📝 About This Recipe
Hailing from the historic city of Celaya, this traditional Mexican confection is a luxurious, velvety caramel crafted from fresh goat's milk. Unlike its cow's milk cousin, dulce de leche, Cajeta offers a sophisticated tang and a deep, complex sweetness enhanced by Mexican cinnamon and a touch of baking soda. This slow-cooked labor of love transforms humble ingredients into a glossy, amber nectar that is a cornerstone of Mexican dessert heritage.
🥗 Ingredients
The Milk Base
- 2 quarts Fresh Goat's Milk (full-fat is essential for texture)
- 2 cups Granulated Sugar (pure cane sugar preferred)
- 2 tablespoons Light Corn Syrup (helps prevent crystallization)
Flavoring and Chemistry
- 1 large stick Mexican Cinnamon (Ceylon) (crushed slightly to release oils)
- 1/2 teaspoon Baking Soda (dissolved in 1 tablespoon of water)
- 1 tablespoon Vanilla Extract (use pure Mexican vanilla for authenticity)
- 1/4 teaspoon Salt (fine sea salt)
The Traditional Finish (Optional)
- 2 tablespoons Dark Rum or Brandy (creates 'Cajeta Envinada')
👨🍳 Instructions
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1
In a large, heavy-bottomed copper pot (traditional 'cazo') or a wide stainless steel Dutch oven, combine the goat's milk, sugar, and corn syrup.
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2
Place the pot over medium heat and stir constantly with a wooden spoon or heat-resistant spatula until the sugar has completely dissolved.
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3
Add the cinnamon stick and the salt to the mixture. Bring the milk to a very gentle simmer, being careful not to let it boil over.
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4
Once simmering, remove the pot briefly from the heat. Carefully stir in the baking soda dissolved in water; the mixture will foam up significantly, which is normal.
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5
Return the pot to medium-low heat. Maintain a steady simmer, stirring occasionally to ensure the milk doesn't scorch on the bottom.
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6
After about 1 hour, the milk will begin to turn a light cream color. Remove the cinnamon stick at this stage to prevent the flavor from becoming overpowering.
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7
Continue simmering for another 45-60 minutes. You will notice the liquid reducing and the color deepening to a rich, golden tan.
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8
Increase the frequency of your stirring as the mixture thickens. The bubbles will become larger and 'lazier,' popping with more sound.
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9
When the cajeta reaches a deep amber color and coats the back of a spoon thickly, perform the 'cold plate test.' Drop a small amount onto a chilled saucer; if it holds its shape and doesn't run, it's ready.
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10
Stir in the vanilla extract and the rum or brandy (if using). The mixture will bubble vigorously again.
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11
Continue cooking and stirring for 5 more minutes until you can see the bottom of the pot for a split second when you scrape your spoon across it (known as 'punto de cajeta').
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12
Remove from heat and let it cool in the pot for 10 minutes, stirring occasionally to keep it smooth and glossy.
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13
Strain the cajeta through a fine-mesh sieve into sterilized glass jars to remove any small milk solids or cinnamon fragments.
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14
Allow to cool completely at room temperature before sealing. The cajeta will thicken significantly as it cools.
💡 Chef's Tips
Use a wide pot rather than a deep one; the increased surface area allows for faster evaporation and better caramelization. Never leave the pot unattended during the final 30 minutes, as the high sugar content can burn in seconds. If your cajeta becomes too thick or grainy, stir in a tablespoon of warm milk to loosen the texture. For a 'Cajeta Quemada' (burnt style), cook the mixture for an extra 10 minutes until it reaches a dark mahogany color. Always use a wooden spoon; metal spoons can conduct heat too quickly and affect the delicate proteins in the goat's milk.
🍽️ Serving Suggestions
Drizzle warm over fresh churros or sopapillas for a classic treat. Spread generously between two 'Obleas' (thin wheat wafers) to make traditional Mexican candy sandwiches. Serve as a topping for high-quality vanilla bean ice cream with toasted pecans. Pair with a sharp, salty cheese like Cotija or a mild Anejo for a sophisticated dessert platter. Stir a tablespoon into your morning coffee or lattes for a 'Café con Cajeta'.