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Breads, Desserts & All Sorts of Sweets

Mexican Cajeta (aka Dulce de Leche)

Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

 

I have a great recipe for you today, something sweet that I adore!

Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

Cajeta is one of my favorite things in the world! Cajeta, also known as dulce de leche, is a hispanic sweet thick milk caramel sauce or syrup. In Mexico this sweet confection is know as cajeta and in other Spanish speaking countries it is called dulce de leche. I grew up calling it cajeta so that’s the name I prefer, but I do realize that in some other Spanish speaking Latin American countries the word cajeta is considered to be a not so nice word.

The word cajeta can also mean little wood boxes, and traditionally the cajeta was packaged and stored in wood boxes. So as you can see it has many different meanings and uses depending on the region or dialect of Spanish. There are several areas in Mexico that claim they invented or that cajeta originated there. But since the indigenous people did not really consume dairy products, most likely the sweet originated in Spain and brought to Mexico or introduced by the conquistadores.

Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

My family’s hometown in Mexico is know for it’s cajeta. The cajeta is sold throughout the town center in many confectionery shops. The shops in my town all compete with each other by offering different varieties and flavors of cajeta. Some  shops even carry cajeta boracha or drunk cajeta, which can be prepared with a number of different alcohols. The shops set up extensions of their stores on the side walks, from which they have their employees offering small tastes or samples of their cajetas to passers by. When I was a little girl, and living in or visiting my towm, my sisters, cousins and I took advantage of the shop’s offerings. We would keep walking up and down the street or switching to other streets just to get a free sample. It was a silly thing to do but we were silly kids. I have great memories of eating cajeta in Mexico while visiting our family during our summer holidays.

Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

My family uses cajeta as a topping on almost anything we want, there are even popsicles made with it. My personal favorite is to eat it right off the spoon like peanut butter or Nutella. One of the most popular ways of eating cajeta, in Mexico, is by spreading it on a piece of bolillo, a Mexican bread, just like you would spread jelly on a piece of toast. Another of my favorite ways of eating it is on “pankeis” or pancakes, it’s like an American-Mexican fusion treat. In my family it was a special treat and the kids went crazy for it. We were lucky too because, after we moved to the states, my mother would buy and bring back plastic tubs from her trips to our hometown.

There are many different uses for cajeta and it’s pretty much something to use as you like. Here is the recipe, I make the small portion for the two of us but if you have a larger family you could try the larger version. Either way these are standard recipes that are used by many people.

Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

 

5.0 from 14 reviews
Authentic Mexican Cajeta (aka Dulce de Leche)
 
Print
Prep time
5 mins
Cook time
1 hour
Total time
1 hour 5 mins
 
Author: MexicanMadeMeatless.com & Nancy Lopez-McHugh
Recipe type: snack, dessert, sauce, topping
Serves: 2-8
Ingredients
Small Portion Ingredients:
  • 2 cups or 16 oz. or 500 ml goat milk*
  • ⅓ cup or up to ½ cup white sugar
  • ½ tsp. vanilla extract or ¼ tsp bourbon vanilla powder
  • one cinnamon stick
  • pinch of salt
  • ¼ tsp. baking soda
  • 2 tbsp whole fat cow milk
Large Portion Ingredients:
  • 2 quarts or 1.90 liter goat milk
  • 2 cups white sugar
  • 1 tbsp vanilla extract ¾ tsp bourbon vanilla powder
  • one cinnamon stick
  • pinch salt
  • 1 tsp. baking soda
  • 2 tbsp whole fat cow milk
Equiptment Needed:
  • large heavy pot
  • wooden spoon
  • clean jar
Instructions
  1. Pour the goat milk, sugar, salt, vanilla and cinnamon (if using) into a large heavy pot and bring to a light boil over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat.
  2. In a separate bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the pot back to the heat.
  3. Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot. After another 20-30 minutes the mixture should begin to a darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the wood spoon, this may take another 20-40 minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup.
  4. Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for a couple of weeks.
  5. The cajeta taste best if warmed up a little bit before using as desired.
Notes
*Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used. **The process is the same wether making the small or large version. The only difference is that it may take a bit longer for the larger version.** (P.S. I forgot to include the cinnamon stick in the ingredients photo. Oops!)
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Authentic Mexican Cajeta (aka dulce de leche) | How to make cajeta at home

 

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60 Comments

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Comments

  1. Rosa says

    21/September/2012 at 08:18

    Lovely clicks! I am a big fan of this paste. Addictive!

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:52

      Thank you Rosa and yes it is very addictive.

      Reply
  2. Laura (Tutti Dolci) says

    21/September/2012 at 08:18

    I missed you! 🙂 A perfect recipe to share with us – I *love* dulce de leche. I’ll be dreaming of this tonight!

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:52

      Thanks Laura, I missed you too:) Sweet dreams, hehe.

      Reply
  3. Ala says

    21/September/2012 at 08:26

    This looks and sounds absolutely delectable–street food cultures are the best! Unfortunately, every time I go abroad (usually with my family), everyone gets paranoid about our stomachs not being able to handle the street food quality and sanitation, so I seem to miss out on a lot…but it’s nice to know I can make this in the comfort of my kitchen. I’ve linked up on YBR too, thank you for hosting!

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:53

      Too bad, because experiencing street food is experiencing a bit of the culture you visit. It does pay to be cautious, but I also think that something are exaggerated.

      Great, welcome to the YBR:)

      Reply
  4. mj@cardamomhills says

    21/September/2012 at 11:22

    Welcome back 🙂 dulce de leche is called cajeta in mexico….i like tat….vigorously reading about mexican cuisine since couple of week….its been fascinating me….thanks for sharing!

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:54

      Thank you MJ! Yeppers. Glad to hear you’ve been learning and finding Mexican cuisine fascinating.

      Reply
  5. Sandra says

    21/September/2012 at 13:53

    Eating this off the spoon sounds like a plan to me!

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:54

      A favorite activity, naughty too:)

      Reply
  6. Angie@Angie's Recipes says

    21/September/2012 at 14:01

    wow Cajeta made from the scratch…you are SUPER! Thank you for sharing it. Gotta get some goat milk!

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:54

      Thanks Angie. I hope you do try it soon.

      Reply
  7. Helene Dsouza I Masala Herb says

    21/September/2012 at 14:42

    OH I imagine walking down the road of your town in Mexico and try out different cajetas. hehe. that would be fun. I am not sure if I overlooked it in the post, but can the cajeta be made with cow milk entirely. I dont really enjoy goat milk. Why do you use goat milk in the recipe? something to do with the thickness or fat amount?

    Reply
    • Spicie Foodie says

      21/September/2012 at 14:48

      Hi Helene,

      Oops, I forgot to include the text about milk substitutions. Thanks for catching that:)

      Yes, you may substitute the goat milk for cow milk. Try to use whole fat cow milk, as it will have the best consistency-not to mention taste better.

      The goat milk does impart a distint taste but I know it will taste just as good with cow milk. Enjoy!

      Nancy

      Reply
  8. Ramona says

    21/September/2012 at 15:33

    I love both your darker “moody” photos style as well as this lighter style. You make both look so easy and do it so well. 🙂 I wish I had your eye for styling. Now onto the recipe… I would love to just stick my finger into that dulce de leche and eat it all up. YUM!!! I signed up for your YBR this month…. I don’t won’t to miss that out again. 🙂 Have a wonderful weekend my friend! ~ Ramona

    Reply
  9. tania@mykitchenstories.com.au says

    21/September/2012 at 16:04

    Cant wait for your book. I was just thinking yesterday that id like to find a recipe for dulce de leche and here it is. I was surprised by the light style, very nice

    Reply
  10. Victoria of Flavors of the Sun says

    21/September/2012 at 17:47

    Thanks for posting this recipe. Nearby Celaya in the state of Guanajuato claims to be the home of cajeta in my part of Mexico. I adore it and use it all the time–and I always take some to the states as gifts when I visit there. My favorite brand is Coronado, the Quemada type (we have several “flavored” versions available), but now I may have to make my own! Also, here (and perhaps only here in SMA) we differentiate between Dulce de Leche and Cajeta, with the latter using only goat’s milk. I enjoyed the history as well.

    Reply
  11. skinnysimplerecipes says

    21/September/2012 at 18:49

    Street food represent always authentic food…it’s a must to try when I travel.
    Your pics are so appealing!!Meriem

    Reply
  12. Ruby says

    21/September/2012 at 19:13

    Looks gorgeous Nancy! I might give the goats’ milk a a try next time I make dulce de leche – I’ll definitely try adding in cinnamon. I notice you have a link to the WFP – love that! Also it seems we both found our way to the same configuration of nRelate’s link widget. Great minds! I’m finding it to be so much better than linkwithin, but have yet to test it on different browsers. My site’s not back up yet, but the pieces are falling into place – I’m just tweaking back posts to fit the new layout and I’ll unveil October 1st (if not sooner…). Looking forward to your ebook! 🙂

    Reply
  13. Catherine says

    21/September/2012 at 23:27

    Dear Nancy, I will have to show this post to my daughter..she’ll love it! Your dolce de leche looks wonderful. All I need is that and I’m in heaven. Blessings, Catherine xo

    Reply
  14. mjskit says

    22/September/2012 at 05:19

    What do I think of the lighter style in these picture? I love everything you shoot! These are beautiful! Thanks for sharing this authentic recipe! I had the privileged of tasting real cajeta once and there is nothing else like it! Yes, the preferred method would be to eat it right off the spoon, but I would also love to pour it over some sweet tamales I make. YUM! Good luck on the final review of your book! Can’t wait for it to come out!

    Reply
  15. Sylvie @ Gourmande in the Kitchen says

    22/September/2012 at 21:44

    Dulce de leche is one of my absolute favorite things, I could just eat it with a spoon and I do!

    Reply
  16. Frank @Memorie di Angelina says

    23/September/2012 at 01:04

    Welcome back, Nancy! We missed you…

    You know, to be honest, I’m not much on cajeta (or sweets in general) but this looks so good I want to give it another try…

    Reply
  17. kitchenriffs says

    23/September/2012 at 03:47

    Thanks for teaching me a new word! I never knew Dulce de Leche was also called cajeta – very cool to know. I love this dish too. Nice post, and welcome back!

    Reply
  18. anna says

    23/September/2012 at 06:10

    oh my goodness, my mouth is WATERING! it looks so light and creamy, and so rich at the same time. this on pancakes sounds like a dream.

    Reply
  19. Holly says

    23/September/2012 at 10:19

    The photos are lovely as always, but I did notice the different background. 🙂

    Thanks for sharing a bit of the history surrounding Cajeta – I love learning about these types of things. I really want to try to make this sometime soon, the idea of putting it on pancakes sounds so yummy. Or maybe a plain vanilla cake…

    Reply
  20. Veronica of Muy Bueno says

    24/September/2012 at 10:01

    I too loooooove cajeta and love it the most right out of the jar, onto a spoon and into my mouth…..thanks for sharing your lovely recipe…gorgeous pix too.

    Reply
  21. Nami | Just One Cookbook says

    24/September/2012 at 19:21

    Welcome back! Glad to hear you’re almost done with the ebook. I can’t imagine how much work you have to put into! Nice Mexican dulce de leche recipe! I’d love to taste it. 🙂

    Reply
    • Viviane Bauquet Farre says

      25/September/2012 at 22:59

      Nancy, this is a great recipe for one of the best sweets that exists! Cajeta is a welcome addition to nearly any pastry. Your food photography is gorgeous and I love the anonymous quote too!

      Reply
  22. Priya says

    25/February/2013 at 15:26

    I tried this today – with cows milk. It turned out so wonderfully. Thanks a lot for the recipe 🙂

    Reply
    • Spicie Foodie says

      25/February/2013 at 18:03

      Hi Priya! That’s great, and so glad you liked it. Thanks for letting me know:)

      Reply
  23. Tammy K/Proverbs Farm says

    27/February/2013 at 21:19

    I’m wondering if cajeta can be successfully canned using a water bath. Anyone know?

    Reply
    • Spicie Foodie says

      27/February/2013 at 23:29

      Hi Tammy, I’ve never done it myself but hopefully someone can chime in with advice for you.

      Reply
  24. J in Oz says

    08/April/2013 at 02:28

    I tried this for a family mexican-themed lunch at the weekend and it did not disappoint! It was also my first ever excuse to buy goats milk (have been a goat cheese fan for a long time and certainly recognised the distinctive taste). The photos were very helpful in determining how long i needed to keep cooking and stirring for – I probably would have gotten nervous and underdone it otherwise. I don’t know about the authenticity of such things but I wanted to serve it with apple enchiladas and wasn’t sure how to best go about it. I ended up spooning a generous amount on top of the apples before I rolled each enchilada up, baking the lot (which resulted in some escaping cajeta) then using what was left served on top with condensed milk ice cream. Mmmmm, just delicious!

    Reply
    • Spicie Foodie says

      08/April/2013 at 12:23

      Hi J! Thanks for letting me know and I’m glad you enjoyed the recipe. Wow, your apple enchiladas sound fantastic! Now I want to give them a try.;)

      Reply
  25. cheryl s. says

    21/April/2013 at 21:09

    Just found your site while looking for a recipe for dulce de leche…the long version (i.e. not using a can of sweetened condensed milk…)
    Thank you for posting this one and, I love your photos.
    Here are my questions. What is the shelf life of dulce de leche before it goes bad ?
    Which part of Mexico did you come from? I would love to visit that town if they have a dulce de leche festival as in Papantla, Veracruz at vanilla harvesting time.
    And, third, what kinds of alcohol where people putting in to their dulce de leche? I never thought of doing that but I imagine rum or cognac would be great.

    Reply
    • Spicie Foodie says

      22/April/2013 at 12:06

      Hi Cheryl,

      Glad you found my recipe and I hope you give it a try soon. I never keep mine longer than a couple of weeks — we usually eat it before then. Well, I am not from there but I know Celaya in the state of Guanajuato is the most famous place for cajeta. I’m sure they have many festivities around cajeta. As for the alcohol I’ve seen red wine but I think rum and cognac would work fantastically. Enjoy your cajeta!

      Reply
  26. Megan says

    20/June/2013 at 23:21

    Hi! Thanks for the detailed recipe. I think I may’ve cooked it too long though. It’s still cooling and is very stringy. Is there something I can do to bring it back to a more syrupy consistency? I browsed the comments, and didn’t see anyone with this issue, so I apologize if this is a repeat question! Thanks again for the awesome recipe! I’m planning to drizzle it over my husband’s tres leches birthday cake 🙂

    Reply
    • Spicie Foodie says

      21/June/2013 at 22:33

      You could try adding some more milk and see if that thins it down. Yum, the cake sounds like it will be wonderful.

      Reply
  27. Olive says

    11/January/2014 at 22:46

    Absolutely amazing, made a large batch just yesterday using this recipe and it filled the house with the most wonderfully spiced aroma. Thank you ever so much for sharing this family gem.

    Reply
    • Spicie Foodie says

      14/January/2014 at 19:23

      My pleasure Olive, glad to hear you enjoyed both making it and, I’m sure, eating it too.

      Reply
  28. Germaine says

    16/March/2014 at 18:29

    Just made this recipe with my cousin, The Freckled Foodie….our lives are forever changed. I can honestly say there will never be a time when there isn’t a jar of this amazing stuff in my fridge.

    Reply
    • Spicie Foodie says

      18/March/2014 at 00:07

      Hi Germaine! Hehe, I know exactly how you both feel. Thank you and enjoy putting cajeta on just about everything.:)

      Reply
  29. Germaine says

    22/March/2014 at 22:33

    I meant to ask, mine actually turned out a bit gelatinous; is that normal or did I do something wrong!

    Reply
    • Spicie Foodie says

      23/March/2014 at 12:40

      Hi Germaine,

      I’m sorry to hear that your cajeta turn gelatinous. That has never happened to me and I don’t really know how that could have happened.

      Did you add extra ingredients or used different ones than called for in my recipes? Did the gelatinous texture happened after cooking or when did it happen? Let’s see if we can get to the bottom of it so that it doesn’t happen again.:)

      ~Nancy

      Reply
  30. julienne Perez says

    20/June/2015 at 08:31

    So happy I found your page. Beautiful!

    Reply
  31. Angie says

    19/August/2015 at 13:54

    I love this recipe & have made the large portion version many times now. I’m curious why we put the baking soda in it. Do you know why it is needed? Also, I’ve substituted Fireball bourbon & Captain Morgan Black rum for the vanilla a few times & they are both really fun! Thanks for a great recipe & easy instructions!

    Reply
    • Spicie Foodie says

      20/August/2015 at 14:31

      Hi Angie,

      I’m thrilled that you enjoy my recipe and that you make the large portions. I love your addition of bourbon and rum, and can only imagine how fantastic it tastes — yum!:) I did a little checking on the baking soda, and this Mexican Chef says it is added to help prevent lumps and to enhance the brown colour.

      Reply
  32. Gina says

    29/March/2016 at 08:24

    Thanks for the recipe!

    I just wish TV chefs would stop calling it “dolche de leche” as it if were an Italian thing! (Folks, it’s pronounced “dulsay”!)

    Reply
    • Spicie Foodie says

      29/March/2016 at 22:18

      Haha 🙂 Thanks, Gina!

      Reply
  33. Ioana says

    06/May/2016 at 07:56

    I just finished doing this and is so good! I’m really trying to not eat everything right away!

    Reply
    • Spicie Foodie says

      06/May/2016 at 11:38

      Hi Ioana,

      Thank you and am glad that you enjoyed it — I agree not eating it all straightaway is difficult! 🙂

      Reply
  34. shazroseto says

    05/July/2016 at 09:21

    i just did this tongue and my husband (btw, he’s mexican) liked this a lot and he said that this is the taste of Mexico. It’s my first time to try cajeta. I love it too. I think it’s better than salted caramel. I put more salt on mine because I want it like salted caramel. It’s just a lot of work stirring for an hour and half lol… can I just crock pot condensed milk instead? but how would I blend the cinnamon and salt in condensed milk while it’s on simmer?

    Reply
    • Spicie Foodie says

      05/July/2016 at 11:27

      Hi I’m glad to hear it and it’s always nice to get a taste of Mexico when you live away from it. Stirring is tiresome but I think worth the effort — at least once it’s done and I’m not doing it anymore. Lol!

      If you do it with the crockpot and condensed milk it will taste good but it won’t be cajeta anymore. Cajeta needs the mixture of cow and goat milk to achieve that unique taste. The condensed milk would turn into a very similar consistency but then it is called dulce de leche and it is quite common in South American countries like Argentina.

      Either way enjoy both and thank you! 🙂

      Reply

Trackbacks

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    […] Cornish pasties, and in regions of Argentina they can be as simple as filled with fresh cheese or dulce de leche. In the Spanish region of Galicia they are filled with seafood and are as large as an American pie. […]

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  2. Mazatlan How We Love Thee | Desk to Glory | Escape the 9-5 says:
    21/December/2013 at 20:24

    […] fat one/girl”… uh oh) and were filled with strawberry jam and the other with cajeta, which is essentially dulce de leche made of goat’s milk and […]

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  3. Sunday Snapshots: New Foods In My New Home | Spicie Foodie says:
    05/February/2014 at 18:26

    […] ate my yogurt differently than I usually do, I topped it with fresh guava and a (large) drizzle of cajeta. This wasn’t the healthiest way to eat yogurt but definitely one of the […]

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  5. Cajeta Drizzled Churros – Let's Taco 'Bout Food says:
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  6. 20 Best Mexican Desserts says:
    19/April/2018 at 08:01

    […] Cajeta, also known as “dulce de leche” in other Spanish speaking countries, is a Hispanic sweet thick milk caramel sauce or syrup. Perfect for dunking churros. By Mexican Made Meatless: Get the Recipe […]

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ProfilePic_SFMy name is Nancy, you may know me as Spicie Foodie. Welcome to my new blog where I'm sharing my journey as a Pescetarian as well as Mexican recipes made vegan, vegetarian and pescetarian. Read more...

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