Cajeta (Dulce de Leche)
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2 cups whole goat milk (cow milk gets you dulce de leche)
1/2 cup sugar
1/8 tsp baking soda

Use a pot at least twice as voluminous as the cold liquid, because it will
bubble at first. A pot with a thick bottom, e.g. cast iron, is best. Simmer
until it turns a golden brown (probably about an hour). 

Reduces to about 1/2 cup cajeta.

At first you are evaporating out the water and burning isn't a concern. If you have
a probe thermometer, set the alarm for 2 degrees above the temperature at which
it simmers and leave it alone. When the alarm goes off, come back and turn
the heat down to low and stir slowly until it reaches almost the desired color
(it will carry over). It should be a thick syrup (about soft ball stage -
235°F). If you let it go too long it will blob up on the spoon, which when
cooled will be quite hard indeed. If this happens, add 1/2 cup
water or milk a bit at a time and dissolve (over low heat if necessary).

Cajeta is thick. If you want to use it as an ice cream topping, you might
prefer something that can be drizzled. In that case, add 1/2 cup liquid (water,
milk, half and half, cream...) at the end. Add it a little at a time while
stirring, or you'll have lumps of caramel to dissolve.

Makes about 1 cup cajeta sauce.