Cajeta – Mexican Goat Milk Dulce De Leche
Cajeta is a delicious Mexican carmel sauce made from goat’s milk. Here is an easy, quick recipe you can make at home. Use it to top almost any dessert!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 4 half pint jars
- 2 quarts goat milk
- 1 tablespoon vanilla bean paste
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1/4 cup dark rum optional
In a heavy-bottomed pot on medium-low heat, combine goat milk, vanilla bean paste, and sugar. Simmer and stir periodically with a wooden spoon until sugar is dissolved—about ten minutes. Be sure to scrape the bottom of the pot well so that no sugar sticks. Tip: Choose a pot that is larger than you think you'll need just in case the mixture starts to bubble up. You don't want to clean burnt sugar off of the stove top.
Dissolve baking soda in water and add to milk/sugar mixture. This helps prevent lumps and aids in caramelizing.
Simmer for an hour, stirring periodically.
Add the rum and continue to simmer until the cajeta is thick enough that it sticks to the back of a spoon (another couple of hours), keeping in mind that after the mixture cools it will be slightly thicker. At some point in the process, you might be tempted to speed things up by turning up the heat. Resist the urge. You've already invested a lot of time and turning up the heat will most likely cause you to have a burnt mess rather than cajeta. As you have less and less liquid, the mixture will come to more of a boil and you'll need to stir more often. For the last half hour, I'd suggest constant stirring.
Remove from heat. Cool and transfer to jars, Tupperware, your mouth, or whatever seems appropriate.
I got the recipe for this cajeta from Coco Cooks. I have reprinted it with my own descriptions and notes.
Serving: 2tbsp | Calories: 176kcal | Carbohydrates: 31.4g | Protein: 4g | Fat: 3.5g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 96mg | Sugar: 31.4g | Calcium: 1500mg