Pumpkin pie and whipped cream, hot cocoa and marshmallows, egg nog and rum.

Some of the best seasonal goodies come in twos, and we’re here to tell you how to make the most of fall’s apple harvest by pairing one of nature’s finest fruits with its sweetest soulmate.

Caramel and apples. The words alone make our mouths water, and when we discovered Fat Toad Farm, a small, family owned and operated goat dairy in Central Vermont, we were positively smitten with their rich and creamy goat’s milk caramel sauces. We know you’ll want to dip your apples into their four flavors: Original, Vanilla Bean, Cinnamon and Coffee Bean, as much as we do!

From farm to table, this delectable goat’s milk caramel, or Cajeta, made its way from its roots in Mexico to be delivered to your casa. Fat Toad Farm family member Josey Hastings learned how to make cajeta when she lived in Mexico. She brought this tradition home to Vermont, where they began producing small-scale artisanal batches of their caramel sauces, finely crafted through hours of hand stirring. While most caramel sauce recipes are based on sugar and high fructose corn syrup, cajeta is dairy based, making Fat Toad Farm’s variety incredibly silky and creamy.

The forbidden fruit just got a heavenly makeover.