Cajeta

Yield: 4 -5 decilit

Ingredients:

1 1/4 l Millk
350 g Sugar
1/4 ts Sodium bicarbonate
1 Cinnamon (10 cm)

Instructions:

Let 3 dl milk simmer with sugar till milk becomes brown (approx. 20 min). Remove from heat. Bring the rest of the milk with sodium bicarbonate and cinnamon to a boil. Add the cinnamon milk a little at a time to caramel milk. Leave to simmer for approx 1 hour. (Till milk has a suitable consistans). Skim for impurities. Cool. Use: Sirup for vanilla ice cream or add a little rum and serve over/in dessert pancakes (crepes) with roasted hassel nuts.