1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
1/4 cup honey
2 1/2 cups goat milk
1 tablespoon vanilla extract (vanilla can be substituted with your favorite liqueur such as Kahlua or bourbon)
Flaky sea salt, optional
Combine butter, brown sugar, white sugar and honey in a large, heavy pot and begin heating on medium heat. Stir constantly until the butter has melted and all the ingredients look creamy. Add the goat milk and blend in well. Turn up the heat and keep stirring mixture constantly. When the mixture has evaporated to about 1/3 of the original volume and starts getting thicker and darker, start monitoring the temperature, continuing to stir and scraping the caramelizing mixture off the bottom of the pot.
When temperature reaches 250 degrees, remove pot from heat. Add vanilla extract or liqueur and stir until blended well into mixture. Pour into a buttered 8-by-8 baking dish. Sprinkle sea salt over caramel.
Let cool 30 to 60 minutes and then transfer, uncovered, to refrigerator. After chilling for several hour, cut caramels into bite-sized pieces.
*You can double this recipe and use a 9-by-13-inch pan. For the single recipe, a half-gallon pot will work. For the double recipe, use a gallon sized pot. The milk mixture expands as it is heating so you need about twice as much space in your pot as the liquid takes up or you’ll make a sticky mess on your stovetop.
Recipe provided by Briar Gate Farm, theartofcheese.com.