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Lorenza

Lorenza Avila

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Recipe of Cajeta
Recipe

Cajeta

1h 25 mins
Low
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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.
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Ingredients

8 portions
  • 60 milliliters Water
  • 1 teaspoon baking soda
  • 4 cups milk, (preferably goat)
  • 1/4 kilos sugar
  • 1 teaspoon vanilla essence, optional

Preparation

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.

TIPS

The cajeta can be done 1 or 2 months in advance.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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