Source: American Dairy Goat Products Association
2 1oz squares unsweetened chocolate
(1/3 cup cocoa and 3 Tbsp. butter may
be substituted for the unsweentened chocolate)
3/4 c. fresh goat milk
2 c. sugar
1 tsp. light corn syrup
2 Tbsp. butter
1 teas. vanilla
Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring constantly until sugar dissolves. Cook gently to softball stage (234 degrees), stirring frequently. Remove from heat; add butter and cool at room temperature until lukewarm (110 degrees) withot stirring. Add vanilla; beat vigorously until fudge becomesf very thick and loses its gloss. Quickly spread in buttered pan. When firm, cut into spuares. Makes about 2 dozen pieces.