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Cajeta- Milk Candy

User Rating 2 Star Rating (2 Reviews)


A delicious topping for ice cream with a sweet, caramel type of flavor. It is also used in Mexico in many candy bars as filling.


  • 4 cups cow's milk
  • 4 cups goat's milk
  • 2 1/2 cups sugar
  • 1 teaspoon cornstarch
  • 1 stick of cinnamon


In a large saucepan, simmer the cinnamon stick over the lowest heat with 7 cups of milk and the sugar for 20 minutes. Whisk the cornstarch into the remaining cup of milk. Remove the cinnamon stick and bring the large pot of milk to a slow boil. Whisk the milk and cornstarch mixture into the boiling milk. Continue to cook at a slow boil for about an hour, stirring frequently. The cajeta is done cooking when you drag the spoon across the bottom of the pot and you can see the bottom momentarily. Let the mixture cool and store in a covered container in the refrigerator.

Use a non-stick pot and a silicone spatula for easier clean-up.

User Reviews

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 2 out of 5
Cajeta, Member mexilady

It is a good recipe but to be real Mexican Cajeta it is missing about 1 tsp. baking soda, for 5 liters of milk. and omit the cornstarch and cinnamon. When it is almost finished cooking you can add some brown burned sugar and that it is called Cajeta Quemada. If you like it with some alcohol ( Brandy or Tequila ) in it, is is called Cajeta Envinada, or just simple with some vanilla flavor, but never cinnamon. If you need quantities and times of cooking you can get in touch with me by this site.

32 out of 33 people found this helpful.

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