Dessert: Mexico – Bajio Mexico (Guanajuato) – Cajeta de Celaya

Serving Size: 12

Approximate Time

Prep 10 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 8 cups (1.9 L) goat's milk
- 3 cups (600 g) piloncillo, shredded or chopped (or 3 cups (600 g) packed dark brown sugar if piloncillo unavailable)
- 1/4 cup (60 ml) water (to dissolve piloncillo)
- 2 cinnamon sticks
- 1/4 tsp (1 g) baking soda
- 1/8 tsp (0.7 g) fine salt
- 2 tbsp (28 g) unsalted butter
- 2 tsp (10 ml) pure vanilla extract

Instructions

Short Description:
A slow-cooked, richly flavored caramel made from goat's milk and piloncillo (unrefined cane sugar), finished smooth and thick — a classic sweet from Celaya, Guanajuato. Serve by the spoonful, over ice cream, or as a filling/topping for desserts.

Regional Notes:
This Celaya version uses goat's milk (leche de cabra) and piloncillo for a deep, complex caramel flavor and a very smooth texture; traditionally cooked slowly in a wide copper pot to concentrate and caramelize without burning. It is thicker and more intensely flavored than quicker, milk-based dulce recipes from other regions.

1. If using piloncillo, place the shredded/chopped piloncillo and 1/4 cup (60 ml) water in a small saucepan over low heat and stir until fully dissolved; set aside. (If using dark brown sugar, skip this step and add sugar directly with the milk.)
2. In a wide, heavy-bottomed pot (copper is traditional but stainless works), combine the goat's milk, dissolved piloncillo or sugar, and cinnamon sticks. Warm gently over medium-low heat, stirring to combine.
3. Bring the mixture to a gentle simmer, then reduce heat to low so the surface only shows occasional bubbling. Stir frequently at first to prevent sticking, then stir every 5–10 minutes as it reduces.
4. After 30–45 minutes of steady simmering, stir in the baking soda (it will foam briefly). Add the salt. Continue to simmer gently, stirring more often as the mixture darkens and thickens.
5. Maintain a low simmer until the mixture reduces to a thick, glossy caramel — this typically takes 1.5–2 hours total from the first simmer, depending on pot width and heat; the mixture should coat the back of a spoon and show a deep amber-brown color.
6. Remove from heat, discard the cinnamon sticks, then whisk in the butter and vanilla until fully incorporated and smooth. If any small lumps appear, pass the cajeta through a fine mesh sieve while hot to ensure a velvety texture.
7. Pour the hot cajeta into sterilized jars, leaving some headspace. Let cool to room temperature; it will firm up as it cools. Seal and refrigerate.
8. Serve spooned over flans, ice creams, crepes, or simply eaten by the spoonful. Refrigerated cajeta keeps up to 1 month; warm gently before using if very firm.