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1
Bring the milk to a low simmer in a large saucepan over medium heat.
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2
Pour in the soda mixture, which will cause the milk to rise in the pan.
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3
Stir it down, then stir in the sugar.
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4
After bringing the mixture back to a full boil, reduce the heat a bit.
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5
(To medium?
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6
Medium-low?
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7
It depends on your stove and how much heat it puts out.)
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8
Cook at a very low boil, stirring occasionally, for 1 hour.
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9
Now the hard part.
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10
Clip a candy thermometer to the inside of the pan and continue cooking, stirring constantly, until the internal temperature registers 236 degrees F (113 degrees C) (that is, soft-ball stage) and the cajeta is thick and golden, about 30 minutes, maybe longer, depending on the days humidity and the residual fat content of the milk.
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11
Cool the hot cajeta for about 10 minutes in the pan, then pour it into a heat-safe glass jar or glass container of some sort, perhaps a canning jar.
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12
Cover and store in the refrigerator for up to 2 months.
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13
Reheat it in dribs and drabs in a bowl in the microwave, or set the whole storage jar in a warm water bath in a medium saucepan over low heat for a few minutes, until the cajeta is again spoonable.
