Goats Milk Fudge Food

CHOCOLATE GOAT MILK FUDGE

Steps:

• Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring constantly until sugar dissolves. Cook gently to softball stage (234 degrees F), stirring frequently. Remove from heat; add butter and cool at room temperature until lukewarm (110 degrees F) without stirring. Add vanilla; beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in butter pan. When firm, cut into squares.

GOAT'S MILK FUDGE

Steps:

• Line an aluminum loaf pan with waxed paper.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Mix walnuts, goat milk, corn syrup, vanilla extract, and salt into chocolate; stir until glossy. Pour into prepared loaf pan; cool until solidified, 2 hours or overnight.
• Invert loaf pan to remove fudge, peel off waxed paper, and cut into squares. Refrigerate to set, about 30 minutes.

PEANUT BUTTER GOAT MILK FUDGE

Steps:

• Mix the sugar and goat milk together in a pan.
• Cook over medium high heat.
• Boil gently until mixture reaches the soft ball stage.
• Stir often to keep it from sticking or burning.
• When it has reached the soft ball stage.
• Remove from heat.
• Stir in vanilla, butter, and peanut butter.
• Beat by hand until thick.
• Pour into buttered 8x8 pan.
• Cut into 16 pieces.

PEANUT BUTTER GOAT MILK FUDGE

Steps:

• Grease a 9-inch square pan.
• Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).
• Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.

CHOCOLATE GOAT MILK FUDGE

Steps:

• Place sugar and cocoa powder in a large pan. Mix well.
• Add milk. Bring to a boil.
• Boil gently until mixture reaches the soft ball stage.
• Remove from heat.
• Stir in vanilla and butter.
• Add peanut butter and nuts if desired.
• Beat by hand until thick and pour into buttered 8x8 pan.

MILK FUDGE RECIPE (JAMONCILLO DE LECHE)

Steps:

• Gather the ingredients.
• Lightly butter or grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.
• Combine the condensed milk, evaporated milk, butter, vanilla, cinnamon and salt in a saucepan.
• Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. The candy should easily slide out of the pan.
• At this time, you can add food coloring to the batch if you like. Pink, red, and green are the most popular colors. Be sure to work fast because the fudge will set up fairly quickly.
• Pour into the prepared pan and allow to set at room temperature, about 2 hours.
• Cut into rectangles or desired shapes. Based on a recipe from My Sweet Mexico by Fany Gerson (Ten Speed Press, 2010). [ Buy on Amazon ]