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Fat Toad Farm - Traditional Goat's Milk Caramel - 8 oz
Regular price $20.00 USDRegular price
About Fat Toad Farm
- Based in
- Vermont (started in Brookfield, now made in Barre)
- Founded
- 2007
- Known for
- goat's milk caramel sauce in the cajeta style
Judith Irving, Steve Reid and Irving's daughter Calley Hastings started Fat Toad Farm in 2007 in an outbuilding at their home in Brookfield, Vermont. The first caramel came from Jupiter, a French Alpine doe the family milked by hand, and it went to friends and a local farmers' market. The recipe follows cajeta, Mexico's goat's milk caramel. The name comes from the well-fed toads around the property, which the family read as a sign of healthy soil and water.
When the family made it, fresh goat milk simmered in pots for three to four hours, then the caramel was strained and jarred by hand. The farm once kept about 75 goats on four acres. In late 2015 the herd went to Ayers Brook Goat Dairy in Randolph, and in 2022 the company was sold to Butterfly Bakery of Vermont, which makes the caramel at its facility in Barre.
Cajeta is classic warmed and spooned over ice cream, sliced apples or a wedge of pound cake, or stirred into coffee.
Fat Toad Farm questions
What is cajeta, and how is it different from regular caramel?
Cajeta is Mexico's goat's milk version of dulce de leche: milk and sugar simmered slowly until much of the water cooks off and the mixture thickens and turns caramel brown. Because it starts with goat's milk instead of cow's milk, it tastes tangier, earthier and bolder than dulce de leche. Fat Toad Farm has followed that style since its first batches, made from the milk of a French Alpine goat.
How should goat's milk caramel be stored?
Once a jar of goat's milk caramel is open, keep it in the refrigerator with the lid closed. Cold caramel turns thick and a little fat can separate on top, which is normal, so stir it well and warm it gently when you want it to pour again over a dessert.
