Cajeta de Celaya


This recipe is from Mexican Desserts and Drinks by Socorro Munoz Kimble and Irma Serrano Noriega. The picture displays a neat little bundle of boxes of cajeta. Each thin wooden box holds a delicious slab of rich caramel candy. The candy is soft and can be eaten with a spoon or put on crackers.

  • PrepN/A |
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    • 2 teaspoons cornstarch
    • 1/2 teaspoon baking soda
    • 6 cups cow's milk
    • 6 cups goat milk
    • 3 cups sugar
    • 1 canela stick (cinnamon)


In a small bowl, dissolve the cornstarch and the soda in two cups of cow's milk. Heat the reaming 10 cups of milk in a very large heavy bottomed saucepan and bring to a boil.. Add the cornstarch and soda mixture to the boiling milk. Add the sugar and cinnamon stick and continue cooking, stirring with wooden spoon, until the mixture thickens and you can see the bottom of the pan clearly. This process will take about one hour, during which tie the mixture will cook down. Cool and store in covered jars. Cajeta will keep indefinitely if refrigerated.

About The Book
More than 200 recipes for Mexican festival desserts, custards, fruits, puddings, gelatins, cakes, pies, cookies, ice creams, sherbets and beverages. By Irma Noriega and Socorro Kimble

Additional Notes

(or use 12 cups cow's milk if goat milk not available)
Recipes From - The Gourmet Food And Cooking Resource