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.
Michelle says
May 1, 2019 at 3:28 pmMade 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
November 22, 2018 at 11:14 amI 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
October 7, 2018 at 1:10 pmDo you use goat’s milk from the dairy section or canned evaporated goat’s milk?
Isabel says
October 30, 2018 at 7:37 amI used fresh goat milk from the dairy section, not canned and evaporated.
Janet M. says
August 16, 2018 at 6:46 pmAmazingly easy and delicious. Made some today serve with my Churros………..Can’t wait to serve it to everyone.
Isabel says
August 20, 2018 at 8:11 pmThank you so much, Janet!
BoscoBob says
February 12, 2018 at 11:26 amFor 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
February 19, 2018 at 10:13 amThat 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!
Pbj says
January 29, 2018 at 9:12 pmI 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
November 16, 2017 at 1:28 pmCan I use canned evaporated goat’s milk for this recipe?
Laurie says
October 31, 2017 at 7:04 amI’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
October 29, 2017 at 8:03 pmMy 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
October 31, 2017 at 5:55 pmHi 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
September 29, 2017 at 8:46 pmI’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
October 4, 2017 at 9:02 pmOh my goodness, you’re so welcome! Nigerian dwarf goat milk sounds so fancy! hahaha
Melissa says
October 17, 2017 at 6:21 pmOnly fancy because it has the highest percentage of butterfat of any dairy goat. We now make this recipe every week! Yum!!
Isabel says
October 19, 2017 at 8:54 amYay! I’m so glad you like it! It’s sooo addictive, haha.
Loree says
September 3, 2017 at 7:30 pmStraight from the goat to the stove. WOWzers is this good!
Isabel says
September 12, 2017 at 1:14 pmThanks, Loree!
Lacy says
August 3, 2017 at 4:09 pmAt what point do you remove the cinnamon stick?
Isabel says
October 31, 2017 at 6:06 pmI 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
June 13, 2017 at 4:28 pmCan you use raw milk in this?
Isabel says
August 20, 2017 at 8:53 amI think you can, but I’m not sure. I’ve only used pasteurized.
Amy says
June 7, 2017 at 5:36 pmI just made this and it is absolutely wonderful! Now I have something to do with all my goat milk.
Isabel says
June 14, 2017 at 5:41 pmWoo! Isn’t it addicting? You’re making me want to make another batch right now, haha.
Katherine Catalano says
July 27, 2017 at 12:54 pmIs 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
August 20, 2017 at 8:49 amI used pasteurized.
Patrick @ Mexican Please says
August 1, 2016 at 8:06 pmWow looks great, thanks for posting. Those pics seem edible 🙂
Isabel says
August 2, 2016 at 10:29 amThanks, 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
August 8, 2016 at 10:11 pmTy ty Isabel, that means a lot to me 🙂
Karly says
July 29, 2016 at 10:38 amWoah. 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
July 29, 2016 at 11:36 amYES! Let’s do it, haha! 🙂
cakespy says
July 29, 2016 at 9:07 amAbsolutely perfect. I included this in my Friday links roundup!
Isabel says
July 29, 2016 at 10:57 amWoo! Thanks for sharing! The cajeta is SOOO GOOD. I’m sure your readers will love it 🙂
Jamie | Hola Croqueta says
July 29, 2016 at 12:58 amOh my heavens! This looks divine!!!
Isabel says
July 29, 2016 at 11:37 amThank you! If you can believe it, it tastes EVEN BETTER!