Homemade Cajeta (Dulce de Leche) by La Salsa Inglesa
Dulce de Leche originated from Argentina but is now enjoyed throughout Latin America and beyond. Most commonly known as dulce de leche, it is also goes by the name of manjar, arequipe, and here in Guatemala, cajeta. There are regional variations, for example you can make it with goat’s milk or coconut milk. I chose this recipe because it is probably the easiest to make!
Cajeta can be eaten spread on pan fresco or on tostadas for breakfast or used as a filling for panqueques or churros. I also used it to make the most delicious filling for a chocolate cake. If you have a sweet tooth, you might even find yourself eating it straight out the jar!
Homemade cajeta makes a great homemade Christmas gift for friends, Spanish teachers and host families. Once you’ve made a batch, just fill a small jar, add a ribbon and ya está.
1 400gm can leche condensada (condensed milk).
A little sea salt
2 baking dishes
2 small empty glass jars or one large
One batch makes approximately one small jar of cajeta.
- Start by preheating the oven to 220° C.
- Pour the leche condensada into a shallow baking dish, sprinkle in a few flecks of sea salt and give it a stir.
- Place the dish in a deeper baking tray. Cover the dish containing the condensed milk with aluminium foil.
- Next, pour boiling water into the larger pan until the water reaches about halfway up the side of the smaller dish.
- Carefully place in the preheated oven and bake for around 70-80 minutes until the condensed milk has thickened and turned golden brown in color. Check about half way through to make sure there’s enough water and add more if needed
- Once ready, take out of the oven and let the mixture cool then whisk for a couple of minutes until smooth.
- To store, spoon the cajeta into a jar or airtight container and store in the fridge.
Book your cookery class with Asociación de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan techniques: www.amaguate.org
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