Fat Toad Farm's velvety goat's milk caramel sauces (cajeta) combine creamy caramel richness with the subtle tang of goat's milk to create an utterly unique, not-too-sweet dessert sauce perfectly paired with ice cream, fruit, and cheeses.
Fresh, local goat's milk from our neighbors at Vermont Creamery is the primary ingredient in Fat Toad Farm Goat's Milk Caramel Sauces. The combination of rich, creamy goat's milk and pure cane sugar mixed with some love and a lot of stirring, creates this award-winning Goat's Milk Caramel Sauces!
Fat Toad Farm's Goat's Milk Caramel Sauces are based on the Mexican confection, cajeta, and are meticulously hand-stirred to velvety perfection in traditional copper kettles over the course of 5 hours. As a small batch producer, they adjust their recipe to correspond with the seasonal changes of goat's milk. They work to produce the highest quality, all-natural goat's milk caramel sauce that never contains any preservatives or stabilizers.
The result of this process is a rich and creamy, not-too-sweet caramel that delivers an irresistibly complex flavor. The Traditional Goat's Milk Caramel Sauces are delicious swirled on top of ice cream, mixed into your morning coffee, paired with your favorite cheese, drizzled on fresh fruit or eaten straight out of the jar with a spoon!
The Spicy Dark Chocolate Goat's Milk Caramel contains nothing but goat’s milk, pure cane sugar, heavy cream, Irish Whiskey, baking soda, and sea salt.
- 8 oz.
Fat Toad Farm Irish Whiskey Cream Goat Milk Caramel
Since 2007, Fat Toad Farm has worked to perfect the art of goat's milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. Starting out as an experiment in homesteading and hand milking a lovely French Alpine doe named Jupiter in their garage, Fat Toad Farm began its production sourcing all of their milk from their own herd of dairy goats. Eight years later, they were milking Jupiter's daughter Artemis and 60 of her closest caprine friends in a modern parlor. Each year, their family-run business, founded by Steve Reid, Judith Irving, and Calley Hastings, continued to grow incrementally to meet the increasing demand for our award-winning Goat's Milk Caramel Sauces. As their neared our ninth year in production, they realized they had outgrown our farm and looked forward to the next steps for their family, farm, and caramel.
At the start of 2016, they began our partnership with Vermont Creamery to source a year-round supply of fresh, local goat's milk. Their beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery. Their goats joined the herd over at Ayers Brook and began to supply milk for both their goat's milk caramel sauces and Vermont Creamery's award-winning artisanal cheeses.
Their goal has always been and continues to be to produce the highest quality, traditional goat's milk caramel sauces, using the freshest goat's milk available. Their dedicated team continues to produce their Goat's Milk Caramel Sauce on their farm, meticulously hand-stirring it to velvety perfection in small batches.