Cajeta
Spats la espátula (aka Spats) goes wild for the ooey-gooey cookie center in Alfajores con Cajeta, and you will too! Cajeta is the creamy, dulce caramel that keeps your shortbread cookies glued together – and tasting delicious.
What They’ll Learn
Nutrition
Chemistry
Math
Ingredients
- 1 vanilla bean
- 1 stick of Mexican cinnamon
- 1 quart goat milk
- 6 ounce piloncillo, broken into large chunks
- ½ teaspoon baking soda
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1 pinch kosher salt
Directions
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Ask a grown-up to split vanilla bean down the center with a knife and scrape out the inside. Add that to the cinnamon stick, goat milk, piloncillo, baking soda, and kosher salt in a thick-based 4-quart pot.
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Have a grown-up to bring ingredients to a simmer, stirring constantly to prevent liquid from boiling over. Cook at a low simmer until sugar dissolves. Milk will be slightly foamy.
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A grown-up should lower heat to barely a simmer and cook for 45-60 minutes, stirring occasionally at beginning. As the cajeta thickens, stir more frequently to prevent burning.
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Cook until swiping spatula across bottom of pot leaves space that takes 2-3 seconds to close.
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When finished, pour cajeta into a heat-proof glass jar for storage and let cool completely!
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New content added weekly
Accessible on multiple devices
Downloadable books & games for offline play