Cajeta Sauce with Anise (Mexican Caramel Sauce)

Name: Cajeta Sauce with Anise (Mexican Caramel Sauce)
Prep time: 10 min
Cook time: 35 min
Yield: 14
Cuisine: Cajun or Creole,
Ingredients: 2 cups goat milk; 1 1/2 cups sugar; 2 McCormick® Cinnamon Sticks; 1 tsp McCormick® Anise Seed; 1 tsp baking soda; 1 tsp McCormick® Pure Vanilla Extract

Cajeta is a thick caramel from Mexico. Goat or cow’s milk is cooked slowly with sugar and a flavoring, such as cinnamon and vanilla, until it is thick and a deep rich color and flavor. Use it as a luxurious topping or filling for cakes and cookies or as an ingredient i... Read More Read Less

10m

PREP TIME

35m

COOK TIME

105

CALORIES

6

INGREDIENTS

Ingredients 14 Servings

Step 1
2 cups goat milk Substitutions available
- half-and-half
1 1/2 cups sugar
2 McCormick® Cinnamon Sticks
1 teaspoon McCormick® Anise Seed
1 teaspoon baking soda
1 teaspoon McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.
2 Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature. Cover. Store in refrigerator up to 2 weeks. If desired, warm cajeta in microwave oven before serving.