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Milk Caramel for Pumpkin Ice Cream

Use this recipe to make our Pumpkin Ice Cream. Cook caramel very slowly or it will scorch.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, October 2001


  • 14 ounce can sweetened condensed milk
  • 1 small cinnamon stick


  1. Combine milk and cinnamon in top of a double boiler over simmering water. Cook, stirring every 10 to 15 minutes, until milk has reduced by almost half and is thick and amber in color, 1 1/2 to 2 hours.

  2. Remove from heat; discard cinnamon stick. Beat with a wooden spoon. Transfer to a clean bowl, cover, and refrigerate up to several weeks, until ready to use.

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