Cajeta Crock Pot Method Recipes
CAJETA (MEXICAN CARAMEL SAUCE)
Cajeta sauce is a slow-cooked Mexican caramel sauce that starts with goat's milk. The sauce is delish on pretty much anything!
Provided by Half-Baked Harvest
Categories Dessert
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
- When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
- Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
- After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan.
- Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.
Nutrition Facts : ServingSize 1 Serving
CAJETA (CROCK POT METHOD)
The slow cooker allows milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as dulce de leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream. Adapted from Country Living magazine.
Provided by Sharon123
Categories Sauces
Time 10h10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in slow cooker. Stir well, and cook on high for 10 hours.
- Stir occasionally the last hour.
- Strain through a fine strainer and then store in the refrigerator for up to three weeks.
- Serve at room temperature. Good over cake, fruit, and ice cream. Enjoy!
Nutrition Facts : Calories 1413.7, Fat 36.1, SaturatedFat 22.1, Cholesterol 102.5, Sodium 754.1, Carbohydrate 246.2, Sugar 247.2, Protein 33.1
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