Cajeta (Caramel Candy)

READY IN: 1hr 45mins
Recipe by PaulaG

I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.

Top Review by Terri W.

Cajeta is so yummy. I made it yesterday for the first time. I just wanted to add that if you use highly pasteurized goat's milk (available at Whole Foods and Kroger) it doesn't take as long to make (about and hour or so), it is only towards the end that you have to stand right there and stir constantly (although I am nearby all of the time) and goat's milk doesn't burn as easily as cow's milk. I also didn't separate the milk out. Just put sugar, milk, baking soda and vanilla bean in the heavy (large) pot and started heating it up. Turned out great!


  1. In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
  2. In the remaining quart of milk, stir in the soda and place in another saucepan.
  3. Add the cinnamon stick and bring to boil.
  4. Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
  5. When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
  6. Cool slightly; then pour into a glass container and chill.
  7. Please note that the cooking times and yield are approximate.

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