Cajeta (Dulce de leche)

The slow cooker allows a mixture of goat's and cow's milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as dulce de leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream.

INGREDIENTS
2 cups goat's milk
2 cups whole milk
1 cup granulated sugar
1 vanilla bean, seeds separated
1/4 teaspoon baking soda
1 teaspoon cornstarch

PREPARATION
1. Make the sauce: Combine all ingredients in slow cooker, stir well, and cook on high for 10 hours. Stir occasionally the last hour. Strain through a very fine strainer and store refrigerated for up to three weeks. Serve at room temperature.

NUTRITIONAL INFORMATION
(per 2 tablespoons)
Calories: 178
Total Fat: 4.6 g
Saturated Fat: g
Cholesterol: 15 mg
Sodium: 100 mg
Carbohydrates: 30.9 g
Fiber: 0 g
Protein: 4.2 g

Originally published in Country Living.

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