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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