Ingredients for Cajeta Caramel Candy
- Milk
- 1 ½ cups granulated sugar
- Baking Soda
- 1 cinnamon stick
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How to Make Cajeta Caramel Candy
- In a heavy-bottomed saucepan, combine 1 quart (4 cups) whole milk and 1 ½ cups granulated sugar. Cook over medium-low heat, stirring constantly with a heat-resistant spatula, until the mixture turns a deep golden amber color (about 30-45 minutes). Be patient and vigilant during this step; the caramel can burn easily.
- In a separate saucepan, combine the remaining 1 quart (4 cups) whole milk and 1/4 teaspoon baking soda. Stir gently to combine.
- Add 1 cinnamon stick to the second saucepan. Bring to a simmer over medium heat.
- Remove the cinnamon stick. Slowly and gradually pour the hot milk mixture into the caramel, whisking constantly to prevent scorching. This step is crucial for a smooth texture.
- Reduce heat to low and continue to cook, stirring frequently, until the mixture thickens to the consistency of melted caramel (approximately 30-45 minutes). It should coat the back of a spoon.
- Remove from heat and let cool slightly.
- Pour the cajeta into a clean glass container or jar.
- Refrigerate for at least 2 hours to allow the cajeta to fully set and thicken.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
119g
Fat
11g
Carbs
11g
