Get to Know Cajeta

• Cajeta is a rich, sweet dessert sauce that originated in Mexico. To make cajeta, goat's milk is cooked slowly with sugar until it becomes thick and golden brown. Similar to caramel, cajeta is usually enjoyed as a sauce but can also be cooked to a firmer consistency. Traditionally, Mexicans molded cajeta in wooden boxes to make candies. Cajeta gets its name from these boxes, which translate to “cajas” in Spanish. Today, you can find bottles of cajeta in Latin markets.

Why It's Unique

• Variations of cajeta are prevalent throughout Latin America under an assortment of names, including “dulce de leche” and “manjar.” Though all versions involve cooking sweetened milk into a thick sauce, cajeta is the only version that is typically made from goat's milk. The goat's milk contributes a unique musky essence that cow’s milk lacks. In some areas of Mexico, candy makers also sell an antiquated version of cajeta made with fruit and nuts.

Make Your Own

• For homemade cajeta, combine 4 parts goat's milk with about 1 part sugar in a large pot. Copper pots called “cazos” are the traditional vessels for making cajeta, but any heavy pot works well. Bring the mixture to a simmer, stirring occasionally. Off the heat, add a pinch of baking soda per quart of milk to help the mixture brown. Continue to gently simmer the milk over low heat for at least another hour until it becomes dark and syrupy.

Serve It Up

• Cajeta is ideal as a warm sauce for fruit, ice cream or cakes. In one classic Mexican recipe, cajeta makes an elegant topping for crepes with pecans or plantains. When cooked, then cooled to a firmer consistency, you can use cajeta as a spread for cookies or as a filling for pastries. To spike the cajeta with additional flavors, try cooking it with a stick of cinnamon, or stir a little brandy into the finished cajeta while it’s still warm.