Step 1

Heat milk and sugar in a heavy bottom saucepan over low heat.

Step 2

Stir over low heat until the sugar has dissolved.

Step 3

Increase heat to medium or a very low simmer with just tiny bubbles. When the bubbles start, do not stir otherwise the mixture will break.

Step 4

Continue on a low simmer for 30-40 minutes, or until the milk has cooked to a creamy color, has reduced by half and thickened. It won't be as thick as canned, the rest of the thickening happens when it cools. If there is any foam on the top, skim it off and discard- DO NOT STIR. ALso, do not stir any sugar crystals on the wide of the saucepan.

Step 5

Remove saucepan from heat and transfer to a heat safe bowl or jar. Cool fully at room temperature.

Step 6

Cover and refrigerate until cold. If kept covered, it will last for up to 1 month.

Step 7

If you've tried this recipe, come back and let us know how it was in the comments and ratings.