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Cajeta Sauce with Anise (Mexican Caramel Sauce)
dessert

Cajeta Sauce with Anise (Mexican Caramel Sauce)

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Cajeta is a thick caramel from Mexico. Goat or cow’s milk is cooked slowly with sugar and a flavoring, such as cinnamon and vanilla, until it is thick and a deep rich color and flavor. Use it as a luxurious topping or filling for cakes and cookies or as an ingredient in desserts.
  • 10m

    prep time

  • 35m

    Cook Time

  • 105

    Calories

  • 6

    Ingredients

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Ingredients

14

Servings

Instructions

  • Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.

  • Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature. Cover. Store in refrigerator up to 2 weeks. If desired, warm cajeta in microwave oven before serving.

Nutrition information (per Serving)

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