Real Mexican Cajeta Goats Milk Caramel Or Dulce De Leche Food

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.

CARAMELIZED MILK (CAJETA OR DULCE DE LECHE)

Steps:

• Empty the sweetened condensed milk into a large microwave safe bowl.
• Microwave on medium power for two minutes and stir with a wire whisk.
• Microwave on medium power for another two minutes and stir.
• Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
• Be careful, this will get very hot.
• Let cool and serve over pancakes, toast, etc.

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.