Goat Milk Caramel Sauce
Sweet, creamy with just a hint of cinnamon. This caramel sauce is just divine! We pour it over pancakes, waffles, ice cream and have even been known to sneak a spoonful into our coffee.
Ingredients: 1 Quart Summerhill Goat Milk
1 cup sugar (no substitutes – nothing will caramelize as well)
1 whole cinnamon stick
½ tsp. kosher salt
2 tsp. vanilla extract
½ tsp. baking soda
Directions: Mix milk and sugar in a large, heavy-bottom saucepan. (Make sure the pan is big enough for the sauce to froth up when the baking soda is added later). Add the cinnamon stick, salt and vanilla extract. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes – you must watch carefully or it will boil over in a heartbeat!
Once the milk boils, remove from heat and add baking soda to the pan. The mixture will froth, bubble and grow – just keep stirring well.
Place the pot back over medium heat and stir often, at least every 10 minutes. Keep the milk at a gentle simmer (not a raging boil). Stir well, especially along the bottom of the pan so it doesn’t scorch. Adjust heat as needed.
After 1 to 1 ½ hours, the milk will start to turn golden brown. Remove the cinnamon stick.
The caramel will begin to thicken quickly. Keep stirring for 15 – 30 minutes. (The longer you cook it here, the harder and stiffer the sauce will be).
Once it is a rich brown and thick enough to coat the back of a spoon remove from heat and allow to cool just a bit. Pour into an air tight container and refrigerate for up to 1 week.