Cajeta is a Mexican confection similar to dulce de leche, made from milk, sugar, and baking soda, with added flavors like cinnamon or vanilla. It can be eaten alone, spread on bread, or used as a topping for ice cream or pancakes. Chefs often add alcohol or adjust the milk content for a unique flavor.
Cajeta is Mexico’s version of what is widely known as dulce de leche throughout the wider Latin culture. The name comes from the Spanish word for “little box,” which is how this confection was traditionally packaged. Much like its cousins, caramel and dulce de leche, this thick sauce of milk, baking soda, and copious amounts of sugar, along with other more subtle flavors like vanilla or cinnamon, are found in numerous candies made by and for the Mexican sweet tooth .
According to restaurateur Rick Bayless, who has written half a dozen Mexican cookbooks as of 2011, 2 quarts of milk will make 3 cups of cajeta. Bayless says goat or cow’s milk is acceptable, as well as a blend of the two. This is brought to a boil with 2 cups of sugar and a cinnamon stick; others add vanilla extract for a more distinctive sweetness. Once simmering, the pot is removed from the heat and 0.5 teaspoon of baking soda is added. The liquid is then brought back to a boil and constantly stirred until a syrupy brown color is obtained.
As the syrup changes color and thickens, stirring should intensify, adding water as needed to avoid burning. Then, when browned, cooks will strain the cajeta before storing it in jars or other covered containers. However, it should not be refrigerated immediately, but should come to room temperature before being chilled.
Cajeta differs from its relatives in distinct but subtle ways. Caramel is a mixture of cream, sugar and butter, which is simmered and stirred. Dulce de leche is just sweet condensed milk and a touch of salt, which is cooked into a browned globe, then blended and chilled before storing.
Like peanut butter or the iconic nut spread known as Nutella, it wouldn’t be strange to see cajeta eaten with a spoon, straight from the jar. It can be found stuffed into candy bars, spread on sweet bread, or poured over ice cream. It is also a popular dipping sauce for Mexican pancake known as bunuelos.
Chefs often tinker with the standard recipe for cajeta, as they do with many other traditional dishes. Adding an alcohol like brandy or rum can make the expected more unique. Some also tinker with the goat milk content; the more it is used, the more “barnyard” flavor in the final product. The use of only cow’s milk, on the contrary, will completely eliminate this element.
Protect your devices with Threat Protection by NordVPN
