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.
Let’s Simmer
In a moderately sized pot, stir together the brown sugar, water, and the salt. Bring all of this to a boil and cook over medium heat until the temperature reaches 240°F.
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)
This luxuriously rich sauce is ready in no time at all.
Ingredients
- 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
Instructions
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In a moderately sized pot, stir together the brown sugar, water, and the salt.
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Bring the mixture to a boil and cook over medium heat until the temperature reaches 240°F.
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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.
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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.
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Stir the heated goat's milk into your melted sugar and continue stirring until the mixture is homogenous.
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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.
Recipe Notes
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!
To warm the cajeta: Remove the amount you want to eat from the jar, and heat it in 30 second bursts in the microwave until warm.
Make this Cajeta, then try these other sauces of mine:
Spiced Toffee Sauce
Cajeta, who knew? This looks so yummy and I have never used goat milk for anything yet…this looks like a fun way to start!
This is the PERFECT way to start using goat milk, Susan!
OMG, you are brilliant! What an awesome sauce to make. It doesn’t even look that hard. I love fall and I can’t wait to try this out! Thanks for sharing! 🙂
Oh, it’s my pleasure, Cassie! I hope you get a chance to try out the recipe!
I’ve never tried goats milk (or goat cheese). I’m not sure why. It just hasn’t appealed to me.
Give it a taste, Heather! I think you’ll like it!
Oh my gosh, I really am craving some gorgeous fresh figs with that amazing Cajeta drizzled on top!! I have never heard of Cajeta before but I love the idea of the tangy goats milk in the caramel.
The figs in my part of the country are a little smaller than I’m used to, but they were perfect for snacking with this cajeta!
This looks and sounds heavenly. I’m so intrigued to learn the unique tastes you described. Thanks for sharing.
It’s dreamy, Annette. I tried to describe it accurately, but it has such a unique taste.
Oh. My. Goodness. This looks SO yummy! And your photos are so beautiful!
Thank you so much, Julie! That means a lot to me.
Okay, how have I never heard of this? We have a fig tree in our yard and I am so tempted to pick some and whip up some of this delightful sauce. Yum!
GIRL!! I WISH I had a fig tree! I had to settle for these baby ones, but a good sized fig is perfect for this!
this looks so yummy! what a creative dish you made!
Thanks, Celeste!
Had never heard of this. Very interesting. IN the picture, I really enjoyed how the drink dripped off the side.
Thank you, Aditi! It is a very interesting (and delicious) treat.
This sounds absolutely amazing!! I love almost anything with goat’s milk, and creating a caramel sauce with it is brilliant. Thanks for sharing this delicious recipe!
Yes!! I totally agree, Aarika! This caramel has levels of flavor that are unbelievable.
Ok, I have to try out for myself. I drank fresh goat milk for years and on several occasions made cheese and always enjoyed both. I now find myself with 12 cans of evaporated meyenburg goat milk so I searched the net for a recipe and this looks like exactly what I was looking for.
Thanks for sharing.
I’ll try to remember to let you know how I liked it.
You’ll definitely love this version if you’re a fan of goat milk, Dan!