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–+ servings
Kate Ramos

Cajeta Sauce Recipe {Goat's Milk Caramel Sauce}

This Cajeta recipe is simple indulgence at its finest. Sweet and tangy, made with goat milk, sugar, cinnamon, and a pinch of salt. It is perfect for drizzling over ice cream, bread pudding, stirring into coffee or as a dip for churros.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 1 1/4 cups
Course: Sauce
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 cups 1 quart goat milk
  • 8 ounces piloncillo or 1 packed cup dark brown sugar
  • 1 stick canela {Ceylon cinnamon}
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Method
 

  1. Combine. Combine all the ingredients in a large (8 quart) pot.
  2. Heat. Bring the mixture to a boil, stirring frequently, over medium heat. Watch closely as it will boil rapidly in the beginning.
  3. Cook. Reduce heat until mixture is gently boiling. Not too low or it will take forever, but not too high that it is at an angry boil. Stir occasionally and once it is golden brown and starting to get thick, stir more frequently.
  4. Check for doneness. Once mixture is thick and a spoon scraped on the bottom of the pot leaves a distinct trail that takes a second to run back in on itself it is ready. This can take anywhere from 30 minutes to an hour and a half depending on how rapidly it is boiling. Mine usually takes about 45 minutes.
  5. Enjoy! Let sauce cool at least 30 minutes then drizzle over your favorite treat or transfer to a container with a tight lid and refrigerate for up to 2 months.

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