Not Cajeta

This is definitely not cajeta.  I’m not surprised.  I didn’t have goat’s milk.  I didn’t even have whole milk.  But, I did have fresh 2% milk and plenty of sugar.  So, I decided to give it a try.  The result reminds me of caramel pudding.  I had to stop my reduction when the mixture attempted to solidify along the edges.

The taste is lighter and creamier than cajeta with more buttery flavor than I expected to achieve.  It’s not cajeta.  But, I’ve already thought of a number of uses and it’s lovely drizzled over French toast.

Caramel Sauce

8 cups 2% milk
2 cups sugar

Place milk and sugar in a heavy bottomed sauce pan.  Bring to a gentle simmer.  Pour liquid into a large casserole dish.

Then, in a slow cooker, add 4 inches of boiling water.  Set casserole dish in water bath.  Place heat setting on high and allow the mixture to cook.  When mixture returns to a very gentle simmer, reduce to low.  Stir frequently (every 10-15 minutes).  And, allow the mixture to cook and reduce for 9-10 hours.