Dulce de Leche or Cajeta (Goat Milk) Caramel

Yields 2

Prep Time 5 min

Cook Time 60 min

Total Time 1 hr 5 mins


  • 2 Tbsp cornstarch
  • 1/4 tsp baking soda
  • 3 quarts goat milk or cow milk or a combination of both
  • 3 cups cane sugar
  • 1 cinnamon stick
  • 1 tsp vanilla paste (or vanilla)
  • 1/4 cup rum (optional)


  1. Dissolve cornstarch and baking soda in 1 cup of the milk in a large pot; stirring to dissolve lumps.
  2. Add remaining ingredients to the pot and bring to a boil.
  3. Turn down heat to low and cook until mixture is the consistency of caramel sauce; stirring with regularity;approximately 50-60 minutes. (I did not stand over a pot for hours when I cooked triple this recipe but I did make a point to stir it about every 15 minutes).
  4. Pour into container(s); will keep in fridge for several weeks.

Recipe Notes

Be careful to not let the mixture get too hot; it will both boil over and will start to burn on the bottom of the pot. Low and slow is the way to go!!

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