Equipment
* optional
Ingredients
Caramel Base
- 1000 ml whole milk, cold or room temperature
- 200 g granulated sugar
- 1½ g baking soda
- 1 ceylon cinnamon stick, whole
- 1 g fine sea salt
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 119 kcal
- Protein
- 3 g
- Carbohydrates
- 21 g
- Fat
- 3 g
- Fiber
- 0 g
- Sugar
- 21 g
- Sodium
- 104 mg
- Saturated Fat
- 2 g
- Potassium
- 116 mg
- Calcium
- 101 mg
- Iron
- 0.1 mg
- Magnesium
- 9 mg
- Phosphorus
- 72 mg
- Zinc
- 0.3 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 0 mg
- Water
- 76 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the whole milk, granulated sugar, whole cinnamon stick, and fine sea salt in a large heavy-bottomed saucepan off the heat.
Place the heavy-bottomed saucepan over medium heat at 85°C (185°F) and stir gently with a whisk until the sugar crystals are completely dissolved and steam begins to rise from the surface.
Whisk the baking soda directly into the steaming milk mixture, stirring constantly as the liquid foams rapidly and expands in volume.
Reduce the heat to medium-low to hold a gentle simmer at 95°C (203°F), cooking uncovered while stirring occasionally with a silicone spatula across the bottom and sides to prevent sticking.
Lower the heat to low and reduce the mixture at approximately 105°C (221°F), stirring continuously in a figure-eight pattern with the silicone spatula, until the caramel thickens substantially.
Remove the saucepan from the heat, extract and discard the cinnamon stick, stir in the vanilla extract, and pour the hot caramel through a fine-mesh strainer into a heatproof glass storage jar.
Allow the caramel to cool uncovered at room temperature for 30 minutes, then seal the glass storage jar tightly and refrigerate promptly.
Chef's Notes
- Baking soda is a functional necessity in milk caramel: raising the pH prevents casein curdling and accelerates the Maillard reaction, yielding deep butterscotch color and flavor in a fraction of the time without burning.
- True Mexican canela (Ceylon cinnamon) is strongly recommended over standard Cassia cinnamon; its soft, flaky bark infuses a delicate, citrus-tinged warmth that harmonizes with roasted dairy rather than overpowering it.
- To execute the cold plate test, place a small ceramic saucer in your freezer before cooking. When testing doneness, drop half a teaspoon of caramel onto the cold plate; if it wrinkles when gently nudged with your fingertip, the sauce is fully set.
- Constant scraping along the corners and bottom of the pan during the final 15 minutes of reduction prevents the dense milk solids from catching thermal hotspots.
Storage
Refrigerator: 1 month — Store in a clean, airtight glass jar. The sauce thickens considerably when chilled.
Freezer: 3 months — Freeze in a freezer-safe container leaving 1 cm of headspace for expansion. Thaw in the refrigerator before use.
Reheating: Warm gently in a water bath or in a microwave-safe bowl using 15-second bursts at 50 percent power, stirring between intervals until smooth and pourable. Ensure any reheated stored leftovers reach a safe minimum temperature of 74°C (165°F).
Troubleshooting
The caramel sauce boils over the top edges of the pan
Cause: The saucepan used is too shallow or narrow, failing to accommodate the sudden rise in volume when baking soda is introduced
Fix: Cannot be fixed once spilled; lower the heat immediately and remove the pan from the burner to prevent further spillover
Prevention: Select a heavy-bottomed saucepan with a volume capacity at least three to four times greater than the initial milk volume
The sauce appears curdled or grainy with tiny white protein specks
Cause: The baking soda was omitted or the cooking temperature was too high, causing milk proteins to coagulate in an acidic environment
Fix: Blend the warm sauce in a high-speed blender for 60 seconds or pass it through a fine-mesh sieve while hot to restore a smooth consistency
Prevention: Never skip the baking soda, which elevates the pH of the milk, and maintain a gentle simmer rather than a rapid, violent boil
The cooled sauce remains thin and watery
Cause: The caramel was pulled off the heat prematurely before sufficient moisture evaporated or before reaching the 105°C (221°F) reduction threshold
Fix: Return the caramel to the heavy-bottomed saucepan over low heat and simmer for an additional 8 to 12 minutes while stirring constantly until properly thickened
Prevention: Use a candy thermometer to verify temperature or run a cold plate test, ensuring the sauce forms a viscous gel when dropped onto a chilled saucer
Cultural Context
Originating in the Bajío region of Mexico, most notably the historic city of Celaya in Guanajuato, cajeta is a celebrated confection traditionally prepared in hand-hammered copper cauldrons called cazos de cobre. While classic Cajeta de Celaya features goat milk, cow milk cajeta de leche is equally cherished in Mexican home kitchens as an autumn and winter comfort food drizzled over buñuelos, crepas, and roasted fruit. The name traces back to 'cajete,' the round wood-shaving containers historically crafted to store and transport this sweet staple.
