Cajeta
By: Jenny Richards
Published: Thursday, December 10, 2009 - 5:17pm

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.

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!