Best 4 Cajeta Sauce Recipes

CAJETA (MEXICAN CARAMEL SAUCE)

Steps:

• Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
• When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
• Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
• After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan.
• Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.

CAJETA SAUCE

Steps:

• In a large (6-quart) heavy bottomed saucepan, bring milk to a boil over medium-high heat. Add sugar and cook, stirring to dissolve.
• Add vanilla beans to saucepan and bring to a simmer. In a small bowl whisk together baking soda and 1 1/2 tablespoons water until baking soda is dissolved. Reduce heat to low and add baking soda mixture to saucepan and cook, stirring constantly. If mixture begins to foam up too high, remove from heat for a moment until foam goes down.
• Cook, stirring every 15 minutes or so, until mixture turns brown and is thickened and reduced to 3 cups, 6 to 8 hours. Strain through a fine-mesh sieve and let cool slightly.

CAJETA SAUCE RECIPE {GOAT'S MILK CARAMEL SAUCE}

Steps:

• Combine. Combine all the ingredients in a large (8 quart) pot. Heat. Bring the mixture to a boil, stirring frequently, over medium heat. Watch closely as it will boil rapidly in the beginning. Cook. Reduce heat until mixture is gently boiling. Not too low or it will take forever, but not too high that it is at an angry boil. Stir occasionally and once it is golden brown and starting to get thick, stir more frequently. Check for doneness. Once mixture is thick and a spoon scraped on the bottom of the pot leaves a distinct trail that takes a second to run back in on itself it is ready. This can take anywhere from 30 minutes to an hour and a half depending on how rapidly it is boiling. Mine usually takes about 45 minutes. Enjoy! Let sauce cool at least 30 minutes then drizzle over your favorite treat or transfer to a container with a tight lid and refrigerate for up to 2 months.

CAJETA DESSERT SAUCE

Steps:

• Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
• Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.