Goat Milk Caramels with Sea Salt

This summer I tasted a caramel that used goat milk instead of regular cream. I decided to try my grandmother’s recipe with this twist to it. The result is just savory enough to cut the sweetness of the caramel. This recipe will leave you reaching into the fridge for “just one more.”
By / Photography By D. Lucas Landis | December 01, 2013


Prepare a 9- by 13-inch glass pan by buttering the bottom and sides with the wrapper from the stick of butter. Set aside on top of hot pads or a trivet.

In a medium-size, heavy-bottomed pan, place the butter,white sugar, brown sugar, corn syrup, salt and 1 cup of goat milk. Stir the mixture over medium heat until the sugars are dissolved. Bring to a rolling boil and add the second cup of goat milk. Place candy thermometer in the pan, making sure it is not touching the bottom of the pan as you take the temperature up to 252. Stir the mixture every 5–10 minutes to make sure it doesn’t burn on the bottom. Also watch for boilovers as it heats up. When the thermometer reaches 252, remove the pan from the heat and quickly transfer the caramel to the buttered glass dish. Allow to cool slightly and then sprinkle with the Fleur de sel. Transfer to the fridge and cut with a butter knife into 2- by 2-inch pieces. Wrap each one in waxed paper and store in the fridge.

*Muddy Acres Goat Farm in Millersburg, Indiana sells fresh goat milk at the South Bend Farmers Market. Milk can also be purchased directly from the farm. 574.642.9901, ext. 1.

Adapted from a recipe by Erna Bachman

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  • 1 cup (or 1/2 pound) goat milk butter or regular butter
  • 2 1/4 cups white sugar
  • 1/2 cup brown sugar (not packed)
  • 1/4 cup corn syrup
  • 2 cups whole goat milk*
  • 1 teaspoon Kosher salt
  • Fleur de sel (for sprinkling on the finished caramels)
  • Candy thermometer
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