Prep Time: 20 minutes
Yield: 12 servings
- 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.
- 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.
- Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!
Recipe Inspired by This Original Recipe from the fabulous Half Baked Harvest food blog
Cook Time: 25 minutes Total Time: 2 hours
Yield: 16-18 gooey & delicious Caramel Coffee Rolls
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 1/2 cup (stick) unsalted butter, melted
- 1 cup warm goat milk (you can also use whole milk or eggnog if you want to be really festive!)
- 1/4 cup plain Greek yogurt
- 1 egg
- 4 cups all-purpose flour (I needed to add another 1/2 cup of flour to get the right consistency)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)
- To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
- To the bowl add the melted butter, warm goat milk, greek yogurt, and egg, stir to combine. Add in the flour, salt, and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
- To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish with butter.
- Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut – roughly 3/4 to 1 inch thick. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. Confused? Check out the original recipe from Half Baked Harvest for fabulous step-by-step photo directions HERE.
- Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
- Allow to cool for a few minutes. Drizzle with (drown in?) Fat Toad Farm’s Cold Brew Coffee Goat Milk Caramel Sauce (or your favorite flavor – any of our caramel sauces will be excellent substitutes), serve warm and enjoy!
1 round or wedge of your favorite Brie or Camembert cheese
1 sheet or 1/2 package thawed puff pastry
4 oz of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel (cajeta)
1 egg, beaten
Preheat oven to 425°F. Roll out puff pastry on a lightly greased baking sheet. Place cheese in the middle of puff pastry and create a small indent in top of the cheese with a spoon. Fill indent with caramel, then bundle puff pastry up and around cheese. Lightly brush pastry with egg mixture. Bake for 20-25 minutes. Let cool for 5 minutes before serving with your favorite crackers or French bread. Enjoy!
This is one of our favorite – but also one of the simplest and most gratifying ways to eat Fat Toad Farm Caramel!
Core 4 Macintosh or other baking apples.
Place in 8X8 baking pan.
Put a dollop of butter in cored center of each apple.
Bake at 350 for 45 minutes or until golden brown.
Pour Fat Toad Farm Cinnamon Goat’s Milk Caramel in the center and drizzle on top.
Garnish with a cinnamon stick or serve with vanilla ice cream (or both!).
Recipe: Apple Hand Pies With Goat’s Milk Caramel Dipping Sauce
Makes 12 hand pies
Recipe inspired by Sarah Yates of A House In the Hills – discovered via one of my all-time favorite blogs: A Cup of Joe
For the pie crust:
2 1/2 cups of all-purpose flour
1 tsp. salt
1 tbsp. sugar
3/4 cup butter
1/3 cup + 3 tbsp. ice water
For the filling:
1 1/2 cups of peeled, cored and chopped baking apples – we used Macintosh
1 tsp. flour
1 tbsp. fresh squeezed lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamon
1 tbsp. sugar
8oz Fat Toad Farm Goat’s Milk Caramel Sauce – we used our favorite Original Caramel
Sprinkle of Fleur de Sel to garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine apples, flour, lemon juice, sugar and spices. Mix and set aside.
In a food processor fitted with an “S” blade, combine flour, salt and sugar to start creating your pie crust. Add butter to food processor and pulse until the flour is mixed, when you squeeze the mixture it should stick together. Add 1-2 tablespoons more butter if needed. Add ice water and pulse until dough is sticky enough to form into a ball.
Remove dough and place on a lightly floured surface and use a rolling pin to flatten to 1/4″ thickness. Be careful to not over-handle the dough, roll only as much as needed, in one direction, to flatten it. Use a 3.5″ biscuit cutter to create 12 circles. Roll each circle a several times to further flatten to about 1/8″.
Scoop a spoonful of apple mixture onto each dough circle, fold over and press edges with a fork to seal. Cut three small slices in the top of each hand pie. Place pies on baking sheet lined with parchment paper and bake at 400 degrees for 25-30 minutes, or until crust is golden on the edges. Let cool before serving. Dip in goat’s milk caramel and sprinkle with a dash of Fleur de Sel finishing sale for a savory kick. Enjoy!
One 9 inch pie crust (use your favorite homemade recipe or store-bought)
4 medium sized baking apples,(Empire, Rome or other), peeled and sliced 1/4 inch thick
1/2 cup of your favorite Fat Toad Farm Goat’s Milk Caramel
1 egg, beaten 1 teaspoon sugar
Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.