To make goat cream:
Blend 75 g (use a kitchen scale to weigh it out) of Goat Milk Cream flakes and combine in a blender with about 6.25 oz of water. Blend until smooth. Note: this will make just over a cup, so you won’t use the whole thing. Either use the rest in coffee or other recipes, or you can try cutting this recipe in half, but I don’t know if it will be enough for the blender to blend.
To make caramels:
- Melt out the goat ghee in a pan so it is ready to use later. Also have all of your other ingredients measured out and within easy reach, including your 1/2 cup goat cream.
- Grease a metal bread loaf pan with some melted ghee. (You will notice in the pics I used an 8×8, but the caramels were too thin). Then cut two pieces of parchment paper to overlap and fit inside so that all sides of the pan are covered by parchment paper to the level where caramel will be filled. This will make it easy to pull out and remove later to cut the caramels. Grease the parchment paper itself with ghee, as caramels are very sticky and this will make it easier to cut later.
- Put a medium size pot on a low burner and mix and melt the sugar and water. Use a spoon to stir until the sugar is fully dissolved, which can take a few minutes. Once the sugar is dissolved and more liquid, you can turn up the heat a little to get the sugar to start to boil.
- Once the sugar boils, DON’T STIR IT! You can dip a pastry brush in some water and try to brush down any crystallized sugar on the sides. For me there was already some sugar on the sides that wouldn’t melt. Don’t dip the pastry brush in the sugar.
- Let the sugar water boil until it starts to turn a dark amber color, which will happen at 350 F if you would rather measure it with a thermometer. (Be aware that you will have thick sugar on your thermometer).
- Once it turns amber, turn off the heat and pour in your 1/2 cup goat cream and all of the ghee (5 Tbs + 1 tsp). It will rise up rapidly and be hot, so stir, stir, stir and make sure it doesn’t boil over. After a few stirs the mixture will slow down and you can put it back on the burner at about medium low to get it to boil again. Stir in the salt now.
- Let the mixture continue to boil while you constantly stir. Most recipes say the caramel will reach 250 F when done, but I found one that said their preferred temp was 238 F, which is about when I pulled mine. However, I did the ice water bath and recommend you do that as well. You have a bowl of water with ice in it off to the side of the oven. When you think you are close, drip some caramel into the ice bath and if it can be grabbed and molded with your fingers into a ball, it is done. If it can’t be formed into a shape and is still runny, it isn’t cooked enough.
- Pour into prepared pan and let sit and cool for around 3 hours. You don’t have to refrigerate, but I did after it cooled down a bit to help it set up.
- Once set cut into squares and enjoy! Note, the caramel will just stick back together if you leave it this way. You can instead wrap the squares with 4×4 wax paper for a nice presentation.