Cajeta (Caramel Candy)

PaulaG's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 20

Yield: 4.0 cups

• 2 quarts milk
• 3 cups sugar
• 1/4 teaspoon baking soda
• 1 small cinnamon stick

Directions:

1. In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
2. In the remaining quart of milk, stir in the soda and place in another saucepan.
3. Add the cinnamon stick and bring to boil.
4. Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
5. When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
6. Cool slightly; then pour into a glass container and chill.
7. Please note that the cooking times and yield are approximate.

Reviews

[Exodus]

As has been said this recipe does take a long time to make. It is WELL worth the effort though! I made this and took it to a friends place to make a cake and it was an instant hit! Everyone loved it! The flavour and colour is absolutely amazing. The rubber spatula is not strictly needed, but having made this twice now with only a lowly wooden spoon, I can really see where it comes in handy.. all in all, I give this recipe an A+++++++++

[justcallmejulie]

If you like to make home made jam and have the patience for it, then this is the type of recipe for you. I advise you to not undertake this project without a heat proof "rubber" spatula and a non stick sauce pan. I cut the recipe in half, and it was just fine. Stage one seemed to go on forever, but it finally reached a "sort-of" golden color. I gently stirred in the boiled milk as directed, and then let the mixture slowly cook on very low heat. The cajeta begins to turn golden and you will know when it’s ready when it is a nice rolling mass of bubbles - like jam...it will sort of drip off the spatula and begin to thicken as it drips when it is done. The caramel color seemed to intensify as it cooled. Be patient, follow the directions and enjoy the fruit of your labor.