1CupSugarUse sugar of choice: granulated, cane, turbanido etc.
3CupsMilkAny milk of choice!
Instructions
Combine sugar and milk in a large pot over medium heat.
Bring to a boil, stirring to prevent burning.
Once boiling, reduce heat to low, maintaining enough heat to keep milk steaming.*
Stir every 20 to 30 minutes until milk has reduced by two thirds, or is close to desired thickness. (It will thicken as it cools)
Pour into storage jar and allow to cool. Seal tightly and store in fridge up to 1 month.
Notes
Measure how much your milk has reduced by marking initial levels on a wooden skewer or chopstick and comparing over the course of a few hours.*I've had success with brown sugar, but due to the molasses content in brown sugar, it can cause curdled milk. I recommend using turbanido sugar if you'd like to use brown sugar, or sticking to white sugar. (It really doesn't affect flavor)*If you prefer a quicker reduction, keep the heat at medium high and stir almost constantly until reduced to desired point. There is an increased risk of scorching, so don't leave it.