Milk Caramel

Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.

  • Yield: Makes about 1 cup

Photography: John Lawton

Source: Martha Stewart Living, October 2006


  • 14 ounces sweetened condensed milk


  1. Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.

  2. Remove from heat, and beat with a wooden spoon until cool.


For a cinnamon-scented milk caramel, add one cinnamon stick to the sweetened condensed milk and simmer as instructed. Remove and discard cinnamon stick before beating caramel with a wooden spoon.

Cook's Notes

Milk caramel can be refrigerated in an airtight container up to 2 weeks.


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