This time of year, no one leaves the farm empty handed. Stacked by the door are jars of jam, caramels, honey, eggs and confectionary that are handed out to whoever turns up. Its a way of giving from all of us - the goat's make the milk for the soap, the bees make the honey, the hens the eggs and so on...

For the last few years, we have brought it all together in what we call homestead caramels. This recipe was adapted from one on the back of a tin of Tate and Lyle's Golden Syrup— the UK's answer to corn syrup. I didn't want to use golden syrup when I had our own honey and I wanted to use goat's milk. The first few versions of this were too dark with just goat milk, but the addition of double (heavy) cream perfected it.

You don't NEED goats and a cow to make these, but you know you want both!!!