Chocolate Goat Milk Fudge Recipes

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:

• 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.