2 quarts milk
1/2 teaspoon baking soda dissolved in 1 tablespoon water
2 cups sugar
3″ piece cinnamon stick
Pour milk into a slow cooker. Whisk in sugar. Add cinnamon stick and dissolved baking soda, stir well. Turn slow cooker on high, cook uncovered 24 hours. After 18 hours, the sauce will have darkened to light golden brown. Keep an eye on it. Stir from time to time.
The cooled sauce should be the consistency of caramel sauce. If still a little runny, let it cook longer. When sauce is ready, strain into a bowl, then serve on pound cake or ice cream…
Makes 3 cups.