Cajeta is a Mexican caramel sauce that is made of sweetened goat's milk that is simmered until it thickens and caramelizes. This makes a perfect topping for any dessert!
This recipe came about when I picked up some goats milk on clearance at my local grocery store. I brought it home and started to think what I should make with it. Originally I planned to make whipped cream out of it, but that sounded a tad too ambitious for this time of year. Anyone else feeling the urgent need to finalize their Christmas baking lists? Yes, I make lists 🙂
A fabulous dessert topping
Cajeta sounded like a wonderful topping for a pumpkin cheesecake (look forward to this post tomorrow!), and so I decided on making Cajeta. I can not stress how easy this is. Yes, it takes about 1.5 hours to make, but you just let it simmer away and give it a stir every so often when passing by. How easy is that!?!
How to make Cajeta
You start with goats milk, sugar, cinnamon stick, salt, and vanilla in a large pot over medium heat. You bring this to a boil and then add in baking soda. The baking soda helps bring the milk to a high heat without scorching the heck out of it. This will froth a little bit with the addition of baking soda, so make sure you use a large pot. Turn down the heat until the mixture is at a gentle simmer. Stir every 10 mins or so until it has turned a golden brown and is thick enough to coat the back of a spoon.
If you like dulce de leche then you will love Cajeta! I urge you to try this recipe and let me know what you think!
Mexican Caramel Sauce (Cajeta)
- 4 cups goats milk
- 1 cup sugar
- 1 cinnamon stick
- ½ teaspoon kosher salt
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- In a large pot, stir together milk, sugar, cinnamon stick, salt, and vanilla. Bring to a boil over medium heat, stirring often.
- Remove from heat and stir in baking soda.
- Lower heat and simmer mixture to a gentle simmer. Stir every 10 minutes for about 1.5 hours, until it turns a light golden brown colour. Remove cinnamon stick and stir occasionally until mixture has thickened and coasts the back of the spoon.
- Allow mixture to cool and store in airtight container. This will keep for 1 week refrigerated.
YOUR OWN NOTES
Recipe adapted from Tablespoon.