- 410g can of evaporated milk
- 150ml maple syrup
- Pour evaporated milk and syrup into a saucepan. Bring them to the boil, then turn the heat down and simmer, stirring regularly, until the sauce has reduced and thickened to the consistency of a thick pouring custard. This will take 20 minutes to half an hour so be patient.
- Remove the pan from the heat and pour the sauce into a sterilised jar . Leave to cool and it will set to a spreadable consistency. This keeps well in the fridge for at least a few weeks.