When you start actually thinking about where you food is coming from, you find a brand-new appreciation for the people who spend their waking hours ensuring that it is delicious, memorable and sustainable. We found that in a Central Vermont operation called Fat Toad Farm. Crafting beautiful caramel sauces out of goat milk (otherwise known as cajeta) is their passion and they are doing it incredibly well.
A family run business, this team is dedicated to their product, their animals and the farm. You can really tell that they give a lot of love to their goats and chickens – they are pretty much like beloved pets that just happen to produce really great milk and eggs. We wanted to share their passion for making the best caramel sauces out there with our readers so we teamed up with them to make a recipe incorporating one of their most popular flavours – Salted Bourbon Caramel. Yum, right?!
One thing you definitely need to know about goat’s milk caramel is the absolutely delicious flavour it has. It is fairly unique in that it doesn’t taste like the store-bought, squeeze bottle, ice cream sundae style of caramel. This is richer and has a significant flavour from the goat’s milk. One of those flavours you just have to experiment with and taste. We love it and we think you will too.
We’ve created a super simple recipe that is ideal for cool summer evenings when you are craving something a little bit sweet and little bit savoury. What will you be making? Essentially a caramel apple, your Granny Smith’s will be stuffed with Salted Bourbon Caramel, crushed pecans, crumbled goat cheese and a sprinkling of freshly grated nutmeg.
What you’ll need
Granny Smith Apples
Fat Toad Farms Salted Bourbon Goat’s Milk Caramel
Fresh Grated Nutmeg
Pre-heat your oven to 350*F. Start by using an apple corer and remove about one inch of the apple’s core. Leave the bottom of the core intact to seal the caramel and pecans inside. You’ll want the whole to be big enough so that the entire apple gets baked. Fill the whole with spoonfuls of the caramel and alternating with sprinklings of the crushed pecans until you’ve reached the top of the apple. Dust the top with a bit of freshly grated nutmeg and put in the oven on a oiled baking dish for 35 minutes.
Check on the apples midway through to test the softness. Once they have changed to a golden yellow colour and are feeling quite soft and the caramel is oozing down the sides, remove from the oven and allow to cool for five minutes. Place into a individual serving bowls in slice into four quadrants. Sprinkle the crumbled goat cheese over the apple and dust with more freshly grated nutmeg. If you have a sweet tooth, feel free to add a dollop of freshly whipped cream for an added texture.
While the caramel was made with bourbon, most of the alcohol will have dissolved during the cooking process at the farm. We recommend serving this dish up with little splash of bourbon on the rocks to really bring out the flavours of the caramel and apples. A good cup of coffee also does the trick!
Fat Toad Farms | 787 Kibbee Rd
This post was made possible by Fat Toad Farms – thanks for sending us your amazing caramel to try! Three cheers for the amazing folks that support Standard Issue – please support them back!
Kait Kucy is a freelance lifestyle and travel writer based out of Calgary. Always on the hunt for the best in life, she lives for a good road trip, great coffee and a bar cart stocked with the essentials.