I’ve tried more than a few goat milk caramels (sometimes referred to as cajeta) in my day. This one really stands out. It's rich yet bright. The sweetness is balanced with a tang that's similar to a fresh goat cheese. It's runny even right out of the fridge, making it perfect for gelato. It's also great on cheesecake, drizzled on baked goods or spread over good bread... or just on a spoon.
Getting all that flavor is a slow process. Making this caramel takes three people and lasts 12 hours. The work starts at 7 AM with 11 gallons of goat milk in a big copper pot. Over the next ten hours, the milk is gently simmered with sugar until it reduces by more than two-thirds. Once the sauce is ready it's a two-person job to hand-ladel the sauce into jars while it's still hotter than 200 degrees Fahrenheit. It's a long, hot day, but it makes for a fantastic caramel.