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1
In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
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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.
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3
When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
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4
When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
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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.
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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.
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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.
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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.
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9
If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
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10
To make the candy, keep simmering and stir the mixture constantly.
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11
Once it's the consistency you want, remove from heat.
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12
Let it cool a bit and then mold it into whatever shapes you'd like.
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13
Cool candy on wax paper.
