I took my first cooking class back in Mexico when I was 9 years old. A group of girls my age gathered at a lady’s house once a week, where she taught us how to cook basics like beans, rice and fried eggs and showed us how to set a table and shop for groceries. I learned a lot in those classes (probably things that a 9 year old wouldn’t typically know, or care to know) but I think the absolute best thing I got from those classes was this Cajeta Jello recipe – my family loves it and people always ask me for the recipe. It is a definite crowd-pleaser. And now I’m sharing it with you.
Cajeta is typical Mexican sweet made by heating goat’s milk with sugar to create a thick syrup, very much like caramel. Flavorings like vanilla or brandy are sometimes added to create a deeper flavor. Cajeta is very similar to dulce de Leche, which is a tad sweeter and is made cow’s milk.
In Mexico we use cajeta in many ways –in candies and crepes, between two graham crackers, on ice cream, spread on toast, with fruit, by the spoonful and in all sorts of desserts. If you cannot find cajeta in a Mexican food store, you can purchase it online.
Cajeta Gelatin Dessert or {Gelatina}
- Total Time: 5 hours 15 minutes
- Yield: 12-14 servings 1x
Description
A creamy and indulgent milk gelatin dessert made with cajeta, offering a rich caramel-like flavor typical of Mexican sweets.
Ingredients
- 1 10 1/2 oz jar (310 g) cajeta (preferably Coronado brand)
- 1 cup (240 ml) milk
- 1 12-oz (354 mL) can evaporated milk
- 1 14-oz (369 g) can condensed milk
- 3 1-oz (28 g) packages flavorless gelatin
- 3/4 cup (180 ml) water
Instructions
- Place 3/4 cup of water in a small bowl and sprinkle the flavorless gelatin over it. Let it sit for about 10 minutes until it hardens.
- In the meantime, combine the milk, evaporated milk, condensed milk, and cajeta in a blender. Blend until the mixture is completely smooth and well combined.
- Once the gelatin has set, gently heat it in the microwave or on the stove until it becomes liquid again, but do not let it boil.
- With the blender running on low speed, slowly add the liquefied gelatin to the milk and cajeta mixture. Blend until everything is fully incorporated.
- Pour the mixture into a gelatin mold or a large dish. Refrigerate for at least 5 hours or until fully set.
- Once set, unmold the gelatin by dipping the mold briefly in warm water to loosen the edges, then invert it onto a serving plate.
Notes
- Cajeta can be found in Mexican grocery stores or online.
- If you can’t find cajeta, dulce de leche can be used as a substitute, though it is slightly sweeter.
- Ensure the gelatin is fully dissolved before adding it to the milk mixture to avoid lumps.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 0
- Protein: 7
- Cholesterol: 30
Find it online: https://honestcooking.com/gelatina-cajeta-gelatin-dessert/
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Frequently Asked Questions
What is cajeta, and how is it different from dulce de leche?
Cajeta is a traditional Mexican sweet made by slowly cooking goat’s milk with sugar into a thick, caramel-like syrup — sometimes with vanilla or brandy added. The article explains it is very similar to dulce de leche, which is slightly sweeter and made from cow’s milk rather than goat’s milk.
Can I substitute dulce de leche if I can’t find cajeta?
Yes — the notes specifically say dulce de leche can be used as a substitute, though it is slightly sweeter than cajeta. The article also notes that cajeta can be found in Mexican grocery stores or purchased online if you want the authentic version.
Why must the gelatin be fully dissolved before adding it to the blender?
The notes warn that if the gelatin isn’t fully dissolved it will cause lumps in the finished dessert. The instructions have you bloom the 3 packets of gelatin in 3/4 cup (180 ml) of water for 10 minutes, then gently heat until liquid before slowly pouring it into the running blender with the milk–cajeta mixture.
How do I unmold the gelatin cleanly?
The instructions say to dip the gelatin mold briefly in warm water to loosen the edges, then invert it onto a serving plate. Allow at least 5 hours in the refrigerator for the gelatin to fully set before attempting to unmold.
I am confused. Is it 3 1oz. boxes or three envelopes of unflavored gelatin? The recipe doesn’t say to heat the milks and cajetake mixture, but, it does say to let it cool if it’s too hot. Help, please.
I follow your exact instructions and my gelatin didn’t set . Was I suppose to boil everything first ? And the flavorless gelatin never harden like you say it would . What did I do wrong did I miss a step?
Do you mean 12 packages of unflavored gelatin?
I am making it right now. Looks and smells delightful.
oh, this looks so perfect!