Notes: If making ahead, cool and store airtight in the refrigerator up to 2 weeks. Reheat to use.

Recipe by Sunset August 1998


Recipe Summary test

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • Scrape goat's milk into a bowl, add whipping cream, and whisk until smooth.

  • In a 10- to 12-inch frying pan, melt sugar over high heat, tilting pan to mix dry sugar into the syrup that forms, and cook until amber-colored, 3 to 5 minutes.

  • Remove from heat and add 1/2 cup water to caramel (it spatters), then return to heat and stir until caramel dissolves.

  • Add goat's milk mixture and lemon juice. Boil over high heat, stirring often and scraping pan sides, until reduced to 2 cups, about 10 minutes.

  • Serve warm to pour or cold to spread.

  • Nutritional analysis per 1/4 cup.

Nutrition Facts

201 calories; calories from fat 34%; protein 3.3g; fat 7.6g; saturated fat 4.8g; carbohydrates 30g; sodium 44mg; cholesterol 27mg.