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Ingredients

  • 1 litre whole goat's milk
  • 200g sugar
  • 5cm piece of cinnamon stick
  • 1/4 tsp of bicarbonate of soda mixed with 1 tbsp of water

Cajeta (goat's milk toffee)

Cooks In

Over 60 minutes

This is the Mexican version of dulce de leche. It is a soft milk toffee made with goat's milk instead of cow's milk. It has a delicate taste and is flavoured with cinnamon. Delicious on pancakes, toast, cakes, puddings or just on your finger. Also goes very well with crushed pecans.

Method

Put the milk, sugar and piece of cinnamon stick in a heavy bottomed saucepan, bring to the boil, remove from the heat and add the bicarbonate of soda mix. It will foam up so be careful, stir and put back on the heat and bring to a simmer. Let simmer for 1 -1.5 hours stirring every now and again until golden tan in colour, thick and syrupy. Strain through a sieve into an airtight container, it will keep in the fridge for months.