4 cupsmilk (Traditionally Goats milk, whole cow milk can be used.)
1⁄2 teaspoonbaking soda
1 cupsugar
1cinnamon stick
1 teaspoonvanilla extract
a Mexican milk based caramel sauce.
In a small bowl, mix together 1/4 cup of milk with the baking soda. Set aside.
Place the remaining milk, sugar, and cinnamon stick in a large Dutch oven or pot over medium to medium-high heat. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
Remove the pot from the heat and add in the baking soda mixture. The milk will begin to bubble and froth up quickly. Continue stirring. Once the mixture stops bubbling, return the pot to the heat and bring it back to a low simmer.
Cook until the mixture has reduced and thickened (about 45-60 minutes). Be sure to stir frequently, especially towards the end of the cooking time, scraping the bottom of the pot so it doesn't burn. The cajeta is done when you can scrape the mixture aside and see the bottom of the pot.* It should be thick like honey.
Remove the pot from the heat and stir in the vanilla extract.
use a large pot and watch it, this wants to boil over.
