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


Adapted from The Kitchy Kitchen

Time: 20-30 minutes

Yield: 8-12 Churros (depending on size)



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



1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon


Dipping sauce:

8oz Fat Toad Farm Spicy Dark Chocolate Caramel Sauce



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.

Grilled Peaches with Greek Yogurt and Goat’s Milk Caramel Sauce


IMG_2787Peaches and Caramel

Peaches and caramel

Grilled Peaches with Greek Yogurt and Goat’s Milk Caramel Sauce


2 ripe Peaches

Butter or Vegetable Oil

½ cup Greek Yogurt or Crème Fraiche

½ cup Fat Toad Farm Original Goat’s Milk Caramel

Heat grill to medium-high heat. Cut peaches in half and remove pits. Brush insides of peaches with melted butter or vegetable oil. Place pit side down on grill and let cook for 4-5 minutes or until peaches begin to soften and grill marks appear. Brush tops with butter or oil and flip. Cook for a few more minutes. Remove and fill insides with Greek yogurt or crème fraiche. Drizzle with caramel and serve warm!


IMG_2805Peaches and CaramelAugust- picklesPeaches and Caramel

IMG_2818Peaches and CaramelAugust- picklesPeaches and Caramel

A Rainy Day Recipe

To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this rainy afternoon!
Makes 24 Madeleines
Adapted from the Kitchn

4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest

1 8 oz jar of your favorite flavor Fat Toad Farm Goat’s Milk Caramel

1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.

2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.

4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.

5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.

6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!