Briar Gate Farm Goat Milk Caramels
- ½ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- ¼ cup honey
- 2 1/2 cups goat milk
- 1 Tablespoon vanilla extract (or Kahlua, Bourbon or something else yummy!)
- Flaky sea salt, to finish. (Optional)
- Combine butter, brown sugar, white sugar, and honey in a large, heavy pot and begin heating on medium heat. Stir constantly until the butter has melted and all the ingredients are looking creamy.
- Add the goat milk and blend in well with the other mixture.
- Turn up the heat and keep stirring mixture constantly. When the mixture has evaporated to about 1/3 of the original volume and starts getting thicker and darker, start monitoring the temperature, continuing to stir and scrape the caramelizing mixture off the bottom of the pot.
- When temperature reaches 250 degrees F, remove pot from heat.
- Add vanilla extract or liqueur and stir until blended well into mixture.
- Pour into a buttered 8 x 8 baking dish. Sprinkle sea salt over caramel.
- Let cool 30-60 minutes, and then transfer, uncovered, to refrigerator. Chill several hours until firm before cutting.
* You can double this recipe and use a 9 x 13 inch pan. For the single recipe, a half-gallon pot will work. For the double recipe, use a gallon sized pot. The milk mixture expands as it’s heating so you need about twice as much space in your pot as the liquid takes up or you’ll make a sticky mess on your stovetop!
Photos of the progression:
submitted by Kate Johnson