Candy isn't the easiest thing to make, so I wanted to make a recipe that anyone could follow. Here are my "Super Easy Salted Goat Milk Caramels". For those than can't find goats milk, or would prefer to cows milk, the recipe will turn out just fine. I haven't tried almond or soy milk, but I think that would be an interesting chemistry experiment to see if they behave in the same way.
My inspiration to use goat milk happened when I noticed that Trader Joe's carries goats milk - once I had that tangy, clover infused, milky gold - I HAD to put it into a caramel. I prefer a bit of crunch so I roll course grain salt into the inner section of the caramel to get that oh-so-divine salty/sweet combination.
- 2 cups Brown sugar
- 1 cup White sugar
- 1 cup corn syrup
- 1.5 cup goats milk ( or milk of your choice )
- 1.5 cups heavy cream
- 1.5 tbs vanilla
- 1/2 tbs salt ( fine grain)
- Coarse grain salt to finish ( I ended up using Himalayan pink rock salt from Trader Joes )
- 1 cup butter
- 1 Vanilla bean ( optional - cut lengthwise and scrape out the insides!)
2) Combine the sugar, brown sugar, corn syrup, goat's milk, heavy cream, and butter in the pot on the stove. Mixing this mixture and heating it evenly is important to make the candy work.You'll notice that the mixture goes from looking like a frothy delicious caramel sponge to a slightly darker, with less bubbles mixture ( I use this as a guide to know that the temp is starting to get close )
3) Watch the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 247 degrees remove the pot from the heat. Add the vanilla and stir.
WARNING! Do not let the temperature exceed 250 degrees F. ( 120 C) This is ceiling for the "firm ball" stage when cooking sugar. If the candy goes over this temp you could have problems with forming your caramels. Please be careful when working with hot sugar. It might not look hot, but it is!
3) Pour the mixture from your pot into the lined or buttered baking pan ( 12X15 works best )
4) I let the mixture cool for about 5-7 min and then cut the caramel into 1in X 1in pieces. The caramel will still be warm to the touch and slightly gooey. I sprinkle pieces of coarse grain salt on the pieces and then roll them into balls and wrap in parchment to keep them from sticking together.
5) Unwrap and enjoy!!