Cajeta

2
Total Time
1 hr 51 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
It’s worth the extra attention to stir this luscious caramel sauce as it cooks. Serve it over fresh berries, use it as a dip for apple or pear slices, or spread it on your morning toast—it’s truly great with anything!

Ingredients

whole milk

2 cup(s)

sugar

cup(s)

kosher salt

1 pinch

cinnamon stick(s)

1 item(s), (1 1/2-inch)

vanilla bean(s)

½ item(s)

baking soda

¼ tsp

Instructions

  1. 1 Add milk, sugar, salt, and cinnamon stick to medium heavy- bottomed saucepan. Cut vanilla bean in half lengthwise and scrape seeds into saucepan; add bean to saucepan. Set over medium-high heat and cook, stirring constantly, until mixture comes to boil, about 7 minutes. Remove from heat and stir in baking soda (mixture will become frothy).
  2. 2 Return saucepan to medium heat and cook, stirring frequently, until sauce turns caramel-colored and thickens to coat the back of a metal spoon, adjusting heat as needed to prevent scorching, 25–30 minutes.
  3. 3 Remove from heat; remove and discard vanilla bean and cinnamon stick. Transfer to small bowl to cool. Cover and refrigerate up to 1 week.
  4. Serving size: (1 tablespoon)

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