Most caramel sauces you'll find at your local store are primarily composed of high fructose corn syrup.  Some dulche de leches are made the old-fashioned way---cooking down high quality cow's milk until all that is left is the sugars.  But cajeta--a tradition in many Latin countries--is made with pure goat milk.

Traditionally, cajeta is somewhere between a sauce and a caramel chew.  You eat it out of a small wooden box with a spoon.

All Beekman 1802 caramel sauces are made with goat milk, pure cane sugar and vanilla beans.  Excellent over cakes, in chocolates, or cinnamon buns.

But like everything we make at Beekman 1802, we put our own twist on things. Some like it hot. So for those people we steeped habanero peppers from our own garden as the caramel was cooking down.   The combination of sweet and heat is unlike anything you've ever tasted.  It brings an entirely new complexity to any ice cream or fruit dipping sauce.

Made by hand using milk from the goats at Beekman Farm.  No chemicals.  No preservatives.  Because no stabilizers are used in this product, some crystallization or separation may occur.   This will resolve when product is warmed and stirred.

Each jar is 9 fl ounces of deliciousness.