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Thursday, Dec. 1, 2011 05:30 am



Mexican cajeta is, hands down, the most delectable caramel sauce I’ve ever had. Jarred cajeta can be found in the ethnic sections of groceries, but it’s nowhere near as wonderful as this homemade one. I don’t know why the goat milk makes such a difference – perhaps a subtle tanginess – but the sauce doesn’t taste at all “goat-y.” Goat’s milk can be found at Food Fantasies and at many groceries. 

  • 1 quart goat milk
  • 1 c. sugar
  • 1 T. light corn syrup
  • 1/4 tsp. baking soda
  • 1/2-inch cinnamon stick, preferably Mexican
  • 1 T. dark rum
In a large (at least 1 gallon) heavy-bottomed saucepan, combine the milk, sugar, corn syrup, and cinnamon. Bring to a simmer over medium-high heat, stirring constantly.

Dissolve the baking soda in 1 tablespoon of water, remove the pan from the heat, then stir in the soda mixture. It will foam up, so have ready a spoon to stir it down. Return the pan to the stove and adjust the heat so that the mixture simmers at a steady roll. Stir regularly as the mixture reduces.

When the cajeta has turned light brown and noticeably thickened, reduce the heat to medium-low. Now stir constantly and thoroughly until the mixture thickens into a caramel brown syrup slightly thinner than corn syrup.

Remove from the heat and stir in the rum. Strain through a fine mesh sieve. Cool completely before refrigerating. Serve warm or cold. Makes about 1 1/2 cups.
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