1. Dissolve baking soda in the tablespoon of water. Set aside. 2. Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well. 3. Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long. 4. After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly. 5. When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency. 6. When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar. 7. It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything! ---------------------------------------------------------------------------
Nutrition
Ingredients
