Tuesday, April 12, 2011

Peanut Butter Fudge

It's no fun to do all the work of milking if the "goods" don't get used for anything, so I was excited to try my first recipe using goat milk. I have never been able to do fudge properly, having tried a few times before around the holidays. I figured I wasn't being patient enough for the "soft ball" stage, and with added patience and a thermometer, it happened!

Peanut Butter Fudge
1 Cup Goat Milk (This recipe can be made with cow milk as well.)
2 Cups Sugar
2 TBSP Butter
2/3 Cup Peanut Butter
1 TSP Vanilla

In a pan (large enough to allow for the crazy heated sugar reaction), place the sugar and milk. Heat this at medium-high and stir to help dissolve the sugar into the milk. Cook to a slow boil, constantly stirring until it reaches 234 degrees F. Be patient. Test for the "soft ball" stage. That's when a drop of the mix placed in cold water will form a soft ball.

When soft ball magic happens, remove the mixture from the heat and stir in the butter, peanut butter, and vanilla. Beat it by hand until it's thick and smooth, then pour the fudge into a greased 8X8 pan.

Let cool and slice into bite size squares. Feed to family and friends.

Peanut Butter Fudge

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