Cajeta is the sweet confection spread of Mexico and it’s amazing. Trust me. I come from a long line of caramel lovers. What sets cajeta (pronounced ka-HEY-ta) apart from standard caramel is it’s made from goat’s milk, which is higher in fat, vitamins, minerals and protein than cow’s milk. It’s thicker, creamier, more flavorful and all those characteristics translate right into this spreadable jar of goat’s milk caramel. The classic buttery caramel notes are still there, but there’s a nuttiness that comes through in cajeta that you simply won’t find in cow’s milk caramels.
This version comes to us from Sofia Hernandez. After she moved to California in 2017, she missed the foods she grew up with in Mexico—especially the cajeta her family had been making since her great-grandfather Jose's time. Today, Sofia has taken that nearly century-old family recipe and shared it with the rest of us. Featuring pure cane sugar and agave syrup alongside the goat milk, it's ideal for dipping, spreading, and slathering anywhere and everywhere you can.