Email this recipe to a Friend!

Cajeta Cajeta ingredients Cajeta recipe Cajeta recipe The last time I was in Mexico, I had the most delicious semi flan, semi cake like dessert. I don’t think it was a traditional dessert, I’ve never seen anything like that before and it was finished with a big drizzle of warmed dulce de leche…which I later found out was actually cajeta. Cajeta is pretty much dulce de leche, but it’s made with primarily goats milk and not cows milk, unlike regular dulce de leche. The goats milk gives a slight tangy taste to the rich sauce. I haven’t had much experience with cajeta so unfortunately I can’t go into detail about the other things that may make the two different from one another, but what I do know is that it’s very easy to make and it’s delicious.

I like how you can control the thickness of the sauce when you make it yourself. Personally, I like my dulce de leche and now cajeta, a little thinner than what you usually find in the markets. I like being able to pour it without having to warm it up, so this recipe makes a slightly thinner cajeta. I really love the subtle but apparent tang that the goats milk creates, it adds a little it of balance to this super decadent sauce. Just make sure you don’t take your little eyeballs off the stove during the seemingly tedious process because once the mixture gets going and needs a good stirring…it needs it…the.whole.time! to prevent burning and to make sure the mixture caramelizes evenly.

There are so many things you can do with this sauce, but sometimes it’s nice to keep things simple, so lately I’ve been spreading it onto buttery Ritz crackers and enjoying them as a midday snack…..sort of like the poor mans alfajores? Anyway, yum. Is making your own cajeta, cheaper than buying it from the store or online? It really depends on if you’re able to find a good, inexpensive source for goat milk. If you’re picking your goat milk up from a place like Gelsons, Whole Foods, etc. then probably not . I think a quart can range anywhere from 3.99 to 6.99 and although you start with 2 cups of milk for the recipe, the overall yield is cut quite tremendously. That being said, I do recommend making this at least once because there’s something so fulfilling and gratifying about making your own jar of thick and beautiful cajeta….and Hey! If the cost of making such a little jar of cajeta is bumming you out, just replace the goat milk with whole cow milk and make yourself some dulce de leche…so easy! Also, if you’re like me and have a sweet-toothed dad, this Father’s Day, why not make him a little jar of sweetness? Literally! Enjoy! xx, Jenny

include a photo
include a photo

Makes 3/4 cup

2 cups goat milk
1/2 cup superfine sugar (granulated is fine)
1/4 teaspoon salt
3/4 teaspoon baking soda
2 tablespoons cow milk
2 teaspoons vanilla extract

1. In a small pot, stir together goat milk, sugar and salt. Simmer over medium- low heat until sugar dissolves, 2 to 4 minutes.
2. In a small bowl, stir together the remaining ingredients. Pour baking soda mixture into the goat milk mixture and stir together.
3. Continue to simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently.
4. Once the mixture is thick enough to thoroughly coat the back of a spoon and has turned a caramel color, remove from heat and pour mixture into a sterilized jar.
5. Tightly seal the jar and can in a water bath, or method of your choice, until the jar is properly canned.
6. The mixture will thicken as it cools. Spread onto cookies or crackers or gently warm and pour onto ice cream, pies, cakes, etc.

  1. Allyn Not Specified Not Specified

    I’m wondering how this would work with coconut milk, since my husband is allergic to all dairy. I’ve always wanted to do the (very dangerous) boiling an unopened can of sweetened condensed milk trick. I’m pretty sure I would eat this all with a spoon.

    • tara Not Specified Not Specified

      I boiled unopened cans to make banoffee pie and it was delicious. You should try it!

      • Prudy | butter, basil, and breadcrumbs Not Specified Not Specified

        You know, I know that it’s perfectly safe to boil unopened cans..and have heard of making your own dulce de leche by boiling an unopened can of sweetened condensed milk…. so you’re saying to boil coconut milk?

        I don’t know why, but that process scares me! I can’t wrap my head around it for some reason. One of these days I’ll just do it. And I’ll probably love it…and make it over and over again…. right when it just happens to go out of style!!

        Great post… and I’m sorry to butt in on your conversation!! :-)

  2. How to Philosophize with Cake Not Specified Not Specified

    That sounds delicious! I’ve never tried cajeta but I’ll have to look for it or take the plunge and try making it. :)

  3. Kirsty @ Bake Good Not Specified Not Specified

    Yum, this sounds good! I’m really liking the idea of the goats milk to cut through some of the richness.

  4. Averie @ Averie Cooks Not Specified Not Specified

    This looks gorgeous! Totally intrigued by the goat milk! Pinned! I posted salted caramel sauce today and want to try your sauce next!

  5. Billy Not Specified Not Specified

    YES! I attempted the dulce de leche from scratch once and I don’t know if it’s something I would do again but I also felt super badass about it. ALSO, was the dessert you had chocoflan?

    • Jenny Park Not Specified Not Specified

      YES! It totally was chocoflan (thank you. not knowing was driving me crazy!)…but it was served to me funnel cake style with SO.MUCH.CRAP.ON.TOP! Delicious. :)

  6. Millie Not Specified Not Specified

    This looks so great!! I would love it on ritz crackers for that salty sweet combo mmm!

  7. Maryea {happy healthy mama} Not Specified Not Specified

    This is definitely something I need to try once in my life. I love dulce de leche and I’m sure I’d love this, too.

  8. JRS Not Specified Not Specified

    I love cajeta, growing up we used to cross the border to Matamoros and Nueva Laredo pretty regularly over the summer. Everytime we would go my dad would give us money to buy a trinket and I always used it to buy jars of this stuff instead! I would hoard it and only use it sparingly until Christmas when all the kids would get a jar (which would then have to last until summer)! We havent been over in years, and the cajeta you find in the states is not the same. I will definitely be trying this version out as soon as possible!

  9. kelli Not Specified Not Specified

    you said you can make this as thick or thin as you like…I like mine thick thick almost like a candy, chewy even
    you did not say how to go about making it thicker
    so? how is it done? more sugar? less milk?

  10. PINGBACK: New York Style Cheesecake - Spoon Fork Bacon

  11. Pam Not Specified Not Specified

    I have recently discovered canning and have been canning everything (well, really only jams and green chile and tomato sauce) as gifts for friends and family. Is this something I can can? And how long will it keep?

  12. PolaM Not Specified Not Specified

    Looks delicious!

  13. PINGBACK: Dulce De Leche and Banana Smoothie | Spoon Fork Bacon

  14. pm Not Specified Not Specified

    I have some canned evaporated goat’s milk….since I am trying to evaporate the milk by long slow cooking, should I just *not* reconstitute the milk, i.e., simmer it as is–evaporated–thereby eliminating the middle man? D’you think?

  15. Loader Not Specified Not Specified

    Great article!
    Your photo and its’ source have been featured on the World Food Guide website:

Leave a Reply

Your email address will not be published. Required fields are marked *