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!
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!
Cajeta Candy (Chewy Cinnamon Milk Candy)
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!
Ingredients
- 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
Instructions
- Grease a 9×9 inch baking pan. Set aside.
- 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.
- 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:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 39mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
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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.
How long does it take to set? Mine is still runny after 2 hours.
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.
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.
What do you mean by half and half?
This is dangerous. I’m pretty sure I’d eat the entire batch myself!!
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 🙂
Looking delicious! Thank you for the recipe! I’ll give it a try!
Wow, this candy looks delicious! I love that it’s milky and creamy and has cinnamon too! (:
These look really good – I’ll have to try this out some time!
These look absolutely delicious! Glad I found them!
I bet these just melt in your mouth! What a fun project this would be for a rainy day – delicious recipe!
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…. Oh.my.geez do they sound delicious!! I will definitely have to give them a try!!
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!
Love these candies! They sound soooo scrumptious!
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!
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!
I would not be able to be trusted around these! The whole batch would be eaten in one shot.
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!