Rich Mexican Cajeta (Caramel Sauce)
Cajeta is a traditional Mexican caramel sauce made from goat's milk, giving it a unique, rich flavor. Often referred to as Leche Quemada, this delightful concoction is not burnt milk but rather a slow-cooked caramel made from sweetened milk. This recipe brings out a depth of flavor that enhances desserts, especially Miss Annie's Chocolate Flan Cake, where its richness truly shines. With its luscious texture, Cajeta can be enjoyed spread on warm bread, drizzled over biscuits, or served as a decadent topping on ice cream. Each bite will transport you to the heart of Mexico, making it a cherished addition to your dessert repertoire.
N/A
Servings
200
Calories
4
Ingredients
Ingredients
milk
2 quarts (divided into two quart portions)
sugar
3 cups (none)
baking soda
1/4 teaspoon (none)
cinnamon stick
1 small (whole)
Instructions
1
In a large saucepan, combine 1 quart of milk with 3 cups of sugar. Cook it over low heat, stirring frequently to prevent scorching, until the mixture turns a beautiful golden color.
2
In a separate saucepan, combine the remaining quart of milk with baking soda. Stir well and bring to a gentle boil, adding the cinnamon stick for flavor.
3
Once it reaches a boil, carefully discard the cinnamon stick. Gradually pour the hot milk mixture into the golden caramel mixture, stirring constantly to ensure a smooth integration.
4
Return the combined mixture to low heat. Cook it slowly, stirring occasionally, until it thickens to a consistency reminiscent of melted caramel. This process may take some time, so patience is key to achieving the perfect texture.
5
Once thickened, remove the saucepan from heat and allow the cajeta to cool slightly before transferring it to a glass container.
6
Refrigerate the cajeta until it becomes firmly set. Enjoy it as a topping for desserts, as a sweet spread, or directly from the jar!
Nutrition Information
0g
Fat
50g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mexican Cajeta?
Cajeta is a traditional Mexican caramel sauce made from milk, often goat's milk, which gives it a unique and rich flavor profile.
What does the term Leche Quemada mean?
Leche Quemada translates to burnt milk, though it is actually a slow-cooked caramel made from sweetened milk rather than being truly burnt.
What are the primary ingredients needed for this Cajeta recipe?
The recipe requires 2 quarts of milk, 3 cups of sugar, 1/4 teaspoon of baking soda, and one small cinnamon stick.
How many calories are in a serving of this caramel sauce?
There are 200 calories per serving of this Mexican Cajeta.
What is the fat content of this recipe?
This recipe contains 0g of fat.
How much protein is in the Cajeta?
Each serving contains 8g of protein.
What is the carbohydrate count for this sauce?
There are 50g of carbohydrates per serving.
How do I start the cooking process?
Begin by combining 1 quart of milk with 3 cups of sugar in a large saucepan over low heat.
How do I prevent the milk and sugar from scorching?
To prevent scorching, you must stir the mixture frequently while it cooks over low heat.
What color should the sugar and milk mixture become?
The mixture should be cooked until it turns a beautiful golden color.
What do I do with the second quart of milk?
In a separate saucepan, combine the second quart of milk with baking soda and a cinnamon stick, then bring it to a gentle boil.
When should the cinnamon stick be removed?
The cinnamon stick should be carefully discarded once the milk and baking soda mixture reaches a boil.
How are the two separate milk mixtures combined?
Gradually pour the hot milk and baking soda mixture into the golden caramel mixture while stirring constantly.
What is the recommended heat setting for thickening the sauce?
The combined mixture should be returned to low heat to thicken slowly.
How long does it take to thicken the Cajeta?
The process takes time and requires patience until it reaches a consistency reminiscent of melted caramel.
What is the desired final texture of the sauce?
The final texture should be thick and similar to melted caramel.
How should I cool the Cajeta?
Remove the saucepan from the heat and let the sauce cool slightly before moving it to a container.
What type of container should I use for storage?
It is recommended to transfer the cooled Cajeta into a glass container.
Does Cajeta need to be refrigerated?
Yes, the Cajeta should be refrigerated until it becomes firmly set.
Can I use this sauce on ice cream?
Yes, Cajeta makes a decadent and delicious topping for ice cream.
Is this sauce good for bread or biscuits?
Absolutely, it can be enjoyed as a sweet spread on warm bread or drizzled over fresh biscuits.
What specific dessert does this recipe pair well with?
Its richness specifically shines when served with Miss Annie's Chocolate Flan Cake.
How many total ingredients are in this recipe?
This recipe uses a total of 4 ingredients.
What is the role of baking soda in this recipe?
Baking soda is combined with the second portion of milk and brought to a boil to help achieve the correct chemical reaction and texture.
Can I eat the Cajeta directly from the jar?
Yes, it is sweet and flavorful enough to be enjoyed directly from the jar.
What makes the flavor of traditional Cajeta unique?
The traditional use of goat's milk provides a deep, unique, and rich flavor compared to standard cow's milk caramels.
Is there any fiber in this recipe?
The nutritional information indicates that there is no fiber in this recipe.
Is there any sodium or cholesterol in this recipe?
The provided data does not list values for sodium or cholesterol.
What is the main category of this recipe?
This is a condiment and dessert topping belonging to the Mexican dessert category.
Why is constant stirring necessary when mixing the two liquids?
Constant stirring ensures a smooth integration of the hot milk into the caramel mixture.