Cajeta

• porții: 3 cups
• timp total: 1hr 35mins

Ingrediente

8 cups (or 2 liters) goat's milk

2 1/2 cups dark brown sugar or shredded piloncillo

1 tablespoon vanilla extract

1/2 teaspoon baking soda

Instrucțiuni

Place a large pot over medium heat. Pour milk, vanilla, sugar and baking soda, give it a good stir and let it come to a simmer. Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken.

After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger. Reduce the heat to medium low, to keep it at that constant medium simmer. You want active bubbling, but not over the top angry bubbles. Stir a bit more frequently, as you don’t want the bottom to develop a thicker layer.

You know the Cajeta is ready when:

-it achieves a caramel brown color; it is thick as liquid caramel or syrup, much like a chocolate syrup consistency.

-it envelops the back of the spoon.

-when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, Cajeta takes it’s time to drop.

Turn off the heat and let cool (it will thicken considerably as it cools).

Place in a glass jar, cover tightly with a lid. It will keep in refrigerator for up to 6 months.