Cajeta


Photo: Jenny Richards
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Ingredients

1 quart goat milk
1 cup sugar
1 teaspoon corn syrup
1/2 inch cinnamon stick
1/4 teaspoon baking soda
1 teaspoon dark rum (I used Sailor Jerry's)

Preparation

1
In a large heavy-bottomed saucepan, combine the milk, sugar, corn syrup, and cinnamon stick and bring to a simmer.
2
Dissolve the baking soda in 1 T water.
3
Remove the milk mixture from the heat.
4
Stir in the baking soda mixture and stir to prevent it from overflowing (it will bubble up rapidly).
5
Return to the heat and bring to a gentle rolling boil.
6
Stir regularly for the next hour (that's about how long it takes).
7
When you've achieved the desired color and consistency, strain the cajeta through a sieve into a small bowl. Let it cool for a few minutes.
8
Stir in the alcohol and allow the cajeta to cool completely before putting it in the refrigerator.

Tools

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About

If you're going to keep the cajeta for longer than a week, you'll want to wash the spoon completely before stirring each time. This will prevent undissolved sugar from getting into your caramel mixture - which will cause it to crystallize over time. If you're going to eat it fast, you can skip this step.

This is a wonderful sauce over ice cream, crepes, or on toast. The goat's milk gives it a heady, musky flavor - don't substitute cow's milk for this one, there's a real difference!

Yield:

1.0 cup

Added:

Thursday, December 10, 2009 - 5:17pm

Creator:

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