Cajeta

• 1 (12 ounce) can evaporated goat's milk
• 34 cup sugar
• 2 tablespoons butter

1. On low heat combine evaporated goat milk, sugar, and butter.
2. It's best to use a non-stick pan and a wooden spoon!
3. Stir often until a pale golden color is reached (about 25 minutes).
4. Raise heat so it's between low and medium.
5. Continue to cook stirring constantly to prevent scorching.
6. The cajeta will start to become thick in another 25 minutes or so.
7. Cook until the sauce is no longer runny and can slowly flow from the spoon, it should be somewhat thick or at soft ball stage (240F).
8. Enjoy!
9. This is best served over ice cream, apples, or even by itself.
10. The sauce will begin to thicken more as it cools.

evaporated goats milk, sugar, butter

Taken from www.food.com/recipe/cajeta-195078 (may not work)