Cajeta
A thick Mexican caramel sauce made by simmering goat milk with sugar and cinnamon until dark, glossy and spoonable.
Storing and Planning Ahead
Keeps in the fridge in a sealed jar for 2 weeks.
How to Make Cajeta
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Put the milk, sugar and cinnamon in a wide, heavy pan. Heat gently, stirring until the sugar dissolves.
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Stir in the bicarbonate of soda; the milk will foam. Bring to a gentle simmer.
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Simmer for 90 minutes, stirring often, until the cajeta is dark brown and coats a spoon. Stir constantly for the last 20 minutes.
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Remove the cinnamon, stir in the vanilla and pour into a clean jar. It thickens as it cools.
Worth Knowing
- Use a wide, heavy pan so the milk reduces evenly.
- Watch the pan closely at the end; it can scorch in seconds.
- Stir in a splash of warm milk if it sets too thick.
Why the Method Is What It Is
Cajeta means "little box", after the wooden boxes it was once sold in. It is Mexico's answer to dulce de leche, made from goat milk instead of cow milk, which gives it a slightly tangy, almost nutty edge that cuts through the sweetness.
The method is patience. Goat milk, sugar, a stick of cinnamon and a pinch of baking soda are simmered over low heat for 90 minutes, stirring often. The baking soda reduces the acidity in the milk and helps the sugars brown. The mixture slowly turns from white to tan to a deep, burnished brown.
Stir continuously in the last 20 minutes, scraping the base, because the thickened milk catches quickly. To test, drop a spoonful on a cold plate: it should cool to a thick, spreadable sauce. Cajeta thickens as it cools, so stop when it still seems slightly loose. Spoon it over ice cream, pancakes or fruit, or eat it from the jar with a spoon, as many cooks do.
Good Alongside
Ice cream · Crepes · Apple slices · Churros
Cajeta Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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