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.
NJ SPICE 