I’m not even going to tell you how many flops I have made trying to make Goat Milk Fudge. Fortunately with fudge, even the flops are pretty edible 🙂 Except for the one where I managed to break the candy thermometer 😦 That whole batch went in the trash.

8 oz chocolate
2 ½ c. fresh goat milk
4 Tbsp corn syrup
6 c. sugar
½ c. butter
2 tsp vanilla

 

In order to get the technique right, I practiced with chocolate chips. Old-fashioned fudge should be taught in chemistry class. The technique is almost more important than which type of chocolate you use.

Be picky about your chocolate chips: they are not all created equal. If the first ingredient listed on the bag is chocolate liqueur, just skip it. Use chocolate squares instead.

 

You can use all but 1/2 cup of chocolate chips out of a 12 oz bag, or 8 oz chocolate. Unsweetened chocolate yields a richer, not-so-sweet fudge. Semi-sweet yields a pretty sweet fudge. Bars tend to have a higher fat content than chocolate chips, so tend to yield a creamier fudge.

Whichever your choice, melt over warm heat.

 

Make certain you have a large enough saucepan. I think I finally ended up using a 7 quart Le Creuset saucepan.

Once chocolate is melted, add in 2 1/2 cups fresh goat milk, 4 Tbsp corn syrup and 6 cups of sugar.

Turn heat up to medium and cook, stirring occasionally. Clip a candy thermometer to the side of pan.

Cook to 236 degrees over medium heat.

This takes a while, 20-30 minutes or so.

Remove from heat.

Add in 1/2 c. butter, but do not stir. Just let it sit there. It will drive you crazy for 30-40 minutes. But let it sit there.

After the temperature has dropped to 120 degrees, add in 2 tsp of vanilla.

Yes, you finally get to stir 🙂

It will appear glossy at first.

As you stir, it will start to thicken and lose it’s glossiness.

Immediately pour into a buttered pan. Don’t wait for anything. Even the 45 seconds it took me to grab the camera and take a picture was too long.

 

Cut into little squares.

Out of an 8×8″ pan, I get 64 squares. But you can certainly cut yours into larger chunks.

Stores best in your mouth, I mean an airtight container 🙂

Note: I tried cooking one batch only to 234 degrees. I thought maybe it would yield a more creamy fudge. It turned out creamy, alright. So creamy you have to use a spoon to eat it. It won’t hold a shape. But it’s still pretty yummy 🙂

I think between 236 and 238 degrees has yielded the best results for me.

 

Happy fudge making!