Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.