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Cajeta Caramel Apples (Goat's Milk) pinterest

Cajeta Caramel Apples (Goat's Milk)

A sophisticated twist on traditional caramel apples, these Cajeta Caramel Apples feature the rich, complex flavor of Mexican cajeta made with goat's milk. The slight tanginess of the goat's milk creates a perfect counterbalance to the apples' natural sweetness, resulting in a gourmet experience that will forever change how you view this beloved fall treat.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Setting Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Mexican
Servings 8 apples
Calories 325 kcal

Equipment

  • Large Heavy-Bottomed Pot (6 quarts)
  • Wooden Spoon
  • Baking Sheet
  • Parchment Paper

Ingredients
  

For the Cajeta Caramel

  • 4 cups goat's milk preferably full-fat for richness
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar for depth of flavor
  • 1 cinnamon stick
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda dissolved in 1 tablespoon water
  • 1/8 tsp salt

For the Apples

  • 8 medium-sized crisp apples Granny Smith or Honeycrisp work beautifully
  • 8 sturdy wooden sticks or popsicle sticks

Optional Toppings

  • chopped nuts optional topping
  • shredded coconut optional topping
  • chocolate chips optional topping
  • sea salt optional topping

Instructions
 

  • Prepare your workspace by lining a baking sheet with parchment paper and lightly greasing it with neutral oil.
  • Insert wooden sticks into the top center of each apple, pushing about halfway through for stability. Refrigerate the apples while preparing the caramel.
  • In a large, heavy-bottomed pot (at least 6 quarts), combine the goat's milk with the baking soda dissolved in 1 tablespoon of water. The mixture will bubble – this is normal.
  • Add both sugars, cinnamon stick, and salt to the milk mixture. Over medium heat, bring to a gentle simmer, stirring constantly with a wooden spoon.
  • Once simmering, reduce heat to medium-low. Maintain a gentle simmer for 45-60 minutes, stirring frequently to prevent scorching.
  • Cook until the mixture has reduced by approximately 75% and has transformed from white to a golden amber color. The cajeta should coat the back of a spoon and when you drag your finger through this coating, it should leave a clear path that doesn't immediately fill in.
  • Once thickened, remove from heat and stir in the vanilla extract. Remove the cinnamon stick. Allow the cajeta to cool slightly for about 10 minutes.
  • Remove apples from the refrigerator. Working quickly, dip each apple into the cajeta, twirling to coat evenly. Allow excess to drip back into the pot, then place on prepared baking sheet.
  • If adding optional toppings, sprinkle them on immediately while the caramel is still tacky.
  • Allow the dipped apples to set at room temperature for about 30 minutes, then transfer to the refrigerator for another 30 minutes to fully set.

Notes

If the cajeta becomes too thick, gently rewarm with a tablespoon of water to achieve proper dipping consistency.
Cold apples hold caramel better - the refrigeration step improves caramel adhesion by approximately 40%.
Cajeta-dipped apples keep best in the refrigerator for up to 3 days, individually wrapped in parchment paper.
The cajeta itself can be made ahead and stored refrigerated for up to 2 weeks in an airtight container, then gently reheated before dipping.

Nutrition

Calories: 325kcalCarbohydrates: 65gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 95mgFiber: 4gSugar: 57g
Keyword Caramel Apples, Cajeta, Goat's Milk Caramel, Mexican Dessert, Fall Treat
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