Big milestone! This is the 500th recipe on my site! Decided to save it for my favourite caramels. The goat milk makes them more creamy and flavourful than regular caramels. They taste nothing like goat milk, or goat cheese (let’s be honest, part of you feared that…) Have a little faith in me and make these caramels, you won’t regret it!
- 750ml goat milk
- 1/2 tsp baking soda
- 1 vanilla pod
- 375gr sugar
- 150 light moist sugar
- 150gr glucose syrup
- 75gr unsalted butter
- 1/4 tsp salt
- semi coarse seasalt or flakes
Makes approx/ 50-60 caramels
Combine the goat milk, baking soda and sugar in a large, thick based pan. Halve the vanilla bean and scrape out the seeds. Add seeds and pod to the pan. Heat and simmer for 30 minutes to reduce the mixture.
Add the moist sugar and glucose syrup.
Add the butter when the mixture reaches 110°C. Heat to 122°C.
Stir in the salt.
Pour the caramel in a baking paper line tin (I use a 20x20cm tin). Don’t spread with a spatula as this induces crystallisation. Sprinkle some sea salt on top.