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Sea Salt Cajeta

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Salted Cajeta

Cajeta is the Mexican caramel that will change your life. This is an amazing sauce that will make any dessert taste 20 x better. It takes some time but it’s definitely worth it.

Mexican Cajeta

Salted Cajeta Cooking Tips:

I know goat milk is unusual but the flavor is stronger, creamier and better that cow’s milk for this recipe. Trust me.

Can you make ahead?

Fridge: Cajeta can be made a day or two in advance. After it cools off, place in an airtight container in the fridge for 30 days max.

Reheating: Bring a small amount of water or milk to a boil and stir in cajeta, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.

Churros

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Substitution Options:

You can use whole milk if you can’t find goat milk.

Use regular sea salt, if you can’t find Maldon sea salt.

what to serve with Cajeta ?

Meal Ideas:

Recipe:

Mexican Cajeta

Salted Cajeta

This is an amazing sauce that will make any dessert taste 20 times better.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Total Time: 45 minutes
Servings: 1 cup
Author: Kenneth

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 Maldon sea salt

Instructions

  • In a bowl mix baking soda and water. In a large pot, add milk, sugar and cinnamon stick 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 begin to thicken remove 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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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