This Mexican candy is great for fall because it is dark and caramel-like in consistency and can be drizzled over ice cream, used to dip apples, or poured into coffee, or used anywhere else you usually use caramel. In other Spanish-speaking countries it is known as dulce de leche.
3 quarts whole goat milk, cold and fresh
3 cups any type of sugar
1/4 teaspoon baking soda
Warm up 1 cup of milk just enough to dissolve the baking soda. Pour into the remaining milk and add the sugar.
In a thick-bottomed saucepot, bring the milk to a boil, stirring constantly to prevent scorching. Continue to cook, reducing the heat if necessary to keep the milk from scorching. Cook until it has reduced to the consistency of caramel topping, stirring frequently and keeping a good eye on the mixture.
Pour into hot, clean jars and put on lids. Allow to cool and store at room temperature or in the refrigerator until ready to use.
Keeps stored in a dark pantry or cabinet for up to 1 week, or up to a month in the refrigerator.