| Chef: Victoria Blashford-Snell, Brigitte Hafner Cookbook: The Illustrated Kitchen Bible This caramelized dessert sauce originated in Argentina but is now beloved all over the world. * 3 qts (3 liters) whole milk * 3 cups sugar * 3 tbsp white wine vinegar 1. Bring the milk and sugar to a boil in a large, heavy-bottomed saucepan, stirring to dissolve the sugar. Stir in the vinegar; the milk will curdle. 2. Reduce the heat to medium-low. Simmer 3 hours, or until the liquid has evaporated entirely and the sauce is toffee-brown. Let cool completely. |