Caramels

We LOVE these caramels!  We have made a few variations and love them all.  They are super easy to make and delicious to eat.

Vanilla Caramels
makes a lot (maybe 4-6 dozen, depending on size)

2 cups sugar
1 3/4 cup goats milk
1 cup honey
1/2 tsp salt
1 stick butter, cut into teaspoon sized pieces
1 tsp vanilla extract

Mix sugar, 1 cup of milk, honey and salt in a medium saucepan. Cook over medium high heat, stirring for 10 minutes or until boiling. Add remaining milk really slowly so that the mixture continues to boil. Cook for 5 more minutes. Stir in butter, 1 tsp at a time. Cook, stirring until 248 degrees on a candy thermometer (or until a small amount dropped in cold water forms a firm ball). Remove from heat and stir in vanilla.
Poor into a silicone 8X8 pan (or a buttered glass dish) and let cool.
Turn out and cut when cool.

We cut into little squares then roll the squares into ovals and wrap in parchment.

FOR COFFEE CARAMELS:
First steep milk in coffee grinds for an hour or two.  Then proceed recipe as written.  You can choose to skip the vanilla.

FOR SALTED CARAMELS:
Roll them and dip them in salt (your choice of salt, but we like Himalayan)

FOR CHOCOLATE CARAMELS:
Add 1/4 cup cocoa, along with the sugar.  (we havent tested this one yet)