Cajeta - Mexican Caramel Recipe with Caramelized Goat Milk

Cajeta is a very common and delicious Mexican sweet. Goat or cow’s milk is cooked very slowly with sugar to create a beautifully complex, thick syrup, a little like caramel.

Cajeta is considered a specialty of the city of Celaya in the state of Guanajuato, Mexico. It is made by simmering sweetened milk, stirring frequently, until it becomes very thick due to evaporation, and caramelized. The origin of it's name is sometimes disputed, but it most likely takes its name from the small wooden boxes it was traditionally packed in. (The word cajeta is spanish for small box.)

Cajeta can be spread on toast, drizzled over ice cream or even in crepes. It’s delicious on pound cake, with fruits, over baked apples or as a dip for fresh fruit. Cajeta is delicious anywhere you would normally think to use caramel. Add it to coffee, pastries or any number of places where you'd enjoy the complex, delicious sweetness of this confection.

Mexican Food - Cajeta Recipe

Cajeta Caramel Recipe #1 (Caramel Sauce)

2 quarts of goat’s milk, cow’s milk, or a mixture of the two

2 cups sugar

1 large vanilla bean, split open (or substitute 1 T pure Vanilla extract)

½ teaspoon baking soda, dissolved in 1T water

In a large, heavy pot, combine the milk, sugar and vanilla. Cook over medium heat stirring frequently until the milk comes to a simmer and the sugar is dissolved. Remove the pot from the heat and add the dissolved baking soda; it will bubble up. When the bubbles have subsided, put the pot back on the stove. Simmer the mixture briskly, but do not boil. Cook, stirring regularly, until the mixture turns a pale golden brown, about 1 hour.

At this point, you’ll need to stir the mixture more frequently. It will begin to thicken and turn a caramel-brown color. Do NOT allow the milk to stick to the bottom of the pot. To test for doneness, drop a small amount into a glass of cold water. If a soft ball forms, the cajeta is ready. If not, return it to the heat and cook a little longer.

If you take the pot off the heat and allow the cajeta to cool, it should be a medium thick sauce. If it’s too thick, add hot water, 1T at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.

When the cajeta is cool, remove the vanilla bean. Strain through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.

Cajeta Caramel Recipe #2 (Caramel Sauce)

4 cups sugar

1/3 cup unsalted butter

1/2 teaspoon salt

1 cup canned evaporated goat's milk or whole fresh goat's milk

In a heavy saucepan, combine sugar with 1 cup water. Bring to a boil over high heat, swirling the pan occasionally to dissolve the sugar. Once the sugar has dissolved, boil the mixture, swirling occasionally (do not stir), until it has a medium amber color and honey-like consistency. (If the mixture seems to be browning too fast, lower heat to medium.) Remove pan from heat and stir in butter and salt. Slowly pour in goat's milk (mixture will bubble furiously) and stir until smooth. Let the cajeta cool slightly before serving.

If you would like to plan a complete and authentic Mexican meal, there is nothing more traditional than tamales and to complete the meal serve a delicious Tres Leches Cake with a cup of Cafe con Leche. The Cajeta makes a great addition to the coffee as well!