Peruvian Caramel Sauce

Method

1. I

   Heat evaporated milk, milk and bing soda to boiling; remove from heat.

2. II

   Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.