Goats Milk Caramel Fudge Sauce Cajeta Fudge Sauce Recipes

CAJETA (GOAT'S MILK CARAMEL)

Steps:

• In a 5-quart saucepot, preferably one with sloped sides, melt the unsalted butter over medium-low heat. Once the butter is completely melted, stir in the brown sugar and the salt with a long-handled whisk.
• While the sugar is dissolving into the butter, heat the goat's milk in a tall pitcher in the microwave for 1 minute on high*. You can also heat the milk in a pot on the stove. Just bring it to the steaming point (usually 4-5 minutes) over medium heat. Be sure not to let it boil over.
• Once the milk is hot, set it aside while you finish the caramel.
• After the sugar is added to the butter, whisk the two together until combined. Stir the mixture in small, concentric circles around the pot. After 1 1/2 minutes the sugar and butter should combine and no pools of butter will be visible at this point. The mixture will look sludgy or like mud.Continue cooking over medium-low heat for another minute.
• After 2 1/2 minutes, the butter-sugar mixture will appear light brown and foamy. Continue stirring in concentric circles for approximately 4 minutes.
• After 4-4 1/2 minutes, the mixture will look curdled due to the butter separating from the sugar again. Continue cooking for another 7-8 minutes, whisking constantly. Within that time, the curdled mixture will come together to form a thick caramel-like paste.
• Carefully pour the warm goat's milk into the pot. As soon as the milk is added to the caramel, it will bubble ferociously and steam. Ensure your body is not above or directly to the sides of the pot when you're adding the milk.Continue to whisk where it's safe to do so.
• Once all of the goat's milk is added, continue heating and whisking the cajeta until smooth. Cooking the cajeta for another 4-5 minutes over medium-low heat, frequently whisking to break up any lumps that may have developed. Cook the cajeta over medium-low until the mixture thickens again and the whisk leaves trails on the surface. The longer you cook it at this point, the thicker the cooled cajeta will be.
• Remove the pot from the stove and allow the cajeta to cool for 20 minutes. After 20 minutes, the cajeta will be cool enough to enjoy, or still fluid enough to transfer to a glass or ceramic jar.
• Store the cajeta in the refrigerator for up to a month. Use the cajeta as a dipping sauce, dessert topping, to spread over bread, or as a pastry filling.

CAJETA (MEXICAN CARAMEL SAUCE)

Steps:

• Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
• When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
• Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
• After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan.
• Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.

CAJETA - MEXICAN GOAT'S MILK CARAMEL SAUCE

Steps:

• Mix together the goat's milk, sugar, corn syrup, and cinnamon stick in a large pot (at least 3 quarts). Bring to a simmer over medium-high heat, stirring so the sugar dissolves.
• Remove the pot from the heat and add the dissolved baking soda, stirring all the while. The mixture should froth, but if it doesn't your goat's milk just might not be very acidic (that's okay). Stir it until most of the foam subsides.
• Return the pot to medium-high heat and bring to a brisk simmer. Cook for an hour or so, or until the mixture turns golden (see bottom lefthand photo on cooking photo collage, above). Stir every five minutes or so to make sure it isn't scorching on the bottom of the pan.
• After the mixture turns pale golden, you'll need to start stirring more frequently. The mixture will darken to a caramely-gold color and thicken to the consistency of maple syrup - it should easily coat the back of a spatula or spoon. This should take another 15 minutes or so, but you can continue to cook until it is the color and thickness of your liking.
• Strain the hot caramel mixture through a sieve into a container (preferably glass). Remove the cinnamon sticks from the sieve. (If you don't have a sieve, it's okay - you may find a lump or two in the finished caramel, and just make sure to remove the cinnamon sticks.)
• If you want to finish with liquor, pour into the warm caramel and stir.
• The cajeta will thicken as it cools, and will keep in the refrigerator in a covered container for at least one month. If it is thicker than desired when cool, you can add warm or hot water to thin.

CAJETA SAUCE RECIPE {GOAT'S MILK CARAMEL SAUCE}

Steps:

• Combine. Combine all the ingredients in a large (8 quart) pot. Heat. Bring the mixture to a boil, stirring frequently, over medium heat. Watch closely as it will boil rapidly in the beginning. Cook. Reduce heat until mixture is gently boiling. Not too low or it will take forever, but not too high that it is at an angry boil. Stir occasionally and once it is golden brown and starting to get thick, stir more frequently. Check for doneness. Once mixture is thick and a spoon scraped on the bottom of the pot leaves a distinct trail that takes a second to run back in on itself it is ready. This can take anywhere from 30 minutes to an hour and a half depending on how rapidly it is boiling. Mine usually takes about 45 minutes. Enjoy! Let sauce cool at least 30 minutes then drizzle over your favorite treat or transfer to a container with a tight lid and refrigerate for up to 2 months.

SANDER'S HOT FUDGE

Steps:

• Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.
• Chop the chocolate and add it to above hot cream. Stir until chocolate is melted.
• Mix in soft ice cream and vanilla extract and stir until smooth.
• VARIATION: Instead of using milk, substitute 1/3 very strong coffee.
• NOTE: Can easily be prepared in the microwave instead of a double boiler. It's a really old recipe!

CARAMEL-FUDGE SAUCE

Steps:

• Put the sugar, corn syrup, and water in a medium saucepan.
• Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
• Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
• Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
• Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
• Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.