A Very Vermont Thanksgiving!

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:

1.  Follow THIS recipe for Best Chocolate Pudding by Smitten Kitchen – it truly is divine.

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!


MALTED Cocoacakes

BUTTERY Oatcakes

AGED Vermont Creamery Bonne Bouche

CRINKLY Vermont Creamery Cremont

SILKY Fat Toad Farm Caramel Sauce


Chocolate Caramel Molten Lava Cake

Molten Cake 2

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
3 eggs
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


  1. 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.
  2. 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).
  3. 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.




Holiday Tastes: The Cheese and Caramel Gift Pairing

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Find this holiday pairing online here.
What you need:
VT Farmstead Cheese Co. Farmstead Cheddar
Castleton Salted Maple Crackers
Fat Toad Farm’s Salted Bourbon Goat’s Milk Caramel Sauce

VT Farmstead Cheese Co. 8oz. Farmstead Cheddar:

VFCC’s mixed herd milk and the fact that their Farmstead cheddar is a raw milk cheese ensures that subtle flavors shine starting with a lush bite of classic cheddar taste but with a subtle sweet note and lingering hints of butter and fruit.

Castleton Salted Maple Crackers: 

Slightly sweet, slightly salty with hints of Maple. 

Fat Toad Farm’s Salted Bourbon Goat’s Milk Caramel:

Our Salted Bourbon Caramel is made by pouring in a handle of Kentucky straight bourbon right into the almost finished caramel. The bourbon burns off immediately leaving behind notes of vanilla and a little bit of spice. In the end, we add just enough salt to compliment the complex flavor of the bourbon.

Buy this delicious holiday pairing here.

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Apple Tart with Caramel

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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.

Baked Apples with Cinnamon Caramel


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: Applesauce Cake with Caramel Drizzle

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:


  1.  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.
  2. 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.
  3. 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.


Making our Salted Bourbon Caramel


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