What: This Mexican goat's milk caramel sauce can be drizzled over ice cream, stirred into coffee, or eaten straight from the jar.

How: Bring 2 quarts goat's milk, 1 1/2 cups sugar, 1 cinnamon stick, 1 star anise seed, and 1 teaspoon salt to a simmer in a large pot. Remove from heat and stir in 1/2 teaspoon baking soda. Mixture will foam rapidly; stir constantly to prevent overflow. When foaming subsides, cook over medium heat until light brown, 45 minutes. Increase heat to medium-high and cook, stirring frequently, until cajeta is golden brown and coats the back of a spoon, 30 minutes. Can be refrigerated for up to 1 month.

Source: Hannaford fresh Magazine, November - December 2015