📝 About This Recipe
Born in the heart of Celaya, Mexico, Cajeta is a luxurious, velvety caramel crafted from goat's milk, offering a sophisticated tang that cow's milk dulce de leche simply cannot match. This golden-bronze nectar is slowly simmered with Mexican cinnamon and real vanilla until it reaches a deep, jammy consistency. It is a labor of love that rewards the patient cook with a complex, nutty flavor profile that is both earthy and intensely sweet.
🥗 Ingredients
The Milk Base
- 2 quarts Goat Milk (full-fat, high quality)
- 2 cups Granulated Sugar (organic cane sugar works beautifully)
Aromatics and Stabilizers
- 1 large stick Mexican Cinnamon (Canela) (lightly bruised to release oils)
- 1/2 teaspoon Baking Soda (dissolved in 1 tablespoon of water)
- 2 tablespoons Corn Syrup (optional, prevents crystallization)
- 1/4 teaspoon Sea Salt (fine grain)
The Finish
- 1 tablespoon Pure Vanilla Extract (added at the very end)
- 1 tablespoon Dark Rum or Anejo Tequila (optional for 'Cajeta Envinada' style)
👨🍳 Instructions
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1
Choose a large, heavy-bottomed pot (at least 6-8 quart capacity). The milk will foam up significantly when the baking soda is added, so height is your friend.
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2
Combine the goat milk, sugar, and cinnamon stick in the pot over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar is completely dissolved.
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3
Once the milk reaches a gentle simmer, remove the pot from the heat momentarily. Stir in the dissolved baking soda mixture—expect a vigorous foaming action.
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4
Return the pot to medium-low heat. Add the corn syrup and sea salt, stirring to incorporate.
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5
Maintain a steady, low simmer. You want small bubbles breaking the surface, but not a rolling boil. Stir every 10-15 minutes during the first hour to prevent the bottom from scorching.
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6
After about 60 minutes, the milk will turn a pale golden hue. Remove the cinnamon stick at this stage to prevent the spice from overpowering the goat milk's natural tang.
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7
As the mixture thickens (around the 90-minute mark), you must stir more frequently. The sugars are concentrating, and the risk of burning increases.
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8
The Cajeta is nearing completion when it turns a deep reddish-brown and leaves a trail on the bottom of the pot when the spoon is pulled through (the 'nappe' stage).
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9
Perform the 'cold plate test': place a small drop of the sauce on a chilled saucer. If it holds its shape and doesn't run when the plate is tilted, it is ready.
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10
Remove from heat immediately. Stir in the vanilla extract and the optional rum or tequila. The mixture will hiss and bubble—this is normal.
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11
Strain the Cajeta through a fine-mesh sieve into a heat-proof glass jar to ensure a perfectly silky texture.
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12
Allow to cool completely at room temperature before sealing. The sauce will thicken significantly as it cools.
💡 Chef's Tips
Use a copper pot if available, as it provides the most even heat distribution for sugar work. Do not walk away from the stove during the last 20 minutes of cooking; caramel can burn in seconds. If the Cajeta becomes too thick or grainy after cooling, whisk in a tablespoon of warm water or milk to loosen it. Always use a wooden spoon; metal spoons can conduct heat too quickly and affect the tempering of the milk proteins. Store in the refrigerator for up to one month, though the flavor is best within the first two weeks.
🍽️ Serving Suggestions
Drizzle warm over freshly fried churros for the ultimate Mexican dessert experience. Spread generously between two butter cookies (Alfajores) and roll the edges in shredded coconut. Use as a sophisticated topping for vanilla bean gelato or toasted pecan ice cream. Serve alongside sliced Granny Smith apples or Bosc pears for a sweet and tart snack. Whisk a tablespoon into your morning coffee or latte for a 'Cajeta Macchiato'.