I just made CAJETA!!

Discussion in 'Cookin' Corner' started by liz, Sep 11, 2010.

  1. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    It's a Mexican Carmel Candy/Sauce from the book Goats produce Too.

    I did cut the recipe though down to using 1 quart of milk instead of 3.

    This stuff is DEFINATELY worth the time it took to cook it down while stirring CONSTANTLY! I ended up whizzing it through my magic bullet blender with a little milk though cause it was too thick to pour and I had little chunks of brown in it ewhere it started to stick to the pot.....Now I need to get some Granny Smith or Honey Crisps to dip. :drool:
     
  2. cdtrum

    cdtrum New Member

    Aug 25, 2008
    Northern Indiana
    YUM!!!!!! Liz bring your dip on over and I will furnish the Granny Smiths! C'mon...Indiana isn't that far.....lol!
     

  3. StaceyRosado

    StaceyRosado Administrator Staff Member Supporting Member

    Oct 4, 2007
    NJ
    oh my liz my mouth is watering. want to mail me some?? Pretty please :p
     
  4. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    Now I know why the recipe calls for 3 quarts of milk!

    This cooks down and reduces by half so after I was done "sampling " and took a bit to Steph and her hubby to try, I got home and my DH had done some sampling too :wink:

    Definately gonna be thawing more milk to make a full batch.
     
  5. toth boer goats

    toth boer goats Moderator Staff Member Supporting Member

    Jul 20, 2008
    Corning California
    Sounds so good.... :greengrin: :thumb:
     
  6. Polarhug

    Polarhug New Member

    263
    Jul 1, 2010
    Southcentral Alaska
    Yum! Did you take any pics?
     
  7. farmergal

    farmergal New Member

    519
    Jun 19, 2009
    Northern California
    Oh that sounds so delicious. I have some great apples on the tree over here too :)
     
  8. goathappy

    goathappy New Member

    Oct 5, 2007
    Illinois
    Mmmmmmmmm..........I haven't made cajeta in forever :p One thing though we did find to make it easier, we found a stirrer thingy you can put right on the pot, it has a motor and stirs it constantly. I think I got it out of a chef catalogue or something.
     
  9. K-Ro

    K-Ro New Member

    371
    Oct 13, 2007
    Texas
    Mmmm, that's sounds great.
     
  10. Dover Farms

    Dover Farms New Member

    Oct 16, 2007
    NW Ohio
    This sounded really good, so I just had to make it! :p It does require stirring until your arm wants to fall off, but..Mmmm is it good!

    Now waiting for my brother to get off of work and bring me some apples! :cool:
     
  11. StaceyRosado

    StaceyRosado Administrator Staff Member Supporting Member

    Oct 4, 2007
    NJ
    recipe?

    I think my mom has some frozen milk I can get off her -- hey I milked that goat!
     
  12. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    The "straight from the book" version

    3 qts goat milk
    3 C. sugar
    2 Tbsp Cornstarch
    1/4 tsp Baking Soda
    Dissolve BS and CS into 1 cup of milk, stir to dissolve any lumps( small wire wisk works well here)
    Stir into remaining milk and sugar. Bring to boiling while stirring constantly. Cook til thick and creamy......once it starts to thicken, it will try and stick, almost like how the milk/sugar does when making peanut butter fudge, if you doget those odd brownish chunks through it, either spoon them out or run through a blender.
     
  13. StaceyRosado

    StaceyRosado Administrator Staff Member Supporting Member

    Oct 4, 2007
    NJ
    yah that does sound like ti would make a lot
     
  14. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    It really doesn't.... I cut this recipe and made it with 1 qt milk, 1 cup of sugar and 2 teaspoons cornstarch...a smidge of BS...It cooked down so much that I got a pint of sauce.
     
  15. Realfoodmama

    Realfoodmama New Member

    425
    Apr 12, 2010
    Santa Fe, NM
    I just made some of this and it was lovely!

    I scorched it though...decided it still tasted okay and put it in some jars anyway :laugh:

    Using the original recipe I ended up with nearly a quart of sauce.
     
  16. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    I made the full batch.....and even though it still stuck a bit, whizzing it through the speedy blender really helped with those dark bits.


    Heres the pic
     

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  17. Realfoodmama

    Realfoodmama New Member

    425
    Apr 12, 2010
    Santa Fe, NM
    I admit to being afraid to put it in the blender... :laugh:

    I am going to try another batch in the next day or two and just baby sit it. I think it would make great Christmas gifts! Thanks so much for sharing the recipe.

    BTW...any idea what purpose the baking soda serves?
     
  18. liz

    liz Well-Known Member

    Oct 5, 2007
    Shelocta PA
    I was wondering the same thing as there is another recipe I've made that calls for it....maybe something to do with being an antifoaming agent?


    And I too thought the same thing! At Christmas I make over a dozen different cookies as well as fudge and soaps to give, I think I will add this to my list.