Old-Fashioned Texas Cajeta Recipe (Goat's Milk Caramel)
Discover > Texas Recipes > Old-Fashioned Texas Cajeta Recipe (Goat's Milk Caramel)
In Texas, we know a thing or two about good cajeta.
Growing up in a small town in Texas, we always had goat dairies close by. So, naturally, cajeta was always a staple in our household. My mom would make it from scratch, using fresh goat milk from the dairy down the street. It was so good that I could never resist sneaking a few spoonfuls when she wasn't looking.
Now that I'm an adult, I still love cooking pots of cajeta for personal consumption or to give away. I think it's one of the most delicious things to make at home. And since goat dairies are so prevalent in Texas, it's easy for me to get my hands on some high-quality goat's milk to make cajeta whenever I want.
If you've never had cajeta before, you're missing out! It's a must-try for anyone living in Texas.
What is Cajeta?
Cajeta is a delicious Mexican confection that uses caramelized goat's milk, noted for its depth of flavor. It has a similar taste to dulce de leche and caramel but with an extra tang. In addition, goat's milk is uniquely stable and can endure high heat without scorching. This makes it ideal for making cajeta.
Cajeta is traditionally made in copper pots, which help to evenly distribute the heat and prevent scorching. The milk is slowly cooked until it becomes a thick, golden brown sauce. It is then spooned into jars or bottles and enjoyed as a delicious treat or used as a topping for desserts. Cajeta is a delightful, sweet sauce that is perfect for those who prefer a unique flavor.
Difference Between Cajeta and Dulce de Leche
Cajeta is similar to dulce de leche, but it is made with goat's milk and has a slightly tangy flavor. Dulce de leche is typically made with evaporated milk (how long does evaporated milk last?), while cajeta is made with goat's milk. This gives dulce de leche a more caramel-like flavor, while cajeta has a slightly sharp taste. Dulce de leche is also usually darker in color than cajeta.
Main Ingredients
Goat’s Milk
Goat's milk is the traditional choice for making Cajeta, a Mexican caramel candy. The milk from goats is higher in fat than cow's milk, which gives Cajeta a richer flavor and smoother texture. In addition, goat's milk contains more nitrogen than cow's milk, which helps to prevent the milk from curdling during the cooking process. While making Cajeta with other types of milk is possible, goat's milk is still the best option for achieving authentic results.
The Anala Goat Company in Beasley is one of the few licensed raw dairy producers in Texas. They got their 'Raw Dairy Certificate' in 2013. Discover other Texas local food shops and farmers' markets where you can buy goat's milk at great prices.
Baking Soda
When making cajeta, a key element is ensuring the milk's pH levels are neutralized. This helps to create a smooth final product. In addition, baking soda is often used to assist with the Maillard Reaction. This refers to the browning of amino acids with sugars (how long does sugar last?) to create caramel.
As a result, the cajeta will have a lovely brown color and delicious flavor. So if you're looking to make the perfect batch of cajeta, add some baking soda (how long does baking soda last?) to neutralize the pH levels in the milk. This simple step will go a long way in helping you achieve delicious results.
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Cooking Method: Slow-Cooking
If you've never had cajeta, you're in for a real treat. This rich and creamy caramel is made by slowly cooking goat's milk until it thickens and takes on a deep caramel color.
Making cajeta at home may seem like a long process, but it's actually quite simple - all you need is patience and a little bit of time.
First, heat the milk in a saucepan over low heat. Gradually add baking soda and sugar, stirring constantly, until the mixture comes to a boil.
Then, turn down the heat and whisk in the salt. Let the cajeta simmer until it thickens and reduces by half.
Once it's finished, add vanilla bean, pour it into jars, and enjoy!
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Equipment
Large Pot
Traditional Cajeta is slow-cooked in copper pots. You can opt for any large pot when making your caveats at home. Copper is an excellent conductor of heat, so it helps to cook the cajeta mixture evenly. However, copper pots can be expensive and difficult to find. Any large pot will work if you don't have a copper pot. Just be sure to stir the mixture frequently to prevent scorching.
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Wooden Spoon
Regarding slow-cooking Cajeta, there's no better tool than a wooden spoon. The sturdy construction of the scoop prevents it from breaking down while cooking hot caramel. At the same time, the flat surface is perfect for stirring and scraping the bottom of the pot. The long handle also keeps your hands safe from the stove's heat. Whether making a batch for yourself or a large crowd, a wooden spoon is an ideal way to get perfect consistency every time. So next time you're in the kitchen, reach for a wooden spoon and enjoy the slow-cooked goodness of Cajeta.
Product Recommendation: OXO Good Grips Wooden Corner Spoon & Scraper
Jar for Storage
A cajeta storage jar is a great way to keep your cajeta fresh and flavorful. Cajeta is a Mexican caramel made from goat's milk, and it has a rich, creamy flavor that is perfect for a sweet treat. A cajeta storage jar helps to keep the cajeta fresh by sealing in the taste and preventing it from drying out. The jar also helps to prevent the cajeta from getting too warm or too cold, which can cause it to lose its flavor.
Product Recommendation: Ball Regular Mouth 32-Ounces Mason Jar
Cooking Notes
You may replace dark brown sugar with white sugar. The result will be a slightly sweeter and lighter cajeta.
You may replace goat's milk with cow's milk. This will require more careful and constant stirring.
Liquor may be added to the last 10 minutes of cooking.
If your cajeta ends up too thick, you may gradually thin it down with some milk or water.
Storage Notes
The cajeta can be refrigerated for up to 1 month; after that, it may start to crystallize.
Caramel is thicker when it's cold.
You may slowly re-warm to your desired consistency.
Cajeta may be frozen for up to 1 year.
Make sure you cover the surface with plastic wrap and leave a little clearance at the top of the container for expansion.
Cajeta (Goat's Milk Caramel)
Ingredients
4 cups goat’s milk
½ teaspoon baking soda
⅔ cup packed dark brown sugar
¼ teaspoon kosher salt (how long does kosher salt last?)
½ teaspoon vanilla extract
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Procedure
Pour the milk into a heavy-bottomed pot and set it over medium-high heat.
Sprinkle the baking soda over the milk, then whisk to combine.
Gradually whisk in the sugar and the salt to combine.
Switch to a silicone spatula and bring the mixture to a boil — the milk will foam and rise.
Remove the pot from the heat just before the foam reaches the top.
Reduce the heat to low.
When the foam subsides, return the pot to the heat and bring it to a simmer, gradually raising the heat to medium.
Maintain a lively simmer, and cook until the mixture reduces and turns a golden brown, stirring every 2 to 5 minutes to prevent scorching on the sides and bottom for about 1 hour.
Stir in the salt, raise the heat to medium-high, and, now stirring constantly, bring the cajeta to a low boil until you catch glimpses of the bottom of the pot, about 15 minutes. You can stop here for a pourable, saucelike consistency.
For a thicker, more pudding-like consistency, continue cooking for an additional 5 to 10 minutes.
Keep in mind that the cajeta will continue to thicken as it cools.
Remove from the heat and continue to stir until the cajeta stops simmering.
Mix in the vanilla, if using, and scrape the cajeta into a sanitized jar with a lid. Press a piece of plastic wrap against the top of the cajeta; this prevents skin from forming. Let cool completely, then cover with a lid. If not using it right away, refrigerate until needed.
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Cajeta (Goat's Milk Caramel)
Ingredients
- 4 cups goat’s milk
- ½ teaspoon baking soda
- ⅔ cup packed dark brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- Pour the milk into a heavy-bottomed pot and set it over medium-high heat.
- Sprinkle the baking soda over the milk, then whisk to combine.
- Gradually whisk in the sugar and the salt to combine.
- Switch to a silicone spatula and bring the mixture to a boil — the milk will foam and rise.
- Remove the pot from the heat just before the foam reaches the top.
- Reduce the heat to low.
- When the foam subsides, return the pot to the heat and bring it to a simmer, gradually raising the heat to medium.
- Maintain a lively simmer, and cook until the mixture reduces and turns a golden brown, stirring every 2 to 5 minutes to prevent scorching on the sides and bottom for about 1 hour.
- Stir in the salt, raise the heat to medium-high, and, now stirring constantly, bring the cajeta to a low boil until you catch glimpses of the bottom of the pot, about 15 minutes. You can stop here for a pourable, saucelike consistency.
- For a thicker, more pudding-like consistency, continue cooking for an additional 5 to 10 minutes.
- Keep in mind that the cajeta will continue to thicken as it cools.
- Remove from the heat and continue to stir until the cajeta stops simmering.
- Mix in the vanilla, if using, and scrape the cajeta into a sanitized jar with a lid. Press a piece of plastic wrap against the top of the cajeta; this prevents skin from forming. Let cool completely, then cover with a lid. If not using it right away, refrigerate until needed.
Nutrition Facts
Calories
1237Fat
40 gSat. Fat
26 gCarbs
188 gFiber
0 gNet carbs
188 gSugar
186 gProtein
35 gSodium
1658 mgCholesterol
107 mgPercentages are based on a diet of 2000 calories a day.
