Introducing our NEW Vermont Maple Goat’s Milk Caramel

Maple Email

Being a Vermont business, we have long been asked when we would be coming out with a maple caramel. Well the time has finally arrived! 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! SHOP NOW!

WebsiteCHMPancakes

Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook

Time: 20 minutes         Yield: 15 pancakes (depending on size)

Ingredients:

4 cups King Arthur Unbleached All-Purpose Flour

2 to 4 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 quart buttermilk or yogurt

1/2 cup (1 stick) melted butter or vegetable oil (optional)

Topping:

8oz Fat Toad Farm Vermont Maple Caramel Sauce

Directions:

In a large bowl, mix the dry ingredients thoroughly.

In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.

Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.

Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!

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Martha Stewart’s American Made Finalists

Yelp Event

We made the list! Ten Vermont companies are finalists in the Martha Stewart American Made contest. The contest honors, “makers, small-business owners, and creative entrepreneurs in the fields of crafts, design, food, and style.”  On-line voting for your favorite producers goes from September 15th – October 13th! Check out our page to vote! Learn more in the Burlington Free Press article and join us this Friday for the Yelp event in Burlington, Vermont.

Winding Down

It’s fall here. What more can I say? My dog is now sitting on my feet most hours of the day warming them, we’ve come and gone to the Tunbridge Fair to watch the horse-pull and the bucks smell! Breeding season is just around the corner and that means both the males and females are already starting to act squirrely!

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NEW! Spicy Dark Chocolate Caramel: A decadent collaboration with Taza Chocolate

Spicy Dark Chocolate Caramel

Welcome the NEWEST addition to Fat Toad Farm’s flavor lineup:
Spicy Dark Chocolate Caramel- a delectable partnership with Taza Chocolate!
This decadent newcomer is the perfect combination of our not-too-sweet goat’s milk caramel sauce, Taza Chocolate’s organic, stone ground chocolate and a kick of ground cayenne.
Using milk from our own herd of goats, we make a goat’s milk caramel sauce, which is hand-stirred to velvety perfection in traditional copper kettles. Taza Chocolate, relying on the natural complexity of cacao by stone grinding cacao beans, creates a chocolate that is minimally processed, boldly flavored and perfectly delicious. Our Spicy Dark Chocolate Caramel comes together by slowly stirring stone ground chocolate and a healthy pinch of cayenne right into the almost finished caramel. Once the chocolate has fully melted, the caramel is dark, rich and beautifully freckled.

Our Spicy Dark Chocolate Caramel will capture the attention of your taste buds with its rich, complex chocolate start, then will lure you in further as you start to taste the subtle sweet tang of the goat’s milk and just as you think the experience is over, BAM! a little kick of cayenne pepper will leave you wondering where this caramel has been all of your life.

This newcomer is ready to spice up your everyday snack; so sit down with your favorite ice cream and add a healthy drizzle, get out a big bag of pretzels and get ready to dip or see if you can stand the heat and eat it by the spoonful. Regardless of how you enjoy it, your relationship with caramel will never be the same!

Mexican-style Churros

with Spicy Dark Chocolate Caramel Dipping Sauce

Pipe’em, Fry’em and Dip’em

Churros

Adapted from The Kitchy Kitchen

Time: 20-30 minutes

Yield: 8-12 Churros (depending on size)

 

Ingredients:

1 cup Water

2 Tablespoons White Sugar

2 Tablespoons Butter, melted

1 teaspoon Salt

1 cup All-purpose Flour

2 quarts Vegetable Oil for frying

 

Topping:

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

 

Dipping sauce:

8oz Fat Toad Farm Spicy Dark Chocolate Caramel Sauce

 

Directions:

In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat. Immediately stir in flour and mix until it forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F. Pipe strips of dough four inches long into hot oil using pastry bag. Fry until golden (about 10 minutes, constantly flipping); drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon sugar mixture. Warm the caramel over medium heat in a small sauce pan and serve with the churros.