Authentic Mexican Cajeta: Creamy Goat's Milk Caramel Delight
Indulge in the rich, velvety goodness of Authentic Mexican Cajeta, a traditional goat's milk caramel that's perfect for drizzling over desserts, spreading on toast, or simply enjoying by the spoonful! This recipe yields a generous 1.5 quarts of cajeta, capturing the essence of Mexican culinary heritage. Goat's milk lends a distinctive flavor that pairs wonderfully with the sweetness of sugar and the warmth of vanilla, creating a luscious sauce that elevates any dish. Perfect for parties, gifts, or a personal treat, Cajeta is best enjoyed warm but can also be stored in the refrigerator for later use.
96
Servings
N/A
Calories
4
Ingredients
Ingredients
Milk
2 quarts (Goat's milk, cow's milk, or blended)
Sugar
2 cups (Granulated)
Vanilla Bean
1 (Large and plump, split open (or 1 tablespoon pure Mexican vanilla extract))
Baking Soda
1/2 teaspoon (Dissolved in 1 tablespoon of water)
Instructions
1
In a large, heavy-bottomed pot (avoid using iron), combine the milk, sugar, and split vanilla bean over medium heat.
2
Stir the mixture regularly until it reaches a gentle simmer and the sugar dissolves completely.
3
Remove the pot from the heat and carefully add the dissolved baking soda. Expect bubbling, especially if using goat's milk. Once the bubbling subsides, return the pot to the heat.
4
Adjust the heat to maintain a steady simmer, ensuring it's not boiling. Continue to cook, stirring frequently, until the mixture turns a pale golden color, approximately one hour.
5
As the mixture thickens and begins to darken to a caramel-brown, increase the frequency of stirring to prevent any sticking to the pot's bottom.
6
To test for readiness, drop a small amount of the cajeta into a glass of cold water. If it forms a soft ball, it’s ready.
7
To ensure the desired texture, remove the pot from heat and let it cool slightly. If too thick, add hot water 1 tablespoon at a time until reaching the preferred consistency; if too thin, return to heat and cook longer.
8
Once cooled, discard the vanilla bean and strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar. Scrape the vanilla seeds back into the cajeta.
9
Store in the refrigerator until needed, with the delight best served warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Cajeta?
Cajeta is a traditional Mexican caramel sauce made by slowly simmering sweetened milk, specifically goat's milk, until it becomes thick and velvety.
How does Cajeta differ from Dulce de Leche?
The primary difference is the milk used; Cajeta is traditionally made with goat's milk which provides a tangy profile, while Dulce de Leche is usually made with cow's milk.
Can I use cow's milk instead of goat's milk?
Yes, you can use cow's milk or a blend of both, though goat's milk is required for the authentic traditional flavor.
What type of pot is best for making Cajeta?
A large, heavy-bottomed pot is recommended to ensure even heat distribution and prevent burning.
Why should I avoid using an iron pot?
Iron pots can react with the milk and sugar, potentially altering the flavor and color of the caramel.
How much Cajeta does this recipe produce?
This recipe yields approximately 1.5 quarts of finished caramel sauce.
What are the main ingredients for Cajeta?
The ingredients include 2 quarts of milk, 2 cups of sugar, one vanilla bean, and a half teaspoon of baking soda.
Why is baking soda added to the recipe?
Baking soda helps prevent the milk from curdling and aids in the browning process through the Maillard reaction.
How do I prepare the baking soda before adding it?
The baking soda should be dissolved in one tablespoon of water before being added to the pot.
What should I do if the mixture bubbles up?
If the mixture bubbles excessively after adding baking soda, remove the pot from the heat until it subsides, then return it to the stove.
How long does it take to cook the Cajeta?
It typically takes about one hour of simmering to reach a pale golden color, with more time required to thicken to a dark caramel.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute one tablespoon of pure Mexican vanilla extract for one large vanilla bean.
What is the cold water test for Cajeta?
Drop a small amount of the sauce into a glass of cold water; if it forms a soft ball, the Cajeta has reached the proper consistency.
How can I fix Cajeta that is too thick?
If the sauce is too thick after cooling, stir in hot water one tablespoon at a time until you reach your desired consistency.
What should I do if my Cajeta is too thin?
If it is too thin, return the pot to the heat and continue cooking and stirring until it thickens further.
How should Cajeta be stored?
Once cooled, store the Cajeta in a bowl or a wide-mouthed glass jar inside the refrigerator.
Should Cajeta be served warm or cold?
While it can be enjoyed cold, Cajeta is best served warm to fully experience its rich texture.
Do I need to strain the mixture?
Yes, straining the mixture through a fine mesh strainer helps ensure a perfectly smooth texture and removes the vanilla bean pod.
What do I do with the vanilla bean seeds?
After straining the sauce, scrape the vanilla seeds from the strainer back into the Cajeta for added flavor.
How often should I stir the mixture?
Stir regularly at the beginning and increase the frequency as the mixture thickens to prevent it from sticking to the bottom.
Is this recipe suitable for gifts?
Yes, homemade Cajeta makes an excellent gift when stored in decorative jars.
What are common uses for Cajeta?
It is perfect for drizzling over ice cream, spreading on toast or crepes, or using as a dip for fruit.
How many servings does this recipe provide?
This recipe provides approximately 96 servings, assuming a serving size of about one tablespoon.
Is Mexican Cajeta vegetarian?
Yes, this recipe is vegetarian as it contains only milk, sugar, and plant-based flavorings.
Is this recipe gluten-free?
The core ingredients are naturally gluten-free, but always check your specific brand of baking soda or vanilla.
Can I use granulated sugar?
Yes, granulated white sugar is the standard sweetener used in this traditional recipe.
What is the final color of Authentic Cajeta?
The final product should have a rich, deep caramel-brown color.
Does goat's milk affect the smell of the sauce?
Goat's milk has a distinct aroma that becomes more mellow and sweet as it caramelizes with the sugar and vanilla.
Can I double the recipe?
Yes, but you will need a very large pot to accommodate the initial volume and the bubbling that occurs.
What is the best way to reheat refrigerated Cajeta?
You can reheat it gently in a microwave-safe container or in a small saucepan over low heat until it becomes pourable.