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A rich caramel sauce made from goats milk. Adequate products are available in Mexican grocery stores but you are in for a real treat if you take the time to make your own. Look for goats milk in your local health food store.

Cajeta can be used over ice cream, as a filling for desserts or even atop pecan cheesecake (Pay de Queso y Nuez con Cajeta).
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    • 4 cups goat's milk
    • 1 cup sugar
    • 1/2 cup cow's milk
    • 1/4 teaspoon baking soda
    • 1 tablespoon vanilla extract
    • pinch of sea salt


In a large, heavy saucepan bring the goat's milk to simmer over medium heat. Add the sugar and stir until completely dissolved.

In a small bowl stir together the cow's milk and baking soda. Ladle in a small amount of the hot goat's milk, stirring constantly. Remove the pan from the heat and whisk the soda mixture into the hot goat's milk.

Return the pan to the stove, stir well with a wooden spoon, and continue to simmer over medium heat, stirring frequently unit the mixture begins to thicken, about 30 minutes. As the mixture darkens, return the heat to low and stir constantly unit the cajeta becomes a dark caramel color and coats the back of a spoon, another 20 minutes or so.

Pour the cajeta into a bowl and let cool, then stir in the vanilla.

Store any unused cajeta in the refrigerator.
Recipes From - The Gourmet Food And Cooking Resource