1 liter of milk for every 0.5 kg of sugar
1 liter of milk for every 0.5 kg of sugar
Bring the sugar and milk to a boil over medium heat
Stir constantly until the mixture thickens into a soft ball when dropped from a spoon
Remove from heat when it reaches the desired consistency, then beat with a wooden spoon
If necessary, add two tablespoons of sugar to adjust the flavor
Turn the pudding onto a cool surface greased with butter and open it while still warm using a rolling pin
If it sticks, moisten the rolling pin slightly
Cut the caramel pudding into shapes, let it cool, and remove from the cool surface with a knife
Store outside of the refrigerator
