Saturn and Goat’s Milk Fudge

saturnWe spent the week-end in the middle of nowhere.  My brother has a small farm in the Little Karoo desert, about 90 minutes drive from Sedgefield.

The farm has a tiny cottage, nestled against a typically scrubby Karoo hill. At night, the isolation makes it paradise for serious star gazers.  A friend came from Sedgefield bringing his uber-astronomer telescope and as dusk fell we set it up.

Thomas and the telescope

Thomas and the telescope

A serious piece of equipment, the telescope transforms the naked eye night sky. We viewed Saturn and it was cartoon like in its perfection. I could see the intense silver, the perfect rings, and the two moons.

The Karoo is ideal goat keeping territory and I wanted to see if goats milk fudge lived up to its reputation.  It does, and then some. Creamy, sweet and with a slightly chewier texture than normal fudge, it is superb. I bought some at a local farm stall and here is the recipe. fudge

3 cups of suger

3/4 cup of fresh goats milk

3/4 cup of farm butter

1tsp vanilla

Combine the milk, butter and sugar in a large, heavy bottomed saucepan.  Bring to the boil, stirring constantly. Reduce heat and simmer (stirring all the time) until the liquid starts to look ‘stretchy’ and pull away from the sides of the pot. The liquid should now be at the soft ball stage – meaning you can drop a bit into cold water, remove it, and then roll it into a soft ball between your fingers.

Remove from the stove and allow to cool for a few minutes. Then beat in the vanilla. Pour the liquid into a greased tray, cool until set, cut into squares, and wolf them down.

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