This milk caramel can be eaten anytime during the day and in many different ways: with bread, cheese, cookies, and my favorite, with meringue.
I tried this recipe once and I didn't get the pudding texture at all and I think it is because the recipe doesn't have enough sugar. I am made it and I added 2 1/2 cups of sugar and it worked! - 07 Nov 2008 (Review from Allrecipes USA and Canada)
My son and I made this for a school project. Tasted great, but was runny soup; never got to the consistency of pudding. We cooked and stirred for over an hour. After we added the baking soda it foamed up but did not thicken as the recipe describes. We got tired of cooking it after an hour and 30 minutes total so into the fridge it went hoping it would firm up. No luck. Not sure if we over cooked it or if there is an ingredient missing from the recipe. Would make it again if I knew how to make it thicken. Any suggestions?? - 05 Nov 2007 (Review from Allrecipes USA and Canada)
Mine turned out great! Is the USA you have to use sweetened condensed milk, otherwise it would be too runny (all milk seems watered down here). Other than that, it is a good basic recipe that tastes great. - 29 Jan 2009 (Review from Allrecipes USA and Canada)