Cajeta

5 from 46 votes

Homemade Cajeta is a creamy Mexican caramel sauce made with goat’s milk, sugar, vanilla, and baking soda. It’s perfect for drizzling over desserts or giving as a homemade Christmas gift.

Prep Time5

Cook Time1 30

Total Time1 35

Course: Dessert

Cuisine: Mexican

Servings: ounces

Calories: 141kcal

Author: Maggie Unzueta

Ingredients

4 cups goat milk
2 cups sugar
1 tablespoon vanilla
½ teaspoon baking soda

Instructions

Pour all the ingredients (except for the baking soda) into a large, heavy stock pot.
Bring to a simmer.
Once the mixture begins simmering, carefully add the baking soda.
The mixture will foam and rise, so add it slowly while stirring.
When it begins to bubble over, reduce heat.
(Or turn off completely until the bubbles reduce. Then turn back on to low-med heat).
Stir for 45 minutes on medium-low.
Remove some of the foam on top.
It will begin to develop a caramel color.
Stir frequently throughout cooking, making sure to scrape the bottom and sides of the pot.
As the mixture thickens, stir constantly to prevent scorching.
After 55 minutes, check the texture.
The texture will be thick and coat the back of a cooking spoon.
Remember that it will continue to thicken as it cools.
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