Cajeta

5 from 45 votes

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.

Cook Time1 30

Total Time1 30

Course: Dessert

Cuisine: Mexican

Servings: ounces

Calories: 141kcal

Author: Maggie Unzueta

Ingredients

4 cups goat milk
2 cups sugar
1 tablespoon vanilla
½ 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.

Video

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