Cajeta (Caramel Candy)

Recipe by PaulaG
READY IN: 1hr 45mins
SERVES: 20
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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

RECIPE MADE WITH LOVE BY

@PaulaG
Contributor
“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.”