2 1 ounce squares unsweetened chocolate
3/4 cups Meyenberg Evaporated Goat Milk
2 cups sugar
2 teaspoons light corn syrup
2 tablespoons butter or margarine
1 tsp vanilla
Slowly melt the chocolate in milk. Add sugar and corn syrup. Cook slowly, stirring until sugar dissolves. Cook gently to soft ball stage (234°F), stirring frequently. Remove from heat. Add butter and cool at room temperature until lukewarm (110°F) without stirring. Add in the vanilla. Beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in greased pan. When firm, cut into squares. Or, the fudge may be kneaded when hard, formed into rolls and sliced. Makes about 2 dozen pieces.
*For variety, add ½ cup broken nuts and/or raisins when you add the vanilla.
**If desired, 1/3 cup cocoa powder may be substituted for the unsweetened chocolate, in which case you should increase the butter to 3 tablespoons.
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