International
Goat Milk Caramel Sauce
A community recipe for Goat Milk Caramel Sauce, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 cups Sugar
- 1 cup Water
- 1⅓ cups Goat Milk warmed
- As needed Salt to taste
Make it
Method
- 1
Place the sugar in a heavy-bottomed pot.
- 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
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.
- 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.
- 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
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.
- 7
Remove the pot from the heat, and let cool until it is warm but you can safely touch it.
- 8
If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth.
- 9
Season the caramel to taste with salt, then cool completely.
Source & rights
Where this recipe comes from
Adapted from “Goat Milk Caramel Sauce” by Wikibooks contributors, revision 4587141, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.