|Sugar||2 Cup (32 tbs)|
|Vanilla/Drop of almond extract||1 Teaspoon|
In a 2-quart pan over high heat, bring milk and sugar to a full boil. (For darker, more caramel-like pudding, substitute 1/4 cup brown sugar for an equal amount of regular sugar.) Immediately reduce heat to low, and cook, uncovered; mixture should bubble gently; stir occasionally.
When it takes on a caramel color and thickens to consistency of a caramel topping or thin pudding (this will take 5 to 6 hours), remove from heat and cool.
Flavor with vanilla or almond extract, if you wish.
Set in freezer or refrigerator to chill (in freezer it becomes a little firmer).
It keeps a week in the refrigerator or freezer.
If you like, top with chopped nuts.
Serving size: Complete recipe
Calories 2130 Calories from Fat 277
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 17.6 g88.2%
Trans Fat 0 g
Cholesterol 94.6 mg31.5%
Sodium 378.8 mg15.8%
Total Carbohydrates 450 g150.1%
Dietary Fiber 0 g
Sugars 450 g
Protein 30 g60.9%
Vitamin A 19.3% Vitamin C
Calcium 107.3% Iron 1.8%
*Based on a 2000 Calorie diet