Cajeta is the Mexican sweet treat you need in your life. Learn how to make this one-of-a-kind dessert with only four ingredients and enjoy the satisfying journey of Mexican culinary traditions. You will love it!
Cajeta de Celaya
Cajeta (pronunciation "kah-heh-tah") originated in the town of Celaya, in the state of Guanajuato, and is undoubtedly the most beloved sweet candie sauce in Mexico. Since the invention of this sweet sauce, the cooking technique and presentation have been the same. It is said that the secret to cajeta is cooking the ingredients in a copper cauldron and stirring with a wooden spoon over low heat for a long time until perfection. From the beginning, the cajeta has been stored in small cylinder-like wooden boxes called “cajetes de tejamil.”
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This dessert is not only a traditional Mexican dessert but is also highly important in our history and culture. It is said that during the Mexican Independence, soldiers carried little boxes with cajetas as rations. After all, it has a lot of calories, is easy to transport, and has a long shelf life, making it the perfect treat for soldiers at that time. Today, we love cajeta because it is delicious and can be enjoyed in many different ways; my favorite way is with churros.
So, if you are curious about learning how to make your own cajeta or just want to know more about keep reading to learn all about it.
For more information about it, check the government's Mexican page. Traditional Mexican Cajeta
How to Make Cajeta Recipe:
Ingredients:
- Goat's milk
- Granulated sugar
- Baking soda
- Mexican cinnamon stick
Instructions:
Here's a simple recipe for making cajeta at home. Make sure you read all the steps, and notes before beginning:
- First, combine the goat's milk, granulated sugar, cinnamon stick, and baking soda in a cast iron or non-stick saucepan.
- Then, place the saucepan on your stove over medium heat, allow it to gently simmer, and frequently stir with a wooden spoon.
Note: Make sure to use a large pot; after about 15 minutes, the milk will boil, and if your pot is not big enough, it will spill.
- After about 15 minutes, the baking powder and warm milk will produce big bubbles, so make sure to stir the milk and reduce the temperature to low.
- Then, you must stir every 10 to 15 minutes to caramelize the sugars slowly and reduce the milk. This process can take about 2 hours and 15 minutes.
- Around the 2-hour mark, the liquid of this milk caramel sauce should have reduced to almost ⅓, and the color would be a dark beige. Be patient; slow cooking is key to achieving rich consistency.
- Keep a close eye on the mixture and stir more frequently as it thickens, making sure you scrap the sides of the pot. You can use a spatula or a whisk for this purpose.
- At this point, you can remove the cinnamon stick and vanilla bean (if used) once the cajeta has reached your desired thickness. The texture should be light yet thick enough to coat the back of a spoon. Once it cools off, it will get thicker.
Note: Your cajeta should have a light caramel color; do not let it cook for longer than 2:30 minutes, or it will become really sticky.
- Once the cajeta has a caramel-like consistency, remove it from heat and let it cool to room temperature.
- Transfer it to sterilized jars or containers. It will continue to thicken as it cools.
- Let it cool off, and enjoy!
Notes and Tips
- Goat milk is one of the ingredients people have difficulty finding; I found mine at Whole Foods. Check specialty stores (Traders Joe’s, Wegmans, HEB), ethnic stores, and farmers' markets if your local store does not carry goat milk.
- If you cannot find goat milk, you can use regular cow’s milk; just know the flavor will be different.
- Another important key is the cooking pot; use a copper pan or heavy saucepan like cast iron so the cajeta won't stick at the bottom of the pot.
- If cinnamon is not your favorite spice, add one teaspoon of vanilla extract or a shot of rum for an extra kick and make "cajeta envinada"
- And lastly, don't let your sauce become too dark, or you will have tough and sticky candy, almost like taffy, also known as “chicloso candy.”
What to Eat with Cajeta
There are various ways to enjoy this sweet sauce:
Drizzling: Simply drizzle over desserts like ice cream, pancakes, waffles, or crepes. Cajeta adds a rich and sweet flavor to many things.
Spread: Spread toast, bread, saltine crackers, or galletas Marias for a sweet and indulgent treat.
Dipping: Dip fruits such as apples, strawberries, or banana slices into cajeta for a delightful combination of flavors.
Filling: Use it as a filling for pastries, cakes, or cookies. It can add a unique and tasty element to your baked goods. Back in Mexico, you will find churros, filled with cajeta.
Mixing: Mix cajeta into your cafe con leche, hot chocolate, or other beverages for a caramel-flavored twist.
Topping: Top desserts like cakes, flan, or bread pudding with cajeta for an extra layer of sweetness.
Remember that cajeta is versatile, so feel free to get creative and experiment with different ways to enjoy it based on your preferences.
Frequently asked questions about Cajeta.
What is cajeta?
Cajeta is a traditional Mexican caramel-like sauce made from sweetened caramelized goat's milk. Its appearance is very similar to Dulce the Leche, but it has a different smell and taste, contributing to its unique taste.
Where does Cajeta come from?
Cajeta comes from the town of Caleya, Guanajuato, Mexico, which has a long tradition of its elaboration. The city of Celaya still cooks the cajeta in the same way and with the same ingredients. However, you can find new flavors and new glass jars for packaging.
What is the difference between Dulce de leche and Cajeta?
Even though they look almost the same, there are a few differences. The origin of dulce the leche is almost unknown; some think it came from Asia, others from Argentina, and even. France. Dulce de Leche is made with cow's or condensed milk, resulting in a creamy, sweet caramel-like spread.
Cajeta has Mexican roots, made with goat milk, sugar, and additional Mexican spices like cinnamon or vanilla in copper cauldrons. The goat's milk in cajeta adds a depth of flavor, giving it a richer profile compared to dulce de leche. Cajeta can also have other flavors like (strawberry, vanilla, envinada “with alcohol,” and quemada “burnt” )
How to store your Cajeta
After your cajeta has time to cool off, It is recommended to store it in the refrigerator.
Use a sealed, airtight container, preferably a glass sterilized jar, to expand the shelf life in your fridge.
More Authentic Mexican Food Recipes
In case you would like to try other Mexican food recipes besides this delicious dish, try the following recipes:
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
-Mely
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Cajeta Recipe
Ingredients
- ½ gallon Goat Milk
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 stick Mexican Cinnamon optional
Instructions
- First, combine the goat's milk, granulated sugar, cinnamon stick, and baking soda in a cast iron or non-stick saucepan.
- Then, place the saucepan on your stove over medium-high heat and frequently stir with a wooden spoon.
- Note: Make sure to use a large pot; after about 15 minutes, the milk will boil, and if your pot is not big enough, it will spill.
- After about 15 minutes, the baking powder and warm milk will produce big bobbles, so make sure to stir the milk and reduce the temperature to low.
- Then, you must stir every 10 to 15 minutes to caramelize the sugars slowly and reduce the milk. This process can take about 2 hours and 15 minutes.
- Around the 2-hour mark, the liquid should have reduced to almost ⅓, and the color would be a dark beige. Be patient; slow cooking is key to achieving rich consistency.
- Keep a close eye on the mixture and stir more frequently as it thickens.
- At this point, you can remove the cinnamon stick and vanilla bean (if used) once the cajeta has reached your desired thickness.
- Note: Your cajeta should have a light caramel color; do not let it cook for longer than 2:30 minutes, or it will become really sticky.
- Once the cajeta has a caramel-like consistency, remove it from heat and let it cool to room temperature.
- Transfer the cajeta to sterilized jars or containers. It will continue to thicken as it cools.
- Let it cool off, and enjoy your homemade Cajeta!
Notes
- Goat milk is one of the ingredients people have difficulty finding; I found mine at Whole Foods. Check specialty stores (Traders Joe’s, Wegmans, HEB), ethnic stores, and farmers' markets if your local store does not carry goat milk.
- If you cannot find goat milk, you can use regular cow’s milk; just know the flavor will be different.
- Another important key is the cooking pot; use a copper pan or heavy saucepan like cast iron so the cajeta won't stick at the bottom of the pot.
- If cinnamon is not your favorite spice, add one teaspoon of vanilla extract or a shot of rum for an extra kick.
- And lastly, don't let your cajeta become too dark, or you will have tough and sticky candy, almost like taffy, also known as “chicloso candy.”
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Laura Torres
There are many recipes online, but not many mention that real Mexican cajeta is made with goat's milk, and it takes time to make it. This recipe is just like the ones you find in Mexico; I really missed the taste of it. I will be making it many times to give as a gift next fall and winter.