Goat's milk is the key ingredient in the velvety caramel sauces made at Vermont's family-run Fat Toad Farm. A take on Mexican cajeta, they're like caramel without the cloying sweetness. Instead, a tangy soupçon of goat's milk and a slight aftertaste of Vermont's green grasses linger on the tongue. Pairing the sauce with sweets is obvious, but try enlivening savory dishes, too: Mix with winter squash, use to glaze grilled salmon, or stir into green beans with slivered almonds. Pick four flavors for a sample pack. $24, -- Kimberly Lovato