Homemade Cajeta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 quart goats milk, pasteurised
¾ to 1 cup brown sugar
¼ tsp baking soda
1 tsp vanilla extract
optional add-ins:
1 stick cinnamon (from the beginning, remove at end) or powdered cinnamon, added at the end; 1 pinch of salt; a splash of rum, bourbon or other liquor (added at the end, once the cajeta has been removed from the heat).
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Directions: |
Directions:Place the milk and sugar in a large pan (larger than you think you need), over medium to medium-high heat, reserving a small amount of milk to be mixed with the baking soda. Bring to a simmer, stirring frequently to dissolve the sugar.
Remove the pot from the heat and carefully add the dissolved baking soda and milk. The mixture will froth violently, nearly doubling in volume. When bubbling subsides, return the pot to the heat and bring it to a steady simmer.
Cook, stirring frequently, until the liquid has reduced and thickened. Be sure to scrape the bottom of the pot as you stir and adjust the heat to avoid scorching. The cajeta is ready when it is the consistency of honey or maple syrup and a rich, golden color (1 to 1½ hours). Remove from heat and let cool.
Stir in the vanilla extract and any other add-ins.
Enjoy warm or pour into a jar, seal and store in the refrigerator. |
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Number Of
Servings: |
Number Of
Servings:About 11/2 cups |
Preparation
Time: |
Preparation
Time:1 1/2 to 2 hours |
Personal
Notes: |
Personal
Notes: Like most of us, I enjoyed surprising my friends with the "magic" of converting sweetened condensed milk into a delicious caramel. My kids and grandkids still like to prepare it that way. It wasn't until the election of Pope Francis (It's his favorite dessert) that I discovered the original recipe. In other Latin-American countries it is known as "dulce de leche" or "leche quemada", but in Mexico it is named after the little wooden boxes which we all loved to get at the mercado in Juarez. If you have the courage to try it, you will recognise the taste of the one we ate out of the little"cajetas" in Juarez. If you can get non-refined brown sugar, the taste is closer still to the "piloncillo" used in the Mexican version.
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