Spicy Dark Chocolate Caramel Banana Ice Cream!


3 ripe Bananas (frozen)

1 teaspoon Vanilla Extract

2 ounces Spicy Dark Chocolate Caramel from Fat Toad Farm

1 cup your choice of fresh berries

Peel skin off bananas. Chop into 2 inch pieces. Blend until creamy in a Cuisanart or food processor. Add vanilla extra and caramel sauce. Blend until fully incorporated. Refreeze and serve with more caramel and fresh berries on top. Enjoy!

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.

Taza Chocolate’s outstanding commitment to conscious sourcing, innovation, teamwork and producing a unique, high quality chocolate makes us proud to have them as a partner-in-deliciousness.

Learn more about Taza Chocolate’s amazing story HERE!

Fat Toad Farm wins Sofi Award for Outstanding Product Line at the 2015 Fancy Food Show

Product Line Sofi Winner_Blog

This year’s sofi Awards, at the Summer Fancy Food Show, were a success for Vermont, goats, and caramel. Fat Toad Farm, a small, family-run, goat dairy in Brookfield, Vermont, received gold for Outstanding Product Line for their Farmstead Goat’s Milk Caramel Sauces, known as cajeta, a traditional Mexican confection. Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, and their daughter Calley Hastings. The family has spent the last eight years building a high-quality herd of Alpine milking goats and perfecting the art of caramel making. Their award-winning product line of goat’s milk caramel sauces comprised of eight mouthwatering flavors (Original, Salted Bourbon, Cold Brew Coffee, Spicy Dark Chocolate, Vanilla Bean, Irish Whiskey Cream, Vermont Maple, and Cinnamon), can be found online at www.fattoadfarm.com and in specialty food stores across the United States.

The sofi Award is considered a prestigious award in the $109-billion specialty food industry. Winners were selected from over 2,770 entries across 32 award categories. “We are honored to be among so many talented specialty food producers,” says Calley Hastings, co-owner of Fat Toad Farm. “We have worked hard to be innovative and interesting but at the same time we have always stayed true to our process which has allowed us to continue to produce a high quality, delicious goat’s milk caramel sauce. We are grateful to the Specialty Food Association, our customers, our fans, and most of all our goats!”

Fat Toad Farm was in good company at this year’s awards. Three other Vermont companies took home the gold, including Vermont Creamery for Outstanding Classic Product for their Cultured Butter Sea Salt Basket; Big Picture Farm for Outstanding Confection for their Goat Milk Chai Caramels and Outstanding New Product for their Raspberry Rhubarb Goat Milk Caramels; and Wozz! Kitchen Creations for Outstanding Salsas for their Kiwi Lime Salsa Verde.

Fat Toad Farm offers farmer led tours throughout the year by reservation only and has a farm store which is open 7 days a week 10am-4pm. Visit our website www.fattoadfarm.com to learn more about our sofi Award, goat’s milk caramel sauces, farm tours, and more!


BBQ Sauce Fat Toad Farm Style


BBQ Sauce Fat Toad Farm Style

½ large onion, chopped
½ head garlic, minced
2 tbsp vegetable oil
1 tsp salt
1 heaping tsp sweet or smoked paprika
½ tsp cumin
1 tsp ground black pepper
½ tsp red chili flakes or cayenne
½ can (3 oz.) tomato paste
½ cup ketchup
1 cup cider vinegar (or to taste)
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1/2 cup Fat Toad Farm Cinnamon Caramel

1. In small saucepan, sauté onion, garlic, salt, pepper, and spices in oil.
2. Add tomato paste, ketchup, vinegars, and Worcestershire sauce.
3. Take off heat. Cool for 5 minutes.
4. While still warm, stir in caramel.
5. Fire up the grill.  We enjoy this bbq sauce on ribs, chicken, or pizza

Toast St. Patty’s Day with an Irish Caramel Cream libation!


Goat’s Milk Caramel Irish Caramel 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 teaspoon Instant Coffee
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract


Put all ingredients in the blender and blend on high for 30 seconds. Serve over ice at this year’s St. Patty’s Day celebration!