Goat Milk Caramel Sauce
This caramel sauce incorporates goat milk instead of the traditional cream to add a richer and more complex flavor.
Servings
About 3 cups (710 ml)
2 cups (473 ml) white granulated sugar
1 cup (237 ml) water
1⅓ cups (315 ml) goat milk, warmed
Salt to taste
Place the sugar in a heavy-bottomed pot.
Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot.
Set the pot over medium heat. Stir gently every so often until the sugar is dissolved. Once the sugar is completely dissolved, do not stir any more.
Bring the sugar syrup to a boil. Cook, brushing the sides of the pot with water if any sugar crystals build up, until the syrup becomes an amber caramel.
Remove the pot from the heat, and gradually stir in the warmed goat milk. The mixture may curdle or separate slightly—this is okay and can be fixed later.
Return the pot to medium heat, and cook until the sauce reaches 230°F (110°C). This evaporates excess water from the goat milk. Be careful not to let the sauce bubble too high.
Remove the pot from the heat, and let cool until it is warm but you can safely touch it.
If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth.
Season the caramel to taste with salt, then cool completely.
- •As when cooking any sugar syrup, be careful not to let stray sugar crystals build up. This can occasionally cause the entire syrup to seize and crystallize, and you then have to start over.