Traditional Goat's Milk Caramel
Based on the Mexican confection cajeta this rich and velvety goats milk caramel is hand stirred in small batches for up to five hours in traditional copper kettles. Infused with straight Kentucky bourbon and organic sea salt to enhance the smooth and complex flavors of the caramel, this sauce is mildly sweet and simply irresistible. Amazing drizzled over vanilla ice cream, over fresh fruit, or straight off the spoon.
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MEET YOUR MAKER
You can catch the beautiful place where all the milk happens on a winding dirt road through the beautiful rolling hills of Central Vermont. Founders of Fat Toad Farm Steve Reid, Judith Irving and Calley Hastings started out by milking a French Alpine goat, Jupiter, in their garage. Jupiter’s sweet milk led to Fat Toad Farm’s journey of sourcing their milk solely from goats. And the rest is history. Eight years later they were milking Jupiter’s daughter, Artemis, and running an award winning company where they continue today to produce the highest-quality caramel sauces for the world to enjoy. They continue to grow and from the taste of their sauces they have a bright future ahead. Who knows, maybe they will find themselves milking Jupiter’s great granddaughter one day to keep the Fat Toad Farm legacy alive.