Peanut Butter Goat Milk Fudge Recipes

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.

BUTTERMILK PEANUT BUTTER FUDGE

Steps:

• Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

BUTTER PECAN 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 soft ball stage.
• Remove from heat.
• Add vanilla, pecans and butter.
• Beat by hand until mixture is thick.
• Pour into a generously buttered 8x8 inch pan.
• Cool and cut. 16 pieces.

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.

PEANUT BUTTER FUDGE WITH CONDENSED MILK

Steps:

• Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.
• Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

PEANUT BUTTER FUDGE III

Steps:

• Grease a 9x13 inch pan.
• In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
• Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

PEANUT BUTTER FUDGE WITH EVAPORATED MILK

Steps:

• Butter a 9x13-inch pan.
• Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
• Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.