Here's the recipe I used. I used goat milk for mine, because David pointed out that I had quite a stockpile of milk in the fridge. Cajeta is a good topping for cookies, pound cake, icecream, and pretty much anything else you can think of. The only negative thing is it takes a lot of stirring. I mean a LOT of stirring. I stirred mine for an hour and a half before it was ready. I almost cheered when it reached the soft ball stage!
I don't have any pound cake or icecream, but I do have apples. I think I'll go have some apples dipped in cajeta right now!
7 comments:
Oh my goodness! An hour and a half of stirring! I bet your arm was so tired. How was it? Was it good enough to make all that work worth it? It looks delicious!
Yeah, I thought my arm would fall off at one point! It was so good, and definitely worth it! It made about 2 pints I guess!
Oh man, that looks divine! Is is sort of like a dulce de leche?
An hour and a half... oh my! lol. Looks and sounds good.
Oh Yum! Last summer when we were milking LaFonda, Cadence made so much dulce de leche, we still have at least 24 pints in the barn fridge. Now I am inspired to try it with apples!
That looks good! I'll have to try it.
Yummmm! Love you, Momma
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