Cajeta

1. 1

   On low heat combine evaporated goat milk, sugar, and butter.

2. 2

   It's best to use a non-stick pan and a wooden spoon!

3. 3

   Stir often until a pale golden color is reached (about 25 minutes).

4. 4

   Raise heat so it's between low and medium.

5. 5

   Continue to cook stirring constantly to prevent scorching.

6. 6

   The cajeta will start to become thick in another 25 minutes or so.

7. 7

   Cook until the sauce is no longer runny and can slowly flow from the spoon, it should be somewhat thick or at soft ball stage (240F).

8. 8

   Enjoy!

9. 9

   This is best served over ice cream, apples, or even by itself.

10. 10

    The sauce will begin to thicken more as it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.