Recipe - Cajeta De Leche (Burnt Milk)

2 qt Milk
3 cup Sugar
One fourth teaspoon Soda
Small piece stick cinnamon

Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
low heat, stirring from time to time, until the mixture turns golden.
Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the
hot milk to the caramel mixture very gradually, stirring constantly. When
all the milk in incorporated, place over a low heat, and cook very slowly
until the mixture is thick. Cool slightly; then pour into a glass serving
bowl, and chill.

Variations: Cajeta Envinada (Milk candy with wine): Follow the directions
for Cajeta de Leche, omitting the cinnamon. When it is just about cooked,
stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking
until the wine has been absorbed.

Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
One fourth cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the
caramel mixture as directed in the recipe for Cajeta de Leche. When almost
cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
cooking until the wine has been absorbed.

From: The Complete Book of Mexican Cooking Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini