Goat Milk Caramel Sauce
Goat milk caramel sauce swaps the usual cream for goat milk, giving a deeper and more complex flavor than the classic version. The milk brings a faint tang that plays well against dark, bittersweet caramelized sugar. The method is a standard wet caramel, with a short blender step to rescue any curdling. Spoon it over ice cream, apples or cake, or keep a jar ready for anything that needs a sweet, slightly tangy finish.
Instructions
Put the sugar in a heavy-bottomed pot, then pour the water around the edges so it washes down the sides. This keeps sugar crystals from clinging to the pot.
Set the pot over medium heat and stir gently now and then until the sugar has fully dissolved. After that, stop stirring.
Bring the syrup to a boil and cook it until it turns amber. If sugar crystals form on the sides of the pot, brush them down with a little water.
Take the pot off the heat and slowly stir in the warmed goat milk. The mixture may curdle or separate a little, which can be fixed later.
Return the pot to medium heat and cook until the sauce reaches 230°F (110°C), which drives off the extra water from the milk. Watch it closely so it does not bubble up too high.
Remove the pot from the heat and let the sauce cool until it is warm but still safe to touch.
If the sauce has split or curdled, pour it into a blender and blend until smooth.
Season with salt to taste, then let the caramel cool completely before using.
Make it personal.
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