Total Time:35 min
For the batter:
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
For the filling:
2 medium apples (chopped)
4 tbs Fat Toad Farm Cinnamon Goat’s Milk Caramel
4 slices of Challah Bread
For the batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
For the filling:
Chop apples into bite sized cubes and mix together with Fat Toad Farm Goat’s Milk Caramel.
Preheat oven to 350 degrees F.
Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French Toast to oven and bake for 8 minutes.
Cut each French Toast in half and serve. Drizzle with more delicious Fat Toad Farm Goat’s Milk Caramel Sauce for some added love and sweetness!
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 (we used Salted Bourbon for an extra pinch of savory flavor)
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted 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.
Celebrate Valentine’s Day with our special caramel gift set
Need something easy, unique, delicious, and just a little bit boozy to bring to New Year’s festivities this week? Here’s your answer, with our new version of the Bailey’s:
Homemade Caramel Irish Cream Recipe
Prep Time: 15 minutes
Yield: 1/2 gallon
- 1 cup heavy cream
- 1 cup whole milk
- 3 cups Irish whiskey
- 8 oz (1 jar) Original Goat’s Milk Caramel
- 14 oz sweetened condensed milk
- ¼ cup chocolate syrup
- 2 tsp instant coffee
- 2 tsp vanilla extract
- 1 tsp almond extract
Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy New Year!
Prep Time: 20 minutes
Yield: 12 servings
- Directions: Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
- Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
- Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!
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
- 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.
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.