Oh Yum, Cajeta!!

[Oat Bucket Farm]

We made Cajeta for the first time today. Oh my goodness. It is some sinfully yummy stuff. Of course, we couldn't just have it all by itself, no we had to make it more fattening by drizzling it over cheesecake swirl brownies.

[chewie]

let me take a moment of silence...and to wipe up the drool. yum!!

[Rechellef]

Ummmmmmmmm - how many Weight Watcher points is that?! Heck I wouldn't care, that looks TOO good!!!

[Oat Bucket Farm]

Its zero points, because I cooked all of the fat and calories out of it

[The Tin Mom]

Okay. I have the cajeta recipe (I think - need to make sure that Mary Jane Toth didn't let me down there). Now I need the brownie recipe.... YUM! Please post so that we can have that at our house this week! I am drooling, too!

[Ranger]

Ok, that's just wrong. Putting that here where I can only look and not touch. (read gobble up)

[Cannon_Farms]

Would you be as so kind to post the recipe for the Cajeta? just now have enough excess milk to play with

[Oat Bucket Farm]

Brownies:

1 cup of butter
2 cup of sugar
2 teaspoons vanilla
4 eggs
1 cup flour
2/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Melt butter. Mix flour,cocoa,baking powder,baking soda,and salt. In separate bowl, mix sugar,vanilla,and butter. Add eggs. Slowly add flour mixture. Grease pan. Pour in most of the batter, with holding just a little (maybe a cup)

Cheesecake:

8 ounces cream cheese
1/2 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

Beat cream cheese and powdered sugar together for 3 minutes. Add egg white and vanilla and beat for an additional 2 minutes.

Pour cream cheese mixture over brownie batter, trying to cover as much of the brownie surface as possible. Pour with held brownie batter over that, drizzling it around. Take a butter knife and drag through the cream cheese and brownie batter. You don't need to go real deep. Go lengthwise, then crosswise.

Bake at 350* until a knife inserted into the middle comes out clean, there maybe a small amount of cheesecake clinging to the knife even when its done.

[Oat Bucket Farm]

Cajeta:

In large pan put in 2 qts milk,2 cups sugar,and 1 teaspoon vanilla. Bring to a boil. When it reaches a boil, remove from heat. Dissolve 1/2 teaspoon baking soda in 1 tablespoon water and add to milk mixture. It will bubble up quite a bit.

Let rest about 10 minutes or until bubbles are gone. When bubbles have subsided, return to heat and bring to a brisk simmer/low boil. Stir very frequently. When the mixture turns pale golden, begin stirring even more often. Once it starts to thicken more, you will need to stir pretty constant. It needs to be simmering even while stirring. It will reduce and become a rich caramel color and become a medium thick sauce. You can put a couple of drops into cold water, if a soft ball forms, it is ready. About 240* on a candy thermometer. If its too thin, return to heat. If its too thick, add hot water ny the tablespoon until it is the proper thickness.

[CarolT]

Cheryl makes such gooooooood cajeta! Think we're going to have to try the brownies... <drool>

[The Tin Mom]

Thanks, OBF! Already printed those recipes. Now, maybe dd12 needs to practice cooking for the fair today.... hmmmmmm....

[Cheryl aka JM]

The latest batch I made came out lighter and thinner than before~ I had just about given up on it as failed but it finally did thicken up. Really creamy this time~ I'm thinking of mixing it into a custard base and putting it in the icecream maker. I'll let you know if I do Carol!

As far as the stirring~ you can use one of those nifty battery operated stirring thingies
http://www.amazon.com/Telebrands-Rob...7460155&sr=8-3
and it will be MUCH easier. I got mine at bed bath and beyond~ but you can get them online too. Don't put the stirring thingie in until AFTER the bubbling~ and use a HUGE pot....there is a LOT of bubbling!

If you don't want to buy a stirring thingy then after the bubbling~ stir it down and carefully adjust the temp so it just rolls at the simmer, bring it to a simmer, turn it down till it stops rolling, then creep it up so it just barely rolls ~ then don't stir at all once you have it there. It will thicken up and doesn't burn in my large nonstick stock pot if I get the just barely rolling simmer right. The stirring thingy is easier!

[Rannod]

Could I do it in my crock pot
Anybody try?

[RedSonja]

Originally Posted by Rannod

Could I do it in my crock pot
Anybody try?

The one batch I've made so far I made in my crock pot. Wasn't as thick as I thought it would be but I also fell asleep and it didn't get stirred as much as I meant to do. It was very yummy though. If you search "cajeta" on this forum you should find the post with instructions to do so. I think Vicki was the one that posted it.

-Sonja

[Wonderland]

I think I gained 10 pounds just looking at this! I have some cajeta, though, and I think I know what I'm going to do with it next...

[LoneStrChic23]

Originally Posted by Oat Bucket Farm

Cajeta:

In large pan put in 2 qts milk,2 cups sugar,and 1 teaspoon vanilla. Bring to a boil. When it reaches a boil, remove from heat. Dissolve 1/2 teaspoon baking soda in 1 tablespoon water and add to milk mixture. It will bubble up quite a bit.

Let rest about 10 minutes or until bubbles are gone. When bubbles have subsided, return to heat and bring to a brisk simmer/low boil. Stir very frequently. When the mixture turns pale golden, begin stirring even more often. Once it starts to thicken more, you will need to stir pretty constant. It needs to be simmering even while stirring. It will reduce and become a rich caramel color and become a medium thick sauce. You can put a couple of drops into cold water, if a soft ball forms, it is ready. About 240* on a candy thermometer. If its too thin, return to heat. If its too thick, add hot water ny the tablespoon until it is the proper thickness.

Dragging this up again...

About how much do you end up with when it's all said & done?

[prairiedog]

We had about 3/4 to 1/2 quart jar

[Rannod]

I did the crockpot method 10 hours very little work tastes great but didn't kije the texture

[RoyalValley]

Has anyone canned or frozen the cajeta???

I'm putting some on the stove tonight, but just curious if you can keep it for a later date?

[Cannon_Farms]

I have not ventured to make it yet, but some one in my area I just met actually is looking at making it on a pro level and he was nice enough to bring me some and it was

I was hoping this would pop up as I really wanted to try making my own as soon as this ran out...