Our Sweet Love gift box is the perfect way to share some decadent sweets with your favorite person no matter what the season. This gift box includes two 2oz jars of our goat’s milk caramel sauce (Vanilla Bean and Vermont Maple), eight heart-shaped chocolates from Lake Champlain Chocolates and one Sweet Love Valentine’s greeting card.
Adapted from Better Homes and Gardens 2012
Prep: 30 minutes Cool: 15 minutes
Chill: 2 hours Bake: 15 minutes
Stand: 10 minutes Oven: 375 F
1 cup semisweet chocolate pieces
1/3 cup whipping cream
1 tablespoon butter
¾ cup semisweet chocolate pieces
½ cup butter
½ cup sugar
½ cup all-purpose flour
1 8oz jar of Fat Toad Farm Goat’s Milk Caramel sauce
Coffee or vanilla ice cream (optional)
- Generously butter eight 6 ounce ramekins or custard cups. For filling, over a double boiler (heat safe bowl over steaming water) combine 1 cup chocolate pieces, whipping cream, and 1 tablespoon butter. Stir over low heat until chocolate is melted and mixture is smooth. Cool for 15 minutes, stirring occasionally. Cover and chill for 2-3 hours or until mixture reaches a fudge-like consistency.
- Preheat oven to 375F. In a double boiler combine ¾ cup chocolate pieces and ½ cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes. Beat in flour and slightly cooled chocolate-butter mixture. Spoon enough batter into each ramekin to measure 1 inch in depth.
- Divide chilled filling into 8 portions. Working quickly, use your hands to roll each portion into a ball. Use your thumb to make a shallow indent. Place a ball of filling on top of the batter in each ramekin; do not allow filling to touch sides of ramekins. Spoon a tsp of caramel into indent. Spoon the remaining batter into ramekins, spreading over balls of filling.
- Bake for 15 minutes. Remove from oven; let stand for 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Serve immediately. Drizzle with Fat Toad Farm Goat’s Milk Caramel. If desired, serve with small scoops of ice cream. Makes 8 individual cakes.
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!
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (shaken)
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 stick unsalted butter, softened
1 cup confectioner’s sugar
2 cups Marshmallow Fluff
6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel
Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.
Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.
Assemble: Spread two tablespoons frosting between cake tops and bottoms.
We’re making apple pie for Thanksgiving! Our favorite pie recipes always come from King Arthur Flour. Follow this classic pie recipe and simply drizzle Fat Toad Farm Caramel a top each sliver before you serve it at your t-day feast this year! Check out our 16oz baker’s size caramel jar made exclusively for King Arthur.
For the Caramel Adventurer! Fat Toad Farm’s Bourbon Barrel Aged Hard Cider Caramel is made with Stowe Cider and it will bring your caramel experience to a whole new level. This smooth, dry, bourbon-forward cider is the perfect compliment to our creamy, not-too-sweet goat’s milk caramel sauce. This Vermont collaboration will spruce up your family’s pumpkin pie recipe and leave everyone asking for seconds. Or pair it with a Vermont sharp cheddar at your holiday party. Just add a drizzle on Butter Pecan ice cream or add a healthy dollop on roasted squash and enjoy. We promise it will not disappoint!
To get your first taste join us at the Stowe Artisan Market
At the beginning of 2016, we began our partnership with Vermont Creamery and our beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery. Our goats joined the herd over at Ayers Brook and began to supply milk for both our goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses.
So this Thanksgiving, we want to share this partnership with you by bringing together our caramel and their butter and cheese to celebrate the amazing offerings from our bountiful Vermont terroir!
Chocolate Pudding with Caramel and Vermont Creamery Creme Fraiche
Here’s how we did it:
2. Fill a heart-stoppingly adorable pudding cup half way with said divine chocolate pudding.
3. Pour a layer of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel on top of the pudding layer, use as much as you like, I used about 2 tablespoons of our Original Caramel (my favorite always and forever).
4. Dollop a final layer of Vermont Creamery Creme Fraiche on top and then stand back and admire your handiwork.
5. If you’re feeling really crazy, stab it with a pretzel stick for a little savory kick.
6. Get a spoon and be prepared to die of happiness!
Note: The layering is a little easier and more photogenic when all the ingredients are chilled.
Photography by Hannah Reid & Calley Hastings
Goat Lovers Delight
Featured on the Murray’s Cheese website for this holiday season, you do not want to miss out on this Goat Lover’s Delight! This delicious pairing brings together Effie’s Cocoacakes, Vermont Creamery’s Bonne Bouche and Cremont, and our Original Goat’s Milk Caramel Sauce.
Every holiday party NEEDS this pairing.
Get yours HERE!
AGED Vermont Creamery Bonne Bouche
CRINKLY Vermont Creamery Cremont
SILKY Fat Toad Farm Caramel Sauce
Chocolate Caramel Molten Lava Cake
Share the love this Thanksgiving with this ooey-gooey, utterly delicious recipe. The combination of our mouthwatering goat’s milk caramel sauce and Vermont Creamery’s Cultured Butter will make everyone thankful they came to your house for Thanksgiving 😉
Inspired by this Salted Caramel Molten Cake recipe from one of our fave food blogs.
A Cup of Jo Total time: 20 minutes
Makes four, 8oz ramekins
For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) Vermont Creamery Cultured Butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
1/3 cup (65 g.) granulated sugar
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to accompany
- Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
- Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
- Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.