Filed Under: Dessert, dessert recipe, goat milk, Pecans, Recipe, snack idea, snack recipe, Yogurt

Goat Yogurt Fudge

A dessert the kiddos will love.

May 11th, 2017

From: Feast: Recipes & Stories from a Canadian Road Trip, by Lindsay Anderson & Dana Vanveller, published by Penguin Random House Canada

We met Susan Ross and Brian Lendrum at their goat farm, which sits at the edge of Lake Laberge in the Yukon. Brian showed us how he makes cheese after milking the goats each morning. In addition to the cheese, Susan turns the goat milk into yogurt. This recipe is based on her grandmother's recipe for pecan sour cream fudge.  
Servings
10
Ingredients
  • butter for greasing the pan and pot
  • 2 1/2 cups (625 mL) lightly packed brown sugar
  • 1 cup (250 mL) full-fat goat yogurt or sour cream
  • 1/8 tsp salt
  • 1/4 cup (60 mL) unsalted butter
  • 1 tsp (5 mL) vanilla extract
  • 20 pecan halves
Directions
  1. Butter the bottom and sides of an 8- × 8-inch (20 × 20 cm) pan. Set aside.

  2. Butter the sides of a medium heavy-bottom pot, then add the brown sugar, goat yogurt, and salt.

  3. Over medium heat, whisk constantly until the sugar completely dissolves and the mixture comes to a boil, about 5 to 6 minutes.

  4. Stop whisking as soon as it starts bubbling, insert the candy thermometer (without letting it touch the bottom), and let it heat up to 240°F (115°C), or “soft ball stage,” without stirring it.

  5. This can take up to 20 to 25 minutes, but you should start checking 15 minutes after you stop stirring. To test, dip a spoon in and drop a small bit of the mixture into a glass filled with ice water. If the drop stays together but remains soft and malleable when you pick it up with your fingers, you have reached the desired stage and should stop cooking, or the fudge will be too hard.

  6. If it’s not ready, test again every 5 minutes until the soft ball stage is achieved and/or the temperature has reached 240°F (115°C).

  7. Once it’s ready, remove the fudge from the heat and add the butter and vanilla, but don’t stir. Let cool for 20 minutes

  8. Next, transfer the mixture to the bowl of a stand mixer and beat on medium for 10 minutes. It will thicken significantly as it is beaten and will slightly lose its sheen.

  9. Pour it into the prepared pan, evenly place the pecans overtop, and press them in gently. Let cool completely before cutting into 20 to 25 squares. Store in an airtight container.

Goat Yogurt Fudge
Copyright © 2017 Lindsay Anderson and Dana VanVeller

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