Here are a few of our favorite caramel recipes! Visit our farm blog for more delicious ideas.
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
3 egg yolks
1/3 cup granulated sugar
2 tablespoons coffee liquor
3/4 cup heavy cream
1 cup mascarpone cheese, at room temperature
200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
6 ounces of Fat Toad Farm Salted Bourbon Goat’s Milk Caramel Sauce(or your favorite flavor)
Sifted cocoa powder or grated chocolate
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.
Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook
Time: 20 minutes Yield: 15 pancakes (depending on size)
4 cups King Arthur Unbleached All-Purpose Flour
2 to 4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 quart buttermilk or yogurt
1/2 cup (1 stick) melted butter or vegetable oil (optional)
In a large bowl, mix the dry ingredients thoroughly.
In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.
Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.
Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!
Here’s how we did it:
Fill a heart-stoppingly adorable pudding cup half way with said divine chocolate pudding.
Pour a layer of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel on top of the pudding layer, use as much as you like, I used about 2 tablespoons of our Original Caramel (my favorite always and forever).
Dollop a final layer of Vermont Creamery Creme Fraiche on top and then stand back and admire your handiwork.
If you’re feeling really crazy, stab it with a pretzel stick for a little savory kick.
Get a spoon and be prepared to die of happiness!
Note: The layering is a little easier and more photogenic when all the ingredients are chilled.
Cook Time: 25 minutes Total Time: 2 hours
Yield: 16-18 gooey & delicious Caramel Cinnamon Rolls
For the dough
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2 tablespoons light brown sugar
1/2 cup (stick) unsalted butter, melted
1 cup warm goat milk (you can also use whole milk or eggnog if you want to be really festive!)
1/4 cup plain Greek yogurt
4 cups all-purpose flour (I needed to add another 1/2 cup of flour to get the right consistency)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2- 3/4 cup brown sugar
2 tablespoons cinnamon
1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)
To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
To the bowl add the melted butter, warm goat milk, greek yogurt, and egg, stir to combine. Add in the flour, salt, and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish with butter.
Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut – roughly 3/4 to 1 inch thick. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. Confused? Check out the original recipe from Half Baked Harvest for fabulous step-by-step photo directions HERE.
Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
Allow to cool for a few minutes. Drizzle with (drown in?) Fat Toad Farm’s Cinnamon Goat Milk Caramel Sauce (or your favorite flavor – any of our caramel sauces will be excellent substitutes), serve warm and enjoy!
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 large eggs
1 cup raw cane sugar
1/2 cup brown sugar, packed
1 1/2 cups applesauce
2/3 cup vegetable oil
1 teaspoon vanilla
For the caramel drizzle:
Room temperature 8oz jar Irish Whiskey Cream Fat Toad Farm Goat’s Milk Caramel,
Pre-heat oven to 350 degrees and butter a 12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside. In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before turning it out on a rack. Allow cake to cool completely.
Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy.
Core 4 Macintosh or other baking apples.
Place in 8X8 baking pan.
Put a dollop of butter in cored center of each apple.
Bake at 350 for 45 minutes or until golden brown.
Pour Fat Toad Farm Cinnamon Goat’s Milk Caramel in the center and drizzle on top.
Garnish with a cinnamon stick or serve with vanilla ice cream (or both!).
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (shaken)
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 stick unsalted butter, softened
1 cup confectioner’s sugar
2 cups Marshmallow Fluff
6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel
Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.
Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.
Assemble: Spread two tablespoons frosting between cake tops and bottoms.
1 round or wedge of your favorite Brie or Camembert cheese
1 sheet or 1/2 package thawed puff pastry
4 oz of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel (cajeta)
1 egg, beaten
Preheat oven to 425°F. Roll out puff pastry on a lightly greased baking sheet. Place cheese in the middle of puff pastry and create a small indent in top of the cheese with a spoon. Fill indent with caramel, then bundle puff pastry up and around cheese. Lightly brush pastry with egg mixture. Bake for 20-25 minutes. Let cool for 5 minutes before serving with your favorite crackers or French bread. Enjoy!
Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. . Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.
15 ounce pumpkin (1 can) - make sure you're using pumpkin not pumpkin pie filling!
8 oz - we recommend Salted Bourbon or OriginalFat Toad Farm Caramel
3 tablespoons dark brown sugar
2 tablespoons molasses
2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 cup freshly whipped cream to garnish
1 9'' pie crust
Preheat oven to 425ºF. Mix up a batch of your favorite pie crust dough, enough to cover a 9” pie pan. Our favorite crust recipes come from King Arthur Flour.
In a large mixing bowl, combine pumpkin, Fat Toad Farm Caramel and eggs. Add remaining ingredients and mix thoroughly. Pour pumpkin mixture into pie crust. Spread evenly and gently tap to remove any air bubbles. Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes or until knife inserted near center is clean when removed. Allow pie to cool before serving with fresh whipped cream.
1 cup sugar
1/3 cup water
8 ounces Fat Toad Farm Salted Bourbon Goat’s Milk Caramel
2 1/2 cups half-and-half
¼ tsp vanilla extract
4 egg yolks
To make sugar caramel mixture: Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Bring sugar water mixture to a boil, swirling pan occasionally without stirring (which prevents liquid from coloring unevenly) until liquid turns a dark amber color. Immediately divide liquid among 6 ramekins and swirl each ramekin to coat bottom and about halfway up the sides.
Preheat oven to 350°F with rack in middle. Put Fat Toad Farm Caramel and half-and-half in a heavy medium saucepan. Bring to a simmer, stirring until smooth. Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid. This is very important - do not talk to anyone about what pasture the goats are going to at this stage or your eggs will curdle! :)
Ladle or pour custard into ramekins.
Bake in a hot water bath that reaches half way up the ramekins until the edges are set but a small area in the center is still wobbly, 30 to 40 minutes.
Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Un-mold just before serving. Serve warm or at room temperature
To find this and other fabulous recipes and gorgeous food photography, follow Aubergine's blog http://www.kitchenvignettes.blogspot.com/