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Servings: Makes 3 cups

Cook Time: 78 minutes

Prep Time: 15 minutes


2 quarts goat's milk
1 1/2 cups sugar
1 cinnamon stick
1 star anise seed
1 teaspoon salt
1/2 teaspoon baking soda


What: This Mexican goat's milk caramel sauce can be drizzled over ice cream, stirred into coffee, or eaten straight from the jar.
How: Bring 2 quarts goat's milk, 1 1/2 cups sugar, 1 cinnamon stick, 1 star anise seed, and 1 teaspoon salt to a simmer in a large pot. Remove from heat and stir in 1/2 teaspoon baking soda. Mixture will foam rapidly; stir constantly to prevent overflow. When foaming subsides, cook over medium heat until light brown, 45 minutes. Increase heat to medium-high and cook, stirring frequently, until cajeta is golden brown and coats the back of a spoon, 30 minutes. Can be refrigerated for up to 1 month.
Source: Hannaford fresh Magazine, November - December 2015

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 3 cups
Base Nutrients
Calories 50 kcal (2%)
Calories from Fat 14 kcal (0%)
Total Fat 2 g (2%)
Saturated Fat 1 g (5%)
Cholesterol 5 mg (1%)
Sodium 75 mg (3%)
Total Carbohydrates 8 g (2%)
Dietary Fiber 0 g (0%)
Protein 1 g (1%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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