I just had my first spoonful of Fat Toad Farm’s Vanilla Bean Goat’s Milk Caramel sauce and it was absolutely wonderful. Somehow, my mouth started watering while I was eating it – apparently my subconscious was anticipating more! The first second of the first taste, I didn’t like it. But after I finished licking the spoon clean like a dog, I decided I didn’t like it because I went into this expecting it to taste like caramel sauce, and my taste buds needed a few seconds to figure things out. Once they kicked into high gear, I was able to start describing the flavor.
Traditional caramel sauce is very sweet, sometimes a toothache inducing sugary explosion. This sauce was completely free of the cloying flavor so common in store bought brands. That phantom stale sweetened presence was replaced by a creamy, oh-so-slightly salty richness. I wouldn’t say it’s “goat-y,” but the goat’s milk does add a unique savory quality.
This type of sauce is called cajeta – it’s a Mexican caramel traditionally made with goat’s milk.
I had mine straight from the jar, but it can’t possibly taste bad on fruit, ice cream, or even greek yogurt (a suggestion from my friend at Change the Way We Eat)
I highly recommend you give it a try, and please stop back and let me know what you think.