Mexican Chocolate And Cajeta Cuernitos Recipes

MEXICAN CHOCOLATE AND CAJETA CUERNITOS

Steps:

• Preheat the oven to 375°F. Grease a baking sheet with non-stick cooking spray.
• Roll out the dough on a lightly floured surface. Use a pastry brush or spoon to spread half of the melted butter on the dough.
• Sprinkle the Mexican chocolate and chopped walnut over the buttered dough. Spread half the cajeta over the chocolate. Pull apart each dough triangle and roll the triangles up in the form of a horn, or cuernito, starting with the widest end down to the tip.
• Arrange each stuffed cuernito on a baking sheet. Spread remaining butter over the top.
• Bake for 10-12 minutes, or until the dough is golden-brown. Remove from the oven and top with a dollop of remaining cajeta. Enjoy!

CAJETA (CARAMEL CANDY)

Steps:

• In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
• In the remaining quart of milk, stir in the soda and place in another saucepan.
• Add the cinnamon stick and bring to boil.
• Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
• When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
• Cool slightly; then pour into a glass container and chill.
• Please note that the cooking times and yield are approximate.