Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Milk 1/4 ts Soda
3 c Sugar Small piece stick cinnamon

Combine 1 quart of the milk in a saucepan with the sugar, and cook
over a low heat, stirring from time to time, until the mixture turns
golden. Meanwhile, stir the soda into the remaining quart of milk in
a saucepan. Add the cinnamon stick, and bring to a boil. Discard the
cinnamon. Add the hot milk to the caramel mixture very gradually,
stirring constantly. When all the milk in incorporated, place over a
low heat, and cook very slowly until the mixture is thick. Cool
slightly; then pour into a glass serving bowl, and chill.

Variations: Cajeta Envinada (Milk candy with wine): Follow the
directions for Cajeta de Leche, omitting the cinnamon. When it is
just about cooked, stir in 1 cup of sweet sherry, Madeira, or
muscatel, and continue cooking until the wine has been absorbed.

Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds).
Pulverize 1/4 cup whole, blanched almonds in an electric blender.
Combine with the milk and soda, omit the cinnamon, and bring to a
boil. Then add to the caramel mixture as directed in the recipe for
Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry,
Madeira, or muscatel, and continue cooking until the wine has been
absorbed.

From: The Complete Book of Mexican Cooking Shared By: Pat Stockett

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