This cajeta recipe is an easy caramel sauce made with goat milk that’s traditional in Mexico and has a rich, complex flavor much like dulce de leche.
Got Goat Milk?
Got goat milk? If yes, good. Cajeta is traditionally made with goat milk, although we also made it with cow milk and it was still obscenely indulgent, ridiculously easy, and just gosh darn good. Just don’t try this with soy milk. Or almond milk. Or any other nondairy milk. Trust us.
- Quick Glance
- 20 M
- 2 H
- Makes about 2 1/2 cups
Special Equipment: candy thermometer
Place all the ingredients in a medium, heavy-bottomed saucepan and whisk over medium heat to dissolve the sugar and honey. Carefully bring to a boil, keeping an eye on the pan so the milk doesn’t overflow, and then immediately reduce the heat to as low as possible. Keep the cajeta at a very gentle simmer until the color changes to a dark brown and the mixture is syrupy and luscious and it reaches 225°F (107°C) on a candy thermometer. This will take place at some point between 60 and 120 minutes, depending on the size of your pan and the specific heat of your burner. Be patient and keep an almost constant eye on the mixture as it may boil over if left unattended. If you see the cajeta foaming and rising up the sides of the pan, simply remove the pan from the heat for a few seconds until the cajeta subsides and then return it to the burner. Stir the cajeta infrequently as it tends to foam the more it is stirred. Don’t try to rush the cajeta.
When the cajeta reaches the proper temperature, remove it from the heat and let it cool to room temperature. The cajeta will thicken as it cools. Store in an airtight container in the refrigerator for up to 1 month. Cajeta can be served warm, cold, or at room temperature.
Recipe Testers' Reviews
This caramel is FABULOUS! Milk, sugar, salt, and heat. BRILLIANT! I was unable to locate goat milk so I substituted organic whole cow’s milk. When the recipe says to simmer on low, make certain that the entire surface is bubbling, not just a few areas. I simmered it for about an hour, but it seems that the heat wasn't high enough as it didn’t thicken properly. I simply put it back in the pot. I must also note that when the caramel has cooked down enough, there will be but a few ounces more than enough to fill an average-size Ball canning jar.
This cajeta is a good sauce to know how to make. It takes a slightly different caramel flavor from the goat milk. It did make exactly 2 1/2 cups. Even with pricey goat milk, this is more economical than purchasing the finished product at the store. I think next time I may add some vanilla or a little expresso powder for a deeper flavor—not much, just a hint.