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.
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.
latest Recipe Video:
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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 ?
- 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
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!