Authentic Homemade Cajeta: Classic Mexican Caramel Sauce Recipe

Ingredients

  • 1 liter of goat’s milk
  • 2 cups of sugar
  • 1 cinnamon stick
  • 1 teaspoon of baking soda
  • 1 vanilla bean, split open

Steps and instructions

  1. In a large pot, combine the goat’s milk, sugar, and cinnamon stick. Heat over medium heat, stirring frequently, until the sugar is dissolved.
  2. Add the baking soda and vanilla bean to the pot. Stir well to combine.
  3. Reduce the heat to low and simmer the mixture, stirring frequently, for about two hours, or until it thickens to a caramel-like consistency.
  4. Remove the pot from the heat. Take out the cinnamon stick and vanilla bean.
  5. Let the cajeta cool before using. It can be stored in an airtight container in the refrigerator for up to two weeks.

Tools for making

  • Large pot - A pot large enough to hold the ingredients and allow for stirring.
  • Wooden spoon - Used for stirring the cajeta as it cooks.
  • Strainer - To strain out any impurities before cooling the cajeta.
  • Airtight container - Used to store the cooled cajeta in the refrigerator.

Recipe variations

  • Add a pinch of salt for a more balanced flavor.
  • Replace goat's milk with cow's milk or any other non-dairy milk for a different flavor profile.
  • Experiment with different spices such as nutmeg, cardamom, or allspice for a unique twist.
  • Add a splash of rum, brandy, or bourbon to the cajeta for a boozy flavor.
  • Include chopped nuts like pecans, almonds, or walnuts for added texture.
  • Drizzle cajeta over ice cream, pancakes, or waffles for a delicious topping.
  • Use cajeta as a filling for cakes, crepes, or pastries.
  • Infuse the milk with other ingredients like coffee, cocoa powder, or citrus zest for different flavor combinations.
  • Top the cajeta with a sprinkle of sea salt or a drizzle of melted chocolate for a decadent finish.

Recipe overview

The following recipe is a guide to creating traditional Cajeta, a Mexican caramel sauce made from goat's milk. This delightful sweet treat is a fantastic addition to many desserts and is known for its rich, creamy consistency and deep caramel flavor. Making Cajeta at home is a simple process, requiring only a few ingredients and some patience as it simmers to perfection. The end result is a deliciously thick, sweet sauce that can be enjoyed on its own or used as a topping for your favorite sweets. Expect to spend about two hours making the Cajeta, most of which is hands-off simmering time. The recipe yields a batch that can be stored in the refrigerator and savored for up to two weeks.

Common questions

  1. Can I use cow's milk instead of goat's milk? No, traditionally cajeta is made with goat's milk, as it adds a unique flavor. Cow's milk will not give you the authentic taste and texture of cajeta.
  2. What can I use cajeta for? Cajeta is a versatile caramel sauce that can be used in various ways. It is commonly used as a topping for ice cream, pancakes, or waffles. It can also be used as a filling for cakes, cookies, or pastries.
  3. How long does it take for the cajeta to thicken? The cajeta will take approximately two hours to thicken to a caramel-like consistency. However, the exact time may vary depending on the heat and size of the pot you are using.
  4. Can I store cajeta at room temperature? It is recommended to store cajeta in an airtight container in the refrigerator. This will help to preserve its freshness and extend its shelf life. It can be stored for up to two weeks.
  5. Can I reheat cajeta? Yes, you can reheat cajeta. Simply place it in a microwave-safe container or heat it gently on the stove, stirring occasionally until it is warm and pourable.

Serving dishes and utensils

  • Saucepan - A large pot or saucepan to heat and simmer the ingredients.
  • Stirring spoon - A spoon or spatula for stirring the mixture while it simmers.
  • Strainer - A strainer or sieve to remove any lumps or impurities from the cajeta.
  • Glass jars - Clean and sterilized glass jars or containers for storing the cajeta.

Origin stories

Cajeta, a type of dulce de leche, is a sweet treasure hailing from Mexico. Its roots trace back to the colonial era when the Spanish brought goats to Mexico. With an abundance of goat’s milk, the locals began to experiment, and so the cajeta was born. This caramel-like concoction has now become a staple in Mexican cuisine, often drizzled over desserts or spread on toast for a sweet morning treat. Interestingly, the name 'cajeta' translates to 'little box' in Spanish, a nod to the wooden boxes this delightful treat was historically packed in for preservation and transport.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.