Cajeta Caramel Fudge Recipes

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Steps:

• In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
• In the remaining quart of milk, stir in the soda and place in another saucepan.
• Add the cinnamon stick and bring to boil.
• Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
• When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
• Cool slightly; then pour into a glass container and chill.
• Please note that the cooking times and yield are approximate.

Steps:

• Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved.
• In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
• In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses.
• Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight.

Steps:

• Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup.
• Whisk in the butter and vanilla.
• Whisk in the chocolate chips.