Cajeta Recipe

Cajeta is a rich, creamy Mexican caramel sauce made from slowly simmered goat’s milk and sugar. This easy cajeta recipe brings out deep, sweet flavors perfect for drizzling over desserts, pancakes, or enjoying by the spoonful.

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Course: Dessert, Snack

Cuisine: Mexican

Keyword: Cajeta Recipe

Prep Time: 5

Cook Time: 1 30

Total Time: 1 35

Servings:

Calories: 90kcal

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.

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