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During Christmas, most Mexicans give each other buñuelos or tamales. This year, I’ve decided to give out this delicious sweet treat.
Cajeta in English is basically caramelized goat’s milk similar to “dulce de leche.”
Spread some on your toast in the morning or drizzle it on top of flan, and get ready to say YUM!
How to Make Cajeta
You only need these ingredients:
- Goat’s milk
- Sugar
- Baking soda
- Vanilla
That’s it! This is a very simple recipe, but it requires a whisk and a lot of patience.
Cajeta vs. Caramel vs. Dulce de Leche:
The main difference is in the type of milk that is used.
- Caramel uses cow’s milk.
- Cajeta uses goat’s milk.
- Dulce de leche uses condensed milk.
All three are made in the same way by heating up the milk and stirring until the sugar dissolves and caramelizes.
- Add the milk to a stock pot.
- Add the sugar to the pot.
- Add the vanilla.
- Once it begins to simmer, add the baking soda.
Now, the stirring begins. I refer to the next hour and half as the “yo-yo dance.”
The baking soda will cause the milk mixture to bubble and rise. That’s why you can’t leave the pot alone. It can boil over and go all over the stove.
Once it rises (because it will), lower the heat or turn the heat off completely until it goes back down. Then, turn the heat back on or keep on low.
If you are giving this as a gift, I suggest you make it a family affair and have others in your family take turns in the stirring.
This is what it looks like after 30 minutes.
In Mexico, you will see this Mexican dessert made in a large cazo de cobre (copper pot) with a long wooden paddle over a flame. Some home cooks will also make it in clay pots.
Since most cooks north of the border don’t cook like this, I suggest you use a large, heavy pot. Choose a pot that will allow for the rise and fall of the simmering liquid.
Also check out: Conchas, Pastel de Tres Leches, Capirotada.
This is what it looks like after 55 minutes.
Notice the color has changed. It has picked up the golden color that we’re looking for, but it still has not picked up the consistency. It still needs more time to develop the thickness.
Whatever you do, don’t stop stirring, or it will bubble up on you.
This is what it looks like after 1 hour 30 minutes.
See the large bubbles. It almost looks like lava.
Check the consistency. It should be thick and sticking to the spoon.
Once that happens, remove the pot from heat and immediately pour into containers.
Where to Buy Cajeta
This is Cajeta Coronado. It is probably the most well-known brand in Mexico that makes this delicious dessert.
You can buy it at any Mexican market, or order it online. (AFFILIATE)
Some large chain grocery stores may even be offering it in the Hispanic food section.
How long does cajeta last
- Cajeta lasts for up to 2 weeks in the refrigerator in an airtight container.
- Cajeta lasts up to 3 months in the freezer.
Sometimes, it can be too thick. If that’s the case, place the container in warm water before using.
Drizzle some on apple slices or your morning french toast. Or give it away at Christmas to your friends and family. This labor of love will bring a lot of joy to the world. 🙂
Cajeta
Ingredients
- 4 cups goat milk
- 2 cups sugar
- 1 tbsp vanilla
- 1/2 tspn baking soda
Instructions
- Pour all the ingredients (except for the baking soda) into a large, heavy stock pot.
- Bring to a simmer.
- Once it's simmering, add the baking soda.
- Stir for 45 minutes on medium-low.
- If it begins to bubble over, reduce heat.
- It will begin to develop a caramel color.
- Stir constantly for another 45 minutes.
- It will start to bubble. The texture will be thick and will coat the spoon.
- Once this happens, remove from heat.
- Immediately pour into an airtight container.
Yum! This Cajeta looks really delicious, Maggie. This will be perfect on my toast every breakfast or for my dessert. Thank you for sharing.
I have always wondered about the difference between cajeta, caramel, and dulce de leche. I love your idea of giving this as Christmas presents. What a great gift!
I had to look it up myself. lol. Cajeta is delicious! Hope you get to try this recipe.
One of my favorite sauces to make. I use it very often on my favorite buns with a cup of hot drink. I wonder if this recipe is easier than the one I am currently using… That would be amazing! 😉
Ooh I haven’t heard of this before, but it sounds so rich and sweet! Look forward to making a batch soon!
Wow! I never tried to use goal milk in my recipes before, but it looks so delicious! Does it come out creamier than a regular caramel?
I’ve been making my own cajeta for quite a long time, and I never stop enjoying it. It is just too good. Love the consistency of yours – just the way I like mine. I should definitely try your recipe – it looks great!
This caramel sauce looks so thick, delicious and decadent! It should be a requirement to add this sauce to all fall and holiday desserts from now until Christmas!
What a fabulous variation on caramel, I must try this! I love the idea of using goat’s milk and appreciate your explanation of the difference between caramel, cajeta, and dulce de leche. Thanks for sharing a fun recipe and your pictures are beautiful.
Whoa! this is something new. Love all the ingredients and so well explained.
I can’t take my eyes off these sensational looking caramel! Oh my goodness, this is really tempting. I could use this dark caramel with so many recipes, i’m gonna try it with popcorns for the weekend. YUM!