But if you'd prefer to buy it occasionally, I'd suggest you look for Mexican "cajeta." The most readily-available brand in the US is Coronado. I buy it in my local Mexican market for about $4 for a 13-oz jar or squeeze bottle. It's made from goat's milk.
Coronado Cajeta in a squeeze bottle.
It crossed my mind last night that a squeeze bottle would require a relatively thin product. Yes?
Interesting. My daughter and I have had this chat. I do think it's a little thinner than the jarred variety, but she says she doesn't. So I think that the proper answer is probably, "If so, not much."
We use it for a lot of things where the viscosity doesn't matter much, like on toast, and in quite a few recipes, like Crepas Caramel, Chocolate Flan Cake, Mexican Bananas Foster, Baked Apples, Fruit Shortcakes, and the like. It is really handy to just turn that bottle upside down over a few sliced apples and give it a squeeze. At first, I found the notion of "squeeze cajeta" a little, I don't know, off-putting for some reason I can't quite define. Maybe it is the viscosity. But it's so popular among the Mexicans that I know, and so handy, that for the most part, I've gotten over my reluctance.
I do have one or two recipes that I think are better with the jarred, thicker version. So I seek it out. My daughter says I'm being silly.
Wouldn't be the first time.
In fact, might even be one of my best qualities.
Edited by Jaymes, 04 June 2011 - 08:28 AM.