Instructions
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Combine: In a heavy-bottomed saucepan, stir the milk and sugar over low heat until the sugar is completely dissolved.
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Simmer: Increase the heat slightly to a very low simmer. Do not let it boil vigorously. You want a gentle bubble.
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The “No-Stir” Rule: Once simmering, stop stirring. Stirring can cause the sugar to crystalize and make the mixture gritty. If any foam rises to the top, gently skim it off with a spoon.
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Reduce: Let it cook for about 35–45 minutes. The milk will darken to a creamy off-white/pale gold color and reduce by about half.
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Test the Thickness: It is ready when it coats the back of a spoon heavily. Keep in mind it will thicken significantly as it cools.
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Finish: Remove from heat. Stir in the vanilla, salt, and butter (if using).
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Cool & Store: Pour into a glass jar. Let it cool completely at room temperature before sealing and refrigerating.
💡 Pro-Tips for Success
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The Pan Matters: Use a wide saucepan if you want it to cook faster. More surface area allows the liquid to evaporate quicker.
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Fixing Grittiness: If your milk ends up with some sugar crystals or a skin, simply pour it through a fine-mesh strainer or give it a quick pulse in a blender while warm.
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Shelf Life: This will stay fresh in an airtight container in the fridge for up to 2 weeks.
Note: If you are in a rush, you can make a “cheat” version by blending 1 cup powdered milk, ⅔ cup sugar, ⅓ cup boiling water, and 2 tbsp melted butter until smooth!
