Mexican Caramel (Cajeta) is a dessert very popular in Mexico. The dish consist in a creamy and sweet dessert that is thick enough to spread between cake layers or on cookies.
In a medium saucepan, put the milk, sugar, baking soda and vanilla extract, place over high heat and bring to a boil.
When the milk comes to a boil, lower the heat to medium-low and cook, stirring constantly for about an hour.
After half an hour the milk will be more or less of this consistency and color.
After an hour, the milk will have completely changed color, taking the classic brown color of cajeta.
When the mexican caramel is ready after about 1 hour, the consistency will be a little runny, as seen in the photo.
Let it rest for around 10 minutes and then transfer it to a container and let it cool completely.
When the cajeta cools, it will have a thicker consistency, perfect for spreading on cookies or bread.
Notes
It is important not to stop stirring, otherwise the milk could stick to the bottom of the pot and burn only there, leaving a slightly unpleasant smell and taste.
You can let the cajeta cook for more than an hour, it will acquire a darker color and a thicker consistency.
If you want to make Cajeta Envinada (with alcohol) you can add 2 tbsp of Cognac or Brandy at the end of cooking.