The True Difference Between Mexican Cajeta And Caramel

When it comes to choosing which warm, sweet sauce to drizzle over your ice cream sundae, there are a few options. You could go for chocolate fudge, or a sweet caramel sauce. If you're looking for something a little different, cajeta might just pique your interest. But if you aren't familiar with it, you may be wondering what cajeta actually is, and how it differs from what you're used to.

At first glance, caramel and cajeta can appear to be pretty similar, both in taste and color. Cajeta has even been referred to as "Mexican caramel." The method of making it also involves cooking down sugar into a sweet, light brown colored sauce.

Though they are both pretty delicious, and pair well with plenty of desserts, there are some important distinctions between the two. Cajeta requires the use of two ingredients not found in caramel sauces — goat's milk and baking soda — as well as a different, cooler cooking temperature.

For one thing, the choice of milk matters. The standard, sweet caramel sauce we often top our ice cream with is typically made with butter and cream. Cajeta, on the other hand, is made from goat's milk. The flavor of the goat milk is pretty similar to cow milk, but it can have a higher butterfat content, making it a little extra creamy.

The cooking process for making cajeta is a little different, too. While caramel is cooked anywhere between 230 to 350 degrees Fahrenheit, depending on what kind of caramel you're making, cajeta requires a lower, slower cooking method. Generally, the cajeta's heat should only range between 212 and 220 degrees Fahrenheit.

Additionally, cajeta requires one added ingredient that caramel doesn't contain: baking soda. The addition pairs well with the goat milk, allowing the acidity to neutralize as the mixture cooks. This helps the sauce achieve a sweet, smooth finish once it comes off the heat.

If you want to try cooking your own cajeta, you'll need to gather the necessary ingredients: goat's milk, sugar, and baking soda. You'll need to first combine the baking soda and milk in a saucepan, then stir in the sugar. Allow it to boil, then simmer for about an hour until the mixture darkens into a sweet sauce, stirring consistently.

You can also add in some optional seasonings to the cajeta. Cinnamon or vanilla make for some added delicious flavorings. Once your cajeta is ready, you can use it to top off cakes, ice cream, or cookies. Or, if you prefer to use it as a dip, try it with some freshly baked churros, or slices of fresh fruit.

If you aren't ready to eat your cajeta all at once, it can be stored in an airtight container. The sweet sauce will stay good for up to up to a month in the fridge, or a year in the freezer.