May 11th, 2017
From: Feast: Recipes & Stories from a Canadian Road Trip, by Lindsay Anderson & Dana Vanveller, published by Penguin Random House Canada
Butter the bottom and sides of an 8- × 8-inch (20 × 20 cm) pan. Set aside.
Butter the sides of a medium heavy-bottom pot, then add the brown sugar, goat yogurt, and salt.
Over medium heat, whisk constantly until the sugar completely dissolves and the mixture comes to a boil, about 5 to 6 minutes.
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.
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.
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).
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
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.
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.