Claire’s Maple Reserve Caramel is sweetened entirely with Vermont maple sugar for a rich, deep flavor that captures the taste of Vermont. Enjoy it with aged cheese, dark coffee, warm apple crisp, or the way Claire does - straight from the spoon.
Refrigerate after opening.
Based on the Mexican confection, cajeta, Fat Toad's caramel sauce is created by mixing fresh goat's milk with pure cane sugar in traditional copper kettles. The caramel is carefully boiled and hand-stirred to velvety perfection over the course of five hours creating a scrumptious topping for ice cream, fruit, and other desserts.
Run by Steve Reid and Judith Irving and their daughters Calley Hastings and Hannah Reid, Fat Toad's award winning caramel is made in small batches using fresh, local goat's milk from the Ayers Brook Goat Dairy, run by Vermont Creamery.
