twenty four hour cajeta
twenty four hour cajeta with milk, sugar, cinnamon stick, baking soda
milk, sugar, cinnamon stick, baking soda
- 2.0 quart milk
 - 2.0 cup sugar
 - 1.0 piece cinnamon stick
 - 0.5 teaspoon baking soda

- pour milk into a slow cooker.
 - whisk in sugar.
 - add cinnamon stick and dissolved baking soda and stir well.
 - turn slow cooker on high and cook uncovered for about 24 hours.
 - after 18 hours or so, the cajeta will have darkened to light golden brown.
 - that's when to begin keeping an eye on it.
 - stir from time to time to make sure it's cooking evenly.
 - when it's noticeably thick and richly golden, test a couple of drops on a cold plate.
 - the cooled cajeta should be the consistency of caramel sauce.
 - if yours is still a little runny, let it cook longer.
 - when cajeta is ready, strain through a fine mesh strainer into a bowl or wide mouth storage jar.
 - covered, it will keep for a month or more in the refrigerator.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 quart milk
- 2.0 cup sugar
- 1.0 piece cinnamon stick
- 0.5 teaspoon baking soda

 ### Assistant: The ingredients you'll need are:
- 2.0 quart milk
- 2.0 cup sugar
- 1.0 piece cinnamon stick
- 0.5 teaspoon baking soda


You can follows these steps to make the recipe:
- pour milk into a slow cooker.
- whisk in sugar.
- add cinnamon stick and dissolved baking soda and stir well.
- turn slow cooker on high and cook uncovered for about 24 hours.
- after 18 hours or so, the cajeta will have darkened to light golden brown.
- that's when to begin keeping an eye on it.
- stir from time to time to make sure it's cooking evenly.
- when it's noticeably thick and richly golden, test a couple of drops on a cold plate.
- the cooled cajeta should be the consistency of caramel sauce.
- if yours is still a little runny, let it cook longer.
- when cajeta is ready, strain through a fine mesh strainer into a bowl or wide mouth storage jar.
- covered, it will keep for a month or more in the refrigerator.
- .

