Cajeta Recipe is a traditional Mexican caramel sauce made by slowly simmering goat’s milk with sugar until it thickens and turns a deep golden brown.
It’s similar to dulce de leche, which is made with cow’s milk, but cajeta has a distinct, slightly tangy flavor thanks to the goat’s milk.
This sauce is incredibly versatile—you can drizzle it over pancakes, spread it on toast, or use it as a filling for pastries. I still remember the first time I tasted cajeta.
It was during a family trip to Mexico, and a local vendor offered me a spoonful of this rich, golden caramel.
The deep, complex flavor was unlike anything I’d ever had. Since then, I’ve been hooked. As a food blogger and recipe creator, I love sharing traditional recipes that bring back such cherished memories.
This cajeta recipe is one of my favorites, and I’m excited to share it with you.
How to Make Cajeta Recipe?
Recipe Overview
This cajeta recipe is a creamy, caramel-like Mexican sauce made with goat’s milk, sugar, and vanilla.
It’s a slow-cooked treat with deep flavor and a velvety texture—perfect for drizzling over pancakes, filling empanadas, or eating straight from the jar.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Cuisine: Mexican
- Course: Dessert / Sauce
- Difficulty: Easy
- Yield: About 2 cups
- Calories: Approx. 90 per tablespoon
Equipment You’ll Need
- Heavy-bottomed saucepan (3-quart or larger)
- Wooden spoon or silicone spatula
- Fine mesh strainer (optional, for super smooth cajeta)
- Airtight jars for storing
Ingredients
- 34 ounces (4 cups; 965 g) fresh goat’s milk, preferably UHT
- 6 ounces (¾ cup; 170 g) sugar
- 1 Mexican vanilla bean, split and scraped
- ½ teaspoon plus ⅛ teaspoon baking soda
- ⅛ teaspoon Diamond Crystal kosher salt
Ingredient Notes
1. Goat’s Milk: This gives cajeta its signature tangy, rich flavor. UHT is more stable for simmering over long periods, but regular fresh goat’s milk works, too.
2. Vanilla Bean: Adds depth and a gentle floral note. If you don’t have a vanilla bean, use 1½ teaspoons pure vanilla extract and add it after cooking.
3. Sugar: White granulated sugar keeps the flavor clean and caramel-forward.
4. Baking Soda : Helps break down the milk proteins so the mixture thickens and browns evenly.
5. Salt: Don’t skip it—it brings balance and enhances the caramel flavor.
Direction
Step 1: Warm the Milk and Sugar
In your saucepan, combine the goat’s milk, sugar, and the scraped seeds and pod of the vanilla bean. Stir over medium heat until the sugar dissolves.
Step 2: Add Baking Soda and Salt
Once the milk is warm and the sugar is fully mixed in, stir in the baking soda and salt. Keep the heat on medium-low. The mixture will foam—this is normal. Stir gently to prevent it from bubbling over.
Step 3: Let It Simmer
Lower the heat to maintain a gentle simmer. Cook uncovered, stirring every 10–15 minutes at first, more frequently as it reduces and thickens. After about an hour, it should start to darken and smell caramelized.
Step 4: Stir Constantly at the End
When the mixture reaches a deep amber color and thick, sauce-like consistency (think hot fudge sauce), start stirring constantly to prevent burning. You’ll know it’s ready when you can run a spatula across the bottom of the pot and it leaves a trail that takes a second to close.
Step 5: Strain and Cool
Remove the vanilla bean pod. If you want an ultra-smooth finish, strain the cajeta through a fine mesh sieve. Pour it into clean jars, let it cool, then refrigerate. It’ll thicken even more as it chills.
Nutrition Facts
- Calories: 90
- Fat: 3.5g
- Carbohydrates: 13g
- Sugar: 12g
- Protein: 2g
- Calcium: 6% DV
Tips
1. Can’t find goat’s milk? Use a mix of whole cow’s milk and a splash of heavy cream for richness. It won’t be exactly the same, but it’ll still be delicious.
2. Want it extra thick? Keep simmering until it resembles dulce de leche candy—great for stuffing empanadas de cajeta.
3. Short on time? Halve the recipe and cook in a wider pan to speed up the reduction.
4. Flavor ideas: Add a cinnamon stick with the vanilla or finish with a pinch of espresso powder.
Storage
Refrigerate in a sealed jar for up to 1 month. Warm gently before serving if needed.
Serving Suggestions
1. Drizzle over pancakes, waffles, or toast
2. Spoon onto vanilla ice cream or frozen yogurt
3. Spread inside crepes or cajeta empanadas
4. Stir into coffee or hot chocolate for a caramel twist
5. Serve with churros or sugar cookies for dipping
FAQ
Can I make cajeta with condensed milk?
That would give you more of a dulce de leche with condensed milk—a quicker shortcut, but not the same flavor as traditional cajeta.
What’s the best way to reheat cajeta?
Gently warm it in the microwave or over low heat, stirring often to loosen it back into a pourable consistency.
Can I use cajeta in baking?
Yes! Try it as a filling for cajeta empanadas, a topping for brownies, or swirled into cheesecake batter.
Final Thoughts
I’ve made this cajeta recipe more times than I can count, and it never gets old. The way it bubbles away on the stove and fills the kitchen with the smell of warm vanilla and caramel is half the fun.
Give it a try, and don’t be afraid to make it your own—just keep a spoon handy because it’s hard to resist sneaking a taste.
If you make it, I’d love to hear how it turned out! Drop a comment, tag me on your photos, or let me know your favorite way to enjoy cajeta recipe.
Cajeta Recipe
Equipment
- Heavy-bottomed saucepan (3-quart or larger)
- Wooden spoon or silicone spatula
- Fine mesh strainer (optional, for super smooth cajeta)
- Airtight jars for storing
Ingredients
- 34 ounces 4 cups; 965 g fresh goat’s milk, preferably UHT
- 6 ounces ¾ cup; 170 g sugar
- 1 Mexican vanilla bean split and scraped
- ½ teaspoon plus ⅛ teaspoon baking soda
- ⅛ teaspoon Diamond Crystal kosher salt
Instructions
Step 1: Warm the Milk and Sugar
- In your saucepan, combine the goat’s milk, sugar, and the scraped seeds and pod of the vanilla bean. Stir over medium heat until the sugar dissolves.
Step 2: Add Baking Soda and Salt
- Once the milk is warm and the sugar is fully mixed in, stir in the baking soda and salt. Keep the heat on medium-low. The mixture will foam—this is normal. Stir gently to prevent it from bubbling over.
Step 3: Let It Simmer
- Lower the heat to maintain a gentle simmer. Cook uncovered, stirring every 10–15 minutes at first, more frequently as it reduces and thickens. After about an hour, it should start to darken and smell caramelized.
Step 4: Stir Constantly at the End
- When the mixture reaches a deep amber color and thick, sauce-like consistency (think hot fudge sauce), start stirring constantly to prevent burning. You’ll know it’s ready when you can run a spatula across the bottom of the pot and it leaves a trail that takes a second to close.
Step 5: Strain and Cool
- Remove the vanilla bean pod. If you want an ultra-smooth finish, strain the cajeta through a fine mesh sieve. Pour it into clean jars, let it cool, then refrigerate. It’ll thicken even more as it chills.
