This, my friend, is what we in the business call a “money shot”. If you have a Mexican friend in your life, and they haven’t introduced you to Cajeta, you need to have a hard talk with them. Anyone who would keep this secret from those they love is suspect. I’m just saying. As you can see, I’m not suspect. I’m cool peoples. That’s why I’m sharing my recipe for this creamy, sweet-tart goat’s milk caramel. My love for you is deep.
What Makes Cajeta Special?
Besides the fact that it’s addictive as all get out, you mean? Well, it’s also because cajeta is relatively easy to make, it has a unique taste, and it’s versatile. I’ve poured, dipped, scooped, and eaten it straight out of the jar. More times than should be acceptable by respectable society, I must confess. This goat’s milk version of caramel takes on the tangy richness you’d find in a glass of goat’s milk. It can best be described as an earthy sweetness. It’s difficult to label this, though, because of how unique cajeta truly tastes.
All you need for the sauce is a can of evaporated goat’s milk, brown sugar, water, a smidge of salt, and a good-quality unsalted butter. Danish Creamery is my new favorite- I’ll explain why in a minute. And a pot…well, two pots.
While the sugar is melting, begin heating the goat’s milk in a separate pot. Just scald the milk, which means bringing the milk to a steaming point. Be sure not to let it boil over.
Once the molten sugar has reached 240°F, add the unsalted butter to the pot. Because I use Danish Creamery butter, my cajeta is richer than anything you can buy in a store. The 85% butter fat- which is higher than butters here in the States and higher than most other European butter- makes this cajeta, smooth, luxurious and decadent.
Stir in the butter until it is well blended. There’s no such thing as stirring too much, remember that incredibly creamy butter needs a moment to get acclimated.
Add the heated goat’s milk
We heat the goat’s milk before adding it to the sugar to prevent it from seizing up and causing a raucous when whisked in. Sooooo, yeah, do that. Whisk the heated goat’s milk into your melted sugar.
Again, whisking a lot is better than not whisking a lot.
Enjoy the Cajeta now or later
Once the cajeta (because it’s now cajeta!) is perfectly smooth, you’re ready to enjoy it, either warm…
…or you can transfer your cajeta to a clean glass jar and allow it to cool completely before covering it with the lid.
Drizzle this stuff on er’thang! Figs are in season so a great dessert idea- for me at least- is drizzling cajeta on ripe figs.
Of course, topping this Vanilla Frozen Custard with the cajeta is money, too.
Whatever you do, make sure you pin the recipe so you don’t lose it! Share this post with your friends and family, too. You know why? Because Cajeta makes a great gift, so sharing is a subtle way of dropping them hints that you want some! Now, if someone shared this with you, you may want to start making a batch…LOL!!
Cajeta keeps for up to a week- trust me, it won’t last so long. Store it in a mason jar in the fridge. That butter may separate a bit while it sits, so be sure to give your cajeta a quick stir before you pour it and enjoy!
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Cajeta (Goat's Milk Caramel)
- 1 pound light brown sugar
- 1/2 cup water
- 1 teaspoon kosher salt
- 12 ounce can evaporated goat's milk
- pinch kosher salt
- 1 stick Danish Creamery unsalted butter
- In a moderately sized pot, stir together the brown sugar, water, and the salt.
- Bring the mixture to a boil and cook over medium heat until the temperature reaches 240°F.
- While the sugar is cooking, scald the goat's milk in a separate pot, making sure to heat it only until it begins to steam- don't allow it to boil.
- Once the sugar has reached 240°F, add the unsalted butter to the pot, stir the sugar until the butter has been incorporated and the sugar mixture is smooth.
- Stir the heated goat's milk into your melted sugar and continue stirring until the mixture is homogenous.
- The cajeta is now ready to serve. You can also transfer it to glass jars and store in the refrigerator. Cajeta is great warm or cold. Enjoy the sauce within a week of preparation.