Cajeta is essentially dulce de leche that has been made with goat's milk instead of cow's milk, and with the optional addition of rum. The name cajeta comes from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a spoon drawn through it reveals the bottom of the pot in which it is being cooked. Getting milk to pass that test requires patience, but is still really simple. Serve atop ice-cream with roasted nuts.
2 tbsp cornflour
¼ tsp bicarbonate of soda
3 litres goat's milk (or cow's milk, or a combination of both)
600g granulated sugar
1 cinnamon stick
1 tsp vanilla extract
4 tbsp rum (optional)
1 Add the cornflour and bicarbonate of soda to a large saucepan and gradually stir in a drop of the milk, mixing to a smooth paste.
2 Add the remaining milk and other ingredients to the pan and bring to the boil, stirring constantly.
3 Turn down the heat to low and cook for about 50-60 minutes, stirring every 15 minutes until the mixture has reached the consistency of caramel sauce. Be careful not to let the mixture get too hot – it will both boil over and start to burn on the bottom of the pan
4 Pour into containers. It will keep in the fridge for several weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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