Cajeta Candy (Chewy Cinnamon Milk Candy)

Prep 5 mins
Cook 10 mins
Add'l 2 hrs
Total 2 hrs 15 mins

Cajeta Candy (Chewy Cinnamon Milk Candy) recipe via

I know exactly what you are thinking…What is Cajeta??

Cajeta is a syrup (kind of like Dulce De Leche), except it is traditionally made using a mixture of goat’s milk and cow’s milk. You caramelize the syrup and cook it until it is thick and then add in a dash of cinnamon. You can use it on top of many different things…from cakes, crepes and in between two wafers. It is a true Mexican specialty – and in my opinion – so much better than Dulce De Leche!

Cajeta Candy (Chewy Cinnamon Milk Candy) recipe via

Since I am still a Texas girl at heart, my Cajeta loving roots are still strong. I miss being able to find it in stores and bakeries and set out on a mission to make my own.

But instead of making it into a traditional syrup, I wanted to make it into a chewy candy! After a few failed recipes, I decided to base the original recipe on chewy homemade caramels.

I tried it with half cow’s milk and half goat’s milk like the original recipe for Cajeta…and it just didn’t taste right. Then I tried it with Half & Half…and it’s perfect!

The best way to describe theses is cinnamon chewy milk candy. Sure it sounds strange, but I promise you will LOVE it!

Yield: 32 pieces

Cajeta Candy (Chewy Cinnamon Milk Candy)

Cajeta Candy wrapped in white wrappers

If you like caramels or tootsie rolls, you have to try this Cajeta Candy recipe. They're sweet, chewy, and with a hint of cinnamon, totally addicting!

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes


  • 3/4 cup half & half
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  1. Grease a 9×9 inch baking pan. Set aside.
  2. In a medium sized pot over medium-high heat, combine half & half, granulated sugar, brown sugar, corn syrup and butter. Cook while stirring until a candy thermometer reaches 250°F. Remove the pot from the heat.
  3. Stir in vanilla extract, cinnamon and salt. Transfer mixture to the prepared baking pan and let the mixture cool completely. When cooled, cut into small rectangles and wrap in wax paper for storage.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 39mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

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19 Responses
  1. Amy

    Today I learned that there are many different cultures that have their own special milk candy recipes, and I’m excited to try them all. Yum.

    1. Jessica

      Hi Dave, did you use a candy thermometer to make sure it reached 250°F? It need to hit that temp to set up. Otherwise it will not set.

  2. brian

    how long need to cook for the thermometer to reach 250°F? I tried 3 times and the thermometer always stay at 215. cooking time range from 15 to 30 minutes. the longer I cook the lower temperature it dropped. thanks.

  3. Nicole

    Oh my goodness, these candies would be dangerous for me to have around the house! I love cinnamon and chewy candy. I’m going to have to make some for the holidays 🙂

  4. Georgia @ The Comfort of Cooking

    I bet these just melt in your mouth! What a fun project this would be for a rainy day – delicious recipe!

  5. Emily {Pink Tiger in the Kitchen}

    I saw the explanation for cajeta in the back of one of my cookbooks and I just wasn’t sure how I would feel about it. I think the goat’s milk is what throws me off. But these candies…. do they sound delicious!! I will definitely have to give them a try!!

  6. Belinda @themoonblushbaker

    These are great! I am always looking out to try new candies and I am little more confident due to succeeding at caramels. These are definitely going to be made during the Xmas period!

  7. raquel from J.C.

    First time we disagree: I think dulce de leche (the real dulce de leche imported from Argentina) is the best! If you go to Buenos Aires you should try Havana brand dulce de leche, In Argentina they even have a dulce de leche repostero, that is ddl bakery grade more dense and made for baked goods.
    Having said that, your cajeta candy looks wonderful! I would try it this Christmas season, thanks for the recipe!

  8. Averie @ Averie Cooks

    Omg I have never ever heard of this candy but I know I would LOVE it! The cinnamon, the milkyness, so creamy, mmm I want! A chewable form of dulce de leche, spiked with cinnamon. HEAVEN!

  9. Tieghan

    Holy moly!!! These are so cool!!

    You are right, I had no idea what cajeta was, but now I have to make it! Like I have to! Your description sounds so incredible and I mean better than dulce de leche?? Yeah, I have to got to make it! Then I will make these candies because these sound just as good and perfect for Halloween!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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