Cajeta (Mexican caramel) tastes unlike any other caramel. This decadent and rick tasting caramel is indeed distinguishable because it’s made with goat’s milk and not cow’s milk. This recipe is not difficult just time consuming, be prepared to watch over your pot and stir the cajeta for about one hour
In a bowl whisk the baking soda and ¼ cup of goat’s milk and set aside and reserve.
Place the remainder of the goat’s milk and sugar in a deep pan, over medium heat and stir until the sugar dissolves. Stir occasionally until the milk begins to bubble, about 15 minutes.
Remove from the heat and add the reserved milk with the baking soda. Milk may bubble slightly just keep stirring. And then put back over medium heat.
Cut open the vanilla bean and add to the pot including the pod and cook for about 30 to 45 minutes, stirring occasionally so the sugar does not stick to the pan.
Once the caramel starts to thicken you need to watch closely, stirring almost constantly until desired consistency. You can now discard the pod.
Once the back of the spoon is coated with cajeta and it sticks, the cajeta is ready. I like my cajeta a little thinner than normal, because it drizzles better. Once the cajeta sits in the refrigerator for awhile it may thicken slightly. I spoon out only what I plan to use into a ramekin and microwave for about 10 to 15 seconds.
If your final cajeta becomes too thick add a few drops of water and stir to thin out.
Notes
Goat’s milk can be found at your local super market or specialty stores like Trader Joes or Whole Foods.
It keeps for about two weeks in the fridge if you can keep it that long.
After making a batch I put it into a couple of mason jars and enjoy it over everything and with anything: ice cream, strawberries, crepes, and my favorite, by the spoonful.