From 'The Road to Mexico' by Rick Stein
Cajeta This caramel-esche sauce is made from goat's milk. It has a distinctive cinnamon and vanilla taste, and is perfect for drizzling over churros, ice cream, crepes, and more.

  1. In a large pan, with at least a 3-litre capacity, heat the goat’s milk and sugar over a low to medium heat. Keep stirring until the sugar is dissolved.
  2. Add the vanilla pod, along with the scraped-out seeds, and the cinnamon stick and bring to the boil.
  3. Take the pan off the heat and immediately add the bicarbonate of soda. Everything will fizz and bubble up briefly, but stir well and once it subsides, put the pan back over the heat.
  4. Turn the heat down to a simmer and cook, stirring regularly for 50 minutes to an hour, until the mixture has turned a deep golden caramel colour. You MUST keep stirring or the mixture will catch and burn on the bottom of the pan.
  5. Once the mixture has reached the consistency of double cream and is a deep golden colour, remove the pan form the heat, and leave to cool slightly.
    1. Add the salt flakes here if you wish to make salted cajeta
  6. Pour into a sterilised jar.
If not using the cajeta straight away, let it cool completely, then store in the fridge for up to 2 weeks. It will thicken upon cooling, so if you need to soften it up for later use as a sauce, spoon it into a pan and heat gently. You can loosen it with a little hot water or goat’s milk if necessary.