1 lb of whole roasted almonds (unsalted)
1 8 oz jar of Fat Toad Farm Salted Bourbon Caramel (or your favorite flavor!)
1 Tablespoon of sea salt
Preheat oven to 325. In a medium bowl, use a spoon to mix a little over half of the jar of caramel (or 4 oz) in with the almonds until they are evenly covered. Sprinkle in the salt while mixing. Spread almonds evenly on parchment paper and bake in the oven for 20-25 minutes stirring every 5 minutes. Watch closely so that the caramel gets crispy but does not burn. Let cool and remove from parchment paper. Serve as a delicious snack for the Super Bowl.
Create this beautiful fondue platter with some of your favorite summer bites!
Centerpiece = A couple jars of your favorite 2 oz jars of Fat Toad Farm Goat’s Milk Caramel Sauce.
Food for dipping = Dried apricots, marshmallows, salty pretzels, fresh strawberries, fresh mint, & dark chocolate!
To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this 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!
Our Goat’s Milk Caramel is equally delicious used to sweeten up hot caffeine beverages as it is used to add some caramel goodness to cold summer drinks. For this refreshing Caramel Cold Brew Iced Coffee we drizzle caramel around the inside edge of a glass, add 1/2 a glass cold brew and 1/2 a glass milk and then top it off with ice. Enjoy!
Crepes are classy, easy to prepare, and ready to serve in just 20 minutes. Made with fresh apples, Vermont Creamery Bonne Bouche or Coupole and Fat Toad Farm caramel sauce, these crepes are truly decadent. This recipes makes 8 to 10 crepes.
2 eggs, beaten
1 ½ cups milk
1 cup flour
1 tbsp olive oil or cooking oil
¼ tsp salt
½ tsp vanilla extract
Vermont Creamery Bonne Bouche or Coupole, or your favorite Brie
3 macintosh apples
1 tbsp butter or cooking oil
2 tbsp brown sugar
Pinch of nutmeg
Pinch of salt
Splash of bourbon (optional)
8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce
Combine eggs, milk, flour, oil, salt, and vanilla extract. Beat with a mixer on high (or stir with a spatula) until combined. Let batter set while you prepare the filling
Peel and slice apples (for apple chutney) or leave apples unpeeled (to keep slices whole). Add butter or oil to hot skillet. Sauté the apples. Add the brown sugar, nutmeg, and salt. Stir until apples are cooked. Optionally, add a splash of bourbon to the hot pan, light with a kitchen match, and cook alcohol off.
Slice soft cheese, set aside.
Add butter or oil to hot skillet or crepe pan, add one ladle of crepe batter. Spread batter around pan and cook, 30 seconds per side. Slide crepe onto plate
Add cheese and apple filling, fold crepe into triangle or cylinder.
Top with a generous drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce and enjoy!
Steve Reid is co-founder and co-owner of Fat Toad Farm. He is a SUPER busy guy but I was lucky enough to snag some of his time to answer a few questions about being a dad, grandpa and overall awesome dude. If you are ever lucky enough to meet him in person, you’ll find out very quickly he has a big heart, a great sense of humor and a serious love of craft beer!
What is your favorite flavor of Fat Toad Farm Goat’s Milk Caramel Sauce?
My favorite flavor is Vanilla Bean! If it is in one of our Fat Toad Farm squeeze bottles, I’ll put it on almost anything!
What is one of your favorite things about being a dad?
One of my favorite things about being a dad is getting to share a meal, a beer or whatever with each of my 4 kids, Hannah, Nick, Josey and Calley — one on one — now and then.
(Pictured below: Steve and his favorite son Nick!)
What is one of your favorite things about being a grandpa (or Boppa!)?
One of the coolest things about being a grandfather is being able to quite regularly spend time with all 4 of the rug rats.
(Pictured below: Grandsons Driscoll & Bailey helping with a quick dump run!)
Any special plans for Father’s Day?
Brunch with the extended family crew and hopefully no work!
Any advice for new dads?
Carpe Diem. (so little time; so many things to do with little kids)
Summer Caramel S’more
Servings: 20 or more
- 1 box of your favorite Graham Crackers (you could also make them yourself if you’re feeling really ambitious – check out Martha’s recipe HERE)
- 6 oz chocolate (We prefer bittersweet or at least dark chocolate to balance the sweetness)
- 4 oz Fat Toad Farm Goat’s Milk Caramel (We recommend our Original and Vanilla Bean flavors for s’more, but any of our delightful flavors will work beautifully here)
- 1 package marshmallows
Place chocolate on one half of a graham cracker and spread caramel on the other half. Toast your mallow, squish it between the two halves and EAT IT!
Make a platter full and serve for dessert at a potluck or barbecue! You can also put them on a baking tray and warm them before serving to melt the chocolate and marshmallows. ENJOY!