Soft and creamy, this homemade goat milk caramel is full of sweet vanilla bean and cinnamon. Give this Cajeta a try for a great twist to caramel.
Homemade Goat Milk Caramel
I was looking for something a bit different… something that I don’t see too often… something that is delicious. So, I made Goat Milk Caramel, a walnut pie crust, and an amazing Dutch Apple Pie this week. Do I really need to tell you that it was a wonderful dessert? I had a lot of caramel left over, so I added it to some vanilla ice cream and honestly, just ate it out of the jar with a spoon. It was so good!!
I got to try goat milk caramel a few years ago so I figured I would try and make my own. It seems that this isn’t exactly a new thing. Mexican Cajeta is a sweetened milk caramel that’s made from goat’s milk and is much like Dulce de Leche, which is made using cow’s milk.
I loved this homemade goat milk caramel with cinnamon and sweetened with vanilla. It was amazing!
My mother is not a fan of goat milk, and honestly, I don’t really blame her. I’m not a big fan either, but like this… Oh my, I don’t think that I can really explain to you how amazing this was.
I shared this with the teachers at my daughter’s school and it was a great feeling to watch one of the teachers eat it with a spoon! And, that’s how I ate it as well 🙂
I’m sure that if you make it, you’ll eat it with a spoon as well.
- 4 cups goat milk
- 1 cup sugar
- 2 Tbsp light corn syrup
- 1 cinnamon stick
- 1 vanilla bean, split
- 1/4 tsp baking soda dissolved in 1 Tbsp water
- 2 Tbsp rum, brandy, or bourbon
- In a large pot, mix together the goat milk, sugar, corn syrup, and cinnamon stick. Stir over medium-high heat, so the sugar dissolves, and bring to a simmer.
- Remove the pot from the heat and add stir in the dissolved baking soda. The mixture should froth as it’s stirred. Stir until most of the foam disappears.
- Add the vanilla bean and cook on medium-high heat and bring to a simmer. Cook for 60 minutes, or until the mixture turns golden. Stir every few minutes to ensure that you don’t burn the bottom.
- After the mixture turns pale golden, stir continuously for another 15 minutes. The mixture will get darker and thicken to the consistency of syrup. You’ll know it’s ready when it coats the back of a wooden spoon.
- Turn off the heat and remove the cinnamon stick and the vanilla bean and stir in the rum. Transfer to a mason jar and leave uncovered for several hours until cool. The Cajeta will thicken as it cools.
- Keep refrigerated, but warm before serving.
Recipe from Honest Cooking
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