Eat This Now: Cajeta

In Mexico, this traditional caramel syrup is made from half goats’ and half cows’ milk, and it’s served on everything from crèpes to baked apples to ice cream. But the sweet, gooey confection is now making a splash stateside. Vermont’s Fat Toad Farm, a goat dairy known for its artisanal chèvre, now sells jars of cajeta in vanilla, coffee, and cinnamon varieties, which are all just begging to be drizzled on holiday desserts like bread pudding and apple pie. Closer to home, Craigie on Main incorporates the goats’ milk caramel into a new fall dessert, a pear and pine nut pain perdu with cajeta, Concord grape, and parsnip ice cream.