Comments on: Super Easy Homemade Cajeta Recipe

By: Christa Jimenez

Christa Jimenez — Tue, 21 Jul 2026 21:39:46 +0000

In reply to Shelly. I feel like this is the hardest part of the cajeta, and it definitely turns out differently for me depending on if I am in a dry climate or a humid one.You do have to fiddle with the recipe a bit depending on the climate. ~Christa

By: Shelly

Shelly — Thu, 02 Jul 2026 17:47:10 +0000

In reply to Mary Jo.

I was wondering about this, because it didn’t pass the logic test in my mind. Also on my mind – mine is NEVER as thick as pictured… is it possible that the canning process AFTER it is simmered all the way might thicken it? I’m seeing exactly what I want pictured here, but not sure if this recipe will actually deliver as pictured?

By: Christa Jimenez

Christa Jimenez — Tue, 06 Sep 2022 15:50:23 +0000

In reply to Mary Jo. Thank you Mary Jo! I'll work on it. ~Christa

By: Mary Jo

Mary Jo — Thu, 01 Sep 2022 02:28:56 +0000

Hello, did you actually try the crock pot and pressure cooker versions? I did and I can tell you they do not work. It seemed kinda odd that they would be sealed with a tight lid as this would not allow for any evaporation and all you will end up with is caramel milk. I even put the pressure cooker one in for an additional hour and still just caramel milk. I ended up just cooking them all in a pot under low heat, evaporating the liquid until Thick consistency. Other crock pot versions always have lids off for evaporation. Please show pictures of this process or correct the recipe.