Goat Milk Caramels

All of the does are in their peak production. Which means we're quite literally drowning in milk. Luckily, we have some pigs that love the milk, and I like to finish out my cockerels (at least those destined for the freezer) with it in addition to their regular ration.

I was browsing some recipes, and I came across one for Goat Milk Caramels. Now it doesn't use up as much milk as a cheese recipe, but its WAY less complicated and does use a little. Now, I didn't have corn syrup on hand, so I decided to swap it with some honey, and it was chef's kiss. WARNING, these are ADDITICTING. Like you think you're done then you catch yourself grabbing for one more. Good thing this recipe makes a ton! Depending on how you slice it ;)

I'll be playing with a few different flavor variants, like maybe a sweet and spicy, salted or vanilla. If I hit a winner, I'll be sure to post here!

Enough fluff, here is the recipe.

Goat Milk Caramels

prep time: 5 min

cook time: 45 min

setting time: 1 hr

total time: approx 2 hrs

INGREDIENTS

• 1 cup butter (can be salted)

• 2 1/4 cups white granulated sugar

• 1/2 cup light brown sugar (NOT packed)

• 1/4 cup honey

• 2 cups whole goat milk, divided

• 1 tsp kosher salt

EQUIPMENT

• Large heavy bottom pan or pot (I used an 8 quart, a little big but better than too small)

• Candy thermometer

• 9x13 glass baking dish

• Parchment paper

• Poultry shears (optional)

INSTRUCTIONS

1. Prepare a 9x13 glass baking dish by buttering the bottom and sides with a wrapper from one of your butter sticks. Set aside on some hot pads or trivets.

2. In your large heavy bottomed pan place the butter (I chose to cube it up first), white sugar, brown sugar, honey, salt and 1 cup of goat milk over medium heat.

3. Stir the mixture till all the sugars are dissolved. Bring to a rolling boil, then add the remaining cup of goat milk.

4. Put the candy thermometer in the pan, but making sure it is not touching the bottom, otherwise you will get an inaccurate reading. Bring the mixture to 252 degrees F, stirring every 5-10 minutes to ensure the mixture does not burn on the bottom. It will rise aggressively and possibly boil over, which is why it's better to use a pan that's a little too big.

5. Once the mixture has reached 252 degrees F, pour into your buttered baking dish. Allow to cool slightly and then place in the fridge to cool further.

6. When the caramel gets a little harder but still pliable, cut into cubes. I found it easier to cut into strips about 1-2" wide and then cut with poultry shears. But you can use your knife.

7. Wrap each in wax paper and enjoy! They can be stored in an airtight container in your pantry for a few days, or you can extend the life by storing them in the fridge.

Recipe adapted from Edible Michiana