I've always made caramels with heavy cream and milk and didn't know the candy can be prepared with just evaporated milk. The cooking method is slightly different and takes a little bit longer than with heavy cream.
Salted Goat Milk Caramels
recipe adapted from here
1½ cups sugar
1½ cups corn syrup
½ cup soft butter
2 cups evaporated goat milk
1½ teaspoons fine sea salt
1 teaspoon vanilla paste
flaked sea salt, optional
- Line a 9 x 9 inch square pan with parchment paper; set aside
- In a medium saucepan, heat sugar and corn syrup until sugar dissolves. Clip a candy thermometer on the side of the saucepan and cook syrup on medium-low to 245°F. Add butter and salt, then slowly add milk while stirring constantly. Cook to 240°F, stirring occasionally. Remove saucepan from heat and quickly stir in vanilla paste.
- Pour into the prepared pan. Let cool completely. Cut into squares; roll in flaked sea salt if desired. Wrap in pieces of parchment or plastic wrap. Store in airtight container.
flaked sea salt makes these caramels taste even better