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Anyone have a great cajeta recipe?
Posted on 6/17/20 at 8:06 pm
Posted on 6/17/20 at 8:06 pm
I’m making my Bourbon & Cayenne dark chocolate ice cream this weekend.
I want to take it up a notch and found a couple recipes on line, but they are basically the same:
Goats milk
Sugar
Salt
Cinnamon stick
Vanilla
Whole milk
Baking soda
I want to take it up a notch and found a couple recipes on line, but they are basically the same:
Goats milk
Sugar
Salt
Cinnamon stick
Vanilla
Whole milk
Baking soda
2
Posted on 6/17/20 at 9:38 pm to theantiquetiger
Remove label from can of condensed milk.
Place can in pot
Cover with water 2" over top of can
Simmer for 2 hours
Remove can from water
Let cool
open can and cajeta will slip out
Place can in pot
Cover with water 2" over top of can
Simmer for 2 hours
Remove can from water
Let cool
open can and cajeta will slip out
Posted on 6/17/20 at 9:48 pm to theantiquetiger
Does it have to be a milk-based caramel? Why not try caramel made from beer or bourbon? I've made some nice caramels from ales, stouts, etc., adding only some form of sugar and pinch of salt and soda.
Posted on 6/18/20 at 3:52 pm to HogWalloper
Since I didn’t don’t get any recipes, I went ahead and made the one with the ingredients above, plus I added about 1/4 cup of dissolved instant coffee.
I wish I had taken pictures, because it came out unbelievable.
A quart of goat’s milk reduced to about 7 oz.
I wish I had taken pictures, because it came out unbelievable.
A quart of goat’s milk reduced to about 7 oz.
Posted on 6/18/20 at 4:55 pm to theantiquetiger
quote:
I wish I had taken pictures, because it came out unbelievable
How could you not take pictures of that? Sounds great. How high did you take it (temp)?
Posted on 6/18/20 at 6:32 pm to tewino
quote:
How could you not take pictures of that? Sounds great. How high did you take it (temp)?
Neither recipe called for temperature checks, they both just said bring to boil, add the baking soda, than just under a boil for about an hour.
When I made the ice cream, I had to monitor the temp
Posted on 6/18/20 at 9:39 pm to theantiquetiger
quote:
Neither recipe called for temperature checks, they both just said bring to boil, add the baking soda, than just under a boil for about an hour.
OK. What is the final consistency? between runny to thick like pudding? I'm wondering about the can of condensed milk version vs. homemade
Posted on 6/18/20 at 9:48 pm to tewino
It was like a slightly thin honey, but it was still hot. It’s in the fridge now (I’m at work), so I’ll see tomorrow. It’s going to be pretty close to what you think a caramel sauce should be in thickness.
Just think, I reduced 33oz of milk and a cup of sugar down to about 7oz.
As far as the condensed milk version vs homemade, remember, mine is goat’s milk, so it’s got a little bolder taste, plus I added a little coffee
Just think, I reduced 33oz of milk and a cup of sugar down to about 7oz.
As far as the condensed milk version vs homemade, remember, mine is goat’s milk, so it’s got a little bolder taste, plus I added a little coffee
This post was edited on 6/18/20 at 9:54 pm
Posted on 6/19/20 at 1:40 pm to Jim Thompson
Nestle
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