Cajeta Sauce

This rich sauce, similar to dulce de leche, makes a tempting topping for Dr. Brent Ridge and Josh Kilmer-Purcell's Cinnamon Rolls.

  • Yield: Makes about 3 cups
Cajeta Sauce

Source: The Martha Stewart Show, May 2010

Ingredients

  • 12 cups goat's milk
  • 3 cups sugar
  • 3 vanilla beans, split, or 1 tablespoon pure vanilla extract
  • 3/4 teaspoon baking soda

Directions

  1. In a large (6-quart) heavy bottomed saucepan, bring milk to a boil over medium-high heat. Add sugar and cook, stirring to dissolve.

  2. Add vanilla beans to saucepan and bring to a simmer. In a small bowl whisk together baking soda and 1 1/2 tablespoons water until baking soda is dissolved. Reduce heat to low and add baking soda mixture to saucepan and cook, stirring constantly. If mixture begins to foam up too high, remove from heat for a moment until foam goes down.

  3. Cook, stirring every 15 minutes or so, until mixture turns brown and is thickened and reduced to 3 cups, 6 to 8 hours. Strain through a fine-mesh sieve and let cool slightly.

Cook's Notes

Store in an airtight container, refrigerated, for up to 1 month.

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