It is my beautiful daughter’s 11th birthday tomorrow and as a special treat I decided to make her some of her favourite sweet. Fudge!
I used my home produced goat’s milk, from this morning’s milking, but you could use shop bought goat’s or cow’s milk.
I used the recipe on the website below but I used cow’s butter rather than goat’s butter and raw cane sugar rather than regular granulated sugar.
The most important part of fudge making is timing the boiling period and making sure that the temperature is high enough without scorching the mix. ( You can use a jam or confectioners thermometer to help)
Be aware that boiling fudge is risky. It bubbles furiously and can spit and pop hot mix out of the pan onto you and the surrounding area and the hot molten candy sticks easily to skin, so please be careful to keep young children and pets out of the kitchen whilst making it and be aware of this when making it
Once it has boiled for the required time, you can test the fudge for setting by dropping a blob of the hot mix into a glass of icy water..if it forms a solid ball it is ready.
Now remove the pan from the heat and set the base of the pan into a bowl of cold water,in order to stop it cooking.
Whilst it cools beat it well with a wooden spoon, this makes the resulting fudge smoother.
Before it has cooled totally into a solid lump in the pan, scrape it into a shallow tray lined with baking parchment. Smooth out to the edges. (You can now lick the spatula) haha
Cool totally and then cut into cubes, ready to serve.
If you want choc chips or nuts etc in the final product then add them at the almost cool beating stage.
I have ‘tested’ a couple of squares..just to be sure it is OK for my daughter of course..and it is deliciously creamy!