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How to Make Homemade Cajeta

Thanks for sharing!

This Cajeta is liquid gold. It is thick, sweet and caramely. It is great over ice cream, pound cake, as a dip for apples or on a spoon!

It is made with goat’s milk for the full flavor, but this recipe could be easily made with cow’s milk as well!

two jars of golden goat's milk cajeta with a drip running down the side of the front jar.

Cajeta is really simple to make at home.  With just a few ingredients and a little bit of time you can turn milk into something magnificent!

I will share the process with you along with some background on why you use the secret ingredients. Once you have a batch made you will see how easy it is and make it to go on top of everything you eat from here on out!

We are so lucky to have such great parents and even luckier that they are all relatively close to us. We are even luckier yet that a couple of them have homesteads that produce delicious food… and sometimes they share!

We have always had a garden, but that is about as much as we have time for right now. We start off the year with strawberries and spinach, then the blackberries usually go nuts. Our blackberry patch is thornless and makes the biggest berries!

hand holding 3 giant blackberries.

Little dude has been enjoying watching our tomato plants grow and he thinks it is so fun that they are now taller than the cages. Our pepper plants are still puny, but I am sure they’ll catch up.

My husband just thinned the carrots and beets and the broccoli is doing well. We weren’t going to do brussels sprouts this year, but little dude begged for them.

As all parents know, if your kid is begging for brussels sprouts you get brussels sprouts.  I’m pretty sure there’s a law about that somewhere.

enameled cast iron pot filled with goats milk, cinnamon stick and wood spoon

While we produce a fair amount of our own food during the summer, ours is all of the plant variety. MiMi, Pops, Grandpa and Ms. Lisa also raise food.

You know the kind that has feathers or fur or little bumblebee wings. That means we get the occasional overflow. Let me tell you that overflow is delicious!

goat's milk starting to take on color and become cajeta

 We are most likely to receive farm fresh eggs.  We are always happy recipients of eggs as we really go through them.

My husband takes a hard boiled egg to work with him every day and with my baking habit and our penchant for breakfast for dinner eggs disappear quickly.

I mean after making skillet cornbread, a lemon pie and breakfast pizza in the same weekend you start piling up the empty eggshells in a hurry! Not to mention how much better the farm fresh eggs are!

thick syrupy caramel cajaeta in a large enameled cast iron pot

Back to the real story, sometimes we get things even more fun than eggs. Homemade maple syrup, for instance, from trees that my father-in-law tapped himself and lovingly cooked down over a wood fire.

Or goat cheese that started as milk from his goats.  He even waxed it and everything!

I always feel especially lucky when we get milk from the goats. I know how much work it is to get it and how much they enjoy it themselves.

Between drinking it, making yogurt and cheese and of course making and selling the goat milk soap they definitely make good use of it. So when I get some I like to make sure I use it to it’s fullest.

I like to make sure it is something that stands out and that we can savor. This cajeta was just the thing.

dipping apple slices into a container of homemade cajeta

Cajeta is a caramelly delicious nectar that may just become your new favorite thing. It is basically the goat milk version of dulce de leche.

So while I think the goat milk really adds some complexity to the flavor, you could definitely use whole cow milk if that’s what you can get. The cinnamon stick is optional as well, but sooooo good. I hope you’ll make a batch with it!

I was curious about the baking soda in the recipe. I have used it in hard caramel before, like peanut brittle and caramel corn, but never in a sauce.

I assumed the reason to use it was to aerate the mixture making it easier to work with and give it a biteable crack rather than making a sugar brick. That isn’t necessary in a sauce.

I did some research and found that the lower pH from the baking soda helps develop the caramelization.  Supposedly it helps give it a richer color and flavor.

My inner chemist was satisfied with what I read, probably because it took me longer than I’d like to admit to find an answer I could accept!

bowl of vanilla ice cream with homemade vanilla cajeta drizzled over the top.

 While the baking soda in this recipe is not really there for the purpose of aeration, it will certainly still bubble and foam. Please be careful and use a pot at least twice the size you think it should be (and even then,  probably the next size up!)

  Then just use a little patience. It takes a while to get there, but almost no effort and the wait is worth it!

Use the resulting cajeta however you would dulche de leche.  It really is quite versatile as it drizzles easily when warm but piles up high on a spoon when cold like peanut butter  (or frosting!)

Warm it up and spoon it over ice cream, spread some over toast, eat it off a spoon or use some for apple empanadas. Don’t worry, I’ll share the recipe for those tomorrow!

Have you ever had cajeta before? What are your favorite uses for cajeta and dulce de leche?

Do you love discovering great recipes? Me too! Click here and follow Cooking With Carlee on Pinterest for tons of great ideas. 

Yield: 24 Servings

How to Make Homemade Cajeta

two jars of golden goat's milk cajeta with a drip running down the side of the front jar.

This Cajeta is liquid gold. It is thick, sweet and caramely. It is great over ice cream, pound cake, as a dip for apples or on a spoon! It is made with goat’s milk for the full flavor, but this recipe could be easily made with cow’s milk as well!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 4 cups whole milk
  • 1 cinnamon stick
  • 1 1/4 cup sugar
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract or bean paste


  1. In a small dish, dissolve the baking soda in a couple Tablespoons of the milk and set aside.
  2. In a very large pot (the mixture will bubble and foam, so you need a pot at least twice the size you think. I used a 6 qt dutch oven.) Stir together the remaining milk and sugar. Add the cinnamon stick. 
  3. Over medium heat, bring the mixture to a low boil, stirring frequently. Turn off heat and stir in the dissolved baking soda mixture. Be careful, this is one of those bubbling like crazy moments!
  4. Return to medium heat and cook, stirring frequently, until the mixture is golden and thick like honey. This will take about 45 minutes to an hour. You don’t need to stand over it the whole time, but you’ll want to keep an eye on it as it will bubble and you don’t want it sticking to the bottom of the pan. 
  5. Remove from heat and remove cinnamon stick. Stir in vanilla and let cool a bit.
  6. Store in airtight container in the refrigerator for up to a couple of weeks. It will tighten up in the cold, but can be made pourable again with a short stint in the microwave.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 66mgCarbohydrates: 13gFiber: 1gSugar: 17gProtein: 2g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This Cajeta is liquid gold. It is thick, sweet and caramely. It is great over ice cream, pound cake, as a dip for apples or on a spoon! It is made with goat’s milk for the full flavor, but this recipe could be easily made with cow’s milk as well!

Thanks for sharing!



Thursday 29th of June 2017

What a sauce!!!


Saturday 1st of July 2017


Family Spice

Thursday 29th of June 2017

My family would dip everything in this caramel sauce!


Saturday 1st of July 2017

It's hard to stop once you start!

Lane & Holly @ With Two Spoons

Wednesday 28th of June 2017

Yum, I sure do love dulce de leche, so I bet this is fantastic as well!


Saturday 1st of July 2017

I hope you'll give it a try!

Big Rigs 'n Lil' Cookies

Wednesday 28th of June 2017

Very interesting on the baking soda! This certainly does look like liquid gold!


Saturday 1st of July 2017

Isn't that interesting? I just couldn't let it go!


Tuesday 27th of June 2017

Hi Carlee, I had a night mare session last night trying to decorate my Mums Birthday cake, in the heat, with caramel icing. Everything was sliding South! My last words of the say were something like I never want to see anything caramel like again (and I love carmelly stuff).... That didn't stop me clicking on this beauty of a recipe though. I love the addition of cinnamon. It is something I will be trying out, maybe not right now, maybe next week!

You must have the only child in the world who asks for Brussel sprouts! I do quite like them myself, but never as a child!.... This year I am really chuffed with my veg garden, it's the first time in years that I have a go myself, sadly my husband draws the line at keeping chickens though, we do get a fair few eggs hand to us though.



Saturday 1st of July 2017

I was on the verge of similar issues with the icing on my sister's baby shower cake. Why is it that when you want to make a cake for a special occasion it never goes quite as planned?! Even with the air conditioner kicked up, the kitchen was hot from everything going on. I didn't have the good sense to stop and refrigerate everything for a few minutes, I was too determined to get it done. Luckily it worked out, just not quite as smooth of a finish as I had envisioned! Either way, you must try this sometime. It can always wait until you are done being miffed at caramel though! ;-)

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