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Traditional Goat's Milk Caramel, Salted Bourbon
We add Kentucky Straight Bourbon at the end of the caramelization process when the caramel is 220 degrees and capable of burning off the alcohol in the bourbon immediately. What's left behind are the bourbon's smooth, smokey undertones, with hints of honey, butter, and dark fruit - enhanced by a pinch of sea salt. Pairs well with ice cream, cookies or cupcakes, salty pretzels or peanuts and any type of chocolate.
Ingredients: Goat’s milk, pure cane sugar, Kentucky straight bourbon, baking soda, sea salt
Traditional Goat's Milk Caramel, Vermont Maple
Make every season sugaring season with Fat Toad Farm Vermont Maple Caramel! This collaboration brings together Fat Toad Farm and our friends at Cold Hollow Cider Mill! Just as we start seeing the caramel turn a nice golden brown, we stir in Cold Hollow pure Vermont maple syrup and watch as this amber-colored beauty mixes perfectly into our velvety goat’s milk caramel. Trust us, a little (or big!) drizzle on your pancakes, apple tarts and/or pumpkin pies will leave you with a smile on your face and most likely an empty jar
Ingredients: Goat's milk, pure cane sugar, pure VT maple syrup, baking soda, sea salt.
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
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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.
Our Goats
The goats are the heart and soul of our farm, their health and well-being is our highest priority. Our 47 milking does (female goats) are rotationally grazed during the pasture months on twenty acres of neighboring green pastures, they are also fed high quality grain and hay to supplement their diet. The does are bred in the fall by our four beautiful bucks, Evan, Thunder, Obe, and Mr. Buckley, and after a five month gestation period they will kid in March. Baby goats (kids) are called doelings if they are females and bucklings if they are male. We keep some doelings that will become future members of our herd and raise them together with their mothers.We take great pride in the quality of our herd and their milk and always use the freshest milk to make our caramel and cheeses.
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