What is it about the words Goat Milk Caramel that make me want to get in my car and drive straight to Central Vermont and pick some up? Luckily, they’re in stores across the Northeast and they deliver.
Thanks to Food52 for the delicious alert and to Fat Toad Farm for being awesome (and for the photo above). I’m going to grab a jar of this and will report back – if you get there before me, let me know how you like it.
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Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
I haven’t tried it yet but my friendly clerk at South End Formaggio says it’s actually pretty “goaty”… Good, but goaty. They carry it there (and Formaggio Kitchen, if that’s closer to you) — interested to hear how you like it!
Now I’m even more intrigued. I’ll bring it to school – there’s no way I’m working through a jar of caramel sauce myself 😉
did you know about the quick-and-dirty way to make caramel from a can of sweetened condensed milk? take off the label, and dunk the unopened can in a pot of water, then simmer gently for 4-8 hours (depending on how stiff you like the caramel). Then open and enjoy. It’s rather disconcerting that this works as well as it does!
I want to know if it taste’s “goat-y.” Looking forward to your reporting back. Maybe I’ll pick up jar.
Jon – thanks for the quick and dirty recipe – sounds delicious (and certainly more cost sensitive than the jar of cajeta I bought). I think I’ve seen recipes for dulce de lece that way. I feel like that’s the Spanish equivalent of cajeta. I love how every country has their own version of something so delicious.