If you love caramel, you'll love Cajeta. Caramel is made by cooking sugar very slowly and cajeta is made by cooking sweetened milk very slowly. There is a bit more to it than that, but overall it's very simple to make. Cajeta is traditionally made with goat's milk, but cow's milk is an acceptable substitute. I prefer to use both. Cajeta is often used in Mexican candy bars and as cake filling, but I love to eat it right off of the spoon.