Goat-Milk Caramel (Cajeta)

Page 401

Cuisine: Mexican | Course Type: Sauces/Gravies

(2 reviews)

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Tags: caramel dulce de leche cajeta

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This has a lovely taste, and is definitely different than the normal dulce de leche that I make the South American way by simmering a can of condensed milk for several hours. It is definitely more time consuming, and took about an hour of standing and stirring, all told.

Be careful not to over-reduce it, however. I did the first time I made this and ended up with a very thick caramel once I'd refrigerated it. Still tasted amazing - with a creamy note that's hard to describe - but it was too thick to use in the warm cajeta pudding in the book. I'll be mixing it into ice cream when I make a batch this weekend, so it won't go to waste!

Remember that it will thicken more when it cools, so pull it off the heat before it gets to the point where you can see the bottom of the pan for a few moments after stirring it - in my case the color was still not very dark but the cajeta was already a little too thick.

(edited 4th May 2012) (1) comment (2) useful  

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