Peanut Butter Goat Milk Fudge

4.5
(2)
2 Reviews
1 Photo

Real fudge, just like Grandma made . . . if Grandma had a herd of dairy goats!

Submitted by Melinda L Stahl
Published on June 19, 2020
Prep Time:
5 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
16 pieces
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Ingredients

Original recipe (1X) yields 8 servings

  • 4 cups white sugar

  • 2 cups goat milk

  • 1 cup unsweetened, salted peanut butter

  • ¾ cup butter

  • 1 tablespoon vanilla extract

Directions

  1. Grease a 9-inch square pan.

  2. Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).

  3. Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.

Cook's Note:

Use unsweetened peanut butter. If the peanut butter is salt-free, add a teaspoon of sea salt with the butter.

Nutrition Facts (per serving)

776 Calories
36g Fat
109g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 776
% Daily Value *
Total Fat 36g 46%
Saturated Fat 16g 80%
Cholesterol 53mg 18%
Sodium 301mg 13%
Total Carbohydrate 109g 40%
Dietary Fiber 2g 7%
Total Sugars 106g
Protein 10g 21%
Vitamin C 1mg 1%
Calcium 102mg 8%
Iron 1mg 3%
Potassium 343mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.