Post by jackdag on Aug 7, 2011 4:31:17 GMT -8
What helps this fudge have a nice soft/fudge texture is it's thickness. This recipe makes a thick fudge "cubes". I make this fudge as "healthy" as fudge can be by using fresh goat milk and all organic ingredients.
• 9 T Cocoa
• 4 Cups Cane Juice Crystals (you could use regular sugar)
• 1 1/2 Cups Goat Milk
• 2 Tbs. Corn Syrup
• 1/2 Cup Butter (4 oz)
• 2 tsp. Vanilla
• 1/4 tsp. Sea Salt
• 1 to 11/2 Cups Walnuts
Add the goat milk and corn syrup.
Bring to a boil over medium heat, stirring gently. Continue cooking and stirring occasionally over medium low heat, until it reaches the soft ball stage ( 234').
Remove from heat and add butter - Do Not Stir.
Cool, without stirring to 150'. Add vanilla and salt. Stir well to incorporate butter.
Once all is combined, add the walnuts. Stir vigorously until the fudge thickens and looses it's gloss. Quickly spread into buttered 8"x 8" pan.
When cool, cut into cube sized pieces with a lightly butter knife..
In a large pan mix the sugar and cocoa. Use a pan 4X bigger than you think you need because this will boil up high as it is cooking.
• 9 T Cocoa
• 4 Cups Cane Juice Crystals (you could use regular sugar)
• 1 1/2 Cups Goat Milk
• 2 Tbs. Corn Syrup
• 1/2 Cup Butter (4 oz)
• 2 tsp. Vanilla
• 1/4 tsp. Sea Salt
• 1 to 11/2 Cups Walnuts
Add the goat milk and corn syrup.
Bring to a boil over medium heat, stirring gently. Continue cooking and stirring occasionally over medium low heat, until it reaches the soft ball stage ( 234').
Remove from heat and add butter - Do Not Stir.
Cool, without stirring to 150'. Add vanilla and salt. Stir well to incorporate butter.
Once all is combined, add the walnuts. Stir vigorously until the fudge thickens and looses it's gloss. Quickly spread into buttered 8"x 8" pan.
When cool, cut into cube sized pieces with a lightly butter knife..
In a large pan mix the sugar and cocoa. Use a pan 4X bigger than you think you need because this will boil up high as it is cooking.
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