Cajeta
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 45 mins
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Servings
12
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Calories
64 kcal
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Course
Dessert, Condiments
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Cuisine
Mexican
Cajeta
Description
The Cajeta recipe uses goat milk as the base, sweetened with superfine sugar and balanced with a bit of salt. Baking soda is added partway through cooking to induce caramelization and browning, resulting in a thick caramel-colored sauce. The process involves slow simmering and frequent stirring for about 75 to 90 minutes until the mixture coats the back of a spoon. Once cooked, vanilla extract lends aromatic depth. The final product is a pourable, smooth sauce rather than a thick spread, distinguishing it from typical dulce de leche varieties.
This sauce works well as a topping for various desserts such as cookies, crackers, ice cream, or cakes. It adds a gentle sweetness and caramel flavor without being overly thick, making it versatile for drizzling or spreading when gently warmed.
To preserve Cajeta, it should be properly canned using a water bath or similar method, after which it can be stored in a cool, dry place for several months. Once opened, refrigeration is necessary, and the sauce remains good for up to a month. For a thicker consistency, the simmering time can be extended by about 30 minutes.
Ingredients
- 2 cups goat milk
- ½ cup superfine sugar granulated is fine
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 tablespoons cow milk
- 2 teaspoons vanilla extract
Instructions
- In a small pot, stir together goat milk, sugar and salt. Simmer over medium-low heat until sugar dissolves, 2 to 4 minutes.
- In a small bowl, stir together the remaining ingredients. Pour baking soda mixture into the goat milk mixture and stir together.
- Continue to simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently.
- 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.
- Tightly seal the jar and can in a water bath, or method of your choice, until the jar is properly canned.
- The mixture will thicken as it cools. Spread onto cookies or crackers or gently warm and pour onto ice cream, pies, cakes, etc.
Notes
- This recipe yields about 1 to 1 1/2 cups of cajeta sauce.
- Proper canning extends shelf life to several months when stored in a cool, dry place.
- After opening, refrigerate and consume within one month for best quality.
- For a thicker sauce similar to traditional dulce de leche, continue simmering and stirring for an additional 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 138mg | 6% |
| Potassium | 86mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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