Brown Sugar Caramel Pound Cake

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Method:

1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
3. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. 
2. Reduce heat, and SIMMER for 8 minutes, whisking frequently. 
3. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Pastillas De Leche

Ingredients:

1 1/2 cups fresh or
evaporated milk
3 tablespoons sugar
1 teaspoon butter
5 tablespoons full-cream
powdered milk
sugar for rolling

Method:

1. Combine milk and sugar in a saucepan; bring to a boil and stir constantly until it turns into a paste. Add butter and powdered milk. Mix thoroughly.
2. Take the pan off the heat and transfer mixture to a separate bowl. Set aside until pastillas are cool enough to touch but still warm. Divide pastillas into 20 pieces and roll into small cylinders.
3. Roll lightly in sugar. Wrap in paper by placing in the center of a square, rolling it into a cylinder, and tucking the ends into the roll. 

Makes about 20 pastillas