Cajeta Caramel Candy Food

HOMEMADE CAJETA

Steps:

• Place a large pot (I use my new copper one!) over medium heat. Pour milk, vanilla, sugar and baking soda, give it a good stir and let it come to a simmer. Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken.
• After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger. Reduce the heat to medium low, to keep it at that constant medium simmer. You want active bubbling, but not over the top angry bubbles. Stir a bit more frequently, as you don't want the bottom to develop a thicker layer.
• You know the Cajeta is ready when: It achieves a caramel brown color; it is thick as liquid caramel or syrup, much like a chocolate syrup consistency; it envelops the back of the spoon; when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, Cajeta takes it's time to drop and lastly, the sides of the pot show how the Cajeta has cooked down and if you run your spoon across that side, you get a fudgy (and delicious) residue.
• Turn off the heat and let cool (it will thicken considerably as it cools).
• Place in a glass jar, cover tightly with a lid. It will keep in refrigerator for up to 6 months.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CAJETA (MEXICAN CARAMEL SAUCE)

Steps:

• Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
• When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
• Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
• After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan.
• Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.

HOMEMADE CAJETA {GOATS MILK CARAMEL}

Steps:

• Place the milk, piloncillo, and cinnamon stick in a large saucepan (larger than you think you'll need), over medium to medium-high heat, reserving a small amount of goats milk to be mixed with the baking soda. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
• Once simmering, remove the pot from the heat and carefully add in the dissolved baking soda and goats milk. The mixture will froth up violently, nearly doubling in volume. Once the bubbling subsides, return the pot to the heat, and bring it back to a steady simmer.
• Cook, stirring frequently, until the liquid has reduced and thickened (mine took about 1½ hours, but your time may vary depending on your stove and pot). Be sure to scrape the bottom of the pot as you stir, and adjust the heat if necessary as the sauce reduces to avoid scorching. The cajeta is ready when it is the consistency of warm honey or maple syrup, and a rich golden color. Remove from the heat and let cool.
• Stir in the vanilla extract, and any other add-ins, if using. Pour into a jar or other sealed container, and store in the fridge for up to a few weeks.
• (The cajeta will thicken significantly as it cools, and once refrigerated will become quite firm. It can be softened again by placing the jar, without the lid, in the microwave for a few seconds, or in a shallow pot of simmering water.)

BEST EVER CARAMEL CANDY

Steps:

• Add soda to buttermilk in heavy iron skillet.
• Add corn syrup and sugar and mix thoroughly.
• Cook, stirring occasionally, until a soft ball forms in water.
• Set aside to cool.
• Add pecans, vanilla, salt and butter.
• Drop by teaspoon on waxed paper.

CAJETA (CROCK POT METHOD)

Steps:

• Combine all ingredients in slow cooker. Stir well, and cook on high for 10 hours.
• Stir occasionally the last hour.
• Strain through a fine strainer and then store in the refrigerator for up to three weeks.
• Serve at room temperature. Good over cake, fruit, and ice cream. Enjoy!

CAJETA FLAN WITH CREAM CHEESE

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.

CAJETA (CARAMEL CANDY)

Steps:

• In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
• In the remaining quart of milk, stir in the soda and place in another saucepan.
• Add the cinnamon stick and bring to boil.
• Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
• When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
• Cool slightly; then pour into a glass container and chill.
• Please note that the cooking times and yield are approximate.

CAJETA SAUCE RECIPE {GOAT'S MILK CARAMEL SAUCE}

Steps:

• Combine. Combine all the ingredients in a large (8 quart) pot. Heat. Bring the mixture to a boil, stirring frequently, over medium heat. Watch closely as it will boil rapidly in the beginning. Cook. Reduce heat until mixture is gently boiling. Not too low or it will take forever, but not too high that it is at an angry boil. Stir occasionally and once it is golden brown and starting to get thick, stir more frequently. Check for doneness. Once mixture is thick and a spoon scraped on the bottom of the pot leaves a distinct trail that takes a second to run back in on itself it is ready. This can take anywhere from 30 minutes to an hour and a half depending on how rapidly it is boiling. Mine usually takes about 45 minutes. Enjoy! Let sauce cool at least 30 minutes then drizzle over your favorite treat or transfer to a container with a tight lid and refrigerate for up to 2 months.

REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)

Steps:

• In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
• Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
• You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
• If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
• When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.