How to make cajeta

Haydea Dantes

Mexican cajeta, originating from Celaya, Guanajuato, is one of the most irresistible national sweets and is the version of the well-known dulce de leche, but made with goat's milk or a mixture of goat's and cow's milk. With this secret, you'll know how to make homemade vanilla cajeta.

Reviewed by Kiwilimón Editorial Team
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Step by Step

1
For approximately 250 ml of cajeta
2
Mix all the ingredients in a wide, tall pot over medium heat.
3
Stir constantly with a wooden spoon.
4
As the mixture thickens, lower the heat intensity until you reach a point where it cooks without bubbling too much. Keep cooking for about 1 hour and 45 minutes, stirring frequently to prevent sticking or burning.
5
Cajeta should acquire a texture similar to condensed milk but caramel in color. You will know it is cooked when stirring with the wooden spoon leaves a spiral trail on the surface. Let it cool before storing it in an airtight container. Keep in mind that during cooling, cajeta thickens a lot, so it is not necessary to cook it until it reaches its final texture.