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  • Servings:

    Makes 3 cups as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    78 minutes


2 quarts goat's milk
1 1/2 cups sugar
1 cinnamon stick
1 star anise seed
1 teaspoon salt
1/2 teaspoon baking soda


What: This Mexican goat's milk caramel sauce can be drizzled over ice cream, stirred into coffee, or eaten straight from the jar.
How: Bring 2 quarts goat's milk, 1 1/2 cups sugar, 1 cinnamon stick, 1 star anise seed, and 1 teaspoon salt to a simmer in a large pot. Remove from heat and stir in 1/2 teaspoon baking soda. Mixture will foam rapidly; stir constantly to prevent overflow. When foaming subsides, cook over medium heat until light brown, 45 minutes. Increase heat to medium-high and cook, stirring frequently, until cajeta is golden brown and coats the back of a spoon, 30 minutes. Can be refrigerated for up to 1 month.
Source: Hannaford fresh Magazine, November - December 2015


Nutritional Facts
Servings Makes 3 cups
Base Nutrients
Calories 50 kcal (2%)
Calories from Fat 14 kcal (0%)
Total Fat 2 g (2%)
Saturated Fat 1 g (5%)
Cholesterol 5 mg (1%)
Sodium 75 mg (3%)
Total Carbohydrates 8 g (2%)
Dietary Fiber 0 g (0%)
Protein 1 g (1%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a