There are two methods for cajeta or dulce de leche with condensed milk. S ubmerge a can of condensed milk in a pot of water and simmer for hours. This allows the condensed milk to thicken further and turn that brown cajeta caramel sauce color. Pour the canned condensed milk into a pot and simmer to cook down the milk.
The cajeta will keep fresh in the refrigerator for a couple of weeks. The cajeta taste best if warmed up a little bit before using as desired. *Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used. But the cajeta will taste different.
Once all of the goat's milk is added, continue heating and whisking the cajeta until smooth. Cooking the cajeta for another 4-5 minutes over medium-low heat, frequently whisking to break up any lumps that may have developed. Cook the cajeta over medium-low until the mixture thickens again and the whisk leaves trails on the surface.
Use the cajeta as a dipping sauce, dessert topping, to spread over bread, or as a pastry filling. *Experiment with flavors by infusing the goat milk. Simply add one of the following to the goat's milk before heating it and allow the flavor to infuse into the milk while you prepare the caramel: