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    You are in: Home / Recipes / Cajeta (Caramel Candy) Recipe
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    Cajeta (Caramel Candy)

    Average Rating:

    2 Total Reviews

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    • on February 20, 2006

      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+++++++++

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    • on March 01, 2005

      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 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.

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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


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