Caramel Cold Brew Iced Coffee

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!

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Sunday Brunch Crepes with Caramel Sauce

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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.

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

 

Filling

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)

 

Topping

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!

Meet Steve!

Meet Steve

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)
Steve Collage

Summer Caramel S’mores

Summer Caramel S’more
Servings: 20 or more

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You’ll need:

  • 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

Directions:

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!

Homemade Snickers Bar with Fat Toad Farm Caramel

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Homemade Snickers with Fat Toad Farm Caramel
Makes one 9×13 pan
 
Bottom Chocolate Layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease your baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel Layer

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

Top Chocolate Layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired.

Salted Bourbon Caramel Almonds

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Ingredients:
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

Directions:
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.

Caramel Whoopie Pie

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Ingredients:

For cakes:

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

For filling:

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

Directions:

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.

Eat up!

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