Regardless of what you call it, making dulce de leche / cajeta / arequipe / confiture de lait takes time and a good dose of patience. I’m not talking about the common shortcut of boiling a can of condensed milk until it turns to a warm shade of brown. Let’s get back to the basics and slowly simmer milk with sugar until it reduces to liquid caramel gold. It takes hours of gentle heat to reduce a big pot of milk down to 30% of its original volume. It’s a good thing the reward promises such deliciousness because standing over a hot stove stirring (and stirring some more) for hours on end tests the patience of any cook.
I don’t know what inspired me to make cajeta from scratch. It was a spur of the moment decision to pick up two litres of organic goat milk on my way home on Sunday. I don’t even yet have plans to use the cajeta. I came across Rick Bayless’ recipe a few months ago and immediately a question came to mind. Can it be made in a slow cooker?