Cajeta Caramel Candy
Delight your taste buds with the rich, velvety sweetness of Cajeta Caramel Candy, a traditional Mexican treat that brings the warmth of homemade caramel into every bite. This recipe showcases the unique flavor of goat’s milk, slowly simmered with granulated sugar and a fragrant touch of Mexican cinnamon (canela) until transformed into a luscious, golden confection. Enhanced with pure vanilla extract and made using simple, wholesome ingredients, these candies are the perfect balance of creamy indulgence and deep caramelization. Whether you're crafting bite-sized desserts for gift-giving or savoring them as an after-dinner treat, these cajeta candies are irresistibly soft, chewy, and bursting with rich, caramelized flavor. Easy to store and share, they’re a testament to the simple beauty of slow-cooked sweets.
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Recipe Information
Ingredients
- 4 cups Goat's milk
- 2 cups Granulated sugar
- 1 stick Mexican cinnamon stick (canela)
- 0.5 teaspoons Baking soda
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Grease an 8x8 inch baking dish or a large plate with unsalted butter to prevent sticking, and set it aside.
In a large, heavy-bottomed saucepan, combine goat’s milk, granulated sugar, and the cinnamon stick. Stir gently to dissolve the sugar.
Place the saucepan over medium heat and stir occasionally until the mixture begins to simmer.
Once simmering, reduce the heat to low and carefully stir in the baking soda. The mixture will foam up briefly; this is normal.
Allow the mixture to simmer gently, stirring frequently to prevent it from sticking to the bottom of the pan. Over time, it will thicken and turn a deep golden brown. This should take approximately 60-75 minutes.
Once the cajeta has thickened to a caramel consistency and starts pulling away from the sides of the pan as you stir, remove it from the heat and discard the cinnamon stick.
Stir in the vanilla extract and mix well to incorporate it evenly into the caramel.
Pour the thickened caramel mixture into the prepared greased dish or plate, spreading it evenly with a spatula.
Allow the cajeta to cool for about 20-30 minutes at room temperature until firm enough to cut.
Cut the caramel into small squares or rectangles using a greased knife to prevent sticking. Wrap each piece individually in wax paper or parchment if desired.
Store the cajeta caramel candies in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 444.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 1338 mg | 103% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
