This post may contain Affiliate Links. Please see my Disclaimer for more details.
Cajeta is the Mexican caramel you didn't know you needed. This buttery, smooth, and tangy sauce will elevate any dessert.
You can serve some delicious desserts with this sauce: Chipotle Churros, Kitchen Sink Cookies, Sweet Potato Cheese Cake, Triple Chocolate Brownies, Homemade Vanilla Ice Cream, or Buttermilk Pound Cake.
Latest Recipe Video:
I first had cajeta when I moved to Dallas a few years ago. We went to a local taco spot, and I had to get churros whenever they were on the menu. If you've ever had a good one, you'd understand.
Now, this one was different because it was stuffed with cajeta. I didn't know what it was, but my wife told me it was like caramel sauce. Let me tell you, this was better than any milk caramel sauce I've ever had. It had a tangy flavor, but it was welcomed and enjoyable with every bite.
That tanginess comes from goat milk. However, not everyone makes it with goat milk because their customer prefers the familiar flavors of traditional caramel sauce.
To make my cajeta, I use goat milk, baking soda, water, sugar, cinnamon, Mexican vanilla, and Molden's sea salt to create a salted cajeta that brings more flavor to the party.
Key Ingredients
Here are all the ingredients for this goat milk caramel sauce. They're all gluten-free, so call all your friends over.
Goat Milk
Goat milk is easier to digest for most people because it does not contain as much lactose as cow's milk. This is the perfect excuse to try goat milk.
Sugar
Every caramel sauce needs sugar, and this one's different. You can use plain white or raw cane sugar for more maple notes.
Baking Soda
Baking soda is not common in traditional caramel sauce recipes, but it helps make the sauce richer and smoother.
Cinnamon Stick
Whole cinnamon sticks are available in the Mexican section of the grocery store, so use them to enhance the flavor.
Mexican Vanilla
Mexican vanilla has more floral notes than the common vanilla extract we're accustomed to using.
Molden’s Sea Salt
I like finishing my cajeta with flaky sea salt to wake up every note possible. This will make your mouth dance with joy!
How to Make Cajeta (Goat Milk Caramel)
Don't let a goat milk caramel sauce freak you out. It's straightforward and how you can add a surprise layer of flavor to your desserts, which will have your friends and family asking, "What's in that sauce?"
In a bowl, mix baking soda and water. Add milk, sugar, and a cinnamon stick to a large pot and bring to a boil. Remove the pot from heat and stir in the baking soda; it will begin to foam. Place the pot back over heat and reduce the heat to medium. Cook for 30-40 minutes, stirring constantly, until it has thickened and turned caramel brown.
As you notice it begins to thicken, remove the cinnamon stick. Once the color is achieved, remove the pot from heat and add vanilla and salt. Cajeta will thicken more as it cools, so don't let it get too thick in the pot.
Serve over ice cream, cake, brownies, or cookies.
Storing Leftover Goat Milk Caramel
Cajeta can be made one or two days in advance. After it cools, place it in an airtight container, like a mason jar, in the fridge for 30 days. To reheat it, boil a small amount of water or milk and stir in cajeta; cook until hot. ¼ cup of liquid will be enough for two servings.
Pro Recipe Substitute, Tips & Tricks
Here are a few notes from making this delicious goat milk caramel recipe.
- I know goat milk is unusual, but the flavor is stronger, creamier, and better than cow's milk for this recipe. Trust me. It'll be waiting for you near the rest of the milk. If you can't find goat milk, you can use whole milk or half and half.
- Use regular sea salt if you can't find Maldon sea salt.
- You can use regular vanilla extract, bourbon, or rum instead of Mexican vanilla.
FAQs
Here are the top questions readers have about making delicious cajeta.
Is cajeta the same as caramel?
While cajeta may share similarities with caramel's rich, sweet flavor and glossy appearance, they are different. The primary distinction lies in the base ingredient; traditionally, cajeta is known as goat milk caramel sauce because the goat's milk gives it a unique flavor and a subtle tanginess not found in traditional caramel, which is made from cow's milk.
What is Mexican cajeta made of?
Mexican cajeta is made by slowly simmering goat's milk with sugar until it thickens and takes on a deep amber color. It transforms into a velvety sauce with a rich sweetness balanced by a slight tang inherent to goat's milk.
How do you eat cajeta?
Cajeta's versatility makes it a delightful addition to various dishes, such as crepes, pancakes, churros, ice cream, yogurt, fruit, or just eating out of the jar.
Does cajeta taste the same as dulce de leche?
While both are sweet and creamy sauces, cajeta boasts a more distinct flavor profile due to the use of goat's milk. This gives the goat milk caramel sauce a bright taste that contrasts a rich caramel sweetness, making it distinctly different from the smoother, creamier dulce de leche.
Can you use dulce de leche instead of cajeta?
In recipes, dulce de leche can be used as a substitute for cajeta. However, there may be a slight difference in flavor because dulce de leche lacks the characteristic complexity and tanginess of using goat's milk instead of cow's milk.
What is a substitute for cajeta?
Dulce de leche or caramel can be used as a substitute. However, the flavor profile will be different because of cajetas' unique tang.
Why is there baking soda in cajeta?
Baking soda plays a crucial role in neutralizing the acidity of the goat's milk, ensuring a smooth texture. It also aids in the Maillard reaction, which is essential for developing the deep, caramelized flavors characteristic of this delightful caramel sauce.
More Dessert Sauce Recipes
If you love this caramel recipe, I know you'll love my other dessert sauces.
- Old Fashion Hot Fudge Sauce
- Caramel Sauce
- Bourbon Sauce for Bread Pudding
- Meyer Lemon Curd
- Sea Salt Caramel
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Read the recipe once, then set all the ingredients on the counter.
Step 2: Put everything measured into individual bowls.
Step 3: Follow the recipe below and prepare the best caramel ever!
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Salted Cajeta
Ingredients
- ½ teaspoon baking soda
- 1 tablespoon water
- 4 cups goat’s milk
- 1 cup sugar
- 1 cinnamon stick or 1 teaspoon cinnamon
- ½ teaspoon Mexican vanilla extract
- ½ teaspoon Maldons sea salt
Instructions
- In a small bowl, mix baking soda and water. In a large pot, add milk, sugar, and cinnamon sticks and bring to a boil. Remove pot from heat, stir in baking soda, it will begin to foam, place back over heat and reduce heat to medium, cook for 30-40 minutes stir constantly until it has gotten thicker and turned caramel brown.
- As you notice it begins to thicken, remove the cinnamon stick. Once color is achieved, remove from heat and add vanilla and salt. Cajeta will thicken more as it cools, so don’t let it get too thick in the pot. Serve over ice cream, cake, brownies, or cookies.
Notes
- I know goat milk is unusual, but the flavor is stronger, creamier, and better than cow's milk for this recipe. Trust me. It'll be waiting for you near the rest of the milk. If you can't find goat milk, you can use whole milk or half and half.
- Use regular sea salt if you can't find Maldon sea salt.
- You can use regular vanilla extract, bourbon, or rum instead of Mexican vanilla.
Leave a Reply