Cajeta – Mexican Goat Milk Caramel
Category : Recipes
Cajeta sauce is a slow-cooked Mexican caramel sauce made by reducing goat’s milk. Mexican cajeta is considered a specialty of the city of Celaya in the state of Guanajuato and in 2005, the Hershey Company introduced a line of cajeta-flavored confections called “Cajeta Elegancita”, targeted at Mexican-food aficionados living in the United States. This traditional sweet takes a little time, but is so worth it. Substitute it for more sugary caramel, dulce de leche, or sweetened condensed milk in recipes or put it on your favorite ice cream, Incidentally, we also have a recipe for making your own goat milk ice cream.
This version is an authentic recipe made with as non-processed ingredients as possible which makes it even more tasty!
1 quart (32 ounces) goat’s milk
1 cup sugar
1 whole cinnamon stick
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 whole vanilla bean, split + seeds scraped out (optional), or
1/2 teaspoon baking soda
Stir the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds + the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring and watching. It boils over quickly! This will take about 15 minutes.
When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.
Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into a jar with a lid or canning jars. The mixture will keep in the refrigerator for up to 1 week.