"There is nothing — I repeat, nothing — at all odd about goat milk caramels. After all, cajeta, the Mexican cousin to dulce de leche, is made from goat milk. And so in Townshend, Vt., Lucas Farrell and Louisa Conrad, who produce cave-aged goat cheese, have begun turning the rich milk from their herd into hand-wrapped caramels. The candies are simple and irresistible, with only a chai flavor and long caramel sticks straying from the theme."