Good to the last drizzle
Three fast ways to use every last bit of your Fat Toad Farm Caramel Sauce...plus simple jar reuses.
Discovering caramel all over again
One of the unexpected joys of buying a brand that someone else founded is hearing people say, “Oh yeah, I love that stuff. I’ve had it for years!” That's always great.
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.
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...
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.
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?"
Goat's milk caramel is the G.O.A.T.
We start each caramel week with a trip to one of the two Vermont farms that we source our milk from. 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.