|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.