INGREDIENTS

INSTRUCTIONS

Combine 1 quart of the milk in a saucepan with the sugar, and cook
over a low heat, stirring from time to time, until the mixture turns
golden. Meanwhile, stir the soda into the remaining quart of milk in  a
saucepan. Add the cinnamon stick, and bring to a boil. Discard the
cinnamon. Add the hot milk to the caramel mixture very gradually,
stirring constantly. When all the milk in incorporated, place over a
low heat, and cook very slowly until the mixture is thick.  Cool
slightly; then pour into a glass serving bowl, and chill.  Variations:
Cajeta Envinada (Milk candy with wine): Follow the  directions for
Cajeta de Leche, omitting the cinnamon. When it is  just about cooked,
stir in 1 cup of sweet sherry, Madeira, or  muscatel, and continue
cooking until the wine has been absorbed.  Cajeta de Almendra Envinada
(Milk Candy with Wine and Almonds).  Pulverize 1/4 cup whole, blanched
almonds in an electric blender.  Combine with the milk and soda, omit
the cinnamon, and bring to a  boil. Then add to the caramel mixture as
directed in the recipe for  Cajeta de Leche. When almost cooked, stir
in 1 cup of sweet sherry,  Madeira, or muscatel, and continue cooking
until the wine has been  absorbed.  From: The Complete Book of Mexican
Cooking Shared By: Pat Stockett  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 26mg
Sodium: 206.4mg
Potassium: 458.4mg
Carbohydrates: 115.8g
Fiber: <1g
Sugar: 116.3g
Protein: 10.7g