Six years ago Fat Toad Farm in Brookfield, Vt., 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 cache 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.
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