The Mint No. 9, a deceivingly simple blend, required two years of development. Blending wintergreen, peppermint, spearmint, sweet fennel and additional essential oils, it has a well balanced character. And it was worth the effort - this recipe has not changed and is still one of our most robust and long lasting blends.
Originally used to treat stomach and chest pain, it’s medical attributes now include decongestant and digestive aid.
The original Duck Fat Caramels were literally born behind the duck blind. This rooted American pastime inspires each batch of caramelized cane sugar and rich duck fat for a perfectly seasoned, mouthwatering caramel.
Using milk from their own herd of French Alpine goats, Vermont's Fat Toad Farm hand stirs their goat's milk caramel sauce to velvety perfection in traditional copper kettles. With the subtle tang of goat's milk, this rich but not-too-sweet dessert sauce is perfect for dipping apples, drizzling over ice cream, fruit and cheeses.....and, if we're totally truthful, we've been known to enjoy it straight from the jar.
This rich, traditional
Salted Bourbon Caramel Sauce is infused with smooth, Kentucky Straight Bourbon that complements the sweet, creamy richness of the cajeta caramel. A pinch of organic sea salt pulls it all together. With hints of honey, butter, and dark fruit, this sauce is a true treasure.
Dip into Fall with this Caramel Apple Kit. This fun, do-it-yourself gift includes our Classic 8oz jar of Cinnamon Goat's Milk Caramel, 4 hand-stamped wooden skewers, and a Caramel Apple Recipe Card. Make this the perfect accompaniment to freshly picked apples from your local orchard or the perfect gift for your fall-loving, gourd-collecting friends and family.