No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cajeta Sauce

This rich sauce, similar to dulce de leche, makes a tempting topping for Dr. Brent Ridge and Josh Kilmer-Purcell's Cinnamon Rolls.

  • Yield: Makes about 3 cups
Cajeta Sauce

Source: The Martha Stewart Show, January 2010


  • 12 cups goat's milk
  • 3 cups sugar
  • 3 vanilla beans, split, or 1 tablespoon pure vanilla extract
  • 3/4 teaspoon baking soda


  1. In a large (6-quart) heavy bottomed saucepan, bring milk to a boil over medium-high heat. Add sugar and cook, stirring to dissolve.

  2. Add vanilla beans to saucepan and bring to a simmer. In a small bowl whisk together baking soda and 1 1/2 tablespoons water until baking soda is dissolved. Reduce heat to low and add baking soda mixture to saucepan and cook, stirring constantly. If mixture begins to foam up too high, remove from heat for a moment until foam goes down.

  3. Cook, stirring every 15 minutes or so, until mixture turns brown and is thickened and reduced to 3 cups, 6 to 8 hours. Strain through a fine-mesh sieve and let cool slightly.

Cook's Note

Store in an airtight container, refrigerated, for up to 1 month.

Reviews (2)

  • grd 7 Jul, 2010

    Cajeta is a common and delicious Mexican treat. You may use whole cow's milk or goat's milk.

  • tuppa 30 May, 2010

    I know that this show was all about goats - but can we substitute anything else as goats milk is not always accessible. Lynds (Australia)

Related Topics