Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (473 ml ) white granulated sugar
- 1 cup (237 ml) water
- 1⅓ cups (315 ml) goat milk , warmed
- Salt to taste
Directions
Place the sugar in a heavy-bottomed pot.
Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot.
Set the pot over medium heat. Stir gently every so often until the sugar is dissolved. Once the sugar is completely dissolved, do not stir any more.
Bring the sugar syrup to a boil . Cook, brushing the sides of the pot with water if any sugar crystals build up, until the syrup becomes an amber caramel .
Remove the pot from the heat, and gradually stir in the warmed goat milk. The mixture may curdle or separate slightly—this is okay and can be fixed later.
Return the pot to medium heat, and cook until the sauce reaches 230°F (110°C). This evaporates excess water from the goat milk. Be careful not to let the sauce bubble too high.
Remove the pot from the heat, and let cool until it is warm but you can safely touch it.
If the caramel sauce has split or curdled, transfer it to a blender . Blend well until the mixture is smooth.
Season the caramel to taste with salt, then cool completely.