Cajeta is a Mexican caramel sauce made from the milk of a goat that will float your boat. The sauce is delish on any dessert dish.
Servings: 16 ounces
Pour all the ingredients (except for the baking soda) into a large, heavy stock pot.
Bring to a simmer.
Once it's simmering, add the baking soda.
Stir for 45 minutes on medium-low.
If it begins to bubble over, reduce heat.
It will begin to develop a caramel color.
Stir constantly for another 45 minutes.
It will start to bubble. The texture will be thick and will coat the spoon.
Once this happens, remove from heat.
Immediately pour into an airtight container.
The baking soda will cause the milk mixture to bubble and rise. That’s why you can’t leave the pot alone. It can boil over and go all over the stove.
Once it rises (because it will), lower the heat or turn the heat off completely until it goes back down. Then, turn the heat back on and keep on low.
You might need to do this a few times.
Whatever you do, don't stop stirring.
Cajeta can sometimes be too thick. If that’s the case, heat it up in warm water before using.
Calories: 141kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 124mg | Sugar: 28g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg