We cook our caramels in a European method and we use fresh goat's milk, lots of butter and just the right amount of vanilla and sea salt and that is why our caramels rock the world and put smiles on peoples faces.
On another note - have you ever tried to capture an image or two of a cute and fast baby goat?
This year, Michael and I had discussed and understood and agreed that we were NOT going to keep ANY BABY GOATS. . . . until Evelyn came into the world.