Whenever I have a couple extra quarts of goat milk I love to make caramel sauce (Cajeta). It can be made with fresh cows milk too, but then it’s called dulce de leche.
This is only half the milk I need to use!
It’s simply decadent! Kids love it, adults love it. I always give extra jars to family and friends, otherwise I can’t stop eating it. Drizzle it over ice cream, use as a fruit dip, mix it with popcorn and bake, add it to sugar cookies, however you wish you use it you’ll love this creamy treat.
Ingredients:
- 2 quarts whole milk
- 2 cups sugar (I use organic, but any granulated sugar works)
- 1/2 tsp baking soda – dissolved into a little milk – a tablespoon of milk is fine
- 1 to 2 tsp vanilla
- Salt – optional – I use this for salted caramel – add this slowly and to taste
Process:
- add the milk and sugar in a large (preferably tall) pot and bring to slow, rolling boil.
- Once it’s simmering well, remove from heat and SLOWLY add the baking soda mix. Usually it will bubble up and can often double in size – which is why you want a large pot.
- Once the mixture has settled put it back on the heat and stir often while you cook down the mixture. You’ll start to see it thicken and turn caramel color. I usually use medium to medium high heat but I prefer a slower process and tend to keep it a more to medium. This process can easily take an hour or longer.
- When the caramel is the consistency of syrup you can add the vanilla (and salt), remove from the heat. It will thicken a bit as it cools. I add it to jars before it cools for ease of pouring.
- Depending upon how much you reduce the sauce it usually makes 3 small jars of sauce. Sometimes I have an extra quarter jar.
ENJOY!
Fresh, warm cajeta!
I’m Jake Keiser, a former city girl seeking self-reliance and a fabulous farm life in Oxford, Mississippi.
