Goat Milk Caramels

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. 

I thought it's time to use the evaporated goat's milk that has been sitting in the pantry for a few weeks now. I'm glad I did; I love these caramels that I rolled in sea salt flakes. The goat milk flavor is very subtle. They're yummeh.

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