A delicious topping for ice cream with a sweet, caramel type of flavor. It is also used in Mexico in many candy bars as filling.
Ingredients:
- 4 cups cow's milk
- 4 cups goat's milk
- 2 1/2 cups sugar
- 1 teaspoon cornstarch
- 1 stick of cinnamon
Preparation:
In a large saucepan, simmer the cinnamon stick over the lowest heat with 7 cups of milk and the sugar for 20 minutes. Whisk the cornstarch into the remaining cup of milk. Remove the cinnamon stick and bring the large pot of milk to a slow boil. Whisk the milk and cornstarch mixture into the boiling milk. Continue to cook at a slow boil for about an hour, stirring frequently. The cajeta is done cooking when you drag the spoon across the bottom of the pot and you can see the bottom momentarily. Let the mixture cool and store in a covered container in the refrigerator.
Use a non-stick pot and a silicone spatula for easier clean-up.
