Pour can into a 9 inch pie pan.

Cover the pan with aluminum foil and place this in a larger shallow pan.

Fill the larger pan with hot water to a depth of 1 inch.

Bake at 425°F until the milk is thick and caramel colored, about 1 1/2 hours.

*Once made, use the caramel immediately.*

**This tastes great if you add some to your chocolate chip cookie batter or use it as a sandwich cookie filling, on top of ice cream, etc.**