I’m not really a fudge fan but my husband is so he jumped at the idea of me making it when we had too much milk from Pixie the drama goat. I didn’t even know fudge had milk in it!
The recipe seemed easy enough so I didn’t bother reading the tips. I should have of course.
That would have saved me from the crazy bubbling-to-overflowing mishap on the stove. Why would it occur to me that a few cups of milk, sugar and cocoa would grow into a molten mountain of mess? Anyway, you should use a big pot and have a fire extinguisher near by–or a husband. Did I mention we found homes for all six of our extra roosters? I was thinking about this as the fudge began expanding.
One of the tips at http://www.everything-goat-milk.com/goat-milk-fudge-recipe.html was to make sure to keep the bubbling ingredients at the high temperature long enough or the fudge wouldn’t harden. Well, with the bubbling chaos threatening to destroy the day I guess I rushed it a little. It turned out like this:
It looked pretty but this is what it became when cooled which reminded me of my days as ice cream cake maker at Dairy Queen since it sort of tastes like hot fudge but not hot.
Recipe from everythinggoatmilk.com:
Chocolate Pecan Fudge
- 1/3 cup unsweetened cocoa powder
- 1 cup goat milk
- 2 cups sugar
- 3/4 cup chopped pecans
- 1/4 cup butter
- 1 tsp. vanilla extract
Mix the cocoa powder, sugar and milk together in a pan. Heat on medium to medium-high heat, stirring to be sure the sugar is completely dissolved. Bring to a slow boil, and cook until the mixture reaches a soft ball stage, or 234° F. Stir frequently to prevent sticking.
Remove from heat and stir in the butter, pecans and vanilla extract. Beat by hand until the mixture becomes thick and glossy. Spread into a greased 8″ x 8″ pan. Cut into squares when cool, or slide the entire square out and break into pieces for a truly homemade appearance.