Petit Caramel Jar
Fat Toad Farm’s goat milk caramels are the sweet result of a labor of love. Hand-stirred in traditional copper kettles, these caramels are inspired by the Mexican confection, cajeta. The primary ingredient in each caramel is goat’s milk from goats raised and milked at Ayer’s Brook Dairy, just down the road from Fat Toad Farm. This rich and creamy, not-too-sweet caramel is perfect drizzled over ice cream, your favorite cheese, or fruit.
Original: classic velvety, spoonable cajeta balances toffee sweetness with the bright acidity of fresh goat's milk. Pair this delectable cajeta with cheese or raw fruit, or spoon over yogurt or ice cream. Dunk savory, crunchy snacks and spread on sweet and salty crackers and shortbread.
Salted Bourbon: an after-dinner indulgence contrasts the smoky, dulcet tones of Kentucky bourbon with briny sea salt. Pair this boozy caramel with nutty alpine and gouda cheeses, and contrast with funky washed-rinds. Drizzle over grilled stone fruit and spoon over candied nuts. Dunk crispy bacon and spread on waffles and crêpes.
Cold Brew Coffee: made with a special selection of Columbian coffee cold brew from Vermont Artisan Coffee Company. With its smooth texture, subtly sweet tang, and bewitchingly delicate coffee finish, it will remind you of your favorite coffee ice cream – only better. Drizzle this caramel on your latte, stir into hot chocolate or better yet pair with your favorite chocolate desserts. Think flourless chocolate cake or dark chocolate brownies.
Cinnamon: the warming spice of this fiery cajeta is balanced by creamy, toasted flavors. Pair this playful caramel with aged sheep’s milk cheese, and contrast with earthy clothbound cheddars and rustic tommes. Drizzle on fresh berries and spoon over pears. Dunk roasted squash and spread on cider doughnuts and biscuits.
Jupiter was the first goat lovingly milked at Fat Toad Farm in 2007. Eight years later, the farm was milking a hear of more than 60 goats in a modern parlor. What started as an experiment in homesteading and hand milking grew over the years to meet the demand for their award winning Goat’s Milk Caramel Sauces. After nine years in production, Steve Reid, Judith Irving, and Calley Hastings realized that their sweet product had outgrown their little farm. They partnered with Vermont Creamery and moved their 75 mischievous goats to Ayers Brook Goat Dairy, just down the road.
Fat Toad Farm still produces the highest quality, traditional goat's milk caramel sauces, using the freshest goat's milk available, hand-stirring every small batch to velvety perfection. Watch A Day At Fat Toad Farm.