CAJETA

MAKES TWO 400 ML (14 FL OZ) JARS

This welcome addition to the caramel family comes from South America. When you can get fresh goat’s milk, it takes on a life of its own, and has an understated savoury ‘umami’ flavour that is hard to emulate.

500 ml (17 fl oz/2 cups) goat’s milk

250 g (9 oz) caster (superfine) sugar

½ teaspoon sea salt

½ teaspoon bicarbonate of soda (baking soda)

Place all the goodness in a large saucepan and bring to a simmer. Be sure to simmer the mixture slowly, avoiding the desire to turn the heat up and fill your house with burnt goat smells.

Now slowly simmer the mixture for a good 1–1½ hours, until it reaches 108ºC (226ºF) on a sugar thermometer — or do your granny proud and test the set by dropping small blobs on a chilled saucer, until you’re happy with the consistency.

Pour into sterilised heatproof jars and leave to cool. The cajeta will keep in the pantry for 2–3 weeks.

It is delicious over ice cream, smeared atop waffles, but best of all, for dipping churros in.