Here’s a new way to pronounce caramel: cajeta (kah-heh-tah). It’s not your average, everyday caramel, however; it’s Mexican caramel sauce made with goat’s milk, and it's a must have for any ice cream sundae.
This deliciously sweet, gooey, sticky sauce can be used in myriad ways:
- Swirl it into brownie batter.
- Sandwich it between sugar cookies.
- Drizzle it over sliced bananas.
- Substitute it for jelly in peanut butter sandwiches.
- Use it as a dip for sliced apples, mango chunks and strawberries.
- Heat it to transform it into a velvety sauce for bread pudding, pound cake, waffles or pancakes.
Find the sauce in Mexican markets or large, well-stocked grocery stores. Dulce de leche or a thick butterscotch or caramel sauce can be substituted.