Description
This homemade cajeta, crafted with the creamy richness of goat’s milk, is a versatile treat that captures the warmth and indulgence of traditional caramel.
Ingredients
Units
Scale
- 4 cups fresh goats milk*
- 1 1/2 cups granulated sugar
- 1 cinnamon stick (optional, for flavor)
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 2 teaspoons vanilla extract
Instructions
- In a large, heavy-bottomed saucepan, combine the goat’s milk, sugar, and cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved.
- In a small bowl, dissolve the baking soda in 1 tablespoon of water. Once the milk mixture is warm, stir in the baking soda mixture. Be prepared for some bubbling—this reaction helps prevent curdling.
- Reduce the heat to low and let the mixture simmer gently. Stir frequently to prevent it from sticking to the bottom of the pan. As it cooks, the mixture will thicken and turn a deep caramel color, which takes about 1 to 1.5 hours.
- To test the cajeta’s readiness, dip a spoon into the sauce—it should coat the back of the spoon thickly. Keep in mind that the cajeta will thicken further as it cools.
- Remove the saucepan from heat and discard the cinnamon stick. Stir in the vanilla extract for added depth of flavor.
- Allow the cajeta to cool slightly before pouring it into clean, sterilized jars. Store in the refrigerator for up to 2 weeks.
Notes
* goat milk can be substituted for regular whole milk for regular caramel sauce.
- Prep Time: 10 mins
- Cook Time: 1.5 hrs
- Category: Sauces, dessert, goat milk, caramel