You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

travel food

Vermont farm makes sumptuous Mexican sauce with goat’s milk

BROOKFIELD, Vt. — Six years ago Fat Toad Farm was transformed by a recipe for goat’s milk caramel sauce that the farmer’s daughter brought back from a long stay in Mexico. At the time, the farm 20 miles south of Montpelier had four goats. Now it has a rollicking 70.

The Baja California Peninsula recipe for Fat Toad cajeta has artisanal cachet because it’s made with local ingredients. The most important one is goat’s milk, of course, which is boiled down to two-thirds its original volume. Cajeta is sumptuously creamy, and can be used where any caramel sauce might be, except that this one is less sweet and more versatile.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week