Homemade Cajeta

Method6 steps

1. 1

   Step 1: Choose a wide, large pot with high sides and plenty of headroom for foaming. Add all the goat’s milk, dark brown sugar (2½ cups), vanilla extract (1 tbsp) and baking soda (½ tsp). Stir well and heat over medium heat until the mixture reaches a steady simmer; lower the heat if it threatens to foam over.

   Uses 8 cups goat's milk · 2½ cups dark brown sugar · 1 tbsp vanilla extract · ½ tsp baking soda

2. 2

   Step 2: Keep a steady medium simmer for about 90 minutes, stirring thoroughly across the bottom with a wooden spoon every 15–20 minutes. Check and stir from 15 minutes, then repeat those checks throughout this initial simmer. The milk will gradually darken and reduce.

   Stir the cajeta · 15 minUses All the simmering milk mixture

3. 3

   Step 3: After about 90 minutes, as the mixture thickens and its bubbling becomes stronger, reduce the heat to medium-low. Keep active but controlled bubbling, and stir more frequently so a thick layer does not build up on the bottom. Continue reducing gently.

   Uses All the cajeta after about 90 minutes of simmering

4. 4

   Step 4: Stop cooking when the cajeta is caramel-brown and still flows like liquid caramel or chocolate syrup. It should coat the back of the spoon, fall slowly from a lifted spoon, and leave a brief trail exposing the pot’s bottom when stirred. Cooked-down residue at the sides will be fudgy. Do not cook it to a firm paste: it thickens considerably as it cools.

   Uses All the reducing cajeta

5. 5

   Step 5: Turn off the heat. Let the cajeta cool briefly until it is safe to handle, stirring as needed; it will become thicker as it cools.

   Uses All the finished hot cajeta

6. 6

   Step 6: Transfer to clean heat-safe jars or containers, dividing the batch if needed so it cools promptly. Cover and refrigerate promptly. The stated bulk yield is about 3 cups. This is a refrigerated milk sauce, not a shelf-stable canned product.

   Uses All the prepared cajeta