Dulce de leche. The words sound so rich, so dreamy. Just reading them makes my mouth water. This delicious, creamy sauce is made by slowly heating and caramelizing sweetened milk and sugar. Traditionally the process is very slow and includes a lot of stirring, requiring you to stand at the saucepan while the mixture caramelizes. Some people make it by boiling a can of sweetened condensed milk in a pot of water.
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Learn how to make the traditional Mexican cajeta recipe. This slow-cooked recipe is worth every minute, you love drizzling it over all your favorite desserts. Cajeta is one of my favorite things in the world! Cajeta , also known as dulce de leche , is a Hispanic sweet thick milk caramel sauce or syrup. In Mexico, this sweet confection is known as cajeta and in other Spanish speaking countries, it is called dulce de leche. The word cajeta can also mean little wood boxes, and traditionally the cajeta was packaged and stored in wood boxes.
So as you can see it has many different meanings and uses depending on the region or dialect of Spanish. There are several areas in Mexico that claim they invented or that cajeta originated there. But since the indigenous people did not really consume dairy products, most likely the sweet originated in Spain and brought to Mexico or introduced by the conquistadores.
The shops there all compete with each other by offering different varieties and flavors of cajeta. The shops set up extensions of their stores on the sidewalks, where they have their employees offering small taste samples of their cajetas to passers-by.
We would keep walking up and down the street or switching to other streets just to get a free sample. It was a silly thing to do but we were silly kids. I have great memories of eating cajeta in Mexico while visiting our family during our summer holidays. My family uses cajeta as a topping on almost anything we want, there are even popsicles made with it. My personal favorite is to eat it right off the spoon like peanut butter or Nutella.
One of the most popular ways of eating cajeta, in Mexico, is by spreading it on a piece of bolillo , a Mexican bread, just like you would spread jelly on a piece of toast. In my family, it was a special treat and the kids went crazy for it. We were lucky too because, after we moved to the States, my mother would buy and bring back plastic tubs from her trips to our hometown.
The traditional Mexican recipe for cajeta uses a mix of goat milk and cow milk. Below is my recipe, I make the small portion for the two of us but if you have a larger family you could try the larger version. Either way, these are standard recipes that are used by many people. I missed you! This looks and sounds absolutely delectable—street food cultures are the best! Too bad, because experiencing street food is experiencing a bit of the culture you visit. It does pay to be cautious, but I also think that something are exaggerated.
Thank you MJ! Thank you for sharing it. Gotta get some goat milk! OH I imagine walking down the road of your town in Mexico and try out different cajetas. I am not sure if I overlooked it in the post, but can the cajeta be made with cow milk entirely. I dont really enjoy goat milk.
Why do you use goat milk in the recipe? Yes, you may substitute the goat milk for cow milk. Try to use whole fat cow milk, as it will have the best consistency-not to mention taste better.
The goat milk does impart a distint taste but I know it will taste just as good with cow milk. You make both look so easy and do it so well. Now onto the recipe… I would love to just stick my finger into that dulce de leche and eat it all up. I signed up for your YBR this month…. Cant wait for your book. I was just thinking yesterday that id like to find a recipe for dulce de leche and here it is.
I was surprised by the light style, very nice. Thanks for posting this recipe. Nearby Celaya in the state of Guanajuato claims to be the home of cajeta in my part of Mexico. I adore it and use it all the time—and I always take some to the states as gifts when I visit there. I enjoyed the history as well. Your pics are so appealing!! Looks gorgeous Nancy! I notice you have a link to the WFP — love that! Great minds! Looking forward to your ebook! Dear Nancy, I will have to show this post to my daughter..
Your dolce de leche looks wonderful. Blessings, Catherine xo. What do I think of the lighter style in these picture? I love everything you shoot! These are beautiful! Thanks for sharing this authentic recipe! I had the privileged of tasting real cajeta once and there is nothing else like it! Yes, the preferred method would be to eat it right off the spoon, but I would also love to pour it over some sweet tamales I make.
Good luck on the final review of your book! Thanks for teaching me a new word! I never knew Dulce de Leche was also called cajeta — very cool to know. I love this dish too. Nice post, and welcome back! Thanks for sharing a bit of the history surrounding Cajeta — I love learning about these types of things.
I really want to try to make this sometime soon, the idea of putting it on pancakes sounds so yummy. Or maybe a plain vanilla cake…. I too loooooove cajeta and love it the most right out of the jar, onto a spoon and into my mouth….. Welcome back! Nice Mexican dulce de leche recipe! Nancy, this is a great recipe for one of the best sweets that exists! Cajeta is a welcome addition to nearly any pastry.
Your food photography is gorgeous and I love the anonymous quote too! I tried this today — with cows milk. It turned out so wonderfully. I tried this for a family mexican-themed lunch at the weekend and it did not disappoint! It was also my first ever excuse to buy goats milk have been a goat cheese fan for a long time and certainly recognised the distinctive taste. The photos were very helpful in determining how long i needed to keep cooking and stirring for — I probably would have gotten nervous and underdone it otherwise.
I ended up spooning a generous amount on top of the apples before I rolled each enchilada up, baking the lot which resulted in some escaping cajeta then using what was left served on top with condensed milk ice cream.
Mmmmm, just delicious! Wow, your apple enchiladas sound fantastic! Now I want to give them a try. Just found your site while looking for a recipe for dulce de leche…the long version i. Here are my questions. What is the shelf life of dulce de leche before it goes bad?
Which part of Mexico did you come from? I would love to visit that town if they have a dulce de leche festival as in Papantla, Veracruz at vanilla harvesting time.
And, third, what kinds of alcohol where people putting in to their dulce de leche? I never thought of doing that but I imagine rum or cognac would be great. Glad you found my recipe and I hope you give it a try soon.
I never keep mine longer than a couple of weeks — we usually eat it before then. Well, I am not from there but I know Celaya in the state of Guanajuato is the most famous place for cajeta. Enjoy your cajeta! Thanks for the detailed recipe. Is there something I can do to bring it back to a more syrupy consistency? Thanks again for the awesome recipe! You could try adding some more milk and see if that thins it down.
Yum, the cake sounds like it will be wonderful.
The main ingredient is… cajeta! It has a thick syrupy consistency pretty similar to caramel. Just to show you how popular this delight is, in , cajeta was declared the Bicentennial Dessert of Mexico! Tiene una consistencia espesa parecida al caramelo. In Mexico you can find different varieties of cajeta. For example, there is burned cajeta, where the milk is allowed to burn to give the final product a pleasant burnt taste, a sweeter flavor and a darker color.
El Mexicano Cajeta Dulce de Leche de vaca 1lb (453gm)
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Dulce de Leche
Cajeta Cajeta de leche de vaca. Fat per g: 5. Saturatedfat per g: 3. Carbohydrates per g: Sugars per g: Fiber per g: 3.