1 can Meyenberg evaporated goat milk
1 cup sugar
2 tablespoons butter
In a 3 to 4 quart pan, combine milk, sugar, and butter. Bring to a boil over high heat. Stir often for the first 10 minutes, then stir constantly, as the mixture scorches easily. The cajeta will darken to a medium caramel color and thicken in about 20 minutes total. It will thicken more as the mixture cools. Serve warm or cool in tiny bowls. To store, cover airtight and chill up to 3 months.