• University of Que

Sea Salted Goats Milk Caramel Sauce


Approximately Three ½ Pints

Sea Salted Caramel is all the rage right now, and after tasting this amazingly smooth, yet a little tart version, you will be pouring it over everything. All of the stirring is worth the outcome….trust me! Be sure to save one ½ pint for the popsicle recipe though.

Ingredients

- 2 Quarts Goat’s Milk

- 1 tsp Sea Salt

- 2 Cups of White Sugar

- One Cinnamon Stick

- ½ tsp. Baking Soda dissolved in 1 Tbs Water

Directions

Step 1: In a large pot set over medium heat, combine Goat’s Milk, Sea Salt, Sugar and the Cinnamon Stick. Stir regularly until the mixture comes to a simmer and the sugar is dissolved (do not boil).

Step 2: Remove from heat and stir in the dissolved baking soda/water mixture. Please note, it will foam up (why it is important to have a large pot). After the bubbles go down a bit, return the pot to the heat.

Step 3: Adjust the heat to maintain a brisk simmer, stirring regularly. After an hour remove the cinnamon stick (it may have broken apart by this time. Try and get as many pieces as possible).

Step 4: Continue to stir, as the mixture will begin to turn to a caramel brown color and thicken to the consistency of maple syrup. You can test the doneness by dropping a few drops on a cold plate. When cooled on the plate, it will be the consistency of typical caramel sauce.


Step 5: Pour the Sauce through a fine mesh strainer into half pint glass jars. Once cooled, refrigerate.


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© 2013-2020

 by University of Que L.L.C. 

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