Cajeta for Dessert Tostada


  • 1 1/2 cups Sugar
  • 2 cups Goat milk
  • 2 cups Milk
  • 1 teaspoon Cornstarch
  • 1 dash Baking soda
  1. Place half the sugar in a small skillet and heat it over medium heat  for about seven minutes, stirring it as it melts. It should be a  medium  golden color and free of lumps. Remove from the heat.
  2. Combine the two milks and pour 1/4 of the milk into a bowl. Add the  cornstarch and baking soda to the bowl and set aside.
  3. Add the remaining sugar to the remaining milk and place over medium  heat.   Stir occasionally, bringing it just to the boiling point.
  4. Add  caramelized sugar all at once, while stirring vigorously. Add  reserved  milk, cornstarch and baking soda, and stir well.   Cook over low heat, stirring occasionally, for 50 to 60 minutes.
  5. During the last 15 minutes of cooking, cajeta will begin to thicken.
  6. Stir more frequently at this point to prevent sticking.


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