Caramel Sauce With Evaporated Milk

Easy Caramel Sauce Mexican

Easy Caramel Sauce Mexican

Ingredients

Recipe for: Cajeta

Makes 1 CUP

• 4 cups goat’s or cow’s milk
• 1 cup sugar
• 1 tablespoon light corn syrup (optional)
• ¼ teaspoon salt
• 1 vanilla-bean, split lengthwise, or 1 tablespoon pure vanilla extract, or 3 tablespoons brandy
• ¼ teaspoon baking soda, dissolved in 1 tablespoon cold water

Method

1. Combine the milk, sugar, corn syrup, and salt in a medium, tall, heavy-duty pot
2. Scrape the vanilla bean into the pot and add the pod (if using vanilla extract or brandy, do not add yet)
3. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom
4. Remove from the heat, add the baking soda, and stir carefully as it will bubble and steam up
5. When the bubbling has stopped, return it to the heat
6. Adjust the heat so the mixture is at a constant simmer, stirring often so it doesn’t stick to the bottom of the pan
7. Once it has turned a golden color, pay more attention and stir more often
8. Cook until it is thick and a dark caramel color, about 1 hour
9. It will get thicker and stickier as it cools
10. Remove from the heat
11. If using vanilla extract or brandy, add it now, being careful not to burn yourself because the cajeta may steam a little
12. Allow to cool before using
13. Remove the vanilla bean
14. If you feel the caramel has thickened too much once it’s cooled, simply stir in a bit of warm water