Cajeta

5m
Prep Time
1h
Cook Time
1h 5m
Ready In

Recipe: #1711

October 30, 2011



"Because there's a recipe here on RZ that recommends Cajeta, I went in search of such a recipe. Here is what I found: Cajeta (pronounced cah-heh-tah) is a delicious, sweet Mexican caramel sauce made from goat milk. It can be used in practically any way you would normally use caramel, such as for topping ice cream, dipping apples, or topping cookies or cake. My family's favorite is to eat it with a spoon. Also, you can substitute cow's milk and get a subtle difference."

Original is 10 servings

Nutritional

  • Serving Size: 1 (117.9 g)
  • Calories 148
  • Total Fat - 4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 10.7 mg
  • Sodium - 80.9 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 0 g
  • Sugars - 24.4 g
  • Protein - 3.5 g
  • Calcium - 133.2 mg
  • Iron - 0.1 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Stir the baking soda and cornstarch into a small amount of the milk, being sure to completely dissolve any lumps.

Step 2

Pour the remainder of the milk into a pot, and add the sugar, stirring to dissolve.

Step 3

Finish by adding the baking soda mixture.

Step 4

Bring to a boil over medium to medium-high heat, stirring constantly. Adjust the heat setting as needed to maintain a steady boil, without allowing the mixture to boil over. Continue stirring.

Step 5

The bad news is that the process is not a short one - you will need to dedicate approximately 45 minutes to an hour to stirring and monitoring the milk.

Step 6

The good news is that the heat releases that wonderfully unique goat milk smell that you can enjoy inhaling during the work!

Step 7

As the mixture thickens, it will begin to take on a caramel color. It's very important that you continue to stir constantly at this stage, or it may begin to stick to the bottom and burn. You can continue cooking until it reaches the desired consistency - whether you want it thin enough to pour, like a caramel sauce, or thicker, like a candy. Remember, though, to compensate for the fact that the sauce will thicken as it cools.

Step 8

When you're happy with the result, remove from heat and pour into a jar or bowl to cool. Use warm, or refrigerate for later. One quart of milk produced about 1 cup of sauce, so you can adjust the ingredient amounts accordingly. Just like with goat cheeses, cajeta has that very subtle, wonderful flavoring imparted by the "goat-y" fatty acids that sets it apart from caramel made from cow's milk.

Step 9

Tips 1. Since the milk is cooked, canned goat milk works just fine for making cajeta. So, you may want to save your fresh goat milk for a recipe where the taste will be affected more. 2. Save time by making a large batch and canning the extra. Boil the canning jars, lids and rings for ten minutes. Leave in the hot water until the cajeta is ready. Remove the canning supplies with tongs, and pour the hot caramel into the jars. Wipe away any drips from the openings of the jars, and close with the lids and rings. Cover the jars with a heavy towel and leave undisturbed until the lids seal (you'll hear a loud "pop"). 3. Need a gift for the person who has everything? Bet they don't have a jar of homemade goat milk caramel! Use decorative jars for canning in tip #2, and tie a ribbon and note around the top to make a gift they'll never forget.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to choose a high quality goat milk for the best flavor and texture in your cajeta.
  • If you prefer a thicker syrup, add the optional cornstarch - but the recipe will still work without it.

  • Substitute coconut milk for the goat milk for a vegan-friendly version. Coconut milk has a similar texture and sweetness to goat milk, and it won't alter the flavor of the cajeta too much. Plus, it's a great alternative for those who don't eat animal products.
  • Substitute brown sugar for the white sugar for a richer flavor. Brown sugar has more molasses than white sugar, which will give the cajeta a deeper, richer flavor. Plus, it's a great way to add some complexity to the caramel sauce.

Coconut Cajeta Substitute 1 quart of coconut milk for the goat milk and proceed with the same instructions. The result will be a delicious, sweet coconut caramel sauce.


Almond Cajeta Substitute 1 quart of almond milk for the goat milk and proceed with the same instructions. The result will be a sweet, nutty almond caramel sauce.


RECOMMENDED DISH: Apple Crumble with Cajeta Topping - This classic dessert is taken to a whole new level with the addition of cajeta. The sweet and creamy caramel sauce pairs perfectly with the tart apples and crunchy topping, making it the perfect way to finish off a meal.


RECOMMENDED DISH: Vanilla Ice Cream - The perfect accompaniment to Apple Crumble with Cajeta Topping, this classic dessert will balance out the sweetness of the cajeta and bring out the flavor of the apples. The creamy, smooth texture of the ice cream will also add a delightful contrast to the crunchy topping.




FAQ

Q: How long does it take to make cajeta?

A: It takes approximately 45 minutes to an hour to make cajeta, as it requires constant stirring and monitoring.



Q: What is the main ingredient in cajeta?

A: The main ingredient in cajeta is goat's milk, which is cooked with sugar and spices until it thickens and caramelizes.

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Fun facts:

Fun Fact 1: Cajeta is a popular Mexican dessert that dates back to the Aztecs. It was so popular that it was served to the Emperor Moctezuma himself!

Fun Fact 2:Cajeta is also popular in Latin American countries like Argentina, Colombia, and Peru. It is often served as a topping for alfajores, a popular cookie sandwich.