Homemade Goat Milk Caramels

Do you guys watch Alaska the Last Frontier? This is one of my absolute favorite shows. I love how the family tries to live off the land as much as possible, and when it comes to gift giving-well their motto seems to be handmade is better. 

Hubby and I have just finished binge watching the last season, and after watching their Christmas episode, it left me inspired to make more gifts from scratch, or either buy handmade (Etsy sellers, I'm looking at you!) rather than store bought gifts. 

 Since hubby and I aren't really big on celebrating Valentine's Day for one another, I normally wouldn't think about trying to make something; however, HarperLinn loves Valentine's! Since baking & treats are my thing, this year I decided to go Kilcher style and make Bill a gift that he was sure to love.

My goal: make caramels from scratch, and cover them with dark chocolate & sea salt. Piece of cake. Or candy. You know...lol

Homemade Goat Milk Caramels

To make them even more special, I wanted to use milk from our dairy goat that I put up last year. I've got several gallons of frozen milk waiting to be used and this was the perfect project to use up some of that stash.

Homemade Goat Milk Caramels from Katie Gets Creative

Soft and chewy caramels are totally a weakness for me. Add in chocolate and sea salt and wow!  Mind blown. Y'all are going to love this recipe! (As did hubby! and everyone else I've shared them with!)

If this is your first time making caramels, my only advice is this: don't rush it! Caramels are easy and only require simple ingredients, but they take time and precision. You don't want to make these if you're needing a quick & easy treat. 

Homemade Goat Milk Caramels from Katie Gets Creative

First thing you'll want to do is gather all of your tools together. 

  • You'll need a heavy bottomed sauce pan for the cooking. If your pan is too thin, the candy will likely burn. I used my tallest stainless steel pan because it is very thick & sturdy. 
  • 9 x 13 pan for pouring candy into. I used my pyrex dish. 
  • Foil or Parchment paper for lining pan (this makes it SOOO much easier to remove the caramels from the pan)
  • Wooden or silicone spoon for stirring
  • Rubber spatula (good for scraping the bottom and sides to get every last bit of yum in your pan!)
  • Candy thermometer for measuring correct temp
  • Wrappers for candy, or wax paper (optional)

Our ingredient list is simple. Milk or heavy cream, light corn syrup, granulated sugar, brown sugar, butter, salt, and vanilla. 

Add all of these into your pan (minus the vanilla) over medium heat, and bring mixture to a boil. You'll want to watch closely and stir frequently. 

Homemade Goat Milk Caramels from Katie Gets Creative

Once the sugars have dissolved, clip your thermometer to the side of the pan and watch! Keep your spoon or spatula handy for stirring. Go ahead and pull up a chair. Turn on some good music and make yourself a cup of coffee. :-) 

Homemade Goat Milk Caramels from Katie Gets Creative

Keep stirring and watching! Once your temp reaches 247 degrees, remove from heat and it's time to stir in the vanilla and pour! 

Homemade Goat Milk Caramels from Katie Gets Creative

Once you've finished pouring, you should notice that the caramel is sticking to your spatula and starting to set. This is perfect! 

Homemade Goat Milk Caramels from Katie Gets Creative

Let the caramels cool for around 4 hours at room temp, and then remove from the pan and start cutting into squares. You can also put them in the fridge to cool quicker, but they will be harder to cut this way. 

Homemade Goat Milk Caramels from Katie Gets Creative

So are you ready to get started?! Recipe is below. Come on. You know you're ready! 

  • 2 cups goat milk or heavy cream
  • 1 cup light corn syrup 
  • 2 cups granulated sugar
  • 1 cup light brown sugar (not packed)
  • 1 cup (1/2 pound) salted butter
  • 1 teaspoon salt
  • 4 teaspoons vanilla extract (to add at the end)
  • sea salt (optional)-for sprinkling 

  1. Gather all tools & ingredients before beginning. 
  2. Butter or line a 9 x 13 dish with parchment paper or foil & set aside.
  3. Measure ingredients and pour all except for the vanilla into your heavy pan, and turn to medium heat. Using your spoon, stir mixture constantly while the sugar dissolves. 
  4. Attach your candy thermometer to the side of the pan (make sure it doesn't touch the bottom!)
  5. Sit and wait! This is the part where it helps to pull up a stool and watch. The mixture will begin to boil and it will bubble up the sides a bit. I used my rubber spatula to scrape the sides and bottom. 
  6. Stir frequently, and watch your thermometer. Once you get to around 230 degrees, things start to go a bit quicker. Don't be tempted to turn the heat up at this point! 
  7. Continue to stir every minute or so until the temperature reaches 247. Remove from heat immediately and stir in the vanilla. It will hiss and pop, but keep stirring until the mix is smooth and vanilla is completely incorporated. 
  8. Next, pour the mixture into your prepared pan. Use your rubber spatula to get those last bits. As your nearing the end, you should notice that the mixture is starting to set a bit, and sticking to your spatula. This is a good sign! 
  9. Let the caramels cool for several hours at room temp, or if you're really eager, put them in the fridge. 
  10. Once they're cool, remove from the pan and cut into squares & wrap. Or if you're making chocolates, click over to my other post and check these out! 

Homemade Goat Milk Caramels from Katie Gets Creative

If you're ready to make chocolate candies, click here! 


Recipe adapted from Barbara Alpern 

Greek Salad

Hi friends! I know a lot of people are on a healthy food kick at the beginning of the year, so I'll be sharing a few of our favorite meals that are on the light side. Despite all the desserts I have posted on here, we don't actually eat sweets everyday! (Though I wish I could!) 

In our house, we don't follow diets like low-cal or low-carb, but instead when we're trying to eat healthier, we aim toward a more paleo-Whole30 type of menu. 

My hubby and I both notice improvements when we're eating a mainly veggie/fruit/meat diet. For me, cutting out most dairy and sugar makes a big difference in how I feel. 

Today I'm sharing our favorite greek salad recipe. This salad is so easy to put together, and with a homemade dressing, you control the amount of sugars and sodium! 

*If you're doing Whole30, leave out the feta cheese and honey in the dressing (honey is fine for paleo!)*

  • fresh spinach leaves, or your favorite lettuce
  • 2-3 chicken tenders, salmon or tilapia fillets (I use frozen)
  • mushrooms, chopped and sauteed
  • pecans, chopped and toasted
  • black & kalamata olives
  • feta cheese
  • purple onion, thinly sliced
  • cherry tomatoes, halved
  • cucumber, thinly sliced
  • dried cranberries

  • 1/2 c olive oil
  • 1/4 c balsamic vinegar
  • 1 tbsp mustard
  • 1/2 tbsp honey 
  • Dash of garlic powder & garlic salt, and greek seasoning (to taste) 

  1. If you're using a frozen fish or chicken, go ahead and thaw. 
  2. Add all dressing ingredients to a mason jar, and give a good shake. Taste test, and adjust to your liking! I prefer a less sweet, more tangy type dressing, but play around with the ingredients and see what you come up with! 
  3. In a large salad bowl, add your lettuce base. 
  4. Chop your onion & cucumbers (I use my mandoline slicer for this-makes very quick work of the veggies!) and add to the salad.
  5. Put the pecans in a skillet or in your oven on the broil setting. These will only take a few minutes. You'll know they're done when you get the lovely toasted smell. Remove them from heat quickly so they don't burn (watch them closely!), and add to the salad bowl. 
  6. Use the same skillet to saute mushrooms over medium heat with olive oil. Season with salt & pepper, and cook a few minutes until done, then add to the salad bowl. 
  7. Next up, add the thawed meat topped with greek seasoning or salt & pepper, and cook over medium heat with olive oil until cooked through. 
  8. Now that everything is done, we assemble the rest of the salad! Toss on the olives, cranberries, feta, tomatoes and the dressing. Give it a good stir and enjoy! 

I have loved the stars....

We've had some very warm January nights. A few of them we've spent on the front porch, watching the moon rise and the stars appear. This particular night was so lovely, I ran inside to grab my camera and tripod to capture the beauty of it. 

I love watching the night sky. I've always felt that I "come alive" so to speak once the sun sets. My creativity seems to flourish and my mind starts spinning with ideas. 

One of my favorite quotes is listed in the title "I have loved the stars to fondly to be fearful of the night" by Sarah Williams. 

I hope you enjoy these photos. Perhaps they'll encourage you to get out on that next starry night and find your own inspiration from the heavens! 

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