Ingredients for Peruvian Caramel Sauce
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
- Baking Soda
- 1 cup packed light brown sugar
- 1/4 cup water
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How to Make Peruvian Caramel Sauce
- In a medium saucepan, combine 1 (12-ounce) can evaporated milk, 1/2 cup whole milk, and 1/4 teaspoon baking soda. Bring to a gentle boil over medium heat.
- Remove from heat and set aside.
- In a heavy-bottomed Dutch oven or saucepan, combine 1 cup packed light brown sugar and 1/4 cup water over low heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar dissolves completely and the mixture begins to turn a light amber color.
- Slowly pour the warm milk mixture into the caramel, whisking continuously to prevent scorching. This step may cause some sputtering.
- Reduce heat to medium-low. Cook uncovered, stirring frequently with a heat-resistant spatula, until the sauce thickens considerably and turns a deep, rich golden brown color, approximately 60-70 minutes. Be patient; the longer it cooks, the richer the flavor will be!
- Remove from heat. Pour the caramel sauce into a heatproof bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the sauce to thicken further.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
160g
Fat
16g
Carbs
15g
