If you’re looking for a new take on classic fudge, try this goat milk fudge recipe. Made with goat milk, this goat milk fudge recipe has a rich, creamy texture and a distinct, slightly tangy flavor that will delight your taste buds. Simple and satisfying, this goat milk fudge recipe is perfect for gifting or as a treat at home.
Ingredients
Ingredients for the Goat Milk Fudge Recipe:
- 2 cups goat milk
- 4 cups granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup chopped nuts (optional)
Execution
Step-by-Step Method for the Goat Milk Fudge Recipe:
- Step 1: Prepare ingredients: Grease a baking dish or line it with parchment paper. In a large saucepan, combine goat milk, sugar, and butter.
- Step 2: Boil the mixture: Bring the mixture to a boil over medium heat, stirring constantly. Once it boils, reduce the heat and simmer, stirring occasionally, until it reaches 234°F (112°C) on a candy thermometer.
- Step 3: Add vanilla and salt: Remove from heat and add vanilla extract and a pinch of salt. Stir in chopped nuts if desired.
- Step 4: Pour and cool: Pour the fudge into the prepared dish, spreading it evenly. Allow it to cool completely before cutting into squares.
Tips
Tips for the Best Goat Milk Fudge Recipe:
- Use a candy thermometer: Accurate temperature ensures the fudge sets perfectly.
- Add flavor: Try adding a splash of almond extract or a pinch of cinnamon for extra flavor.
- Chill before cutting: Refrigerate fudge for cleaner, easier slicing.
FAQs for the Goat Milk Fudge Recipe:
- Can I use regular milk instead of goat milk? Yes, but goat milk adds a distinct flavor and creaminess that’s unique to this recipe.
- How long does goat milk fudge last? Store in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.
- Can I freeze goat milk fudge? Yes, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months.
- What nuts work best in fudge? Walnuts, pecans, and almonds are popular choices that add a nice texture.
