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)
Yield: 32 pieces
- 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
Grease a 9x9 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.