Cajeta

Directions

1. 1
   In a large, heavy-duty Dutch oven or stockpot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil.
2. 2
   As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.
3. 3
   Reduce the heat so the milk is at a low, rolling boil and continue to cook, stirring frequently and scraping the bottom, allowing it to reduce.
4. 4
   After about 20 minutes, the milk will begin to thicken and turn a light beige color.
5. 5
   At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
6. 6
   Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream.
7. 7
   Remove from the heat and allow the Cajeta to cool before serving.
8. 8
   Cajeta can be layered into ice cream like Fudge Ripple (page 210), in generous spoonfuls as you remove the just-churned ice cream from the machine.
9. 9
   This is easiest to do when the cajeta is at room temperature and not chilled.
10. 10
    Cajeta can be stored in the refrigerator for up to 2 months.
11. 11
    Rewarm it gently in a microwave or by stirring it in a saucepan over very low heat to serve as an accompaniment to ice cream.
12. 12
    If its too thick, you can thin it with a little milk.