The Dulce de Leche thread got me to thinking about Cajeta which I have not made in a long time and is wonderful stuff. It is basically 2 qts.of goats milk combined with 2 C. sugar and a stick or two of canela (Mexican cinnamon) and cooked down until it is thick and golden and rich, about 2 hours, then strain and refrigerate until ready to use. Spread it on just about anything you might put the Dulce de Leche on or just stand there with a spoon and eat it. It will keep for a month in the refrigerator. The tang from the goats milk really elevates this way above Dulce de Leche to me.