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Mexican Caramel Cajeta
author
Maricruz Avalos Flores
2
jars (250 gr each)
Make this delicious caramel sauce at home with this easy recipe. It is creamy, sweet, and so decadent! Spread on warm bread or use it to make empanadas, atole, or cookies!
prep
5
minutes
minutes
cook
1
hour
hour
5
minutes
minutes
total
1
hour
hour
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
4 ¼
cups
Goat's milk
(or cow's milk)
▢
1 ½
cups
granulated sugar
▢
½
tsp
baking soda
▢
½
tsp
vanilla extract
(optional)
Instructions
In a medium saucepan, put the milk, sugar, baking soda, and vanilla extract.
Place the pan over high heat and bring it to a boil.
When the milk comes to a boil, reduce the heat to medium-low and cook, stirring constantly for about an hour.
As it simmers, the milk will reduce and change its color to a deeper hue.
After one hour, the milk will have completely changed color, taking the classic brown color of the cajeta.
Let the cajeta rest for about 10 minutes and then transfer it to a container and allow it to cool completely.
When the cajeta has cooled down it will have a thicker consistency, perfect for spreading on cookies or bread.
You can now store it or enjoy it right away.
Notes
It is important not to stop stirring, otherwise, the milk could stick to the bottom of the pot and burn.
You can let the cajeta cook for more than an hour, it will acquire a darker color and a thicker consistency.
If you want to make
Cajeta Envinada
you can add 2 tbsp of Cognac or Brandy at the end of the preparation.
Nutrition Information
Serving:
1
jar
|
Calories:
941
kcal
|
Carbohydrates:
173
g
|
Protein:
18
g
|
Fat:
21
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
57
mg
|
Sodium:
534
mg
|
Potassium:
1062
mg
|
Sugar:
173
g
|
Vitamin A:
1027
IU
|
Vitamin C:
7
mg
|
Calcium:
696
mg
|
Iron:
1
mg
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