Cajeta de Celaya
This recipe is from Mexican
Desserts and Drinks by Socorro Munoz Kimble and Irma Serrano Noriega.
photo: by gourmetsleuth.com
A neat little bundle of boxes of cajeta. Each thin
wooden box holds a delicious slab of rich caramel candy. The candy
is soft and can be eaten with a spoon or put on crackers.
Makes: 6 cups
I N G R E D I E N T S
2
teaspoons cornstarch
1/2 teaspoon baking soda
6 cups cow's milk
6 cups goat milk
(or use 12 cups cow's milk if goat milk not available)
3 cups sugar
1 canela stick (cinnamon)
I N
S T R U C T I O N S
In a
small bowl, dissolve the cornstarch and the soda in two cups of cow's
milk. Heat the reaming 10 cups of milk in a very large heavy
bottomed saucepan and bring to a boil.. Add the cornstarch and soda
mixture to the boiling milk. Add the sugar and cinnamon stick and
continue cooking, stirring with wooden spoon, until the mixture thickens
and you can see the bottom of the pan clearly. This process will
take about one hour, during which tie the mixture will cook down.
Cool and store in covered jars. Cajeta will keep indefinitely if
refrigerated.
More than 200 recipes for Mexican festival desserts, custards, fruits,
puddings, gelatins, cakes, pies, cookies, ice creams, sherbets and
beverages. By Irma Noriega and Socorro Kimble |
