Cajeta (Caramel Sauce)

Ingredients

• 32 oz Milk Whole White Ultra High Temperature Carton Refrigerated
• 8 oz Sugar in the Raw
• 1/2 oz Cinnamon Stick Korintje 2 3/4" - 3 3/4", 1 stick
• 1/3 oz Extract Vanilla Pure
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt Coarse Kosher

Preparation

1. In a heavy bottom sauce pan, combine milk and sugar.
2. Mix in cinnamon stick, extract, and kosher salt. Bring to a boil over medium heat. Constantly stir until milk comes to a boil.
3. Remove heat continue to stir, add baking soda.
4. Replace onto stove and bring to a simmer. Continue to stir to prevent scorching.
5. Once milk starts to turn a caramel color, remove cinnamon stick. Sauce will continue to darken and thicken.
6. Once sauce is able to coat a spoon, remove and cool.

• Servings: 1
• Type: Dessert
• Categories: The Dish, Recipes
• Tags: Dessert, Mexican, Sauce
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