Cajeta Caramel Sauce With Bourbon
- 1 quart Goat Milk
- 1 cup Sugar
- 1 whole Cinnamon Stick
- 1/2 teaspoons (heaping) Kosher Salt
- 1 whole Vanilla Bean, Split, Seeds Scraped Out (or 2 Teaspoons Vanilla Bean Paste Or Extract)
- 1/2 teaspoons Baking Soda
- 1 Tablespoon Bourbon
- In a large, heavy-bottom sauce pan or Dutch oven, combine milk, sugar, cinnamon stick, salt, vanilla beans and pod. Bring to a gentle boil, stirring frequently. Remove from heat and stir in dissolved baking soda. Be cautious as baking soda causes the mixture to rise and bubble. When bubbles subside, return to heat.
- Simmer mixture over medium-low to medium heat, stirring at least every 10-15 minutes to ensure caramel does not burn. You don't want the mixture to be boiling; however, it should be at a rapid simmer (otherwise this process may take seemingly forever). Continue to cook for about 1 to 1 1/2 hours or until mixture takes on a deep caramel color and is a syrupy consistency. After about 45 minutes, I tasted the sauce and removed the cinnamon stick as it was cinnamon-flavored enough for me at this point. Stir in bourbon during the last few minutes of cooking. Before serving, also discard the vanilla bean pods. If using vanilla extract, stir in with bourbon. Enjoy.
milk, sugar, cinnamon, kosher salt, vanilla bean, baking soda, bourbon
Taken from tastykitchen.com/recipes/desserts/cajeta-caramel-sauce-with-bourbon/ (may not work)