Cajeta

Directions

1. 1
   On low heat combine evaporated goat milk, sugar, and butter.
2. 2
   It's best to use a non-stick pan and a wooden spoon!
3. 3
   Stir often until a pale golden color is reached (about 25 minutes).
4. 4
   Raise heat so it's between low and medium.
5. 5
   Continue to cook stirring constantly to prevent scorching.
6. 6
   The cajeta will start to become thick in another 25 minutes or so.
7. 7
   Cook until the sauce is no longer runny and can slowly flow from the spoon, it should be somewhat thick or at soft ball stage (240F).
8. 8
   Enjoy!
9. 9
   This is best served over ice cream, apples, or even by itself.
10. 10
    The sauce will begin to thicken more as it cools.