Goat's Milk Caramel Candy & Dulce de Leche
Some people at the Farmer's Markets have asked us what else can be made with goat's milk apart from cheese. Well, here at Fraga Farm, we spend our off time experimenting in the kitchen. What do you do when you have some sugar, butter, and creamy goat's milk? Make caramel, of course! We adapted a caramel recipe from the folks at Culture Magazine and added some local roasted hazelnuts to the candies. As far as the Dulce de Leche, this was a family recipe from one of our WWOOFers, and it's a secret! Just kidding, the recipe for the caramel sauce is below. Enjoy!
Goat's Milk Caramel Candies
What you'll need (Supplies):
- Baking dish (we used 11 x 17)
- Stainless steel or copper pot
- Candy thermometer
- Wooden spoon for stirring
- Parchment & wax paper
- And some serious time! We stirred this candy for 3 hours straight! (so worth it)
What you'll need (Ingredients):
- ½ cup butter, cut into pieces
- 1 cup brown sugar
- ½ cup white sugar
- 1¼ cups goat’s milk
- 1¼ cups heavy cream
- 1 cups hazelnuts, finely chopped
- Flaky sea salt, to finish
- Line the baking dish with parchment paper and set off to the side.
- In a pot over high heat, combine butter, brown sugar, white sugar, goat's milk, and heavy cream. Reduce heat until the mixture is at a low simmer. You don't want the caramel bubbling too much or it will begin to splatter-- and let me tell you, hot candy burns are the worst!
Stir mixture constantly while keeping candy thermometer partly submerged. Remove from heat when the mixture reaches 248°F. On low heat, our caramel took 3 hours of stirring, so listen to a few podcasts while you wait.
Pour the mixture into the parchment paper lined baking dish, sprinkle with a bit of sea salt. Let cool for 30 minutes on counter, then into the refrigerator until you are ready to wrap them.
While the caramel is cooling, chop the hazelnuts and lay out your wax paper.
remove caramel from the fridge and cut into 1x1 inch pieces. Take each piece and roll it into a tube, then roll in the hazelnuts. Place on sheet of wax paper evenly spaced at 2 inches apart. When you have the wax paper filled, cut in between your caramels so that they are on their own square of wax paper. Roll caramel tubes in paper and twist sides closed.
Eat 'em up! These are great stocking stuffers too.
Dulce de Leche / Cajeta - Goat's Milk Caramel Sauce
What you'll need :
- Clean mason jars (for storage)
- Copper or stainless steel pot
- Wooden spoon
- 1 quart (4 cups) goat's milk
- 1 cup packed brown sugar
- 1/4 tsp baking soda dissolved in 1/2 tbsp goat's milk
- a sprinkle of salt
What you'll do:
- Place milk & sugar in a large saucepan over med-med high heat, reserving a small amount of goat's milk to be mixed with the baking soda. Simmer on medium heat for a few hours, stirring constantly. We had two of our WWOOFers making caramel at the same time so the 3 hours of stirring flew by.
- Once simmering, add the baking soda and goat's milk. The mixture will immediately froth, remove it from the heat and continue stirring. Once the foaming subsides, replace on the stove and bring back to a simmer.
- Stir, stir, stir. Make sure to scrape the caramel from the bottom of the pot so it won't burn.
- The cajeta is ready when it is an amber color and has the consistency of syrup. Pour into a jar and keep it in your fridge. To reheat and re-soften, place it in the jar in a pot of warm water or place in the microwave for a few seconds.
- Use on top of ice cream, or as the sweet to your savory (chevre on toast with drizzled cajeta is divine). The goat's milk gives it a wonderful tang!