I’m a firm believer that caramel is the best thing ever created.

You can use it as a condiment for your desserts, add it to or on top of cake frosting, or make candy. Most people use cow’s milk for caramel, and you can whip up a delicious vegan version with coconut milk. But how about goat’s milk? It may seem like an unusual choice, but for those of us who grew up drinking it occasionally, it has a unique flavour and tang worth exploring.

You can test it out and try my tiger nut chocolate cake recipe with goat milk cream cheese frosting.

In Mexico, it’s common to make caramel with goat’s milk, and it’s called cajeta. Give it a try!

Ingredients

3/4 cup white sugar

1 cup goat milk

1 1/2 tablespoons butter

2 pinches sea salt crystals

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Instructions

In a medium-sized pot, bring the butter, sugar, and goat milk to a boil.

Reduce the heat, then stir frequently for 10 minutes. The caramel will start to thicken.

Allow the caramel to continue to thicken more, and stir frequently for another 10 minutes. 

Remove from the stovetop, then stir in the baking soda, salt, and vanilla.

Allow the cajeta to cool, it will eventually darken in colour. 

Store in an airtight container and use as needed within 3 months!