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Cajeta Quemada (Burnt Goat Milk Caramel)

Name: Cajeta Quemada (Burnt Goat Milk Caramel)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 1 litre Goat's milk; 250 g Caster sugar; 1 tsp Vanilla extract; 0.5 tsp Bicarbonate of soda; 1 palo Cinnamon stick

100 min (10 prep + 90 cook) Medium 8 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Deeply caramelised goat's milk cajeta — the dark, intense version of Celaya's famous sweet.

About this recipe

Cajeta quemada is the darkest and most intense version of cajeta from Celaya, the famous caramelised goat's milk confection from Guanajuato. Unlike the golden natural cajeta, the quemada is cooked for longer until the sugars caramelise deeply, acquiring a dark mahogany colour and a bittersweet flavour with notes of coffee and burnt vanilla. Perfect for spreading on wafers, filling sweets or serving alongside ice cream.

History & Origin

Cajeta from Celaya is one of the most iconic sweets in Mexico and one of the few to hold a recognised regional identity. Celaya, a city in Guanajuato state, became the epicentre of cajeta production during the nineteenth century thanks to the abundance of goats in the region and the ideal climate for making milk-based confections. The word 'cajeta' derives from the wooden box in which this sweet was originally sold, and its artisanal production remains one of Celaya's main industries to this day. The 'quemada' (burnt) version emerged as the result of a longer cooking technique that, rather than being considered a mistake, was adopted as a desirable variant for its more complex and robust flavour. The bitter notes from the deep caramelisation create an exquisite contrast with the natural sweetness of the goat's milk, making cajeta quemada the favourite of the most discerning palates. Today, the most recognised Mexican cajeta brands, such as Coronado from Celaya, offer both the natural and the burnt versions.

Estimated cost

£5.50

Total cost

£0.69

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

30g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large heavy-bottomed saucepan, pour in the goat's milk with the sugar and bicarbonate of soda. Mix well to dissolve. Add the cinnamon stick and vanilla. The pan should be at least three times the volume of the milk as it rises considerably when boiling.
2
Bring to medium-high heat, stirring constantly until it boils. At that point, the mixture will rise and threaten to overflow - reduce to medium heat and continue stirring.
3
Cook over medium heat for 60–90 minutes, stirring frequently with a wooden spoon to prevent it sticking to the base. For the burnt version, continue cooking longer until the mixture takes on a dark mahogany colour and the flavour becomes slightly bitter.
4
The cajeta is ready when drawing a spoon through the centre leaves a visible channel that takes time to fill, and the mixture falls in thick threads from the spoon. The colour should be dark mahogany for the burnt version.
5
Remove the cinnamon stick. Pour the hot cajeta into sterilised glass jars. Seal when lukewarm. It will thicken further as it cools. Store in the refrigerator for up to 3 months.