2 Reviews of Cajeta (Caramel Candy)

From: justcallmejulie

On Mar 1, 2005

If you like to make home made jam and have the patience for it, then this is the type of recipe for you. I advise you to not undertake this project without a heat proof "rubber" spatula and a non stick sauce pan. I cut the recipe in half, and it was just fine. Stage one seemed to go on forever, but it finally reached a "sort-of" golden color. I gently stirred in the boiled milk as directed, and then let the mixture slowly cook on very low heat. The cajeta begins to turn golden and you will know when it’s ready when it is a nice rolling mass of bubbles - like jam...it will sort of drip off the spatula and begin to thicken as it drips when it is done. The caramel color seemed to intensify as it cooled. Be patient, follow the directions and enjoy the fruit of your labor.

From: Exodus

On Feb 20, 2006

As has been said this recipe does take a long time to make. It is WELL worth the effort though! I made this and took it to a friends place to make a cake and it was an instant hit! Everyone loved it! The flavour and colour is absolutely amazing. The rubber spatula is not strictly needed, but having made this twice now with only a lowly wooden spoon, I can really see where it comes in handy.. all in all, I give this recipe an A+++++++++