Cajeta, An Ultra-Delicious Goat's Milk Caramel Sauce
Cajeta is sweetened Goat's milk that is simmered down to make a delicious creamy caramel sauce! Use cow's milk, and you'll have Dulce de Leche. But I find goat's milk based cajeta to be richer and creamier and much more complex in flavor. Use it as a topping, dip, ingredient, or eat it straight out of the jar, yummm!
Equipment
- A 3 quart pot - I used my Farberware sauce pot.
- A silicone spatula or large spoon - I prefer a high heat silicone spatula.
- A pint jar for bottling the cajeta or use two ½ pints.
Ingredients
- 1 quart goat's milk
- 1 cup cane sugar - I used evaporated cane juice crystals. Or you can use the more traditional piloncillo or panela sugar. Or use regular brown sugar.
- ½ tsp Baking soda
- 1 cinnamon stick
- 1 tsp vanilla extract
Instructions
Heat the milk
- Pour the milk into the pot and add the sugar and cinnamon stick. Give it a good stir and put the pot on your burner. Bring it to a boil on med-high heat while stirring frequently. Watch it closely, so it won't boil over. As soon as the milk wants to rise, take it off the burner.
Add the baking soda
- While your milk is heating, mix the baking soda with a little water or milk. After you take the boiling milk off the burner, add the baking soda mix to the milk while stirring. It will foam up! That's why you need a big pot. But it's easy to control with stirring. Once the milk settles down a bit, put it back on the burner, get it back to a boil again and then turn down the heat to med-low, so the milk will just simmer.
Watch and wait
- This will take some time, you're waiting for the moisture to evaporate and the milk and sugar mix to caramelize and thicken. Leave it to do its thing, but keep an eye on it and stir occasionally. Once the mix has simmered down (about an hour) to less than half in volume, and is taking on a golden color, you'll want to start paying more attention.
Finishing
- Stir a bit more often now and watch for it to get thick. When it starts to coat the spoon and you see trails when stirring, it will be done. However, you can choose how thick you want it at this point. If it coats the spoon, but doesn't make a true trail, it will be more like a syrup when it's cool. If you want it thicker, keep simmering till there is a distinct trail when you stir and you can easily see the bottom of the pan for a moment. Anything in-between is great too. I don't like it too thick, then it will be more like a sticky fudge and not very usable for drizzling or topping anything. It'll be better made into candy, which is like a chewy fudge that sticks to your teeth. And keep in mind, that it will thicken considerably after it cools!
Bottle and store
- Take the cajeta off the heat. Stir in the vanilla, let it cool and pour it into a pint or two ½ pint jars. Put a tight lid on it and refrigerate. It will keep in the refrigerator for up to 6 months.
Notes
Uses for cajeta:
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- Use your cajeta as a topping for ice cream, pound cake, or cheese cake.
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- Try it drizzled on Pancakes, German pancakes, or Crepes. I like my German pancakes or crepes with a bit of sour cream too or some creamy queso fresco!
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- Serve it as a dip for apples, bananas or other fruit.
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- Oh, and do try it drizzled over fresh made, crunchy waffles, and with a swirl of melted chocolate, yes?!
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- Make a caramel milk-shake.
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- Spread it on shortbread cookies, or if it's thick enough, use as a sandwich cookie filling. Try it also between two thin dessert waffles.
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- It makes a great spread on bread like you would use nut butter or nutella. In fact I think it would go great on top of nut butter instead of jelly.
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- Drizzle it on yogurt, or strained bonnyclabber for a yummie and healthy dessert.
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- I have made a cajeta icecream a few years ago, which is somewhat similar to caramel icecream, but with it's own distinct flavor nuance. It was really good! I'll be posting the recipe sometime, get the notice in my newsletter!
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- Drizzle over oatmeal, rice pudding, vanilla pudding, or Muesli.
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- Be creative! Once you taste it, you'll find inspiration!