How to make it
5 steps. Take it one step at a time.
Combine the goat milk, granulated sugar, and cinnamon stick
In a large, heavy-bottomed pot, combine the goat milk, granulated sugar, and cinnamon stick.
Place the pot over medium heat
Place the pot over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon until the sugar is fully dissolved.
Remove the pot from the heat momentarily
Once simmering, remove the pot from the heat momentarily. Stir in the baking soda solution. The mixture will foam up significantly, so stir carefully until the foam subsides.
Return the pot to low heat and simmer gently
Return the pot to low heat and simmer gently for approximately 1 hour and 30 minutes. Stir frequently, especially toward the end, to prevent the bottom from scorching as the liquid reduces and thickens.
1 hr 30 minThe Cajeta is ready when it reaches a deep amber color and is thick enough
The Cajeta is ready when it reaches a deep amber color and is thick enough to coat the back of a spoon, or reaches 220°F (104°C). Remove from heat, discard the cinnamon stick, and stir in the vanilla extract. Let cool completely before transferring to a jar.
A little kitchen wisdom
Authentic cajeta is traditionally made in a copper pot, but any heavy-bottomed large pot will work. Be very careful when adding the baking soda as the mixture will foam up rapidly.
