desserts

Cajeta de Celaya

Mexico's goat-milk caramel, born in the city of Celaya in Guanajuato in the 17th century. Originally sold in small wooden boxes — cajitas — that gave the sweet its name. Slow-cooked goat milk reduced for an hour or more with sugar, cinnamon and a pinch of bicarbonate of soda that deepens it to a dark amber. Spoon it over ice cream, into crêpes, between cookies, or eat it straight from the jar.

⏱

Prep

5 minutes

🔥

Cook

1 hour

🍽

Servings

Makes about 1 litre

📊

Difficulty

Medium

Cajeta de Celaya

1 Ingredients

  • 1 litre (4 cups) goat milk (or half goat, half cow)
  • 1 3/4 cups sugar
  • 1/4 cup corn syrup (or glucose)
  • 1/2 teaspoon bicarbonato de sodio (baking soda)
  • 1 cinnamon stick (or 1 split vanilla pod)

2 Instructions

  1. 1

    In a wide, heavy-bottomed pot (this matters — a thin pan will scorch), combine the goat milk, cinnamon stick and bicarbonato. Bring just to a boil over medium heat.

  2. 2

    Add the sugar and corn syrup, stirring until fully dissolved.

  3. 3

    Reduce the heat to low and let the mixture simmer steadily, stirring occasionally with a wooden spoon. The colour will pale, then begin to turn beige, then amber. This takes about 45 minutes.

  4. 4

    Once the cajeta begins to thicken — around the 45-minute mark — you must stir constantly, scraping the bottom and sides, to stop it scorching.

  5. 5

    Cook another 10-15 minutes, stirring without pause, until the cajeta is deep amber and thick enough to coat the back of a wooden spoon and leave a clear trail when you drag a finger across.

  6. 6

    Remove from heat, fish out the cinnamon stick, and let cool. The cajeta thickens further as it cools — if it gets too stiff, thin with a splash of warm milk.

  7. 7

    Store in a sterilised glass jar at room temperature for up to a month, or refrigerated indefinitely.

💡 Tips from the Kitchen

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    Goat milk is what makes it cajeta — cow's milk alone gives you dulce de leche, which is similar but lacks the slight tang.

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    The bicarbonato is a chemistry trick: it neutralises milk acid and accelerates browning. Don't skip it.

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    If your cajeta looks lumpy or grainy late in cooking, blitz it with a stick blender to bring it smooth again.

#cajeta#Celaya#Guanajuato#goat milk caramel#dulce de leche#Mexican confection