You'll find Fat Toad Farm down a beautiful, winding dirt road carving through the hills of Brookfield, Vermont--just follow the scent of their delicious goat's milk caramel! Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving and their daughter, Calley Hastings.
Since 2007, Fat Toad Farm has been working to perfect the art of goat's milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. What started as a small operation with one goat milked by hand in the garage, soon blossomed into a herd of 60 in a modern milking parlor. Fat Toad Farm continued to expand to meet the increasing demand for their award-winning caramel. In 2016, realizing they were outgrowing their farm, Fat Toad partnered with Vermont Creamery. Their family herd moved eight miles down the road and joined the herd at Ayers Brook Goat Dairy. Fat Toad Farm now buys goat's milk from Vermont Creamery and Ayers Brook Goat Dairy.
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.
