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.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

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.

RUM TOFFEE GOAT MILK FUDGE

Steps:

• Combine, sugar corn syrup, and goat milk in a large saucepan.
• Cook over medium high heat, stirring often.
• Gently boil mixture until it reaches the softball stage.
• Remove from heat.
• Add butter extract, Toffee bits, and butter.
• Beat by hand until mixture is thick.
• Pour into a generously buttered 8x8 inch pan.

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.