Cajeta, a Mexican caramel made from goat's milk, is mildly tangy and great on ice cream. Prep and Cook Time: 35 minutes. Notes: Look for canned evaporated goat's milk at most grocery stores; fresh goat's milk is sold at natural-foods stores and often at large supermarkets. Refrigerate sauce in an airtight container for up to 2 weeks. The sauce will form crystals as it chills, but you can dissolve them with 5 minutes of gentle boiling.
4 cups sugar
1/3 cup unsalted butter
1/2 teaspoon salt
1 cup canned evaporated goat's milk or whole fresh goat's milk (see Notes)
How to Make It
In a saucepan, combine sugar with 1 cup water. Bring to a boil over high heat, swirling occasionally to dissolve sugar.
Once sugar has dissolved, boil mixture, swirling occasionally (do not stir), until it has a medium amber color and honeylike consistency (if mixture appears to be browning too fast, lower heat to medium). Remove pan from heat and stir in butter and salt. Slowly pour in goat's milk (mixture will bubble furiously) and stir until smooth. Let cool slightly, then spoon over ice cream.
With a Measure of Grace: The Story and Recipes of a Small Town Restaurant; Hell's Backbone Grill, Boulder, Utah