Goat's milk, organic sugar, organic cornstarch and baking soda. In a jar. That's the recipe for the original cajeta. This version just adds Vermont Maple made with Cold Hollow pure Vermont maple syrup. That’s it. Handcrafted in Vermont, this all-natural, gluten-free sauce will become a go-to in your house. They make it using traditional methods and, clearly, a few, simple ingredients. While standard caramel sauces are sugar-based (often using high fructose corn syrup), with very little dairy, cajeta is a daily-based product. As a result, the caramel is incredibly creamy and not as intensely sweet as commercial sauces.
While you're probably familiar with dulce de leche, you might not have ever had cajeta. They're both delicious caramel syrups deriving from Spanish-speaking countries, but while dulce de leche is made from cow’s milk, cajeta is made using goat’s milk. I picked up Fat Toad Farms’ cajeta in 2013, after tasting – and falling in love with – it at the Fancy Food Show. A family-owned business, Fat Toad Farm opened in 2007 and have been creating variations on their traditional cajeta ever since. In 2014, Fat Toad and Riley/Land were in competition for the FedEx Small Business Grant contest, both making it into the top 100 businesses, but they ended up walking away with the prize. I couldn’t imagine a better champ if it wasn’t meant for RLC to win.
Not all - but many - people whose bodies cannot handle lactose can safely consume goat's milk. This might be a saving grace for some of you lactose-intolerant, ducle de leche-loving folks.
8 ounce jar