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Goat's Milk Caramel Sauce
A big bowl of ice cream simply demands accoutrement. Let us introduce this rich and smooth caramel sauce made from goat’s milk. Handmade by Fat Toad Farm in Brookfield, Vermont. (more info)
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I scream, you scream, we all scream for ice cream, right? But what does ice cream scream for? We think we've got the answer -- this no-nonsense goat's milk caramel sauce. It’s inspired by Mexican cajeta, a syrupy confection made with similar ingredients (sugar and goat’s milk), and it's for those who refuse to take dessert lightly (literally!).
But don’t stop at ice cream. Make your Sunday pancakes extra luxe or add another layer of flavor to coffee.
The primary ingredients include goat’s milk, organic sugar, organic cornstarch, and baking soda. That's it. No high fructose corn syrup crapola like other caramels, so this one’s creamier and earthier – the way caramel should taste.
Available in four flavors: original, vanilla, cinnamon, and coffee.
Listen to your inner six-year-old, and spoon over ice cream, drizzle on waffles, set out as a dip for fresh fruit, or, if you feel like being really bad, just eat it straight from the jar when nobody’s looking.
A jar of unopened caramel will keep for a year in your cupboard, but you should refrigerate after opening. Separation is normal, so give it a quick stir before you use it. If it crystallizes, heat up slowly, and stir.
It all starts with happy goats that are milked twice daily. Next, organic sugar is dissolved into the goat’s milk in a big copper pot. It bubbles away on the stove for about six hours while it’s stirred constantly. After that, the caramel is poured into a jar that’s hot water processed, labeled, and that’s it.
Fat Toad Farm is a small, family-owned farm in Vermont. In 2007, it became a certified goat dairy.