Good to the last drizzle
Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.
Our most popular flavored caramel
Whether you’re already a Fat Toad Farm fan or just discovering what happens when goat’s milk meets real Vermont craft, this jar is one worth opening - and sharing, if you’re feeling generous.
The caramel that's captured so many spoons
At Fat Toad Farm, we spend hours gently hand-stirring fresh Vermont goat’s milk until it transforms into something unforgettable: rich, creamy, small-batch caramel made the slow way, just like it’s been done for generations.
The secret ingredient is: don’t f* it up
Even when I messed up a dish, people were really into it. And key was that the ingredients were just that good. When you’re working with stuff that’s grown with care on small farms, it kind of doesn’t matter if the roast is a little overdone or the salad is a little weird. The flavor carries you.
We're a little bit busy this week
We are at the Summer Fancy Food Show in New York City this week and, let me say, it's a lot! 2025 is our first year of trade shows and this is our biggest one yet.
Caramel. Cheese. A little divine intervention
It was... astonishing. The cheese and the caramel both transformed. Sweet, smoky, creamy, savory. It was that perfect bite you didn’t know you were missing. As my husband put it, “That’s way better than it has any right to be.”
Cold brew in the Summer
There’s something about cold brew when you feel summer settling in — smooth, bold, perfectly chilled — and we’ve bottled that feeling...
Have you seen our packaging?
It took us years of option weighing and experimenting to figure out how to move away from plastic shipping materials.
From goat to jar. It's personal.
There’s something deeply personal about making caramel the way we do. It’s not industrial. It’s not fast. And that’s the point.
The perfect combination
Our Salted Bourbon Caramel always does the best at tastings and events. It's the one that draws folks over from across the room.
There is no wrong way
"What should I eat the caramel on?" I think that the better question is, "Is there anything that the caramel *doesn't* taste good on?"
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