4 quarts hot milk

1 quart caramel syrup

1 cup cold water

2 cups cornstarch 2 teaspoons salt 1/2 cup sugar

To make the caramel syrup, caramelize one pint granulated sugar; add one quart boiling water and one pint dark brown sugar. Simmer until a rather thick syrup; add to hot milk. Mix sugar, salt, cornstarch, and cold water together; add to hot milk, stirring all the time. Cook forty-five minutes, stirring often; add two tablespoons vanilla; chill. This may be varied by using maple syrup in place of caramel, or by adding three cups coarsely cut nuts.