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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


  1. In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside.

  2. 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.

  3. 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.

  4. 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.

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