What is Cajeta?
Cajeta is a type of caramel made from goat’s milk. Cajeta is very popular here in Texas and often used in desserts or added to coffee or hot chocolate.
Cajeta originated in Mexico, and the name means “little box” in Spanish. It is said that the caramel was originally sold in the markets in small wooden box, and that is where it got its name. I should probably note, in some places it is pretty vulgar slang.
Cajeta is similar to the other well known caramel from Mexico, dulce de leche. Dulce de leche is made from cow’s milk, as opposed to cajeta which is made from goat’s milk.
The use of goat’s milk instead of cow’s milk makes the sauce have a bit more tang. The tanginess of the cajeta offsets some of the sweetness and gives it a more interesting flavor.
If you have ever tried to make caramel from scratch you might be worried about this recipe. Don’t be. Goat’s milk is actually much easier to work with than other types of caramel. This recipe is not difficult, but does require that you spend a bit of time stirring to prevent the bottom from burning.
If you do not have access to goat’s milk, do not try and substitute cow’s milk. Instead use the cow’s milk to make a recipe for dulce de leche. They are not interchangeable in the way they are cooked.
How to Use Cajeta
You can use cajeta almost anytime you would use caramel. It is the filling in a type of cookie called alfajores. It is also good swirled into brownies, drizzled over ice cream, or mixed into your coffee. Cajeta is delicious to use for dipping apples.
Depending on how long you cook the cajeta for, will change how thick it is. If you cook it for less time it will be runnier and good for drizzling. If you cook it for longer it will thicken and be better for using as a filling for cookies.
Is Cajeta an Ultra-Processed Food?
Cajeta purchased from the store is an ultra processed food. Fortunately it is very easy to make cajeta from scratch with simple kitchen ingredients.
Recipe for Cajeta
Equipment:
5 quart stock pot
Spatula or stirring spoon
Measuring cup and spoon
Glass jar for storage
Ingredients:
34 ounces goat’s milk
3/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon vanilla extract
Pinch salt
Directions:
Put the goat’s milk in the pot. There should be lots of extra room in the pot.
If the goat’s milk you are using says UHT (which means it was pasteurized at a very high temperature) you can skip this step, because it was completed as part of the pasteurization process. If not, put the stove on high heat until the goat’s milk comes to a simmer. When it looks like it will boil soon, take the pot off of the heat and let it cool off some. This is called scalding the milk, and it gives the caramel a better consistency.
Put the pot of goat’s milk on medium heat. Add sugar, vanilla, salt, and baking soda and stir gently. The sugar will completely dissolve, and the baking soda may foam up.
Continue checking on the pot and stirring slowly, making sure nothing is stuck on the sides or bottom of the pot.
The cajeta should slowly start to turn brown.
As the cajeta cooks, occasionally the baking soda will cause the mixture to foam up, sometimes considerably so. This is normal and why the pot needs to be so large so it will not boil over. Just keep stirring gently.
It will take about an hour for the cajeta to be cooked. Near the end of an hour it should start to thicken and be much darker in color.
As you stir, you will start to see a trail left at the bottom of the pot where the stirring spoon was. The longer it takes for the cajeta to fill in where the spoon was, the thicker the finished product will be. Remember that it will thicken a bit more as it cools.
When you reach your desired thickness, take the cajeta off of the heat. Let it cool down some before you try it, so you don’t accidentally burn yourself.
You can store it in the refrigerator in a glass container. It will keep for quite a while. If you find that it was thicker than you wanted, you can loosen it up some by stirring in some milk.
Notes on the Ingredients in Cajeta
Goat’s Milk
It is easy to find unprocessed goat’s milk. I found it at Trader Joe’s grocery store, but it is widely available at other stores. I did not have to look around for a goat’s milk that does not have anything added to it.
Sugar
Basic white sugar is fine. You could probably use raw sugar without any issues. Using other sweeteners such as honey or agave would probably change the texture or flavor more than is desired.
Vanilla Extract
I used vanilla extract from Costco. Do not confuse vanilla extract with vanilla essence, which is an ultra high processed food. You can also make your own vanilla extract at home.
If you have a vanilla bean, you can use that instead. They can be expensive, but taste very good. If you are going to use a vanilla bean, omit the vanilla extract. Carefully use a sharp knife to cut open the bean lengthwise. Gently use the back of the knife to scrape out the seeds. Reserve the seeds for another use. Put the vanilla bean pod in the milk and sugar liquid. When you take the cajeta off of the heat, remove the vanilla bean pod and discard.
Baking Soda
Baking soda is a necessary ingredient. Baking soda and baking powder are not interchangeable, and be careful not to confuse the two. One of the most common brands of baking soda is called Arm & Hammer and it comes in a bright orange box. Baking soda creates a chemical reaction that helps give the cajeta its signature color.
Variations:
Add cinnamon. You can add a cinnamon stick to the pot at the same time that you add the sugar. Be sure to remove and discard the cinnamon stick around the time that you take the pot off of the heat.
Add jalapenos. If you like sweet and spicy food you might enjoy this. Take two jalapenos and cut them in half lengthwise. Make sure to remove all of the seeds. Put the jalapenos in the pot at the time you add the sugar. Remove and discard them after about 45 minutes of cooking, when the mixture starts to thicken and get sticky.