Homemade Cajeta is so Addictive, and so Easy to Make! Serve with a big basket of Baked Churros for Dipping. If you like Dulce de Leche, you’ll adore this Mexican Caramel Sauce, made with Goat’s Milk!

For the Cajeta:
4 cups (1 quart) fresh goat’s milk
1¼ cup dark brown sugar
½ teaspoon kosher salt
¼ teaspoon baking soda
1½ teaspoons vanilla extract
For the Baked Churros:
¼ cup granulated sugar
1 teaspoon ground cinnamon
one batch Simply Perfect Pate a Choux
1 tablespoon unsalted butter, melted

To Make the Cajeta: Place the goat’s milk, brown sugar, salt, and baking soda in a large, heavy-bottomed pot, and heat until simmering. Keep the mixture at a simmer, stirring occasionally, until it’s reduced down to about 1½ cups (about 2 hours). It will be very thick and toasty brown. Stir in the vanilla extract, and immediately pour the hot caramel into a heat-safe vessel to cool. Sauce will continue to thicken as it cools.

To Make the Baked Churros: Preheat the oven to 425 degrees F. Place the sugar and cinnamon in a shallow dish and stir to combine. Set aside. Place the pate a choux dough in a pastry bag fitted with an open star tip. Pipe 4-inch long lines onto a parchment lined baking sheet. Bake for 25 minutes or until the churros are evenly browned, dry, hollow, and light.
Brush lightly with melted butter and coat with cinnamon sugar.