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    Home » Recipes » Desserts » Cajeta (Mexican Caramel)

    Cajeta (Mexican Caramel)

    Last Updated March 16, 2023. Originally Posted October 4, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cajeta is a Mexican caramel sauce made from the milk of a goat that will float your boat. The sauce is delish on any dessert dish.
    Jump to Recipe Print Recipe
    A spoon drizzling some of the Mexican cajeta over the jar.

    A spoon drizzling some of the Mexican cajeta over the jar.

    Cajeta in English is basically caramelized goat’s milk similar to “dulce de leche.”

    During Christmas, we usually give our neighbors buñuelos or tamales. This year, I’ve decided to give out this delicious sweet treat. It makes a great holiday gift!

    Drizzle it on top of flan or ice cream, and get ready to say yum!

    Ingredients

    The ingredients to make cajeta on a wooden surface.

    • Real goat’s milk
    • sugar
    • baking soda
    • vanilla extract

    That’s it! This is a very simple recipe, but it requires a whisk and a lot of patience.

    Know the Difference

    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 for a long time until the sugar dissolves and caramelizes.

    A collage showing step-by-step how to make cajeta, or Mexican caramel.

    • Add the milk, sugar, and vanilla to a stock pot on medium heat.
    • Once it begins to simmer, add the baking soda.

    You’re going to need to play with the heat as it cooks.

    The baking soda will cause the milk mixture to bubble and rise. That’s why you can’t leave the pot alone. You DON’T want it to boil over and go all over the stove.

    Once it rises (because it will), change to low heat or turn the heat off completely until it goes back down. Then, turn the heat back on or keep it on low.

    Different Types of Cajetas

    • Quemada – Translation “burned cajeta.” This version is one of the most popular types. Deep in color and has a mild burned taste.
    • Cajeta Envinada – Originally made with wine, but now you’ll see brandy, tequila, rum and other liquor added to the caramel.
    • De Vainilla – BINGO! That’s what we are making in this recipe. Since we are adding vanilla, it is considered cajeta de vainilla and has a creamy flavor.

    A stock pot with a whisk stirring the milky contents.

    • After 30 minutes, this is what it looks like.
    • Discard some of the foam, using a spoon.

    Whatever you do, DO NOT stop stirring!

    In Mexico, you will see this Mexican dessert made in large copper pots (cazo de cobre) with a long wooden paddle over a flame. Some home cooks will also make it in clay pots or a dutch oven.

    Since most cooks north of the border don’t cook like this, I suggest you use a large pot. Choose a pot that will allow for the rise and fall of the simmering liquid.

    A golden colored cajeta in a stock pot with a whisk.

    • After 55 minutes, this is what it looks like.
    • Remove some more of the foam.

    Notice how the color has changed. It has picked up the golden color that we’re looking for. 

    The Maillard reaction happens when amino acids and sugar mix together. It gives the cajeta its brown color and complex flavor

    A bubbling cajeta inside a stock pot with a whisk.

    • See the large bubbles and the caramel color It almost looks like lava.
    • Turn off heat and let it rest for 10 minutes.

    Check the consistency. It should be thick and stick to the wooden spoon or whisk. You should be able to see the bottom of the pot when stirring.

    If you let it cook longer than an hour, it will become thicker and darker.

    Team Work:

    Don’t go stir-crazy! (Wink! Wink!) Take turns making the “cajeta candy.”

    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.

    A bottle of Cajeta Coronado on a marble surface.

    Where to Buy It

    Cajeta Coronado is probably the most well-known brand in Mexico that makes this delicious dessert.

    You can buy the squeezable bottle with its easy-pour design at just about any Mexican market. Some large chain grocery stores may even be offering it in the Hispanic food section. Or buy it online.

    Storing instructions

    Place the cajeta in an airtight container for up to two weeks. If it hardens, place in warm water for a few minutes before using.

    A jar with golden cajeta inside.

    More Mexican Desserts:

    • Conchas
    • Pastel de Tres Leches
    • Capirotada
    • Panque de Nuez 

    Picture apple slices or your morning french toast with this caramelized milk topping. YUM! Or give it away at Christmas to your friends and family. This labor of love will bring a lot of joy to the world. 🙂

    This easy cajeta recipe is one of the best dessert toppings. It’s sure to tickle your taste buds!

    Hungry for More?

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    Did you make this recipe? Please rate the recipe below!

    A spoon drizzling some of the Mexican cajeta over the jar.

    Cajeta

    Cajeta is a Mexican caramel sauce made from the milk of a goat that will float your boat. The sauce is delish on any dessert dish.
    5 from 43 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 16 ounces
    Calories: 141kcal
    Author: Maggie Unzueta

    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.
    • When it begins to bubble over, reduce heat.
    • (Or turn off completely until the bubbles reduce. Then turn back on to low-med heat).
    • Remove some of the foam on top.
    • It will begin to develop a caramel color.
    • Do not stop stirring.
    • After 55 minutes, check the texture.
    • The texture will be thick and coat the back of a cooking spoon.
    • Once this happens, remove from heat.
    • Let cool for 10 minutes before pouring into an airtight container.

    Notes

    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 and keep on low. 
    You might need to do this a few times. 
    Whatever you do, don't stop stirring. 
    For a thicker and darker consistency, cook 15 minutes longer and continue stirring.
    If the cajeta is too thick, place in warm water before using.

    Nutrition

    Calories: 141kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 124mg | Sugar: 28g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. S

      December 22, 2022 at 8:55 pm

      Can this Cajeta recipe be used in Empanadas, or will it simple come running out like the store bought Cajeta in plastic containers? Trying to make Cajeta empanadas n have tried several attempts at thickening store bought Cajeta with no luck due to it simply seeping out the empanadas

      Reply
      • Maggie Unzueta

        December 28, 2022 at 10:54 am

        I suggest making this recipe for cajeta. If you want it thicker, let it cook a little longer. You’ll need to really watch it at the end. If it cooks too long, it will harden.

        Reply
    2. Jamie

      March 19, 2023 at 1:25 am

      5 stars
      Oh my, this Mexican caramel sauce looks so delicious and very enticing! Such a great sauce to boost any dessert dish! Loving this already! Thanks for sharing this with us! I can’t wait to make this at home!

      Reply
      • Maggie Unzueta

        March 27, 2023 at 2:17 pm

        Thank you! I’m so glad you’re looking forward to trying out this Cajeta recipe.

        Reply
    3. Amy Liu Dong

      March 19, 2023 at 5:47 am

      5 stars
      Such an easy recipe to make. Such a perfect topping for any dessert like ice cream. Yum!

      Reply
      • Maggie Unzueta

        March 27, 2023 at 1:00 pm

        I’m so glad you found the recipe easy to follow, and I couldn’t agree more! Cajeta is such a versatile topping that goes well with many desserts. It’s delicious!

        Reply
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