Cajeta
3
Points®
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
⅓ cup(s)
Kosher salt
1 pinch(es)
Cinnamon stick
1 item(s), (1 1/2-inch)
Vanilla bean
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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