Cajeta Mexican Goats Milk Caramel Sauce Food

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.)

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.

CAJETA - MEXICAN GOAT'S MILK CARAMEL SAUCE

Steps:

• Mix together the goat's milk, sugar, corn syrup, and cinnamon stick in a large pot (at least 3 quarts). Bring to a simmer over medium-high heat, stirring so the sugar dissolves.
• Remove the pot from the heat and add the dissolved baking soda, stirring all the while. The mixture should froth, but if it doesn't your goat's milk just might not be very acidic (that's okay). Stir it until most of the foam subsides.
• Return the pot to medium-high heat and bring to a brisk simmer. Cook for an hour or so, or until the mixture turns golden (see bottom lefthand photo on cooking photo collage, above). Stir every five minutes or so to make sure it isn't scorching on the bottom of the pan.
• After the mixture turns pale golden, you'll need to start stirring more frequently. The mixture will darken to a caramely-gold color and thicken to the consistency of maple syrup - it should easily coat the back of a spatula or spoon. This should take another 15 minutes or so, but you can continue to cook until it is the color and thickness of your liking.
• Strain the hot caramel mixture through a sieve into a container (preferably glass). Remove the cinnamon sticks from the sieve. (If you don't have a sieve, it's okay - you may find a lump or two in the finished caramel, and just make sure to remove the cinnamon sticks.)
• If you want to finish with liquor, pour into the warm caramel and stir.
• The cajeta will thicken as it cools, and will keep in the refrigerator in a covered container for at least one month. If it is thicker than desired when cool, you can add warm or hot water to thin.

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.

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.