Cajeta, one of the most irresistible of Mexican sweets, is a caramel-like concoction, yet more milky and silky, and with a deep, rustic and almost nutty flavor. It’s Mexico’s version of dulce de leche - although we tend to make ours with goat's milk and ours has a richer taste.
- 2 litres goat's milk (see Note)
- 2½ cups dark brown sugar or shredded piloncillo, lightly packed
- 3 tsp vanilla extract
- ½ tsp baking soda
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.