A couple of weeks ago I wrote about the wheels coming our our wagon – having to retool our enterprise mix to try to keep our farm moving toward sustainability and independence without destroying the family. Goat milk fudge is one of the products we tried, and it has really taken off. Tansy’s recent post about having too much milk prompted me to post about making fudge. It is a good use for extra milk, it sells well if you are selling things at market, and it makes a great gift item.
Fudge is basically sugar, milk, and butter with some kind of flavoring added. You cook the mixture to the soft ball stage ( about 234 deg F). Cool it to about 110 deg. F and stir until thick. It is deceptively simple. The art of fudge making is in the flavor choices and the cooling/stirring. The best fudge has tiny sugar crystals when it is set. The smaller the better. Stirring at just the right time in the cooling process is what produces these crystals. Too early or too late and you get a grainy/sandy feeling fudge rather than the smooth creamy candy you wanted.
Our basic chocolate fudge recipe is
3 C sugar
1 1/2 C goat milk
1/2 C butter
1 tsp vanilla extract
2/3 C baking cocoa
Mix the sugar and cocoa in a large pan. Add Milk. Bring to a boil. Boil gently until mixture reaches the soft ball stage. Remove from heat. Stir in vanilla and butter. Cool and beat until thick. Pour into buttered 8 x 8 pan. Cool and cut.
Right now we are trying to create a few more flavors to sell at the market. We are selling chocolate, chili chocolate, peanut butter, butter pecan, and lemon chocolate. We are having a contest to try to develop some new flavors. Come share your dream fudge flavors with us. You could win a prize.