Cajeta: Mexican Caramel Sauce

Yield: 4 servings


10 oz. “goat” evaporated milk
1/2 c. brown sugar
1/2 c. butter
¼ tsp. Kosher salt


1. Place butter and sugar into a pot.
2. Cook to nice caramel consistency. Do not stir. Allow to caramelize naturally. 5-7 min.
3. Whisk in goat evaporated milk.
4. Cook for 2 min.
5. Finish with salt.
6. Serve with favorite dessert.