Cajeta

1. 1

   In a large, heavy-duty Dutch oven or stockpot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil.

2. 2

   As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.

3. 3

   Reduce the heat so the milk is at a low, rolling boil and continue to cook, stirring frequently and scraping the bottom, allowing it to reduce.

4. 4

   After about 20 minutes, the milk will begin to thicken and turn a light beige color.

5. 5

   At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.

6. 6

   Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream.

7. 7

   Remove from the heat and allow the Cajeta to cool before serving.

8. 8

   Cajeta can be layered into ice cream like Fudge Ripple (page 210), in generous spoonfuls as you remove the just-churned ice cream from the machine.

9. 9

   This is easiest to do when the cajeta is at room temperature and not chilled.

10. 10

    Cajeta can be stored in the refrigerator for up to 2 months.

11. 11

    Rewarm it gently in a microwave or by stirring it in a saucepan over very low heat to serve as an accompaniment to ice cream.

12. 12

    If its too thick, you can thin it with a little milk.

* Per serving · 4 servings · Values may vary.