Ingredients
Equipment
Method
- Warm the goat milk slightly until it is no longer cold. Do not boil it.
- Add sugar to a heavy-bottomed saucepan and cook over medium heat without stirring until it begins melting around the edges.
- Gently swirl the pan as the sugar melts and brush down any sugar crystals on the sides with a wet pastry brush.
- Continue cooking until the sugar reaches a deep amber color.
- Remove the pan from heat and slowly add warm goat milk while stirring carefully. The mixture will bubble vigorously.
- Return the saucepan to low heat and stir until the caramel becomes smooth.
- Add butter and continue cooking until the caramel thickens to your preferred consistency.
- Remove from heat and mix in vanilla extract and sea salt.
- Allow the caramel to cool before transferring it to a clean glass jar.
Notes
- Use full-fat goat milk for the creamiest texture and best flavor.
- Avoid cooking sugar over high heat because it can burn quickly.
- Warm the goat milk before adding it to prevent curdling.
- The caramel will thicken as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- To soften chilled caramel, gently reheat and add a splash of goat milk if needed.
- For a gourmet variation, add cinnamon, honey, or flaky sea salt.
- Avoid cooking sugar over high heat because it can burn quickly.
- Warm the goat milk before adding it to prevent curdling.
- The caramel will thicken as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- To soften chilled caramel, gently reheat and add a splash of goat milk if needed.
- For a gourmet variation, add cinnamon, honey, or flaky sea salt.