The result of our process is a rich and creamy, not-too-sweet caramel that delivers an irresistibly complex flavor. Our Traditional Goat’s Milk Caramel Sauces are delicious swirled on top of ice cream, mixed into your morning coffee, paired with your favorite cheese, drizzled on fresh fruit or eaten straight out of the jar with a spoon!

We currently make 8 mouthwatering flavors:

Original: Our classic velvety, spoonable cajeta balances toffeed sweetness with the bright acidity of fresh goat’s milk. Pair this delectable cajeta with tart, fresh and soft-ripened cheeses, and contrast with creamy, robust blues. Drizzle over bright, raw fruit and spoon over yogurt or ice cream. Dunk savory, crunchy snacks and spread on sweet and salty crackers and shortbread.

Salted Bourbon: This after-dinner indulgence contrasts the smoky, dulcet tones of Kentucky bourbon with briney sea salt. Pair this boozy caramel with nutty alpine and gouda cheeses, and contrast with funky washed-rinds. Drizzle over grilled stone fruit and spoon over candied nuts. Dunk crispy bacon and spread on waffles and crêpes.

Vanilla Bean: Steeped with whole vanilla bean in copper kettles, this fragrant caramel is versatile and crowd-pleasing. Pair this nostalgic caramel with bloomy-rind and mixed milk cheese, and contrast with rich, spicy blues. Drizzle over roasted carrots and spoon over fresh red fruits. Dunk marshmallows and chocolate covered pretzels and spread on cheesecake and desserts.

Vermont Maple: Make every season sugaring season with our Vermont Maple Caramel! This collaboration brings together Fat Toad Farm and our friends at Cold Hollow Cider Mill. Just as we start seeing the caramel turn a nice golden brown, we stir in Cold Hollow Vermont maple syrup and watch as this amber-colored beauty mixes perfectly into our velvety goat’s milk caramel. Trust us, a little (or big!) drizzle on your pancakes, apple tarts and/or pumpkin pies will leave you with a smile on your face and most likely an empty jar!

Cold Brew Coffee: We use a special selection of Columbian coffee cold brew from Vermont Artisan Coffee Company. With its smooth texture, subtly sweet tang, and bewitchingly delicate coffee finish, it will remind you of your favorite coffee ice cream – only better. Before you know it, you will be trying to figure out how to destroy the spoon-and-empty jar evidence of your love affair. Drizzle this caramel on your latte, stir into hot chocolate or better yet pair with your favorite chocolate desserts. Think flourless chocolate cake or dark chocolate brownies.

Spicy Dark Chocolate: Taza Chocolate, relying on the natural complexity of cacao by stone grinding cacao beans, creates a chocolate that is minimally processed, boldly flavored and perfectly delicious. Our Spicy Dark Chocolate Caramel comes together by slowly stirring stone ground chocolate and a healthy pinch of cayenne right into the almost finished caramel. Once the chocolate has fully melted, the caramel is dark, rich and beautifully freckled. Spice up your cheese pairings by combining our Spicy Dark Chocolate Caramel with young bries or other fresh cheeses. Also, a great dip for salty pretzels and one of our favorites to drizzle on chocolate desserts.

Irish Whiskey Cream: Our Irish Whiskey Cream Caramel is richer and creamier with the addition of heavy cow’s cream, and after six hours of careful cooking, 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. Enjoy our Irish Whiskey Cream caramel as a decadent frosting on your favorite cake, paired with cheddar cheese, drizzled on hot chocolate or with fresh fall apples.

Cinnamon: Like a goat’s milk horchata (a traditional Spanish beverage made from rice and cinnamon): the warming spice of this fiery cajeta is balanced by creamy, toasted flavors. Pair this playful caramel with aged sheep’s milk cheese, and contrast with earthy clothbound cheddars and rustic tommes. Drizzle on fresh berries and spoon over pears. Dunk roasted squash and spread on cider doughnuts and biscuits.