Egg-Free Gluten-Free Nut-Free
While goat's milk is not dairy-free, some people with lactose intolerance (or milk allergies) can handle it. Be sure to ask before serving. Look for goat's milk and butter in the dairy department of health food stores and the organic section of some grocery stores.
- Portion size 40 servings
- Credits : Canadian Living Magazine: December 2009
- 2 cups granulated sugar
- 1 cup whole goat's milk
- 1/4 cup unsalted goat's butter
- 2 oz good-quality 70% dark chocolate (such as Lindt), chopped
- 1 pinch salt
MethodIn heavy saucepan, stir together sugar, milk, butter, chocolate and salt over medium heat until sugar is dissolved and butter is melted. Bring to boil; cover and boil for 2 minutes.
Uncover and boil until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped in cold water forms soft ball that flattens when removed from water, 10 to 20 minutes.
Remove from heat; dip bottom of pan in cold water for 30 seconds. Let cool on rack until candy thermometer reaches 110°F (45°C), 30 to 45 minutes.
Beat until thick, creamy, no longer as glossy and forms distinct ridges when beaten, 3 to 5 minutes. (Do not overbeat; if fudge starts to seize up, stop beating.) Spread in parchment paper–lined 9- x 5-inch (2 L) loaf pan; let cool.
Remove from pan. Using knife dipped in hot water, cut into 3/4-inch (2 cm) squares. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 8 mg
- Protein trace
- Calories 60.0
- Total fat 2 g
- Potassium 13 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0