Are you a fan of goat milk? It’s common knowledge that people are more easily able to digest it over cow’s milk, due in part to the fact that it contains less lactose (milk sugars) and very different fat and protein profiles. These differences in chemistry also make it taste different, and a lot of people are down on the goat milk – which is a huge bummer, because its culinary capabilities are outstanding. Also, I’ll bet a lot of people don’t know that goat’s milk actually tastes similar to cow’s milks when it’s stored and consumed properly. If you cool goat’s milk quickly and consume it fresh, that flavor that people complain about just isn’t there. Yes, really.

I’m a goat zealot. I love goat milk, and I can’t imagine a happy life without goat cheese. I can think of few things that make me happier than someone who does something unexpected with goats milk.

So, dear readers, here’s a concept that might be new to you: goat milk sweets.

Ecce Capra: Behold, goat milk caramels.

Ok, stop – before you freak out and click away, I’d like to introduce you to my friend Michael Winnike. Michael’s the brain and taste buds behind Happy Goat, a brand of candies that really stands out against all the others. In fact, he’s creating some of the most amazing caramels I’ve ever eaten. What makes his caramels different? Since they’re made with goat milk, there’s a slight difference in taste and texture. I’m not talking about that signature “goatiness” that people tend to shy away from; I’m talking about a nuance of flavor, a gentle, complimentary tang that goes surprisingly well with caramelized sugar.

Happy Goat made quite a splash at the Fancy Food Show, and the company has been noted in more than a few local media outlets. Michael has been approached by a handful of major magazines and is currently being courted by some serious retailers. Why do you think this is? I’ll tell you: these caramels are freaking fabulous.

Besides the novel goat-thing, Happy Goat caramels are handmade by someone who loves what he does. Michael puts an immense amount of time and love into every candy he makes, and I really believe this adds to the special feeling of bliss these caramels evoke. He’s also planning on branching out into a few other areas, including spreads, chocolates and caramels sauces, so you can bet that there will be lots of other goodies coming down the pike from Mr. Winnike.

A super sweet giveaway

You know you want to try Michael’s Happy Goat caramels, so I’m giving you a chance to win some of your own. One lucky winner will receive a gift box of Happy Goat confections, delivered straight to your door (ooh! Look who’s spoiled!). Leave a comment here to enter the giveaway, and twitter this following phrase, verbatim: Love caramel? Win a gift basket of Happy Goat caramels on @wasabimon: http://www.theculinarylife.com/2010/ecce-capra-goat-milk-caramels/

Or join the mailing list for an additional chance to win.

What should you do with your bounty, should you win? Well, I recommend eating them straight up, one at a time, until your eyes roll back in your head and you’ve slipped into a state of sugar-induced ecstasy. Or melt a box’s worth and
make caramel apples, again experiencing the afore-mentioned blissful, tingly experience. Regardless of what you do with them, I’m pretty sure you’re going to love them. And I’m pretty sure that you’ll hoard them away, like I do, safe from the sticky fingers of others.

Contest entries must be in by noon on Friday, February 12th. I’ll announce a winner then. Sorry, this contest is only open to folks located within the US, since international shipping is a huge pain in the patoot and there are weird restrictions on shipping food to foreign countries.

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