Caramelized Milk Cajeta Or Dulce De Leche Recipes

MANJAR OR DULCE DE LECHE - TRADITIONAL STOVETOP PREPARATION

Steps:

• Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
• Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone - it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
• During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning - you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
• Can be served warm or cold and must be kept refrigerated.

REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)

Steps:

• In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
• Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
• You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
• If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
• When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.

CARAMELIZED MILK (CAJETA OR DULCE DE LECHE)

Steps:

• Empty the sweetened condensed milk into a large microwave safe bowl.
• Microwave on medium power for two minutes and stir with a wire whisk.
• Microwave on medium power for another two minutes and stir.
• Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
• Be careful, this will get very hot.
• Let cool and serve over pancakes, toast, etc.