Cajeta (Mexican Goat's Milk Caramel)
A deep, tangy goat's milk caramel that spoons over ice cream, pancakes and fruit.
- Time2 hr
- LevelMedium
- Costabout £0.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat's milk, sugar and cinnamon stick in a large, wide pan. Stir over a medium heat until the sugar dissolves.
- 2
Mix the bicarbonate of soda with the water and stir it in. It will foam, so use a big pan.
- 3
Bring to a simmer, then turn down low. Cook uncovered for 1 hour 30 minutes, stirring now and then, until the milk turns pale gold and starts to thicken.
90 min - 4
For the last 20 minutes, stir constantly. Cajeta is ready when a spoon dragged across the base leaves a line that fills slowly and the colour is deep caramel.
20 min - 5
Remove the cinnamon stick, stir in the vanilla and pour into a clean jar. It thickens as it cools. Keep chilled for up to 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.