Summary

Ingredients

• 1 liter milk (whole milk, 3.5%)
• 500 g powdered suar

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Instructions

1. Heat the milk and sugar in a saucepan while stirring and bring to the boil. Reduce the heat to a minimum and cook for 2 hours, stirring regularly.
2. Let it reduce until the milk has the consistency of a bechamel sauce. Pour into clean preserving jars and seal. Let cool down completely.