Goat's milk caramel is the G.O.A.T.

Focused patience is the only way to make Fat Toad Farm's Goat Milk Caramel

We start each caramel week with a trip to one of the two Vermont farms that we source our milk from. Most of our milk comes from Ayers Brook Farm in Randolph, but for a few months of the year we take a trip up to Hyde Park buy our milk from Joneslan Farm. We pump mild, sweet goat's milk from their milk tanks into our transport tote and then bring it back to the milk tanks in our caramel room.

For the next three days we pump out 1/3 of the milk that we picked up into our 6 custom copper candy kettles (say that 6 time fast!). We add sugar, baking soda and flavors and then cook it down for the next 5 hours. We stir, we nudge the heat up or down, we skim, we brush down the kettles. We never stop tending to the kettles, because if we do, the caramel doesn't come out right.

There is no precise formula to when the caramel is done. It takes more time or less time depending on the season and the weather. The milk is changing all the time. So our team is trained to recognize how the caramel falls off the paddle when it's ready.

Then they load it into the heated filler and bottle up the nutty, lightly sweet caramel that is less than 1/3 it's original weight. We then let those jars cool or at least a day before we label them, package them up and send them out to become all the most delicious foods and drinks.

What is your favorite flavor? Vermont Maple has become my go-to, but Mulled Cider is by far my husband's favorite. The simple perfect of Original is what my kids always reach for. And then there are all of the recipe options!

Check out some awesome recipes and pairing ideas for our delicious caramel!