Cajeta

• 4 cups goats or cows milk
• 1 cup sugar
• 1 tablespoon light corn syrup (optional)
• 1/4 teaspoon salt
• 1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract, or 3 tablespoons brandy
• 1/4 teaspoon baking soda, dissolved in 1 tablespoon cold water

1. Combine the milk, sugar, corn syrup, and salt in a medium, tall, heavy-duty pot.
2. Scrape the vanilla bean into the pot and add the pod (if using vanilla extract or brandy, do not add yet).
3. Bring to a boil over medium heat, stirring occasionally so it doesnt stick to the bottom.
4. Remove from the heat, add the baking soda, and stir carefully as it will bubble and steam up.
5. When the bubbling has stopped, return it to the heat.
6. Adjust the heat so the mixture is at a constant simmer, stirring often so it doesnt stick to the bottom of the pan.
7. Once it has turned a golden color, pay more attention and stir more often.
8. Cook until it is thick and a dark caramel color, about 1 hour.
9. (It will get thicker and stickier as it cools.)
10. Remove from the heat.
11. If using vanilla extract or brandy, add it now, being careful not to burn yourself because the cajeta may steam a little.
12. Allow to cool before using.
13. Remove the vanilla bean.
14. (If you feel the caramel has thickened too much once its cooled, simply stir in a bit of warm water).

goats, sugar, light corn syrup, salt, vanilla bean, baking soda

Taken from www.epicurious.com/recipes/food/views/cajeta-384199 (may not work)