The Toad & The Butterfly, a Blog
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.
