I know, I know...my cajeta is totally anemic. I cooked it. I let it bubble away. I began to worry that I'd be left with a mere spoonful to pass amongst my eager family. So, I turned off the heat. I huffed and puffed over my tasting spoon I refused to lose any tastebuds due to impatience. I sent out a silent wish as the spoon slid into my mouth. I did a happy dance. Because while the cajeta I buy from the market is deep-amber in color and the thick liquid on the stove looked more of a burnt-straw...it tasted the just the same. No. It tasted better! Because I made it. And doesn't that always make food a little sweeter?
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That wish was not the only wish I made recently. And it wasn't the only wish that was answered! You see, a while back, I burnt out the motor on my food processor and Jac planted a seed in my wish garden. She suggested I wish on the Fairy Hobmother. Fairy Hobmother!? Who is this magical creature, I wondered? So of course, I did some searching and found out that the Fairy Hobmother flits around the internet making wishes come true. Everything from dish washers to toasters to coffee makers to microwaves to food processors!! All you have to do is leave a comment on the last post the Fairy Hobmother visited with your wish. So, I tracked down the latest Fairy Hobmother sightings. I left comments and wishes. I tweeted my wish that the Fairy Hobmother would cross the pond (from the UK) and start waving a magical wand around in the States. Well, this wish came true! My comment here earned me a visit from the Fairy Hobmother! I am eagerly awaiting the arrival of my bigger, better, more powerful food processor that I was able to order from Amazon with the gift card the Fairy Hobmother gave me. Oh, the things we will accomplish together...I'm so excited! But that's not the best part (okay, for me it totally is the best part). But for you, the best part is that you, too could receive a visit from the Fairy Hobmother one day. Simply leave a comment and a wish on this post and some day, when you least expect it, you could get a little magic in your inbox. Thank you, Fairy Hobmother!
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That wish was not the only wish I made recently. And it wasn't the only wish that was answered! You see, a while back, I burnt out the motor on my food processor and Jac planted a seed in my wish garden. She suggested I wish on the Fairy Hobmother. Fairy Hobmother!? Who is this magical creature, I wondered? So of course, I did some searching and found out that the Fairy Hobmother flits around the internet making wishes come true. Everything from dish washers to toasters to coffee makers to microwaves to food processors!! All you have to do is leave a comment on the last post the Fairy Hobmother visited with your wish. So, I tracked down the latest Fairy Hobmother sightings. I left comments and wishes. I tweeted my wish that the Fairy Hobmother would cross the pond (from the UK) and start waving a magical wand around in the States. Well, this wish came true! My comment here earned me a visit from the Fairy Hobmother! I am eagerly awaiting the arrival of my bigger, better, more powerful food processor that I was able to order from Amazon with the gift card the Fairy Hobmother gave me. Oh, the things we will accomplish together...I'm so excited! But that's not the best part (okay, for me it totally is the best part). But for you, the best part is that you, too could receive a visit from the Fairy Hobmother one day. Simply leave a comment and a wish on this post and some day, when you least expect it, you could get a little magic in your inbox. Thank you, Fairy Hobmother!
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Now, let's talk about my family's new favorite popsicle. Creamy, delicious, tastes-of-Cajeta, flecked with vanilla beans...and yes, slightly anemic. We couldn't get enough. Use homemade or store-bought cajeta to whip a batch of these babies. You will not be disappointed. Heck I bet they'd be great with any variety of caramel.
Cajeta
Goat's Milk Caramel Sauce
slightly adapted from Mexico One Plate at a Time
2 quarts goat's milk
2 c. sugar
One (2") cinnamon stick
½ tsp. baking soda, dissolved in 1 Tbs. water
In a large (6 qt), heavy pot, combine milk, sugar and cinnamon stick. Set over medium heat and stir regularly until milk comes to a simmer and sugar is dissolved. Remove from heat and stir in the dissolved baking soda (may foam up a bit). When bubbles subside, return the pot to the heat.
Adjust heat to maintain a brisk simmer. Cook, stirring regularly, until mixture turns pale golden, about one hour.
Begin stirring frequently as mixture colors to caramel-brown and thickens to the consistency of maple syrup (the bubbles will become larger and glassier). Stir regularly to prevent sticking. Test a couple of drops on a cold plate: when cool, cajeta should be the consistency of a medium-thick caramel sauce. I should have let mine keep boiling, so it could get darker...but it was just one of those things. I was being super impatient. That said, while not as dark as "normal" cajeta, it still tasted the same- rich, luxurious, fantastic! Next time I will cook it longer...and post an updated picture at the bottom of the post. Pour cajeta through a fine-mesh strainer set over a bowl or storage jar. When cool, cover and refrigerate until ready to serve. Awesome cold, at room temperature, or warm.
Goat's Milk Caramel Sauce
slightly adapted from Mexico One Plate at a Time
2 quarts goat's milk
2 c. sugar
One (2") cinnamon stick
½ tsp. baking soda, dissolved in 1 Tbs. water
In a large (6 qt), heavy pot, combine milk, sugar and cinnamon stick. Set over medium heat and stir regularly until milk comes to a simmer and sugar is dissolved. Remove from heat and stir in the dissolved baking soda (may foam up a bit). When bubbles subside, return the pot to the heat.
Adjust heat to maintain a brisk simmer. Cook, stirring regularly, until mixture turns pale golden, about one hour.
Begin stirring frequently as mixture colors to caramel-brown and thickens to the consistency of maple syrup (the bubbles will become larger and glassier). Stir regularly to prevent sticking. Test a couple of drops on a cold plate: when cool, cajeta should be the consistency of a medium-thick caramel sauce. I should have let mine keep boiling, so it could get darker...but it was just one of those things. I was being super impatient. That said, while not as dark as "normal" cajeta, it still tasted the same- rich, luxurious, fantastic! Next time I will cook it longer...and post an updated picture at the bottom of the post. Pour cajeta through a fine-mesh strainer set over a bowl or storage jar. When cool, cover and refrigerate until ready to serve. Awesome cold, at room temperature, or warm.
Paletas de Cajeta
Caramel Ice Pops
slightly adapted from Paletas by Fany Gerson
makes10-12
3 c. half-and-half
⅓ c. sugar
pinch of salt
1 vanilla bean, split lengthwise
¾ c. cajeta
1 c. coarsely chopped pecans or walnuts (optional)
Combine half of the half-and-half with the sugar and salt in a saucepan. Scrape in the seeds from the vanilla bean and add those and the pod to the pan. Cook over medium, stirring until sugar has dissolved. Remove from heat, stir in cajeta and remaining half-and-half. Let cool slightly, discard vanilla bean pod and refrigerate until completely chilled.
Divide mixture among molds, leaving enough room for nuts if using. Freeze until mixture has a slushy consistency, ~30 minutes. If using nuts, divide them evenly among pops, pushing them down if they float. Add sticks and freeze until solid.
Caramel Ice Pops
slightly adapted from Paletas by Fany Gerson
makes10-12
3 c. half-and-half
⅓ c. sugar
pinch of salt
1 vanilla bean, split lengthwise
¾ c. cajeta
1 c. coarsely chopped pecans or walnuts (optional)
Combine half of the half-and-half with the sugar and salt in a saucepan. Scrape in the seeds from the vanilla bean and add those and the pod to the pan. Cook over medium, stirring until sugar has dissolved. Remove from heat, stir in cajeta and remaining half-and-half. Let cool slightly, discard vanilla bean pod and refrigerate until completely chilled.
Divide mixture among molds, leaving enough room for nuts if using. Freeze until mixture has a slushy consistency, ~30 minutes. If using nuts, divide them evenly among pops, pushing them down if they float. Add sticks and freeze until solid.
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