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Cajeta (dulce de leche)

Servings: Makes 1 cup cajeta
The slow cooker allows a mixture of goats and cow's milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as Dulce de Leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream.

1 vanilla bean
2 cups goat milk
2 cups whole milk
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon cornstarch

With a sharp knife, slit vanilla bean horizontally (across the length of the bean, not down the middle) and scrape out seeds from the inside. You may discard the vanilla bean or use to flavor sugar* (See Tip).

Flavoring Sugar:
Bury 1 dried vanilla bean in a container holding 2 cups confectioners' sugar, superfine or regular granulated sugar. Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so.

Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.

To Make Cajeta:
Combine all ingredients (including vanilla bean seeds) in a slow cooker (crock pot), stir well, and cook on HIGH for 10 hours. Stir occasionally the last hour. Strain through a very fine strainer and store refrigerated for up to three weeks. Serve at room temperature.

Makes 1 cup cajeta (dulce de leche).

Source: Country Living
Date: November 19, 2007