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Our 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 cheese.
Traditional Goat's Milk Caramel, Cinnamon
We add two different varieties of organic cinnamon sticks that steep in our goat's milk as it cooks down for about 5 hours. Once it is done cooking we strain out the cinnamon sticks and they leave behind the perfect amount of warmth and spice. Pairs well with ice cream, sharp cheddar cheese, apples, pears and Greek yogurt.
Ingredients: Goat’s milk, pure cane sugar, baking soda, two varieties of whole organic cinnamon sticks
Traditional Goat's Milk Caramel, Cold Brew Coffee
We have spruced up our Cold Brew Coffee Caramel with the addition of Vermont Artisan Coffee Cold Brew! This local collaboration brings to our goat’s milk caramel sauce consciously sourced beans from Columbia that are then carefully processed to create a cold brew coffee with a light cherry and smooth chocolate finish. This high-quality, meticulously crafted cold brew is added to our original caramel recipe right at the end of the cooking process. As we slowly stir in this liquid beauty, the delicious aroma of your favorite cup of coffee fills the air.
Ingredients: Goat's milk, pure cane sugar, VT Artisan Cold Brew Coffee, baking soda
Traditional Goat's Milk Caramel, Original
Description: For Original Caramel, we only use pure cane sugar and milk so fresh you can almost taste the green grass our goats graze on throughout the warm summer months. It is sweet, creamy and delightfully tangy. Pairs well with apple slices or grilled fruit, hot chocolate or coffee, granola and Greek yogurt, baked brie or other fine cheese and waffles or pancakes.
Ingredients: Goat’s Milk, Pure Cane Sugar, Baking Soda
Traditional Goat's Milk Caramel, Vanilla Bean
We add whole French Bourbon vanilla beans that steep in our goat's milk as it cooks down for about 5 hours. Once it is done cooking we strain out the vanilla beans and they leave behind a perfectly aromatic and sweet caramel sauce. Pairs well with ice cream, sharp cheddar, baked brie, pears and cookies or cupcakes.
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These caramel sauces are perfect for drizzling on ice cream, cake, and grilled fruit, stirring into coffee and hot chocolate, baking into pies and breads, dipping apples or eating straight from the jar by the spoonful.
These caramel sauces are perfect for drizzling on ice cream, cake, and grilled fruit, stirring into coffee and hot chocolate, baking into pies and breads, dipping apples or eating straight from the jar by the spoonful.
Fat Toad Farm is a small, family owned and operated goat dairy run by husband and wife team Judith Irving and Steve Reid and their daughters Calley Hastings (currently on sabbatical in New Zealand!) and Hannah Reid. Our family has spent several years building a high quality Alpine and Saanen goat herd. In the Spring of 2007, we took a major leap and became a certified goat dairy producing fresh goat cheese and goat’s milk caramel (cajeta). We also raise the majority of the food we eat – everything from dried corn for cornmeal, to raspberries for jam. We also barter milk, pork, eggs and of course cheese with our neighbors for products that they produce like maple syrup and honey.
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