Introduction: TruuliAmazing

This is everything good on one plate! The sweetness of the cajeta, and spice of the cayenne peppers, ginger and cinnamon there is so much going on, both your mouth and mind will be amazed! It's all homemade so this will take time, as in all day! But, don't be scared, because you will fall in love, every time you put a bite in your mouth!


cinnamon ginger cayenne cajeta topped gooey chocolate fudge brownie (whew)

2 quarts goat milk

2 cups sugar

1/2 teaspoon baking soda, dissolved in 1 tablespoon water

4 cinnamon sticks

2 inch peeled ginger cut in chunks

4 cayenne peppers

2 tablespoon crushed peppers

In a heavy pot, (not iron) combine milk, sugar, cinnamon, ginger, cayenne peppers and the crushed peppers and place over medium heat. Stir regularly until milk comes to a simmer and sugar is dissolved. Remove pot from the heat and add dissolved baking soda; it will bubble up at this point. When the bubbles have subsided, return it to the heat.

Adjust the heat so the mixture is simmering briskly but not boiling. Cook stirring almost constantly, eventually the mixture will turn pale golden, about 1 hour.

You will need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water, if a soft ball forms the cajeta is ready.

Homemade chocolate syrup

1 cup unsweetened cocoa powder 1 cup cold water 1 cup granulated sugar 1/2 teaspoon kosher salt (or to taste) 1 tablespoon vanilla extract

In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.Continue boiling until mixture thickens, about 3 - 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cooled). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired. I like to add a little head ( cayenne powder) Remove from heat and stir in the vanilla. (I also like to try other organic extracts for a kick) Cool.Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.


18 Tbsp butter 21/4 cup sugar

5 eggs 1/2 Tbsp vanilla extract

3/4 cup +1 tbsp flour 3/4 cup + 1 tbsp coco powder

1/4 tbsp salt 3/4 cup chocolate chips

preheat oven 350 line 9X13 pan with parchment paper and lightly spray with nonstick cooking spray. Melt butter and sugar in a pot on very low heat . Let the mixture slightly cool and transfer to a large bowl. Add eggs one at a time mixing well, add vanilla. stir dry ingredients together and add to egg mixture, stirring gently and minimally. Add chocolate chips. Pour into the pan and bake 35 minutes. DO NOT OVER BAKE. Cool before cutting, turn onto a surface peel paper and cut into squares and enjoy

Now the fun part, put it all together, add a couple scoops of ice cream, you deserve it after all your hard work!


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    2 Discussions

    That Redhead
    That Redhead

    3 years ago

    looks wonderful!


    Reply 3 years ago

    Thank you☺️