The Toad & The Butterfly, a Blog

We don’t boil maple syrup or work in the woods ourselves, but we get to work with some of the best people who do. And this is the weekend that reminds us just how much work goes into that one perfect ingredient.

All over the state, sugarhouses are firing up evaporators, steam is rolling out the roof vents, and people who know what they’re doing are turning tree sap into one of the greatest foods on earth.

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.

I’ve been making it on cold weekend mornings, but it might be even better as an afternoon reset. Just a few minutes. Kettle on. Stir. Breathe.

I think that Valentine's Day is as much about joy as it is about love. Joy for others, joy for yourself, joy for existence.

When you cook with alcohol, especially in caramel, you concentrate everything. Good flavors get better. Bad flavors get louder. With only five ingredients in our Salted Bourbon Caramel, there is nowhere for a bad bourbon to hide.

It’s just as good on a cheese board as it is as a snack at the counter while dinner’s in the oven.

Wherever you are tonight, however you are celebrating, however much is done or undone, we hope you feel proud of yourself.

Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.

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.

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.

From our farms to your spoons, it matters what the goats eat.