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Cajeta (Mexican Caramel Sauce)

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Cajeta (Mexican Caramel Sauce)
  • Prep Time 0 min
  • Total Time 10 min
  • Servings 1
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Cajeta (Mexican Caramel Sauce)

Cajeta sauce is a slow-cooked Mexican caramel sauce that starts with goat's milk. The sauce is delish on pretty much anything!

Ingredients

1
quart (32 ounces) goat's milk
1
cup sugar
1
whole cinnamon stick
1/2
teaspoon kosher salt
2
teaspoons vanilla extract
1
whole vanilla bean, split + seeds scraped out (optional)
1/2
teaspoon baking soda

Directions

  • 1 Stirogether the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds + the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
  • 2 When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
  • 3 Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
  • 4 After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.
  • 5 Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.
See Step By Step

Step By Step  

For the holidays or any time of year, cajeta caramel sauce made from goat's milk is a rich and decadent treat!

As prepared by Half Baked Harvest,

Serve cajeta caramel sauce over pound cake, ice cream or anything to make a wonderful dessert.

It's time to bump up the holiday sprit and make the house smell sweet and delicious!

This Cajeta Caramel Sauce is just the thing. Cajeta is a Mexican caramel sauce made of goat's milk, vanilla and cinnamon that is simmered on the stove until it thickens and caramelizes.

It is pure amazingness that could honestly just be eaten with a spoon! If that's not quite your thing, it can also be served over pound cake or spooned into jars for a great holiday gift.

The sauce makes the house smell amazing for hours. Yes, Cajeta Caramel Sauce really needs to be on your “must make” list!

 

Cajeta (Mexican Caramel Sauce)

First you’ll need to gather up your ingredients. Goats milk, sugar, vanilla extract, one vanilla bean (split in half), one whole cinnamon stick, a little salt and some baking soda.

 

Cajeta (Mexican Caramel Sauce)

Add everything except the baking soda to a large heavy-bottomed soup pot. You will need a large pot. Learn from me on this one – I used a pot that was too small and ended up with a huge mess. Use a big pot!

 

Cajeta (Mexican Caramel Sauce)

Place the mixture on the stove over medium-high heat and slowly bring the milk to a boil, stirring consistently to make sure the milk does not burn or boil over.

 

Cajeta (Mexican Caramel Sauce)

Turn the heat off, or remove from stove, and add the baking soda. The mixture will foam up, but just keep stirring until the foaming reduces.

Now place the pot back on the stove over medium-low heat. Simmer the milk for one hour, stirring every 10-15 minutes to make sure the milk is not scorching on the bottom. You may need to adjust the heat to keep the mixture at a simmer.

 

Cajeta (Mexican Caramel Sauce)

After 30 minutes, the milk should begin to turn golden in color like the picture above.

 

Cajeta (Mexican Caramel Sauce)

After an hour the milk should have a nice golden color and should be a tad thicker than it was after 30 minutes of cooking.

 

Cajeta (Mexican Caramel Sauce)

At this point you’re going to want to remove the cinnamon stick and vanilla bean pod. Continue cooking the sauce over medium low, stirring frequently for 15-30 minutes longer. The sauce will thicken quickly at this point.

 

Cajeta (Mexican Caramel Sauce)

My sauce was good to go after about 20 minutes. You want the sauce to be thick enough to coat the back of a spoon and have a deep golden color.

 

Cajeta (Mexican Caramel Sauce)

Ok, now grab a box of Betty Crocker Pound Cake Mix ad bake up a pound cake. It's so easy; you only need the box mix, two eggs and some milk!

 

Cajeta (Mexican Caramel Sauce)

Then serve the pound cake drizzled with the sauce.

 

Cajeta (Mexican Caramel Sauce)

This is an amazing dessert!

 

Cajeta (Mexican Caramel Sauce)

Or, spoon the sauce into attractive 8-ounce jars.

 

Cajeta (Mexican Caramel Sauce)

Use cheesecloth, ribbon and whatever you have on hand to decorate. People would love this as a homemade gift!

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Nutrition Information 
No nutrition information available for this recipe
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