Sunday, October 31, 2010

Cajeta - Mexican Caramel Sauce

Also known as Leche Quemado or Dulce de Leche, seriusly you have to try this recipe.



Cajeta Goat's Milk Caramel Sauce., althought it can be prepared with any milk.

Makes about 3 cups
Ingredients

2L 2 quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
500g 2 cups sugar
A 2-inch piece of cinnamon stick, or 1/2 tsp of ground cinnamon
1/2 teaspoon baking soda dissolved in 1 tablespoon water

Directions

1. Simmer the cajeta. In a medium-large (6L 6-quart) pot (preferably a copper one), combine the milk, sugar and cinnamon stick and set over medium heat. Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda—it’ll foam up if the goat’s milk is acidic. When the bubbles subside, return the pot to the heat.

Adjust the heat to maintain the mixture at a brisk simmer (too high and the mixture will boil over; too low and the cooking time will seem interminable). Cook, stirring regularly, until the mixture turns pale golden, more or less one hour.

Now, begin stirring frequently as the mixture colors to caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier). Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a cold plate: When cool, the cajeta should be the consistency of a medium-thick caramel sauce. If the cooled cajeta is thicker (almost like caramel candy), stir in a tablespoon or so of water and remove from the heat; if too runny, keep cooking.

2. Finish the cajeta. Pour the cajeta through a fine-mesh strainer set over a bowl or a wide-mouth storage jar. When cool, cover and refrigerate until you’re ready to serve. Warming the cajeta before serving (a microwave oven is efficient here) makes it extra delicious.

Working Ahead: Cajeta keeps for a month or more in the refrigerator. Keep it tightly covered to keep it from absorbing other flavors.

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This is one of the mexican flavos that I miss most, the cajeta reminds me of my childhood, when I use to eat all kind of candies made with this mexican sweet, the cajeta, Mexico has a great variety of products with this particular Cajeta flavor, here are some pictures delicious products , yumy!!

Cookies filled with cajeta


We tryed before "Churros with Chocolate" but, what about churros with cajeta, simplely wanderful.


Flan with cajeta


Ice cream and cajeta.


And I'm sure you have ever tried a Cajeta Popsicle(Paleta de Cajeta)

with a thicker consistence you can make this Cajeta Candies.


A Cajeta lollypop

Obleas (Wafers) with Cajeta this are one of my favorites Mexican Candies.

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