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Cajeta (Caramel Candy)

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“I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.”
1hr 45mins
4 cups

Ingredients Nutrition


  1. In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
  2. In the remaining quart of milk, stir in the soda and place in another saucepan.
  3. Add the cinnamon stick and bring to boil.
  4. Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
  5. When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
  6. Cool slightly; then pour into a glass container and chill.
  7. Please note that the cooking times and yield are approximate.

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