This Easy Cajeta (Mexican Caramel) recipe is made with only 5 ingredients and is easy to make. It makes a perfect topping for any dessert. If you like dulce de leche, you’re going to love cajeta!
“Maybe I should make some dessert this weekend.”
That’s how it all got started. I said those words and John immediately shook his head in agreement.
More often than not, we like to end our dinner with a little something sweet around here. But because dessert is a normal, everyday thing, it’s usually very low key. Nothing fancy – a handful of chocolate chips, some fresh fruit (fresh cherries are my favorite right now), a scoop of ice cream, a piece or two of hard candy – whatever we have in the house. Nothing crazy. Just a touch of sweet.
But when I actually make dessert from scratch, it’s a different story.
Now I’m not a baker. For some reason, baked goods and treats always take me about three tries to get just right. That or I give up (and I’ve given up quite a bit). I don’t throw around the word “easy” when it comes to dessert very often, because it’s not usually very easy for me. But when it is, I like to tell everyone about it.
Like right now. This post. This recipe. SO EASY! This cajeta recipe requires only five ingredients, a big pot, a wooden spoon and a stove.
What the heck is cajeta, anyway?
Sometimes known as Mexican caramel, cajeta is a sticky, gooey caramel-like sauce that’s made by heating and caramelizing a pot of goat’s milk and sugar until it reduces to a beautiful golden brown color. The goat’s milk gives it a rich and complex flavor that you won’t be able to stop eating. I know from first-hand experience.
It’s VERY similar to dulce de leche. In fact, they’re made the exact same way except dulce de leche uses cow’s milk. So if your tummy is sensitive to cow’s milk, this dessert sauce is calling your name!
Mexican. Caramel. My mouth starts watering just thinking about it.
The brownies you see in this post? They’re pretty damn good. AND they’re made with beans (yes, beans!) which means they’re “healthier” which means they deserve an extra drizzle of cajeta. It’s only fair.
Grab the recipe for these Black Bean Blender Brownies here.
In addition to being easy to make, cajeta is also extremely versatile. Take a look at this list of ideas on how you can eat it!
10 Ways To Eat Cajeta (Mexican Caramel)
- Like a lollipop/sucker – pour some onto a plastic spoon, let it cool, harden and voila! a cajeta lollipop! (my personal favorite)
- Drizzled on top of these amazing Black Bean Brownies
- Poured over your favorite ice cream
- As a dip for fresh fruit like strawberries or apple slices
- Drizzled on top of cheesecake
- Sandwiched in between two cookies
- Mixed into a cup of fresh coffee with milk for a sweetened cafe con leche
- Drizzled on top of your favorite smoothie bowl for a decadent breakfast or snack
- As a dip for churros
- Drizzled on top of a warm slice of apple pie
More Mexican dessert recipes you’ll love
- Sopapilla Cheesecake Bars
- Capirotada (Mexican Bread Pudding)
- Easy Pumpkin Empanadas
- Fruit Salsa with Cinnamon Chips
Ingredients
- 4 cups goats milk
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- In a small cup, mix 3 tablespoons of goats milk with baking soda. Set aside.
- Place the sugar, cinnamon stick and remaining milk in a Dutch oven or large pot over medium to medium-high heat.
- Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
- Once simmering, remove the pot from the heat and add in the dissolved baking soda and goats milk. The mixture will froth up quickly, almost doubling in volume. Once the mixture stops bubbling, return the pot to the heat and bring it back to a simmer.
- Cook until the mixture has reduced and thickened (about 45-60 minutes). Be sure to stir frequently, scraping the bottom of the pot so it doesn't burn. The cajeta is done when you can scrape the mixture aside and see the bottom of the pot. It should be thick like honey.
- Remove from the heat and stir in the vanilla extract.
S Mark Cates says
I’m sorry! I have been using your recipe for years and have neglected to make a comment. So…here I am. I love caramel. I went through a lot of recipes over the years and many of them make good solid caramel… but yours is hands down …to my taste…the best of them all! I always return to it. I have it printed but didn’t pull it out this time and here I am in covid times back on line to say…Thanks! Thanks! Thanks!
Mark
Karla says
I made this with fresh, from the farm goat’s milk, only I quadrupled the recipe the first time; multiplied it by 8 the second time. I left out the cinnamon. Just preference. After I bottled the caramel sauce, I had some left over so I continued to cook it down and down and down. It is now a nice caramel. I’m going to scoop some onto plastic spoons and freeze it and try to sell it at market. Was going to wrap it in wax paper but it probably needed to cook for another 5 minutes. Oh…my…goodness! This is delicious!
Isabel says
Wow, sounds like you made some big batches! I’m happy you’re enjoying it! Thank you so much for your feedback 🙂
Michelle says
Made this today! What a great recipe! I have a lot of fresh goat milk to use and wanted something more than cheese. So easy and so tastey!@isabeleats
P. Colvin says
I was trying to find a less sugar version of something to drizzle on my pie this Thanksgiving. I’m not much of a cook and I knew it was a crapshoot
Hubs brought in the milk from the goats and I.strained.it.a d pit it in the crockpot for the night on high and went to bed. In the morning I found brown colored cheese. Which is funny, because I messed up my crockpot yogurt before and came up with something distinctly caramel-like in smell and texture, if not color. I had added the yogurt culture too soon and the temp was too high and killed it. Ah well, the milk was going to go to pigs, anyway, I was just seeing if I could make something with it first.
Juli says
Do you use goat’s milk from the dairy section or canned evaporated goat’s milk?
Isabel says
I used fresh goat milk from the dairy section, not canned and evaporated.
Janet M. says
Amazingly easy and delicious. Made some today serve with my Churros………..Can’t wait to serve it to everyone.
Isabel says
Thank you so much, Janet!
BoscoBob says
For the most incredible fudge you have ever tasted, try mixing ≈ equal parts Cajeta and Nutella. Stir for 20-30 seconds until the mixture cleans the sides of the bowl. Make as little or as much as you would like. Great for a kid’s recipe. No heat or things that can hurt them. Do not use anything other than goat’s milk Cajeta, or it will not work.
Isabel says
That sounds delicious! I’m definitely going to try this! If it turns out well, I may just post it on the website. Thanks so much!
Sherri Wagner says
Just wondering what firms up the fudge? My Cajeta was very thick but not solid?🤔
Pbj says
I just made this and it was delicious!! I grew up eating cajeta but now live in Canada and hadn’t had in years. You’re right, it’s SO EASY to make. I halved the sugar and it still worked and tasted awesome. I made ice cream sundays and almost finished the whole thing in one go. That’s the best sign of a good recipe. Thank you!
Kimberly says
Can I use canned evaporated goat’s milk for this recipe?
Laurie says
I’ve made this recipe several times and I love it. And for the person who asked, I use raw goat milk for this………..the heating is what ‘pasteurizes’ it so anything you make where you heat it to boiling or just below – yogurt, ricotta, cajeta, it will be pasteurized. I don’t usually worry about the pasteurization for most things, I know how I am handling the milk so I feel safe in using it.
Meg says
My first attempt and I LOVE it!!!! Used raw goats milk. Do you keep the cinnamon stick in for the entire time? I took it out before it got thick.
Thanks for sharing the recipe!
Isabel says
Hi Meg, what you did is totally okay. By that point, it should have infused lots of the cinnamony goodness. 🙂 I think I left it in the entire time, but it doesn’t really matter.
MELISSA Pierce says
I’ve been trying to find an easy stovetop cajeta recipe for my Nigerian dwarf goat milk. This was perfect – so good w apple slices!
Isabel says
Oh my goodness, you’re so welcome! Nigerian dwarf goat milk sounds so fancy! hahaha
Melissa says
Only fancy because it has the highest percentage of butterfat of any dairy goat. We now make this recipe every week! Yum!!
Isabel says
Yay! I’m so glad you like it! It’s sooo addictive, haha.
Loree says
Straight from the goat to the stove. WOWzers is this good!
Isabel says
Thanks, Loree!
Lacy says
At what point do you remove the cinnamon stick?
Isabel says
I left the cinnamon stick in the entire time and just removed it at the very end, but you can remove it once it starts to really thicken up.
Tammy says
Can you use raw milk in this?
Isabel says
I think you can, but I’m not sure. I’ve only used pasteurized.
Amy says
I just made this and it is absolutely wonderful! Now I have something to do with all my goat milk.
Isabel says
Woo! Isn’t it addicting? You’re making me want to make another batch right now, haha.
Katherine Catalano says
Is it raw goat milk or pasteurized? I’m trying to find in my area and the a couple places say I have a choice between raw or pasteurized.
Isabel says
I used pasteurized.
Patrick @ Mexican Please says
Wow looks great, thanks for posting. Those pics seem edible 🙂
Isabel says
Thanks, Patrick! Just so you know, I’m in love with your site! So many great recipes that really remind me of home. 🙂
Patrick @ Mexican Please says
Ty ty Isabel, that means a lot to me 🙂
Karly says
Woah. I want to go swimming in a giant swimming pool (hot tub?) full of this stuff! Looks so good and would take any dessert to the next level! Yum!
Isabel says
YES! Let’s do it, haha! 🙂
cakespy says
Absolutely perfect. I included this in my Friday links roundup!
Isabel says
Woo! Thanks for sharing! The cajeta is SOOO GOOD. I’m sure your readers will love it 🙂
Jamie | Hola Croqueta says
Oh my heavens! This looks divine!!!
Isabel says
Thank you! If you can believe it, it tastes EVEN BETTER!