Description
This certainly has to be my new favorite caramel sauce. Cajeta sauce or goat’s milk caramel, originated in Mexico. In the preparation of this sauce, goat milk is slowly simmered with sugar and usually flavored with cinnamon and vanilla.
Ingredients
Scale
- 1 quart goat milk
- 1 cup sugar
- 1 cinnamon stick
- 1 vanilla bean, split, seeds scraped out (or 2 tsp vanilla bean paste or extract)
- ½ heaping tsp kosher salt or ½ tsp of fine salt
- ½ tsp baking soda, dissolved in ½ tsp water
- 1 tbsp bourbon
Instructions
- Start sauce: Combine milk, sugar, cinnamon stick, vanilla beans and pod in a large, heavy-bottom sauce pan or dutch oven. Bring to a gentle boil, stirring frequently. Remove from heat and stir in dissolved baking soda. Be cautious as baking soda causes the mixture to rise and bubble. When bubbles subside, return to heat.
- Simmer & serve: Simmer mixture over medium-low to medium heat, stirring at least every 10-15 minutes to ensure caramel does not burn. You don’t want the mixture to be boiling; however, it should be at a rapid simmer (otherwise this process may take seemingly forever). Continue to cook for about 1-1 ½ hours or until mixture takes on a deep caramel color and is a syrupy consistency. After about 45 minutes, I tasted the sauce and removed the cinnamon stick as it was cinnamon-flavored enough for me at this point. Stir in the bourbon during the last few minutes of cooking. Before serving, also discard the vanilla bean pods. If using vanilla extract, stir in with the bourbon. Serve with my pumpkin waffles, vanilla ice cream or your sweet treat of choice.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 263
- Sugar: 50g
- Sodium: 453mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 0
- Protein: 7g