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Cajeta (Mexican Goat’s Milk Caramel)

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Cajeta is a traditional Mexican caramel sauce made from slowly simmered goat’s milk and sugar, resulting in a thick, rich, and slightly tangy confection. It’s perfect for drizzling over desserts, spreading on toast, or enjoying by the spoonful.

Ingredients

Scale
  • 1 quart (4 cups) goat’s milk (or a mix of goat’s and whole milk)
  • 1 cup granulated sugar
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract (optional)
  • Pinch of salt (optional)

Instructions

  1. In a large heavy-bottomed saucepan, combine the milk and sugar. Stir over medium heat until the sugar is dissolved.
  2. Add the baking soda and stir. The mixture will foam slightly—this is normal.
  3. Reduce heat to low and simmer gently, stirring frequently to prevent scorching.
  4. Continue to cook for 1.5 to 2 hours, stirring more frequently as the mixture thickens and turns a deep golden brown.
  5. Once the cajeta is thick enough to coat the back of a spoon and dark in color, remove from heat.
  6. Stir in vanilla extract and a pinch of salt, if using. Let cool slightly before transferring to a jar.
  7. Store in the refrigerator for up to 1 month. Warm before using if needed.

Notes

  • Use all goat’s milk for a more authentic and tangy flavor.
  • Stir constantly during the final stage to avoid burning.
  • Cajeta thickens as it cools, so don’t overcook it.

Nutrition

Find it online: https://ukfinda.com/cajeta-mexican-goats-milk-caramel/