Thursday, Dec. 1, 2011 05:30 am
- 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
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.