Put the clear stock over medium heat and reduce slowly until three-quarters of the stock has evaporated. Add the milk and reduce until the sugars in the milk sweeten – the liquid will turn yellow, become more viscous and taste somewhat sweeter. The milk will split – at this point, remove it from the heat and cool slightly. Blend in a food processor to make a thick caramel and bring it all back together. This can be stored in an airtight container in the fridge for up to 2 months.
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