Goat Milk Caramel Sauce

• 2 cups (473 ml) white granulated sugar
• 1 cup (237 ml) water
• 1⅓ cups (315 ml) goat milk, warmed
• Salt to taste

Ingredients for 32 servings (960 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place the sugar in a heavy-bottomed pot.

2. 2

   Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot.

3. 3

   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.

   Stovetop
4. 4

   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.

   Stovetop
5. 5

   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.

6. 6

   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.

   Stovetop
7. 7

   Remove the pot from the heat, and let cool until it is warm but you can safely touch it.

8. 8

   If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth.

   Blender
9. 9

   Season the caramel to taste with salt, then cool completely.