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Chelsie Kenyon

Cajeta- Mexican Caramel

By December 13, 2006

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.


December 20, 2006 at 9:36 am
(1) Rosie says:

I love cajete. The recipe doesn’t say when to add the sugar. I assume right from the start but would like you to say so.

You’ve done a great job, Chelsea. Love to receive your emails.

December 20, 2006 at 10:29 am
(2) Gary Pederson says:

Same comment as Rosie, above. Sugar goes in when?

December 20, 2006 at 9:05 pm
(3) Guide to Mexican Cuisine says:

Ah! I have corrected the recipe, and my apologies for any confusion!

March 23, 2008 at 10:42 am
(4) sandi says:

as desert what desert wine would pair well

December 15, 2011 at 6:44 pm
(5) carol says:

where do you buy caramel cajeta

December 21, 2011 at 8:58 pm
(6) Missy says:

Please tell me how much of everything like how much milk and how much sugar is it brown sugar a regular?

November 8, 2012 at 1:36 am
(7) michelle says:

if you heat it back up and pour on apple will it harden?

August 14, 2013 at 8:34 pm
(8) Virginia B says:

I read in a travel book about cajeta or dulce de leche. They put condensed milk in pressure cooker to make the caramel. No details though so I’m asking you for any help you might give me.

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