Caramel Molten Chocolate Cake for Valentine’s Day

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Inspired by this Salted Caramel Molten Cake recipe from one of our fave food blogs,

A Cup of Jo Total time: 20 minutes

Makes four, 8oz ramekins


For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce (we used Salted Bourbon for an extra pinch of savory flavor)

For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
3 eggs
1/3 cup (65 g.) granulated sugar

For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder

Optional: whipped cream or vanilla ice cream, to accompany


  1. Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess.  In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
  2. Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
  3. Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.

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Celebrate Valentine’s Day with our special caramel gift set


Fat Toad Farm wins Good Food Award for their Original Goat’s Milk Caramel


We are excited to announce that Fat Toad Farm received a Good Food Award for our Original Goat’s Milk Caramel Sauce!  Over 800 people gathered to pay tribute to the Good Food Award Winners of 2016. By the majestic Golden Gate Bridge on the San Francisco Bay numerous farmers, chefs, journalists, and activists united to celebrate the exceptional food crafters including luminaries Alice Waters, Nell Newman and Slow Food Founder, Carlo Petrini. To be surrounded by such amazing talent, innovative business owners and lovers of good food made this an experience we will never forget!

Our Original Goat’s Milk Caramel Sauce is made with 3 simple, all-natural ingredients ( Goat’s milk, pure cane sugar and baking soda) and is meticulously hand-stirred to velvety perfection over the course of 5 hours. The result of this traditional cooking process is a rich and creamy, not-too-sweet caramel that delivers an irresistibly complex flavor.

The winners of this year’s Good Food Awards rose to the top amongst 1,937 entries in a Blind Tasting with 203 judges held in September. The highest scoring entries were submitted to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award – with over two dozen ultimately disqualified. This year’s winners represent the forefront of American craft food, making products that are delicious, respectful of the environment, and connected to communities and cultural traditions. As Good Food Awards Founder Sarah Weiner noted in her closing remarks: “Twenty years ago, it took traveling across the globe to encounter something so exquisite that it jolted me into seeing the world with new eyes. Now, you are giving people a taste of how good life can be right here on our own soil…changing America’s definition of Good Food.”

About the Good Food Awards The Good Food Awards celebrates the kind of food we all want to eat: tasty, authentic and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients. Seedling Projects 501 (c) 3 organizes the Awards in collaboration with a broad community of food producers, food writers and passionate food-lovers. Find more information at: and

Homemade Caramel Irish Cream

Need something easy, unique, delicious, and just a little bit boozy to bring to New Year’s festivities this week?   Here’s your answer, with our new version of the Bailey’s:


Homemade Caramel Irish Cream Recipe

Prep Time: 15 minutes
Yield: 1/2 gallon


  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cups Irish whiskey
  • 8 oz (1 jar) Original Goat’s Milk Caramel
  • 14 oz sweetened condensed milk
  • ¼  cup chocolate syrup
  • 2 tsp instant coffee
  • 2 tsp vanilla extract
  • 1 tsp almond extract


Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy New Year!

Goat’s Milk Caramel Eggnog from Scratch


Prep Time: 20 minutes
Yield: 12 servings


  1. Directions: Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
  2. Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
  3. Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!eggnog1eggnog3

Holiday Tiramisu with Fat Toad Farm Caramel

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Holiday Tiramisu with Fat Toad Farm Goat’s Milk Caramel

Adapted from the Pretty. Simple. Sweet. Blog

Yield: 1 8-inch baking dish or 6-8 individual glasses


Coffee Syrup:

  • 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
  • 2 tablespoons granulated sugar
  • 2 tablespoons coffee liquor



For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons coffee liquor. Mix until sugar dissolves. Set aside to cool.

For the filling: Place egg yolks, sugar, and coffee liquor in a medium heatproof bowl, set over a saucepan of boiling water (the bowl should not touch the water). Reduce heat to low. Whisk constantly until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixing bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then, gently fold in the whipping cream in 2 additions until smooth.

Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see below if making individual glasses). Drizzle with 3 ounces of Fat Toad Farm Goat’s Milk Caramel. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers. Drizzle with the remaining 3 ounces of caramel and then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

For individual glasses (makes 6-8): Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Dip 3 lady fingers into the coffee syrup and place in the jar making a layer. Drizzle caramel on top of this layer, about 1 tablespoon. Repeat with layering filling and ladyfingers, creating 2-3 layers in total.

New Book from Calley Hastings of Fat Toad Farm: Cast Iron, Cast On: Cooking and Knitting Through the Seasons


Calley Hastings (co-owner of Fat Toad Farm, a family-run business specializing in goat’s milk caramel) and Becky Herrick (knitwear designer) both live in Vermont, where they create fantastic handmade items from the local bounty. Be it local wool or local milk, stylish wearables or delicious edibles, this talented duo will show you how to cook and create through all the seasons of the year. Enjoy recipes and knitting patterns for every month of the year including mini maple pavlovas, deep winter infused vodkas, holiday chocolate bark, brioche burger buns with curry sunflower seeds, dandelion fritters with chive horseradish sauce, blackberry and toasted oats Sunday pancakes, and harvest pesto cornbread among others. Enjoy seasonal knitwear patterns such as a summer picnic blanket, a fall lace shawl, a ski sweater, the hunter’s sweater or the painter’s top. This cooking and knitting guide through the seasons makes a great holiday gift for anyone who loves to cook and create! Purchase on our website.












Fat Toad Farm Partners with Vermont Creamery


Steve Reid, Judith Irving, Allison Hooper, Bob Reese, Calley Hastings and Miles Hooper

Since 2007, Fat Toad Farm has worked to perfect the art of goat’s milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. Each year, our family-run goat dairy, owned by Steve Reid, Judith Irving, and Calley Hastings, has continued to grow incrementally to meet the increasing demand for our award-winning Goat’s Milk Caramel Sauces. As we near our ninth year in production, we have outgrown our farm and are looking forward to the next steps for our family, farm, and caramel.

We are excited to announce that in January 2016, we will be partnering with Vermont Creamery to source a year-round supply of fresh, local goat’s milk. Our beautiful and mischievous herd of 75 dairy goats will be moving eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery. Not only will our goats be supplying milk for both our goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses, they will be a part of the growth and improvement of the Vermont goat dairy industry.

Our goal has always been and will continue to be to produce the highest quality, traditional goat’s milk caramel sauce, using the freshest goat’s milk available. Our dedicated team will keep producing our Goat’s Milk Caramel Sauce right here on our farm, meticulously hand-stirring it to velvety perfection in small batches. We are grateful for this amazing opportunity to work with Vermont Creamery, one of the country’s signature businesses in agriculture and the specialty food industry, as it allows Fat Toad Farm to continue to grow and remain an active member in the Vermont agricultural community.

Rest assured, you will still find us down our beautiful, winding, sometimes muddy, sometimes snowy, sometimes really muddy, dirt road carving through the hills of Central Vermont producing the traditional goat’s milk caramel we always have.

Visit our website to learn more about our farm transition, goat’s milk caramel sauces, and more!


Steve Reid, co-owner of Fat Toad Farm, with one of his favorite goats in her new home!


Calley Hastings, co-owner of Fat Toad Farm, with the ‘girls’ at Ayers Brook Goat Dairy


Christine Porcaro, Sales and Marketing Manager at Fat Toad Farm, with two Saanen goats in their new home


Christine Porcaro, Sales and Marketing Manager, saying hello to the goats at Ayers Brook Goat Dairy


Steve Reid, Co-owner of Fat Toad Farm,  and Miles Hooper, Crop Manager of Ayers Brook Goat Dairy


Allison Hooper and Bob Reese, Co-founders of Vermont Creamery


The Fat Toad Farm and Vermont Creamery crew at Ayers Brook Goat Dairy


Avalanche, an Alpine goat at her new home at Ayers Brook Goat Dairy