Homemade Cajeta (Mexican Caramel)
 
Cook time
Total time
 
Cajeta is similar to dulce de leche, but with a richer, more complex flavour. Skip store-bought and make your own from goats milk. It's easier than you might think! Sublime when added to ice cream, pound cake, fruit, coffee... or just by the spoonful!
Author:
Recipe type: Dessert
Serves: about 1½ cups
Ingredients
  • 4 cups goat's milk
  • 1 cups brown sugar
  • 1 cinnamon stick
  • 1 vanilla bean, seeds scraped out (optional)
  • ½ tsp baking soda dissolved in 1 Tbsp water
Instructions
  1. In a large, heavy-bottomed pot, heat the milk, sugar, cinnamon, vanilla bean seeds, and vanilla bean pod. Bring to a low simmer, stirring often to avoid the milk from bubbling over.
  2. Once the mixture has come to a low boil and the sugar has dissolved, remove pot from heat. Stir in baking soda; it will become frothy and rise, but just keep stirring.
  3. Return the pot to the stove and continue to gently simmer on low, stirring often and scraping the sides and bottom of the pot with a rubber spatula to prevent it from sticking. Keep an eye on the milk to prevent it from boiling over. Cook for up to 1½ to 2 hours until the milk has thickened and caramelized into a dark golden brown colour. It should be thick enough to coat the back of a spoon.
  4. Remove the cinnamon stick and vanilla bean pod and pour into an airtight container. Store in the fridge for up to a month.
Notes
The Cajeta will thicken up when cooled, but will thin out again when reheated.
Recipe by Port and Fin at https://portandfin.com/homemade-cajeta-mexican-caramel/