Instructions

1. 1
   Place the sugar in a heavy-bottomed pot.
2. 2
   Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot.
3. 3
   Set the pot over medium heat. Stir gently every so often until the sugar is dissolved. Once the sugar is completely dissolved, do not stir any more.
4. 4
   Bring the sugar syrup to a boil. Cook, brushing the sides of the pot with water if any sugar crystals build up, until the syrup becomes an amber caramel.
5. 5
   Remove the pot from the heat, and gradually stir in the warmed goat milk. The mixture may curdle or separate slightly—this is okay and can be fixed later.
6. 6
   Return the pot to medium heat, and cook until the sauce reaches 230°F (110°C). This evaporates excess water from the goat milk. Be careful not to let the sauce bubble too high.
7. 7
   Remove the pot from the heat, and let cool until it is warm but you can safely touch it.
8. 8
   If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth.
9. 9
   Season the caramel to taste with salt, then cool completely.