Dulce De Leche (From Scratch!)

Directions

1. 1
   In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
2. 2
   Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
3. 3
   When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
4. 4
   When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
5. 5
   Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
6. 6
   After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
7. 7
   If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
8. 8
   Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
9. 9
   If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
10. 10
    To make the candy, keep simmering and stir the mixture constantly.
11. 11
    Once it's the consistency you want, remove from heat.
12. 12
    Let it cool a bit and then mold it into whatever shapes you'd like.
13. 13
    Cool candy on wax paper.