Source:Breads of the Southwest by Beth Hensperge
Makes: 2 cups
Preparation time: 1 hour
Tips: Use as filling for Jelly Roll, recipe under cakes.
Cajeta Spread
Mexican Caramel Spread
Ingredients
Preparation
2 cups canned evaporated goat's milk
2 cups cow's milk
1 tablespoon cornstarch
1/8 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
1/4 cup water
1. Combine the canned goat's milk and the cow's milk. In a medium saucepan, scald 3 cups of the milk. Pour the remaining 1 cup milk into a 2 cup measure. Whisk in the cornstarch, baking soda, and vanilla, and set aside.
2. In a large heavy skillet, combine the sugar, corn syrup, and water. Melt over medium heat, stirring constantly with a wooden spoon, until it forms a golden brown caramel liquid. Remove from the heat and let cool for 5 minutes. Slowly and very carefully pour the hot mil into the caramel, taking care if the mixture bubbles up. Add the reserved cup of milk, stirring constantly with a whisk.
3. Return the caramel milk to the heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered until very thick and dark brown, stirring occasionally to prevent sticking, 50 to 60 minutes. Remove from the heat and let cool.
Cajeta may be stored in a covered jar in the refrigerator for up to 3 weeks.
NOTES : Mexican traditional, cajeta is eating by children the way peanut butter is eaten in USA. Use as filling along with chopped pecans for Jelly Roll , find under "Cakes and Muffins" section.
