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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.
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2
As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.
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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.
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4
After about 20 minutes, the milk will begin to thicken and turn a light beige color.
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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.
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6
Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream.
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7
Remove from the heat and allow the Cajeta to cool before serving.
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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.
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9
This is easiest to do when the cajeta is at room temperature and not chilled.
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10
Cajeta can be stored in the refrigerator for up to 2 months.
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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.
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12
If its too thick, you can thin it with a little milk.
