Friday, February 16, 2007

Food Porn Friday!!!

Goat Milk Fudge


Since a few people got a bit distracted by the words "goat milk fudge" in one of my previous posts this week, I decided, since dairy season is gearing up, to feature it this week.

You don't actually have to use goat's milk. You may use cow cream. Goat's milk has some interesting properties that make it especially suited for candy making. For one, you can literally boil goat's milk and it will not separate. It condenses very easily on the stove top so you can make your own sweetened condensed milk. It is naturally homogenized.

Many people are aware that people who cannot tolerate cow's milk with its large protein and fat molecules can tolerate goat's milk. It is the absolute best milk for hand-rearing baby animals...including human babies...out there. My father, as a child, had a pet nanny goat that provided milk for most of the colicky babies on 37th Street in Savannah during the 1920's.

So, I do encourage using goat's milk. You can find it at the store, but many people mistakenly believe the grocery store goat's milk tastes like goat's milk. It just doesn't. It's a little gamy quite frankly. The taste does come through. Fresh goat's milk is sweet, very rich and pure tasting. That goaty aftertaste only comes on with age. It's not something you want. So if you have access to fresh goat's milk, by all means use it.


My recipe is actually altered from the old Charleston Creamery fudge icing recipe. This is a boiled fudge, rather than a fudge made with powdered sugar.
Thinned out, it also is a wonderful boiled frosting, which is great spread on a chocolate sheet cake and sprinkled with chopped pecans.

My mother always liked to make fudge on rainy days. I didn't realize until later that she was sort of bragging...sugar is very sensitive to humidity. I use a candy thermometer just to be certain. You should too. After making as many batches as I do during the season, I can guesstimate it fairly accurately. But why bother? Get a candy thermometer.

Rosie's Goat Milk Fudge

2 squares unsweetened baking chocolate (I like to use 3 myself)
4 tablespoons butter
1 cup goat milk

2 cups sugar

1 pinch salt

1 tablespoon vanilla extract


Melt chocolate with butter in a deep saucepan with butter over a very low heat or in a double boiler. Add milk and sugar and a pinch of salt. Cook on high heat for three minutes. Reduce heat to medium and cook until it reaches the soft ball stage. Do not stir this mixture at any time! Cool. In a mixer, mix fudge on high and add vanilla extract. Occasionally this fudge will seize up in the mixer. A few drops of milk will liquefy it for spreading or pouring into the mold.
Nuts and or marshmallows can be folded in at this time. Other flavorings can be substituted for vanilla as long as they have an alcohol base. Spread on parchment paper or a buttered dish or a cold candy marble. Sets quickly.

I do sell this stuff to support my dog rescue, Rosie's Cocker Rescue Referral, if you'd rather not try to make it. I've had people from all over the country including a few west coast chefs order from me. This stuff gets rave reviews everywhere it is sent. It's probably the foodstuff I'm most identified with. I make it in chocolate, white chocolate, peanut butter, peanut butter/chocolate, and chocolate with either walnuts or pecans. I make it strictly to order. It's 11.50 a pound and it comes in blocks. If you need it in rosettes it is a bit extra. If you want to set up an order, just email me .

There are so many things I want to show you on Food Porn Friday! I was just going over my fresh pasta photos and some, quite frankly, obscene blackberry cobbler photos. But for next week...I'm going to invite Betsy, The Goat Yoda, to guest blog for FPF. She's been sharing with me some of the most amazing goat cheese recipes and I'd like her to share her Goat Yoda food wisdom with us all. She doesn't know I've decided she's doing this yet. I hope she's okay with that.

Honestly, I think Betsy and I could turn into an Appalachian version of The Two Fat Ladies if we aren't careful.

"Hurrah! Get rid of all lentils. You've no idea how randy they make vegetarians".
~Clarissa Dickson-Wright

10 Comments:

  1. Anne Johnson said...
    I must make a note to stop visiting your blog on Friday. When I'm hungry. It's like watching a Johnny Depp movie when you're ... emmm ... hungry.
    Chris said...
    Rosie, does Simone like to cook?
    busybusymomma said...
    Oh, that sounds good! We make fudge the old fashion boiled way but haven't tried it with goat's milk yet (haven't had a milking doe in Dec).

    I bet it would be soooo good.
    Rosie said...
    Hi Chris. Yes, Simone is an excellent cook as is my brother, Bob. We come from a family who loves food. My sister is constantly after me these days to get the rewrite of my cookbook done.

    Simone does amazing things with fish. Her personal taste in everyday cooking runs towards very healthy lean proteins, fresh, lightly cooked vegetables, pastas and salads. She has a few signature desserts she is well known for...Flan, apricot nectar cake and buttermilk ice cream. She likes Earl Grey tea with milk and honey. Of the three of us, she is the most knowledgeable about fine wines.
    Mallow said...
    Oh boy.. I may have to order some of this because it is looking too good to pass up. Would you install Smell-o-vision so we could all enjoy the chocolaty smell of that last photograph? Pleeeease???
    kaliblue said...
    Oh gosh this sounds and looks sooo good. I use to drink goat's milk when I was little due to intolerance to cows milk. Are ya'll getting all this snow that's coming down today?. :-). Stay warm!!!
    Erica said...
    1. I used to absolutely *love* The Two Fat Ladies (they were a subdued riot).

    2. That goat's milk fudge looks miiiighty dee-lish. I may have to put in an order.

    3. Did somebody say...peanut butter?
    belledame222 said...
    I loved Two Fat Ladies. now only One Fat Lady, alas :(

    i've never had goat's milk, but i am sure that anything with that much chocolate and sugar can't be bad. and goat cheese can be tasty.

    apricot nectar cake sounds intriguing.
    bluemountainmama said...
    that fudge is making my store-bought valentine's day chocolate look very inferior! do you know if children that are allergic to cow's milk are allergic to goat milk too? my son has a milk protein allergy and i didn't know if the two had the same proteins. i use soy products right now.
    seejanemom said...
    (with her hands down her drawers, she moans)......

    Oh YEEEEEEeeeeeeesssssss!!!!

    THANKYOUTHANKYOUTHANKYOU.

    ......Now, where ARE those hand rolled cigarettes???.......

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