Cajeta

Method

1. 1 Heat goat's milk with sugar, cinnamon, and salt over medium heat, stirring until the sugar dissolves completely.
2. 2 Mix baking soda with a spoonful of water and pour it in; the milk will foam vigorously, so the pot should be three times higher than the milk level.
3. 3 Baking soda increases the alkalinity, so the browning reaction happens faster, which is why cajeta turns a reddish-brown color without needing to caramelize sugar separately.
4. 4 Simmer for 1 hour and 15 minutes, stirring every 5 minutes to prevent burning.
5. 5 Turn off the heat when the candy completely covers the spoon and the last drop slowly falls; it will thicken further as it cools.

With an appliance

• Oven 2 hr 10 min

  Step 4: After the foam from step 2 has subsided, pour the milk into a wide, heat-resistant saucepan and bake uncovered on the middle rack of a 150-degree oven for 75 minutes, stirring every 15 minutes; even heat helps the goat's milk thicken to a golden brown color without sticking to the bottom.