Fat Toad Farm
Brookfield, VT

Salted Bourbon Goat's Milk Caramel Sauce - 8 oz.

Our traditional goat's milk caramel sauce cooked with Kentucky straight bourbon and sea salt.
SKU: sbg8
$14.00

Created on our family farm in Brookfield, Vermont with fresh, local milk, our award-winning goat's milk caramel sauces, based on the Mexican confection cajeta, are meticulously hand-stirred to velvety perfection. We are a family-run business that has spent the last decade mastering the art of goat's milk caramel making, focusing on traditional 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 caramel that delivers an irresistibly complex flavor. All of our Goat's Milk Caramel Sauces are made with simple, all-natural, ingredients and contain no preservatives or stabilizers.

Our Salted Bourbon Caramel can be considered an after-dinner indulgence that contrasts the smoky, dulcet tones of Kentucky bourbon with briney sea salt. Pair this boozy caramel with nutty alpine and gouda cheeses, and contrast with funky washed-rinds. Drizzle over grilled stone fruit and spoon over candied nuts. Dunk crispy bacon and spread on waffles and crêpes.

Created on our family farm in Brookfield, Vermont with fresh, local milk, our award-winning goat's milk caramel sauces, based on the Mexican confection cajeta, are meticulously hand-stirred to velvety perfection. We are a family-run business that has spent the last decade mastering the art of goat's milk caramel making, focusing on traditional 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 caramel that delivers an irresistibly complex flavor. All of our Goat's Milk Caramel Sauces are made with simple, all-natural, ingredients and contain no preservatives or stabilizers.

Our Salted Bourbon Caramel can be considered an after-dinner indulgence that contrasts the smoky, dulcet tones of Kentucky bourbon with briney sea salt. Pair this boozy caramel with nutty alpine and gouda cheeses, and contrast with funky washed-rinds. Drizzle over grilled stone fruit and spoon over candied nuts. Dunk crispy bacon and spread on waffles and crêpes.

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