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

The Martha Stewart Show, May 2010, The Martha Stewart Show, January 2010


Recipe Summary

Makes about 3 cups


Ingredient Checklist


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

  • 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.

  • 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 Notes

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


Reviews (2)

Rating: Unrated
Cajeta is a common and delicious Mexican treat. You may use whole cow's milk or goat's milk.
Rating: Unrated
I know that this show was all about goats - but can we substitute anything else as goats milk is not always accessible. Lynds (Australia)