Toast the New Year with Homemade Caramel Irish Cream (Bailey’s!)

Need something easy, unique, delicious, and just a little bit boozy to bring to New Year’s festivities next week?   Here’s your answer:

Goat’s Milk Caramel Irish Cream Recipe

Prep Time: 15 minutes
Yield: 1/2 gallon


  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cups Irish whisky
  • 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!

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


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!