Cajeta: A Short History and Recipe

If you’re a lover of caramel who’s open to different interpretations of a beloved favorite, prepare to be introduced to a highly addictive variation. Cajeta (kah-HEH-tah) is a richly flavored, vanilla and spice soaked caramel made from goat’s milk, cooked down and simmered into a thick, luscious syrup that’s hard to stop eating. The origins of cajeta date back to 19th century Celaya, a Mexican city in the state of Guanajuato, where the Mexican War of Independence began. As Mexican troops fought to free themselves from Spanish rule, cajeta became a popular soldiers’ ration, not only due to its flavor, but also because it lasted longer than other foodstuffs. Though it's known as cajeta in Mexico, this  sweet indulgence is also known as dulce de leche.

If you’re making cajeta for the first time, you may wonder if you’ve done something wrong when you end up with 12 oz of caramel from 32 oz. of goats milk. Not to worry! This is precisely how you want the process to end. As the sugar in the milk caramelizes, the milk will naturally boil down  and thicken as it simmers, reducing in volume noticeably over the length of the cooking time. No fancy equipment is necessary: a large pot that can hold at least three quarts of liquid, a long handled stirring spoon, a sieve, and a glass jar with a lid are all you’ll need. Pull up a comfortable stool and have a good book handy!

Cajeta can be used in any number of ways to equally delightful effect: drizzled on fruit, spread on bread, poured over ice cream, or spooned into coffee for a wake-me-up beverage that will permanently spoil you. Better yet, for those who love the taste of caramel but who are allergic to cow’s milk, cajeta is a delicious (and, some would argue, superior) alternative.

This fantastic recipe comes courtesy of Bowen Close, a chef, cooking instructor and food writer whose work can be found on a number of first rate food sites, including her own blog, BowenAppetit.

Cajeta

• 1 quart goat's milk
• 1 cup sugar
• 2 tablespoons light corn syrup (optional)
• 1 cinnamon stick
• 1 tablespoon vanilla extract
• ¼ teaspoon baking soda dissolved in 1 tbsp. of water
• 2 tablespoons rum – brandy or bourbon (optional)

Cick here for the full recipe.