Cajeta cooled to room temp became pretty much rock solid

Question

Help. There is no way this can be swirled/layered into the ice cream! Will have to heat this just to get it out of the bowl.

plotto · Answer

Yeah, I looked online at other cajeta recipes and figured out the sugar. And in talking to my sister about the rock hard consistency she said I cooked it too long. That I'd made candy! So I cut it up before cooled completely. It became tooth breaking hard candy. Wondering if the recipe stated at what temperature to STOP cooking the cajeta would have made a difference?

Nicole D. · Answer

Hi Plotto! I'm so sorry this happened! I answered the other question you asked about the missing ingredient — the total sugar in the cajeta should be 3/4 cup plus one tablespoon. I wonder if that was the issue? Another person who reviewed the recipe noted this, so adjusting the eggs could help, too:

"This made a VERY rich custard. Next time, I might use 4 eggs rather than 5, as 5 seemed a bit too much for the volume of liquid called for; as a result of how dense the base was after chilling overnight, my ice cream maker had a hard time churning, and the initial freeze was a bit uneven. Nonetheless, the majority of it turned out VERY smooth and rich, and the banana flavor was wonderful."

Cajeta cooled to room temp became pretty much rock solid

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