Cajeta Dessert Sauce
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
- Yield: Makes 4 cups
Source: Martha Stewart Living, September 1996
- 2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 cup goat's milk or heavy cream
Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.