Cajeta (goat milk caramel sauce) recipe
Do you love caramel?
Are you human?
Then you are going to love Cajeta!
Cajeta is an authentic Mexican caramel sauce made with goats' milk that is SOOOOOO thick, creamy, buttery, smooth, delicious...you get my drift.
You'll be sneaking spoonful's when you're kids aren't looking. And when you get caught just use my stand-by "I'm the Mom. I make bad choices so you don't have to."
This recipe is basically the same as my coffee creamer recipe, it requires a lot of boiling time. But there are also some different variations I've found. Like adding rum (yum!) or using a Mexican vanilla bean. I have not tried either, so we'll just stick with the basic one here.
- 1/2 gallon goats' milk (8cups/2quarts)
- 1/2 tsp baking soda
- 1-2 cinnamon sticks
- 1-2 tsp pure vanilla extract (or vanilla bean)
Put all the ingredients in a large pot (1 gallon size is best) Except vanilla. Bring to a boil on medium low heat. Depending on your stove, you can simmer on medium low or low, stirring constantly or VERY frequently. Simmer until thick caramel coats the back of a wooden spoon. After slightly cooled add vanilla & store in a mason jar. It keeps for about a week or two (if you don't eat it before then)
Serve on ice cream (I'll have to do a blog recipe on that!), use for apple dipping, pie topping, give it as a gift (if you're the sharing type), or like I said, eat it with a spoon...
If you try different variations I'd love to hear them! Comment below. We may need to start a "Getting in shape" blog after all this sweet stuff.