Goat’s Milk Caramel Sauce

  • 2 hours
  • Medium

Caramel sauce made with Goat’s Milk?! Super simple to make and tastes beautiful! (It’s hard to stop yourself from eating the whole jar with just a teaspoon!)

Add extra salt to make salted caramel, add more vanilla to create a more toffee caramel flavour.

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  1. Mix milk and sugar in a large sauce pan on a medium-high heat. (The sauce will bubble up so it needs to large enough so it doesn't froth over)
  2. Add the cinnamon stick, salt, and vanilla extract. Bring to a boil whilst constantly stirring. This will take about 15 minutes – you must watch carefully or it will boil over!
  3. Once the milk boil and froths up, remove from the heat and add baking soda to the pan. The mixture will froth, bubble, and grow- just keep stirring well.
  4. Place the pot back over medium heat and stir often, at least every 10 minutes. Keep the milk at a gentle simmer. Stir well, especially scraping the bottom of the pan so it doesn’t catch. Adjust heat as needed.
  5. After about an hour the milk with start to turn golden brown. Remove the cinnamon stick.
  6. The caramel will start thickening, keep stirring as the longer you cook the thicker it will be.
  7. Once the sauce is thick enough to coat the back of a spoon, remove from the heat and allow to cool. Put in an airtight container and it is will last for a week in the fridge.