Cajeta Caramel Fudge Food

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 (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 GELATIN

Steps:

• Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved.
• In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
• In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses.
• Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight.

CAJETA

Steps:

• In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
• Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.

CAJETA FLAN

Steps:

• Make caramel:
• Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
• Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
• Make flan:
• Preheat oven to 350°F with rack in middle.
• Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
• Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
• Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
• Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.

GOATS MILK CARAMEL FUDGE SAUCE (CAJETA FUDGE SAUCE)

Steps:

• Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup.
• Whisk in the butter and vanilla.
• Whisk in the chocolate chips.