Hey Friends,
One of the things we love most about making caramel is that the smallest details make the biggest difference. Cinnamon is a perfect example.
If you have ever wondered why Fat Toad Farm Cinnamon Caramel tastes so layered and balanced, here is the secret: we use two kinds of cinnamon. On purpose.
Ceylon cinnamon is what most people think of as “true” cinnamon. It is delicate, lightly floral, and gently sweet. On its own, it is elegant but a little shy, especially once it meets rich goat’s milk caramel.
Cassia cinnamon is bolder. Warmer, spicier, and more assertive. It brings the cozy, familiar cinnamon punch that folks expect when they see “cinnamon caramel” on a label.
Used together, they do something better than either one can do alone. The cassia gives that immediate, comforting cinnamon flavor up front. The ceylon rounds it out with softness and complexity so the caramel never tastes harsh or one-note. This is exactly the kind of detail that makes folks pause, taste again, and come back for another jar.
If Cinnamon Caramel is not already in your fridge or cupboard, it is a year-round staple that really shines in the winter.
❤️ Claire
PS - Check out our assortment of Fat Toad Farm Caramel recipes. There is something for every time of day whenever you're in the mood for something more complicated than the spoon
