How To make Cajeta De Leche (Burnt Milk)
2 qt Milk
3 c Sugar
1/4 ts Soda
Small piece stick cinnamon Combine 1 quart of the milk in a saucepan with the sugar, and cook over a low heat, stirring from time to time, until the mixture turns golden. Meanwhile, stir the soda into the remaining quart of milk in a saucepan. Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the hot milk to the caramel mixture very gradually, stirring constantly. When all the milk in incorporated, place over a low heat, and cook very slowly until the mixture is thick. Cool slightly; then pour into a glass serving bowl, and chill. Variations: Cajeta Envinada (Milk candy with wine): Follow the directions for Cajeta de Leche, omitting the cinnamon. When it is just about cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 1/4 cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the caramel mixture as directed in the recipe for Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
How To make Cajeta De Leche (Burnt Milk)'s Videos
DULCE de Leche | Candy! |Quick & Easy Recipes
DULCE de Leche | Candy! |Quick & Easy Recipes
Hey everyone!! Today I wanted to show you all how to make this superb recipe for dulce de leche. This is a candy made with sugar and milk which cooks down into the most beautiful golden color. These candies taste very milky and sweet but this recipe is also fabulous if you remove it before it's actually ready ad you can top this caramel sauce on top of ice cream! The thing about this candy is that it needs to simmer for about 2 hours. You don't necessarily need to be standing next to it the whole time but you do need to stir it every now and then so that it won't burn on the bottom.
Enjoy!
Ingredients:
1 Liter Milk
2 pounds sugar
Mix the two ingredients in a heavy bottom pot and allow it to simmer for about 2 hours until all the milk cooks down into a rich caramel. Stir it every 20 to 30 minute and be sure to keep it on a low heat. Once it starts to change into a caramel color continue to stir it as it thickens. Be sure to remove it from the heat once it starts to crust on the edges this means that it is ready and if you over cook it, it will caramelize and become crumbly so take caution. Once it is ready pour it onto a parchement or silicon lined baking sheet and form into whatever shape you like.
To cut out slices, simply roll it into a log with the parchment paper and allow it to cool then slice.
CAJETA-Mexican Goat Milk CARAMEL Sauce
Love Caramel sauce? This is a yummy easy recipe. We had an abundance of milk and decided to make a yummy treat to use some up before it went bad. You can use it on top of ice cream, by itself, in a tortilla, to dip with apple slices or any other way you can eat Caramel. This is a traditional Mexican dessert that uses goat milk. It can be altered to use cow milk as well. But since I have goats.... ENJOY
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Dulce De Leche Ice Cream and Affogato
Dulce de Leche
(Closed Captions: English, Portugese, Spanish.) This wonderful Latin American sweet is phenomenally popular, because it's both delicious and easy to make. It has a consistency and flavor similar to caramel, except there's no caramel in it. In its basic form, dulce de leche is nothing more than milk and sugar, heated and stirred together slowly for a long time until it congeals into a thick, light brown, sugary taffy substance. The popular -- and easier -- way to make dulce de leche is to take a can of sweetened condensed milk, place the unopened can in a pot of water, and boil it for several hours without opening the can. (Boil it in a large stock pot for about three hours; or slow-cook it in a crock pot for eight hours.) This causes the milk to congeal -- although there's a risk that the pressurized can could explode if the water boils off. Using a crock pot or slow cooker reduces this risk. However, doing it the harder way, with milk in an open pot, is actually the faster method of producing this wonderful sweet. You also end up with a greater quantity of the stuff. The recipe for this dessert delight can be found on my Web site, Cast Iron Chaos, at:
If you're interested in more information about cast iron cookware, including the heavy wok and Scotch bowl seen in this video, come over to Facebook and join the Cast Iron Cooking group:
Here's a video on making dulce de leche with a can of condensed milk, in a crock pot:
EASY DULCE DE LECHE WITH ONLY ONE INGREDIENT | Eitan Bernath
Today, I am making the world's easiest caramel, Dulce De Leche!
RECIPE:
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CAJETA CARAMEL FROM GOATS MILK
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