This is a Mexican favorite, seriously we put it on everything. The original cajeta is made with goats milk, it gives it an extra kick of flavor, if is made with cows milk is called dulce de leche. My Mexican cajeta is dairy free, and plant based. I recreate it the recipe base on the original recipe that I saw my family make.

We use this cajeta to stuff churros, or just eat it by spoonfuls. The flavor is creamy and perfect. Drizzle it over any dessert of your choice. I prefer to stuff churros, put in empanadas or simply grab a spoon and eat it, while hiding in the pantry. Lol

Hope you enjoy it, and drizzle it away on your favorite treats.

How about we take this to the bedroom…
…I whisper to my snacks.
-Unknown

Mexican Cajeta- Caramel Sauce

An authentic, easy & deicious Mexican cajeta-caramel sauce.

Dairy-free & vegan

Put over everything

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Dessert

Cuisine Hispanic, Latin, Mexican

Servings 8 oz

Calories 1283 kcal

Equipment

Non-stick medium pot
Whisk
Measuring jug and cups
1 8oz clean jar with lid
Wooden spoon

Ingredients

2 Cups Coconut milk I prefer to use coconut milk with fat ( if prefer creamy )
1/3 Cup Cane sugar Organic
1/2 Tsp Vanilla bean Or use extract
1 Cinamon stick Optional
1/4 Tsp Kosher salt Or pink salt
1/4 Tsp Baking soda
2 Tbsp Condense milk Plant-based or use coconut cream

Instructions

Pour the plant-milk, sugar, salt, vanilla beans, and cinnamon (I like the flavor) into a medium pot and bring to a light boil. Stirring to make sure all of the sugar has dissolved, remove from heat. Set aside.
In a separate bowl mix the condensed milk and baking soda until the baking soda has dissolved. In the pot, pour baking soda mixture into the plant-milk mixture, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the are nomore bubbles, then turn the heat to medium and place the pot back to the heat.
Continue to cook the milk mixture, stirring frequently because the mixture may bubble and spill over the pot. After another 20-30 minutes the mixture should begin to darken and thickening into a sauce consistency. Continue stirring frequently until the mixture turns a caramel color and coats the wood spoon, this may take another 20-30 minutes depending on liquid left in the pot. It should the same consistency as maple syrup. Do Not burned, it wil turn into brown sugar consistency.
Pour it into the jar, allow to cool completely. Enjoy!

Notes

Store in the refrigerator until ready to use.
The cajeta will keep fresh in the refrigerator for a coupe of weeks.
The cajeta taste best if warmed up a little before its served. USe as desired on your favorite desserts

"The calories for this recipe are for 1 8-oz container (227g)"

Nutrition

Keyword Mexican, authentic, easy

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