Cajeta

cajeta

This is the happy result of having heavy cream in my refrigerator I needed to use up. I made cajeta!

Yes, it’s usually made with goat milk and, frankly, not with cream. So I mixed some milk in with my post-expiration-date heavy cream, which I had never opened and which smelled fine.  I added the tiny amount of baking soda called for, then sugar and vanilla (read the recipe in the link above).  I let it simmer on the stove during the evening, giving it an occasional stir.

When it was time for bed, I declared it “done” and transferred it to a Pyrex measuring cup.  It’s been in the fridge ever since, and is lucious dolloped on ice cream or toast.

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