Goat Milk Caramel Sauce
This caramel sauce incorporates goat milk instead of the traditional cream to add a richer and more complex flavor.
Ingredients
- 2 cups (473 ml) white granulated sugar
- 1 cup (237 ml) water
- 1⅓ cups (315 ml) goat milk, warmed
- Salt to taste
Instructions
- 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.