Categories: Candies, Mexican 
      Yield: 6 servings 
  
      2 qt Milk                              1/4 ts Soda 
      3 c  Sugar                                    Small piece stick cinnamon 
  
  Combine 1 quart of the milk in a saucepan with the sugar, and cook over a 
  low heat, stirring from time to time, until the mixture turns golden. 
  Meanwhile, stir the soda into the remaining quart of milk in a saucepan. 
  Add the cinnamon stick, and bring to a boil.  Discard the cinnamon. Add the 
  hot milk to the caramel mixture very gradually, stirring constantly. When 
  all the milk in incorporated, place over a low heat, and cook very slowly 
  until the mixture is thick.  Cool slightly; then pour into a glass serving 
  bowl, and chill. 
   
  Variations:  Cajeta Envinada (Milk candy with wine):  Follow the directions 
  for Cajeta de Leche, omitting the cinnamon.  When it is just about cooked, 
  stir in 1 cup of sweet sherry,  Madeira, or muscatel, and continue cooking 
  until the wine has been absorbed. 
   
  Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 
  1/4 cup whole, blanched almonds in an electric blender. Combine with the 
  milk and soda, omit the cinnamon, and bring to a boil. Then add to the 
  caramel mixture as directed in the recipe for Cajeta de Leche. When almost 
  cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue 
  cooking until the wine has been absorbed. 
   
  From: The Complete Book of Mexican Cooking Shared By: Pat Stockett