- 2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 cup goat’s milk or heavy cream
- 1. Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
- 2. Remove from heat and slowly whisk in goat’s milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.