I've made this recipe once, many, many, years ago. The end result was something extremely similar to a Kraft Vanilla Caramel square.
Mexican Caramel sauce
3 c goat’s milk
¾ c sugar
1 T light corn syrup
1 vanilla bean
¼ t baking soda, dissolved in 1 T water
1 ½ t dark rum
1 ½ t pineapple juice
Combine the goat’s milk, sugar, corn syrup in a pan. Cut the vanilla bean in half lengthwise, scraping the seeds off the pod, and into the milk. Drop the pod halves into the milk as well. Bring to a boil. Add the baking soda. The mixture will foam. Cook on medium heat, stirring frequently, uncovered, until it turns to light caramel, about 45 minutes. Strain the caramel to remove the vanilla pods. Stir in the rum and pineapple juice.
Someone, on another thread, mentioned making caramel with Eagle Brand. For the life of me, I can't remember what thread it was.
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