New Gifts & Free shipping for Mother’s Day!

Love your mum

Just in time for Mother’s Day, our fabulous new gift boxes have arrived!   Check out our lovely new kraft gift boxes, each wrapped in an elegant white sleeve boasting our trusty Fat Toad logo and a special message to you from all of us Fat Toad Farmers.

Buy our brand new “Toadally” Cute Petit Caramel Gift Box for your mum HERE. Four 2oz jars, one each of our classic goat’s milk caramel sauces: Original, Salted Bourbon, Vanilla Bean & Cinnamon.

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Buy our  brand new Classic Two Jar Caramel Gift Box for your mum HERE. Two 8oz jars of your two favorite flavors of our classic goat’s milk caramel sauces: Original, Salted Bourbon, Vanilla Bean, or Cinnamon.  

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Or is your mum a sweet and savory kind of gal? Try our new DIY Caramel & Sea Salt Gift HERE. Combine our unique goat’s milk caramel sauce with the perfect amount of Jacobsen Salt Co.‘s hand-harvested finishing salt over ice cream, fruit, or chocolate cake.

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Happy Mother’s Day!

Thrilled to be working with Food52 again!

…and their fabulously talented food photographers.  I am a HUGE Food52 fan, I especially love following them and their delightful food antics on instagram.  …which makes it all that much more exciting to be working with them again, and just in time for Mother’s Day!   Check out their beautifully curated shop of culinary delights – Provisions – which now also includes a duo of our goat’s milk caramel sauces in burlap gift bags.  I promise you won’t be disappointed!   look forward to seeing what tasty recipes they come up with using our caramel sauces.  YUM!

Caramel Loves Company! Introducing our new DIY Caramel & Finishing Salt Gift

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Jacobsen Gift Product Shot

Buy it HERE now 

Introducing the DIY Caramel & Sea Salt Gift – a NEW caramel gift concept with a salty DIY twist!  Enjoy Fat Toad Farm’s unique goat’s milk caramel sauce with the perfect amount of Jacobsen Salt Co.‘s hand-harvested finishing salt as determined by you and your own discriminating taste buds.  Here’s the scoop:

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The Caramel: Made in small batches with fresh milk from our own herd of pastured dairy goats, Fat Toad Farm’s Goat’s Milk Caramel is meticulously hand-stirred to velvety perfection over the course of five hours in traditional copper kettles.  Rich and creamy, our not-too-sweet Original Caramel Sauce delivers the unmistakably tangy depth of your favorite chèvre balanced with the simplicity of fresh milk and pure cane sugar.  In the true spirit of farmsteading, we exclusively use milk from our own goats, and personally shepherds each case of caramel from grass, to goat, to jar, and into your hands (or mouth!).

The Salt: Harvested straight from the cold waters of Netarts Bay on the Oregon Coast using traditional methods, Jacobsen Salt Co.’s pure flake sea salt boasts an impeccable balance of salinity and minerality perfect for finishing off any dish from grilled pork chops to fresh-baked cookies.  Each big, delicate, bright white salt flake is coaxed to life over the course of 125 hours of filtering, boiling, and evaporating, until achieving pure, unadulterated flavor vibrancy. Follow Jacobsen’s blog HERE.

  “We were first introduced to Fat Toad Farms just under a year ago. Until then, such an incredible caramel was merely the stuff of our dreams, or a dedicated afternoon in the kitchen. We opened the jar, added a dash of sea salt, and it was gone in minutes. In learning more about Fat Toad’s story and mission, we knew we had to find a way to reach out across the country and work together. For us, this take on salty sweet is a celebration of slow food, simple pleasure, bi-coastal friendship and home.”  – Jacobsen Salt Co.

To your discerning taste buds we humbly submit this sweet and savory collaboration between two companies wholly dedicated to honesty, quality craftsmanship, and taste.  Sprinkle salt flakes on caramel drizzled over ice cream, cupcakes, poached pears, brownies, or dark chocolate cake and enjoy!

Buy it HERE now

Salted Bourbon Caramel Chocolate Chip Cookies

PREP TIME: 10 mins
COOK TIME: 13 mins
TOTAL TIME: 23 mins
Author: Sweetphi
Serves: 30
  • 1 Stick of Butter
  • 2 oz Vegetable Shortening
  • ¾ Cup Sugar
  • ¾ Cup Brown Sugar
  • 1 Tbs Vanilla Extract
  • 1 Egg
  • ½ Cup Salted Bourbon Caramel Sauce
  • 2 Cups Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1½ Cup Semi-sweet Chocolate Chips
  • 2 Tbs Fleur De Sel Sea Salt
  1. Preheat oven to 350 degrees, line baking sheet with parchment paper.
  2. Cream butter, vegetable shortening and white and brown sugar until fluffy. Scrape the sides of the bowl down. Add vanilla extract and egg. Beat until combined. Add ¼ cup Salted Bourbon Caramel Sauce and beat until the cookie dough is a beautiful light brown color, scrape down sides of the bowl.
  3. Add the Flour, baking soda, baking powder, and salt, then beat until it is all incorporated.
  4. Now, with a wooden spoon (I’ve heard it’s very important to use a wooden spoon for this step) stir in the chocolate chips.
  5. With a spoon scoop up 1 tablespoon of cookie dough and form a ball with hands, flatten a little and press thumb in the middle to create a little well, lay on parchment paper covered baking sheet. With a spoon drizzle a little (about ¼ tsp each) caramel sauce into the well on the cookie. Place cookies a good inch apart as they will spread out. I got 3 cookies to a row-and 4 rows, for a total of 12 cookies per baking sheet.
  6. Bake for 13 minutes. Remove from oven, and sprinkle each cookie with a little Fleur De Sel, let sit for 5 minutes, then move to a cooling rack, allow to cool for a few minutes, then enjoy!
Note-doesn’t serve 30, it makes about 30 large cookies and everyone I’ve given them to eats more than 1 :)

Kids & Kids

On Thursdays I get to bring my son Driscoll (16 months, beginning walker, advanced mischief-maker) to work with me at Fat Toad Farm to play with his grandpa Steve and “help out” around the farm.  Last Thursday it finally warmed up enough for a real outside adventure in the snow… and of course a trip to the barn to say hello to the goats.

On the way out of the farmhouse grandpa Steve gave Driscoll a bone to feed to the dogs (Drisc ADORES dogs) but when they got outside all the canines had skedaddled, so Driscoll brought the bone to the barn with him and proceeded to offer it to every goat in the yard.  As it turns out, while the goats will eat your pink winter boots, they will not eat a dog bone.  Better luck next time, Drisc!


Just when we thought our barnyard couldn’t get any cuter… we added a toddler.