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.
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!).
Another deliciously successful experiment straight out of the Fat Toad Farm Test Kitchen! This cake is an insanely moist, not-too-sweet slice of apple season perfection. (Plus the spices will make your whole house smell like heaven.) Order your own jar of our classic Cinnamon Caramel and get baking!
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1 cup raw cane sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups applesauce
- 2/3 cup vegetable oil
- 1 teaspoon vanilla
For the caramel drizzle:
- Pre-heat oven to 350 degrees and butter a 12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside. In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
- Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before turning it out on a rack. Allow cake to cool completely.
- Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy.
It all starts with fresh local milk from Vermont Creamery.
The milk and sugar cook in traditional copper pots for hours.
We add pure Kentucky Bourbon to the caramel.
And a pinch of sea salt to bring out all of the delicious flavors!
The caramel is getting close to the perfect consistency!
The caramel is filled into jars.
Each one is inspected by our passionate team.
Our caramel is then shipped to customers and stores across the U.S to be enjoyed by you!
Photo credit to Tom Hussey Photography
One of the many great things about collaborating with a Vermont company is being able to visit and learn more about their story and process!
Vermont Artisan Coffee & Tea, located in Waterbury, Vermont, has been roasting specialty coffee to order since 2001. Owned and operated by Mané Alves, Vermont Artisan Coffee & Tea specializes in sustainably sourced single origins and expertly crafted blends. Mané spends a lot of his time traveling to coffee producing countries throughout Central America, South American and Asia where he teaches seminars on coffee production and discovers unique lots of green coffees that he purchases and ships back to Vermont.
Earlier this summer, we spent an afternoon with Maxwell Duquette, Product Development Lead at Vermont Artisan Coffee & Tea, learning about the process of receiving green coffees from around the word, to roasting them to perfection, to cupping, to learning about the various flavors and aromas that each different bean variety can have.
With Maxwell’s extensive knowledge, we were able to find a coffee with the perfect profile to match our goat’s milk caramel sauce. Our final selection was a Columbian coffee that Maxwell described to us as the classic “welcoming beverage”. With its notes of cherry, chocolate and walnut, we could not agree more that we had found the perfect match!
We are proud to introduce our new collaboration with Vermont Artisan Coffee & Tea and our revamped Cold Brew Coffee Goat’s Milk Caramel Sauce that has been lovingly developed from farm to jar!
Some of our favorite ways to enjoy our Cold Brew Coffee Caramel include caramel sticky buns, french toast, and of course caramel lattes!
To learn more about Vermont Artisan Coffee & Tea Co.’s amazing story click HERE!
Purchase Vermont S’more Kit here
Photo credit: Calley Hastings
We’ve found our new favorite summer recipe! The Strawberry Almond Flour Cake adapted from King Arthur Flour. The best part of this cake is that you can use caramel two ways. Make homemade whipped cream using caramel as a sweetener then drizzle caramel on top of the cake before serving. Follow the original recipe and then make our whipped cream recipe below. Note if you want a two layer cake as shown in the photo double the King Arthur recipe.
2 cups heavy cream
1/4 cup Fat Toad Farm goat’s milk caramel
1 teaspoon vanilla extract
In a stand-up mixer whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds until fully incorporated. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.