Cajeta Casera (Homemade Goat's Milk "Caramel") Recipe
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Prep Time
5m
Cook Time
1h
Total Time
1h 5m
This sweet and rich Cajeta Casera recipe uses fresh goat's milk, sugar, and Mexican vanilla bean to create a homemade caramel sauce. With just a touch of baking soda and salt, this indulgent treat is perfect for drizzling over desserts or using as a dip for fruit.
Recipe Options
Ingredients
Servings:
12
Scale:
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Steps
1
Split vanilla bean with a paring knife and scrape out seeds with the flat of the blade; reserve seeds for another use. Combine split vanilla pod with goat’s milk, sugar, baking soda, and salt in a 5-quart stainless steel pot. Warm over medium heat, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk turns foamy and light, about 15 minutes.
2
Continue cooking at a gentle simmer, stirring and scraping the sides of the pot frequently if not constantly, until milk is thick, golden, and reduced to no more than a thin, super-jammy layer, about 45 minutes; stir more frequently as the cajeta thickens to prevent scorching. Continue cooking until cajeta forms a "trail" that remains open for 1 second when a spatula is scraped across the bottom of the pot. Remove from heat. Using tongs, remove and discard vanilla pod. Scrape cajeta into a heat-resistant, wide-mouth glass jar. If the total amount is less than 12 1/2 ounces (1 cup; 355g), thin with a touch of milk or water or else the cajeta will be too thick on cooling. Cajeta can be refrigerated for up to 3 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories162kcal
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Fat7g
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Saturated Fat4g
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Carbohydrates19g
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Fiber0g
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Sugar19g
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Protein6g
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Cholesterol24mg
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Sodium78mg
Percent Daily Values are based on a 2,000 calorie diet.