Caramel Fondue!

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Create this beautiful fondue platter with some of your favorite summer bites!

Centerpiece = A couple jars of your favorite 2 oz jars of Fat Toad Farm Goat’s Milk Caramel Sauce.

Food for dipping = Dried apricots, marshmallows, salty pretzels, fresh strawberries, fresh mint, & dark chocolate!

Madeleines & Caramel!

To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this afternoon!
Makes 24 Madeleines
Adapted from the Kitchn

Ingredients
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest

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

Directions
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.

2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.

4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.

5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.

6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!

A Late Summer Delight!

To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this afternoon!
Makes 24 Madeleines
Adapted from the Kitchn

Ingredients
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest

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

Directions
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.

2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.

4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.

5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.

6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!

A Warm Welcome to Summer!

To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this afternoon!
Makes 24 Madeleines
Adapted from the Kitchn

Ingredients
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest

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

Directions
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.

2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.

4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.

5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.

6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!

The video is out!

We had a great several day visit from the ever-entertaining and positive Fedex crew this spring who put together this short clip about our farm and the goat’s milk caramel that we have become known for over the years.  We were SSOO excited to receive the Fedex Small Business grant out of 5,000 businesses across the nation! Have fun watching this video to see how our caramel is made and of course catch some goat cameos! Watch here!

Screen Shot 2014-08-18 at 11.14.13 AMMatt in the barn

4th of July Caramel Sale!! Vanilla Bean Caramel Two-Pack

Nothin’ celebrates the spirit of Independence Day like goat’s milk caramel!  Don’t you think?  Alright, maybe that’s a stretch (especially considering cajeta is a traditional Mexican confection) but ice scream certainly screams 4th of July – and once you’ve tasted our Vanilla Bean Caramel drizzled over your favorite ice cream, you’ll think you’ve died and gone to heaven!

Get two 8oz jars of Fat Toad Farm’s fabulous Vanilla Bean Goat’s Milk Caramel  for $18.00 – now through July 4th!

8oz Vanilla Bean Two-Pack

CLICK HERE TO BUY NOW

Our fragrant Vanilla Bean Caramel Sauce combines creamy caramel richness with the subtle tang of goat’s milk and the warm, floral notes of vanilla beans to create an utterly unique, not-too-sweet dessert sauce perfectly paired with ice cream, fruit, brownies and brie.

Our dreamy Vanilla Bean Caramel Sauce is made with only 5 simple ingredients – all of which you can pronounce!  INGREDIENTS: FRESH GOAT’S MILK, ORGANIC CANE SUGAR, ORGANIC CORNSTARCH, BAKING SODA AND WHOLE ORGANIC VANILLA BEANS.  The beans boil along with the goat’s milk for 6 hours, thoroughly infusing it with their beautiful, natural flavors.  Fat Toad Farm Caramel Sauces are gluten-free and nut-free products with a 12 month shelf life. Jars should be refrigerated after opening.

Enjoy, and happy 4th!

The Today Show with Bobby Flay

Can you believe we’re now chums with Bobby Flay? Well, not really but we did get a mention on the July 26th airing of the Today Show a few weeks ago. Susie Biggers visited the Summer Fancy Food Show in Washington, D.C. and picked up a variety of products including our own Toadally Cute Caramel Samplers.

Bobby knew what Cajeta was (of course) and we appreciate sharing the stage with him. Did we mention that you can now find our caramel in Williams Sonoma stores? The Toad is getting around. Hop on over to the on-line store and pickup some cajeta and see why!