Cajeta de Leche (Costa Rican Milk Fudge Candy)

Quick details

• Prep: 5 minutes
• Cook: 1 hour 45 minutes to 2 hours 30 minutes (stirring often)
• Cool/set: 1 to 2 hours
• Yield: about 700 g to 1 kg (varies with reduction)

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Ingredients

• 2 liters whole milk, preferably filtered
• 700 g white sugar (about 1.5 lbs)
• 2 cinnamon sticks
• 1 pinch baking soda
• 1 tsp vanilla (extract or essence), optional
• Water, a splash (to dissolve the baking soda)

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Instructions

1) Prep

1. If needed, filter the milk to remove any impurities.
2. In a large, heavy-bottomed pot, combine the milk, sugar, and cinnamon sticks over medium heat until the sugar dissolves.

2) Slow cook (reduce)

1. Bring to a gentle simmer over low heat, stirring frequently so it does not stick.
2. Keep cooking at a steady, low simmer for about 1 hour.

3) Add baking soda

1. Dissolve the baking soda in a small splash of water.
2. Stir it into the pot carefully (it may foam briefly).

4) Finish cooking (thicken)

1. Continue cooking on low heat for 45 to 90 minutes, stirring more and more often as it thickens.
2. The last hour is the most delicate: scrape the bottom and corners constantly with a wooden spoon to prevent lumps and burning.
3. Remove the cinnamon sticks.
4. If using, stir in the vanilla at the end.
5. The cajeta is ready when it is very thick, pulls away from the pot, and a spoon dragged across the bottom leaves a line that closes slowly.

5) Cool and set (choose one)

1. To slice: pour into a lightly greased tray or parchment-lined pan. Let cool completely, then cut into the desired shapes.
2. To jar/spread: off the heat, keep stirring for 10 to 15 minutes to cool slightly and thicken further, then pour into clean jars. Let cool before closing tightly.

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Serving ideas

• Cut into small squares and serve with coffee.
• Use as a cake filling or swirl into ice cream.
• Spread on toast or sweet bread if jarred.

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Notes

• Use a large pot to reduce boil-over risk.
• If it looks like it is sticking, lower the heat immediately and stir continuously.
• Cooking time varies with pot size and heat. The texture should guide you more than the clock.