DessertsMediumFree

Goat Milk Caramel

Name: Goat Milk Caramel
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 1 litre Leche de cabra; 250 g Azúcar; 1 Canela en rama; 0.5 tsp Bicarbonato de sodio; 1 tsp Extracto de vainilla; 1 pinch Sal

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

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Slowly cooked goat's milk caramel, an emblematic sweet from Guanajuato.

About this recipe

Cajeta is a traditional Mexican sweet made from goat's milk slowly caramelised with sugar, cinnamon, and a touch of bicarbonate of soda that promotes the Maillard reaction and gives it its characteristic dark amber colour. The process demands patience: the milk is cooked over low heat for about an hour and a half, stirring constantly to prevent it sticking to the bottom of the pan, until it reduces to a thick, spreadable consistency. The result is a silky caramel with a deeply complex flavour: sweet, slightly salty, with toasted notes and a subtle goaty tang that sets it apart from Argentine dulce de leche. It is used to fill crêpes, wafers, and churros, as a sauce for ice cream, or simply eaten by the spoonful straight from the jar. Artisan cajeta from Celaya is considered the finest in the country.

History & Origin

Cajeta originated in the city of Celaya, Guanajuato, where it has been produced since the eighteenth century, taking advantage of the abundant goat farming in the Bajío region. The name "cajeta" comes from the small wooden boxes (cajitas) in which the sweet was originally packed for sale and transport. Celaya proudly proclaims itself the "World Capital of Cajeta," and artisan production remains an important local industry. Cajeta-making families in Celaya have passed down their recipes for generations, and many still cook in copper pots over firewood, which lends a special smoky flavour. The key difference from South American dulce de leche is the use of goat's milk rather than cow's, giving it a more intense flavour and silkier texture. Variants exist with vanilla, quince liqueur (called cajeta envinada), walnuts, and even chilli. In 2019, Celaya's cajeta obtained a denomination of origin, protecting its recipe and traditional production method.

Estimated cost

£8.00

Total cost

£0.80

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

28g

Carbohydrates

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Vierte la leche de cabra en una olla grande de fondo grueso (preferiblemente de cobre). Añade el azúcar, la canela en rama y la pizca de sal. Calienta a fuego medio, removiendo hasta que el azúcar se disuelva completamente.
💡 Usa una olla más grande de lo que crees necesario: la leche sube al hervir.
2
Cuando la leche comience a hervir, reduce el fuego a bajo. Añade el bicarbonato disuelto en agua: la mezcla hará espuma y subirá considerablemente. Remueve bien.
💡 El bicarbonato acelera la caramelización y neutraliza la acidez de la leche de cabra.
3
Cocina a fuego bajo durante aproximadamente 1 hora y media, removiendo con frecuencia con una cuchara de madera, raspando siempre el fondo y los lados de la olla para evitar que se pegue.
4
La cajeta estará lista cuando haya reducido a aproximadamente un tercio de su volumen original, tenga un color ámbar oscuro y una consistencia espesa que cubra el dorso de la cuchara. Retira la canela.
💡 Para verificar el punto, deja caer una gota en un plato frío: debe mantener su forma sin escurrirse.
5
Retira del fuego, añade la vainilla si la usas y deja enfriar. La cajeta espesará más al enfriarse. Envasa en frascos de vidrio esterilizados.
💡 Se conserva hasta 3 meses en refrigeración.