How to Make Cajeta

Reader Contribution by Morgan Crumm
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What’s not to love about a creamy-dreamy caramel sauce with the subtle essences of vanilla and cinnamon and the distinctive tang of goat’s milk?

My husband had been carrying sweet memories of cajeta with him since he spent a semester in Mexico as an undergrad. Every time we’d simmer down milk or sweetened condensed milk to make banoffee pie or caramel filling for cupcakes, he’d reminisce about the caramel of his college days and urge me to swap in goat’s milk next time.

When I learned that goat’s milk was gentler on my lactose-hating gut, I knew I had to give the man’s request a shot.

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