Put all the ingredients into a pot that is at least a gallon in size and stir over low heat to dissolve the sugar and baking soda. A large pot will contain the foam when the milk starts to boil. Yes, you really do need the baking soda. If you leave it out, the milk will boil over. Be sure to put the pot over low heat on the smallest burner so the milk doesn’t boil over. Once you’ve made this creamer successfully on your own stove, you’ll know which pot to use and on which burner, and it will be a breeze.
Check on the milk every hour and stir, continuing to let it simmer on low heat. As the sugars caramelize, the milk will turn tan and then darker. I like it when it is reduced by about 50 percent, but, really, you can decide it is “done” at whatever point it suits your taste. If you want it slightly less sweet, reduce the simmering time.
The creamer can be stored in the refrigerator for a couple of weeks.