Holiday Tiramisu with Fat Toad Farm Caramel

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Holiday Tiramisu with Fat Toad Farm Goat’s Milk Caramel

Adapted from the Pretty. Simple. Sweet. Blog

Yield: 1 8-inch baking dish or 6-8 individual glasses


Coffee Syrup:

  • 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
  • 2 tablespoons granulated sugar
  • 2 tablespoons coffee liquor



For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons coffee liquor. Mix until sugar dissolves. Set aside to cool.

For the filling: Place egg yolks, sugar, and coffee liquor in a medium heatproof bowl, set over a saucepan of boiling water (the bowl should not touch the water). Reduce heat to low. Whisk constantly until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixing bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then, gently fold in the whipping cream in 2 additions until smooth.

Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see below if making individual glasses). Drizzle with 3 ounces of Fat Toad Farm Goat’s Milk Caramel. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers. Drizzle with the remaining 3 ounces of caramel and then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

For individual glasses (makes 6-8): Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Dip 3 lady fingers into the coffee syrup and place in the jar making a layer. Drizzle caramel on top of this layer, about 1 tablespoon. Repeat with layering filling and ladyfingers, creating 2-3 layers in total.

New Book from Calley Hastings of Fat Toad Farm: Cast Iron, Cast On: Cooking and Knitting Through the Seasons


Calley Hastings (co-owner of Fat Toad Farm, a family-run business specializing in goat’s milk caramel) and Becky Herrick (knitwear designer) both live in Vermont, where they create fantastic handmade items from the local bounty. Be it local wool or local milk, stylish wearables or delicious edibles, this talented duo will show you how to cook and create through all the seasons of the year. Enjoy recipes and knitting patterns for every month of the year including mini maple pavlovas, deep winter infused vodkas, holiday chocolate bark, brioche burger buns with curry sunflower seeds, dandelion fritters with chive horseradish sauce, blackberry and toasted oats Sunday pancakes, and harvest pesto cornbread among others. Enjoy seasonal knitwear patterns such as a summer picnic blanket, a fall lace shawl, a ski sweater, the hunter’s sweater or the painter’s top. This cooking and knitting guide through the seasons makes a great holiday gift for anyone who loves to cook and create! Purchase on our website.












Fat Toad Farm Partners with Vermont Creamery


Steve Reid, Judith Irving, Allison Hooper, Bob Reese, Calley Hastings and Miles Hooper

Since 2007, Fat Toad Farm has worked to perfect the art of goat’s milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. Each year, our family-run goat dairy, owned by Steve Reid, Judith Irving, and Calley Hastings, has continued to grow incrementally to meet the increasing demand for our award-winning Goat’s Milk Caramel Sauces. As we near our ninth year in production, we have outgrown our farm and are looking forward to the next steps for our family, farm, and caramel.

We are excited to announce that in January 2016, we will be partnering with Vermont Creamery to source a year-round supply of fresh, local goat’s milk. Our beautiful and mischievous herd of 75 dairy goats will be moving 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. Not only will our goats be supplying milk for both our goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses, they will be a part of the growth and improvement of the Vermont goat dairy industry.

Our goal has always been and will continue to be to produce the highest quality, traditional goat’s milk caramel sauce, using the freshest goat’s milk available. Our dedicated team will keep producing our Goat’s Milk Caramel Sauce right here on our farm, meticulously hand-stirring it to velvety perfection in small batches. We are grateful for this amazing opportunity to work with Vermont Creamery, one of the country’s signature businesses in agriculture and the specialty food industry, as it allows Fat Toad Farm to continue to grow and remain an active member in the Vermont agricultural community.

Rest assured, you will still find us down our beautiful, winding, sometimes muddy, sometimes snowy, sometimes really muddy, dirt road carving through the hills of Central Vermont producing the traditional goat’s milk caramel we always have.

Visit our website to learn more about our farm transition, goat’s milk caramel sauces, and more!


Steve Reid, co-owner of Fat Toad Farm, with one of his favorite goats in her new home!


Calley Hastings, co-owner of Fat Toad Farm, with the ‘girls’ at Ayers Brook Goat Dairy


Christine Porcaro, Sales and Marketing Manager at Fat Toad Farm, with two Saanen goats in their new home


Christine Porcaro, Sales and Marketing Manager, saying hello to the goats at Ayers Brook Goat Dairy


Steve Reid, Co-owner of Fat Toad Farm,  and Miles Hooper, Crop Manager of Ayers Brook Goat Dairy


Allison Hooper and Bob Reese, Co-founders of Vermont Creamery


The Fat Toad Farm and Vermont Creamery crew at Ayers Brook Goat Dairy


Avalanche, an Alpine goat at her new home at Ayers Brook Goat Dairy 

Introducing our Holiday Limited Edition Irish Whiskey Cream Caramel

For the Caramel Adventurer!  Fat Toad Farm’s Limited Edition Goat’s Milk Caramel is made even richer and creamier with the addition of heavy cream, and after six hours of careful stirring, spiked with fine Irish Whiskey.  The whiskey burns off immediately leaving behind elegant, yet simple notes of ripe apricots, peaches, vanilla, and just a hint of chocolate before disappearing.  This holiday reserve caramel flavor is also dressed up in our  fabulous limited edition labels!

Get a jar of our Classic Irish Whiskey Cream Caramel here or get a Petit Jar in our Caramel Flight here!IWC_Social-Media(1)

Time for Tailgating!

For some of us, football season is all about snacks! Woohoo! Snacks are our favorite here at Fat Toad Farm and below are our three favorite quick and easy healthy snack recipes. The first step is to grab a jar of Fat Toad Farm caramel then go to website to check out their awesome products including almonds, popcorn and pistachios! Finally, start throwing together this awesome spread of healthy snacks for your friends and enjoy the game!almonds

Get the recipe for Salted Bourbon Almonds here. Get your caramel here and almonds from here!


Throw together some scrumptious Caramel Corn. Pick your favorite caramel here and your popcorn from


Put together a beautiful cheese plate including caramel that balances salty foods like pistachios. Find yummy pistachios here!

Homemade Halloween Candy: Snickers Bar with Fat Toad Farm Caramel

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.

Halloween Caramel Corn

Fat Toad Farm Goat’s Milk Caramel Popcorn

Makes approximately 3 quarts of deliciously crunchy caramel popcorn

1/2 cup unpopped popcorn
½ (4oz) jar of Fat Toad Farm Goat’s Milk Caramel
¼ tsp salt, optional


1) Preheat oven to 200 degrees.

2) Pop popcorn and transfer to a separate bowl, leaving out unpopped kernels

3) In that bowl, add half of the caramel and half of the popcorn – stir to coat.

4) Add remaining popcorn & caramel, stir until evenly coated.

5) Spread caramel-popcorn mixture on baking sheet(12X17)lined with parchment paper, lightly sprinkle with salt (to taste) & break up clumps.

6) Bake popcorn for 50 min, stirring twice. Remove sheet from oven, allow popcorn to cool. Enjoy!