Goat Milk Caramel with Spirits
This recipe for goat milk caramel with spirits is the perfect addition to Rick Bayless' buttered crepes with caramel and pecans.
- Yield: Makes 1 1/2 cups
Source: The Martha Stewart Show, March Spring 2007
- 1/4 teaspoon baking soda
- 1 quart goat milk
- 1 cup sugar
- 1 tablespoon corn syrup
- 1 1/2-inch cinnamon stick
- 1 tablespoon rum, brandy, or sweet sherry
In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside.
In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.
Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.
Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.