Cajeta de Celaya is a slow-cooked Mexican caramel made with goat’s milk. With strong notes of cinnamon, it is deliciously rich and perfect drizzled over just about everything.
Ingredients:
4 cups goats milk
1/2 tsp baking soda
1 cup granulated sugar
1 cinnamon stick
1 tsp vanilla extract
Directions:
In a small bowl, combine 1/4 cup of goat's milk with baking soda and set aside.
In a large pot, heat the remaining goat's milk, sugar, and cinnamon stick over medium heat until sugar is dissolved.
Remove the pot from the heat and carefully add the baking soda mixture—the milk will bubble up quickly. Return the pot to a low simmer and cook, stirring frequently, until the mixture reduces and thickens (about 45-60 minutes).
The cajeta is finished when it has a consistency like thick honey. Remove from heat and stir in the vanilla extract. Serve hot or allow to cool and pour over your favorite treats.
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