Milk Caramel

1

In a large saucepan, combine the milk and sugar

When the mixture starts to thicken and comes to a boil, stir constantly to prevent scorching

The ideal consistency is when the caramel forms a firm ball that holds its shape when dropped into cold water

Test the caramel by placing a small amount in a cup with cold water

If you can shape it into a ball that maintains its form, it's ready

2

Remove the saucepan from the heat and whisk the mixture with a wooden spoon until it thickens and loses its sheen

Pour the caramel onto a damp surface and cover it with a clean cloth

On top of the caramel, place a sheet of cooked pasta, spreading the caramel evenly to about 1 centimeter thickness

3

Remove the cloth from the caramel and cut the mass into lozenge shapes while it's still warm

Let the caramel cool completely and place the pieces in an airtight container or pot

Store it well sealed.