Cajeta Recipe

Cajeta (Goat-Milk Caramel)

1. 1

   Prepare ingredients and pan

   Select a wide, heavy-bottomed stainless-steel or enamel saucepan (3–4 quart) — a wide pan speeds evaporation and reduces cooking time. Measure ingredients. If using a cinnamon stick, break it in half so it sits below the surface. Have a wooden spoon or heatproof silicone spatula ready.

2. 2

   Combine milk and sugars

   Place the 4 cups goat's milk and both sugars (1 cup granulated + 1 cup brown) into the saucepan. Stir gently over medium heat until the sugars dissolve completely and the mixture is warm but not boiling, about 5–7 minutes. Avoid vigorous stirring that could foam.

3. 3

   Add baking soda and optional cinnamon

   Dissolve the 1 tsp baking soda in 2 tablespoons of water, then stir the soda solution into the warm milk mixture. Add the cinnamon stick if using. The mixture will foam and may darken quickly — this is normal. Continue stirring to distribute the soda evenly.

4. 4

   Simmer and reduce

   Bring the mixture to a gentle simmer over medium-low heat. Adjust the heat to maintain a steady, gentle simmer (small bubbles at the edges). Cook, stirring frequently to prevent scorching, for 45–75 minutes. As water evaporates the mixture will thicken and turn progressively darker — from creamy to golden to deep amber. Scrape the bottom and sides of the pan regularly to prevent sticking.

5. 5

   Monitor consistency

   After about 30–40 minutes begin checking more frequently. To test doneness, drop a small spoonful onto a chilled plate: if it thickens, spreads slowly and holds a soft ribbon (thick but pourable), it's ready. For a spoonable, sauce-like cajeta stop earlier; for a firmer, spreadable dulce de leche-style cajeta cook longer until it holds shape slightly when cooled. Total time typically 60–90 minutes depending on pan and heat.

6. 6

   Finish and flavor

   Remove from heat. Stir in 1 tsp vanilla extract and 1 tsp sea salt. If desired, whisk in 1 tablespoon unsalted butter for a glossier finish. Remove and discard the cinnamon stick. Taste and adjust salt or vanilla to preference.

7. 7

   Cool and store

   Allow to cool slightly in the pan for 10–15 minutes, stirring occasionally so it cools evenly. Pour into sterilized jars or containers, leaving some headspace. Cajeta will thicken further as it cools. Store in the refrigerator for up to 2–3 weeks; warm gently before serving if it becomes very firm. For longer storage, freeze in airtight containers up to 3 months.