The cajeta, or dulce de leche de cabra, comes from the region of Celaya in Mexico. It can be consumed directly or used in desserts such as crepes with cajeta.
In a cup, dissolve the baking soda in the water. Reserve.
Mix the milk with the sugar in a saucepan and put to a boil until it starts to boil. Then lower to medium heat and, continuing to move, add the water with the baking soda in a thin stream (be careful not to leave any bicarbonate in the bottom of the cup). Continue cooking and stirring with a spoon between 50-60 minutes or until the mixture that remains stuck to the back of the spoon adapts a clean candy color.
Pass the mixture to another container, add the vanilla essence, stir and let cool. Cover and refrigerate it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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