Where can I buy goat milk vanilla fudge?
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The clear ones in the back are aloe vera ones for the kids. They picked out little animals to put inside the soap.
Question by tennis: Where can I buy goat milk vanilla fudge?
I would like to buy the fudge or the goat milk and make it myself. I live in Texas.
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One Response to Where can I buy goat milk vanilla fudge?
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Hi Tennis!
I think I may have come up with something for you. I know the first recipe is a good one. I thought, though, if you wanted others, the second two recipes sound similar. The third recipe could be converted to goat’s milk, I think. I hope you can use one of these!
GOAT’S MILK WHITE FUDGE
This white fudge recipe was sent in by Jacque from San Bernardino. I tried one batch with candied cherries, and another with pecans, and they were both delicious. I’m sure you’ll enjoy it!
2 c. sugar
1 c. goat milk
1/2 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1/2 c. marshmallow creme
1/2 c. chopped candied fruit (cherries, plums) or chopped nuts: optional
Combine sugar, milk and salt in a 2 quart saucepan with buttered sides. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Cook to 238º F, stirring only when needed. Immediately remove from heat. Add butter, and cool to 110º F without stirring. Add vanilla. Beat vigorously until mixture begins to hold its shape. Add marshmallow creme, and beat until fudge becomes very thick and starts to lose its “shine.” Quickly stir in fruit or nuts, and spread in buttered pan. Makes about a pound. I like to double the recipe plus add fruit and nuts.
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LECHE QUEMADA (BURNT MILK FUDGE)
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat’s milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter
1 cup pecans (optional)
Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly–make sure to scrape the burned bits off the bottom as they develop–until the the temperature reaches 245 degrees. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.
When the candy cools to 180 degrees, stir in pecans (optional) and transfer to a buttered 9 x 12″ baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.
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VANILLA FUDGE
oil, for greasing
300ml milk (7 oz.)
350g caster sugar (1 1/2 cups)
100g unsalted butter (1/4 cup + 1 Tbl.)
1 tsp vanilla extract
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
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Happy candy making, and good luck! 🙂
Chef Anne
January 11, 2012 at 4:45 am