1/2 Photos of Cajeta (Caramel Candy)
1 hr 45 mins
1 hr 30 mins
I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.
My Private Note
Units: US | Metric
- 1In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
- 2In the remaining quart of milk, stir in the soda and place in another saucepan.
- 3Add the cinnamon stick and bring to boil.
- 4Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
- 5When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
- 6Cool slightly; then pour into a glass container and chill.
- 7Please note that the cooking times and yield are approximate.
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Nutritional Facts for Cajeta (Caramel Candy)
Serving Size: 1 (127 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 178.5
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 2.2 g
- Cholesterol 13.6 mg
- Sodium 63.5 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 0.0 g
- Sugars 29.9 g
- Protein 3.2 g