- 1 quart whole milk
- 1 cup sugar
- 1 tablespoon dark corn syrup
- 1/2 small cinnamon stick
- In a large, heavy pot, combine all of the ingredients and bring to a boil, stirring with a wooden spoon until the sugar is dissolved. Reduce the heat and simmer over moderate heat, stirring frequently, until the mixture is reduced to 2 cups and is the consistency of warm caramel, about 40 minutes. Discard the cinnamon stick and let the dulce de leche cool to room temperature.
- Transfer the dulce de leche to a blender and puree until smooth. Skim off the foam and transfer to a pitcher.
The dulce de leche can be refrigerated for up to 3 days.