Made in small batches with fresh milk from our own herd of pastured dairy goats, Fat Toad Farm Caramel Sauces are meticulously hand-stirred to velvety perfection over the course of five hours in traditional copper kettles. Rich and creamy, our not-too-sweet caramel sauces deliver the unmistakably tangy depth of your favorite chèvre balanced with the simplicity of fresh milk and pure cane sugar. In the true spirit of farmsteading, we exclusively use milk from our own goats, and personally shepherd each ounce of caramel from grass, to goat, to jar, and into your hands.
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The Caramel Process Step By Step
Sun and Soil: The whole caramel-making process starts with two simple ingredients: sun and healthy soil.
The Milk: We milk a herd of beautiful (and mischievous) Alpine dairy goats twice a day, every day at 6:30am and 4:30pm in our milking parlor.
|Our Four Types of Caramel: We make four distinct and unique flavors of caramel: Original - with fresh milk and organic cane sugar, Vanilla Bean – with whole organic French Bourbon vanilla beans, Cinnamon – with two different varieties of organic cinnamon sticks, and Salted Bourbon - which is infused with Kentucky Straight Bourbon and pure sea salt.|
|Crafting flavors: After the organic sugar is fully dissolved, we add either vanilla beans or cinnamon sticks to the bubbling pots. The beans and sticks will boil with the milk, infusing it with their warming, spicy flavors until they are strained out at the end. For our Salted Bourbon, we add Kentucky Straight Bourbon at the end of the caramelization process when the caramel is 220 degrees and capable of burning off the alcohol in the bourbon immediately. What's left behind are the bourbon's smooth, smokey undertones, with hints of honey, butter, and dark fruit - enhanced by a pinch of sea salt.|
|The Ingredients: It takes two major elements to turn ordinary sugar and goat's milk into extraordinary caramel: heat and time. Each batch takes about six hours to produce. Milk and pure cane sugar are hand-stirred during this time in beautiful copper kettles over high heat. About an hour into the process the milk begins to froth – this is the best time to skim some off for your morning latte!|
|The Process: Similar to making maple syrup, much of the water is evaporated during the process allowing the sugars to brown. Just like maple syrup, it is an art to get the perfect caramel with the right consistency and flavor.|
|It’s Done! : We use a refractometer, thermometer and years of staring at pots of caramel to decide when it’s perfect and ready to be bottled.|
|We use a maple syrup filler and steady hands to hand-fill every jar of caramel made on our farm.|
|Each jar is then flipped upside down for 45 seconds to create a tightly sealed, shelf stable product with a year shelf-life.|
|From Us to You: Each jar is hand-labeled and packaged, ready for sale. Our caramel is sold at co-ops and natural and specialty food stores throughout the country. Our caramel is also available for purchase directly from our farm and via our web store.|