By Food24 December 09 2019

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Ingredients (4)

1 l	milk — full cream
250 ml	castor sugar
1,2 ml	Bicarbonate of soda
2	cinnamon — stick

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Method:

1. Heat the milk and sugar in a heavy-bottom saucepan
over a low heat, stirring continuously until the sugar has melted, and making sure
the milk doesn’t boil.

2. Remove the sweetened milk from the stove
and stir in the bicarbonate of soda. The milk will start to foam.

3. Return
the milk mixture to the stove and stir in the cinnamon sticks. Simmer slowly over
low heat for about 3 hours. Stir every 30 minutes to prevent catching, changing
to shorter intervals when the caramel starts turning golden.

4. The caramel is done when it’s shiny with a
rich golden colour. Remove the cinnamon and
spoon the caramel into a sterilised jar. Seal well and cool completely.

5. You can
store the caramel in the fridge for up to two weeks.