We’re always trying to come up with new uses for the goat’s milk that Farmer John so lovingly coaxes from the animals every morning and every night without fail. It was actually Farmer John who gave us the idea to make caramel out of the milk.
Most caramel sauces that you purchase in the grocery store or have on your ice cream sundae are high fructose corn syrup with additional ingredients and food coloring.
Dulce de leche is caramel made by cooking cow’s milk until its natural sugars start to brown. Cajeta is the result of doing the same with goat’s milk.
In Latin American countries, cajeta is a thick, gooey concoction usually served out of small wooden boxes and often with a wooden spoon.
We wanted to make a version that was more of a dessert topping or a sauce, so the Beekman 1802 pourable cajeta was born.
Chef Marcus Samuelsson was one of the first to try our recipe, and he said its complexity of flavors — sweet yet earthy — reminded him of something his mother used to make. Our compliments from the chef!