Milk Caramel

In a large saucepan, combine the milk and sugar

When it starts to boil, stir constantly until it thickens

The perfect consistency is when it reaches a firm ball stage

Test by placing some of the caramel in a cup with cold water

If you can shape it into a ball that holds its form, it's done

Remove from heat and beat with a wooden spoon until the mixture thickens and loses its shine

After beating, pour the caramel onto a damp surface and cover with a clean cloth

Spread some of the caramel on top, leaving about 1 centimeter thickness

Remove the cloth and cut the caramel into shapes while still warm

Let it cool completely and store in an airtight container or glass jar

Store well sealed.