Skip to Content

Cajeta (Mexican Caramel Sauce)

  • Save Recipe
  • Prep 0 min
  • Total 10 min
  • Servings 1
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Cajeta sauce is a slow-cooked Mexican caramel sauce that starts with goat's milk. The sauce is delish on pretty much anything!
by: Half-Baked Harvest
Updated Mar 7, 2017
  • Save
  • Share
  • Keep Screen On


  • 1 quart (32 oz) 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


  • 1
    Stir together 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 plus 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • For the holidays or any time of year, cajeta Mexican caramel sauce made from goat's milk is a rich and decadent treat! 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! Make sure you use a large enough pot to make this sauce. 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! Now that you have your amazing, thick, sweet, caramel sauce, what should you do with it? My suggestion is to grab a box of Betty Crocker™ Cake Mix Pound and bake up a pound cake. It's so easy; you only need the box mix, two eggs and some milk! Then serve the pound cake drizzled with the sauce. It's an easy and amazing dessert! Or, spoon the sauce into attractive 8-ounce jars. Use cheesecloth, ribbon and whatever you have on hand to decorate. People would love this as a homemade gift!
© 2024 ®/TM General Mills All Rights Reserved