Goat Milk Caramel With Spirits

Ingredients

1/4 teaspoon baking soda 

1 quart goat milk 

1 cup sugar 

1 tablespoon corn syrup 

1 1/2-inch cinnamon stick 

1 tablespoon rum, brandy, or sweet sherry 

Preparation

In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside.

In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.

Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.

Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.

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