Goat Milk Fudge

Okay, we have goat milk. Goat milk frozen for soap, goat milk for drinking, goat milk for neighbors. You name it. We use it in cooking. It makes a wonderful mac and cheese. We needed something sweet. I know that has to be a need. I went online and to one of my favorite sites, Fias Co Farm. That site it a wealth of information on goats. This is the best fudge recipe that I could find. I made one change. I love pecans. I am from the south and that is our tree nut of choice.

4 cups of sugar and 9 Tbs of cocoa

2 Tbs of corn syrup

1 1/2 cups goat milk (fresh from this mornings milking)

stirring gently

heating over medium heat while stirring gently

Continue cooking and stirring occasionally over medium low heat until it reaches 234 degrees

Remove from heat and add 1 stick butter. Not margarine! Butter! (Ode to Paula Deen here) Do not stir. Remove from heat and let cool to 150 degrees without stirring. Do you know how hard it is to let this just sit and not stir? Oh, the urge to stir is so great.

 

Okay, add 2 tsp vanilla and 1/4 tsp salt and stir until the butter incorporates into the mixture. The smell at this point is so yummy. It brings in Ted from the other room.

 

Stir vigorously until the fudge thickens and looses it’s gloss. Butter an 8x8 pan.

Pour the fudge into the pan and let cool.

The finished product is so rich and creamy.

I had to fight Alex over this spatula. She fought a hard battle. She should be awarded something for her loss….

Okay, she gets to clean the pot. 

It turned out so nice that I made an additional batch to take to work tonight for some lucky nurses in the ICU.  We need to develop some kind of scratch-n-sniff application on the computer.

Happy Fudgeing! Much Love and Prayers from Mainely Ewes Farm.  Kelly