Cajeta (Mexican Caramel) – To Stir or Not to Stir…

Perhaps, this dilemma is not imbued with the despondent urgency as Hamlet’s original question. Still, for those of us who love the rich flavor of cajeta but find it hard to devote so much time to making it, the question opens up some possibilities. What happens if we refuse to stir? First Try – Lots of Stirring My first attempt at making cajeta involved a lot of stirring while reducing a gallon of milk over medium low heat. That … Continue reading