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Cajeta drips from a glass jar. Sliced figs are scattered around the jar

Cajeta (Goat's Milk Caramel)

This luxuriously rich sauce is ready in no time at all.

Course Sweets
Cuisine Mexican
Keyword cajeta, caramel, goat's milk
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 quarts
Author Marta Rivera


  • 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


  1. In a moderately sized pot, stir together the brown sugar, water, and the salt.

  2. Bring the mixture to a boil and cook over medium heat until the temperature reaches 240°F.

  3. 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.

  4. 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.

  5. Stir the heated goat's milk into your melted sugar and continue stirring until the mixture is homogenous.

  6. 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.