You’ll want to hug any goat you see after trying this luscious caramel made with their milk in the style of Mexican cajeta. Its texture is extraordinary, dripping from the jar in a satiny ribbon, with tangy, toasty sweetness that reminds us of the top of a crème brûlée.
The Vermont-based Fat Toad Farm is a family affair with 75 “kids” and counting. They hand-stir small batches in traditional copper kettles to silky (and did we mention award-winning?) perfection.
Irish Whiskey and caramel clearly have a thing for each other. The whiskey’s fruity warmth enlivens the caramel and then both get totally wooed with a swirl of heavy cream. Holly jolly and then some.
TIP OF THE TONGUE
Goat’s Milk, Pure Cane Sugar, Heavy Cream, Irish Whiskey, Baking Soda, Sea Salt