Fat Toad Farm Cajeta de Leche de Cabra Vainilla - Vanilla Goat's Milk - Gourmet Caramel
Fat Toad Farm is a family-run business in Brookfield, Vermont that produces cajeta. Fat Toad Farm's award-winning cajeta is meticulously hand-stirred to velvety perfection. Fat Toad Farm's cajeta traditional combines creamy caramel richness with the subtle tang of goat's milk to create an utterly unique, not-too-sweet dessert sauce perfectly paired with ice cream, fruit, and cheeses.
Crafted on their family farm in Brookfield, Vermont with fresh, local milk from our neighbors at Vermont Creamery, our award-winning cajeta is meticulously hand-stirred to velvety perfection.
FTF is a family-run business that has spent the last nine years mastering the art of making vanilla cajeta, focusing on tradition cooking methods and using a small number of simple, all-natural ingredients. The result of this process is a rich and creamy, not-too- sweet cajeta that delivers an irresistibly complex flavor.
Their mouthwatering Fat Toad Farm cajeta is delicious swirled on top of ice cream, mixed into your morning coffee, paired with your favorite cheese, drizzled on fresh fruit or eaten straight out of the jar with a spoon.
Vanilla Cajeta Ingredients: Vermont goat's milk, pure cane sugar, baking soda, whole vanilla beans.
Video Fat Toad Farm: Goat's milk caramel shipped with FedEx
Caramel Drinking Chocolate Recipe
1 2.7 oz package Taza Chocolate
2 cups milk, soy milk, almond milk, or watersalt to taste
2 tsp Fat Toad Farm Goat’s Milk Caramel
Roughly chop or grate the chocolate and set aside. Heat 2 cups ofmilk or water in a small saucepan over medium heat to just below asimmer. Remove the milk from heat and add a pinch of salt. Slowlymix in the chocolate and caramel, stirring frequently until dissolved.When the chocolate is dissolved, return the mixture to the stoveand re-warm over low heat. While the chocolate is warming, use awhisk or molinillo to froth the chocolate. When the chocolate is hotand frothy, remove from heat. Pour into two mugs, top with whippedcream and some drizzles of caramel.
Adapted from a recipe by Taza Chocolate