Ugly Goat Milk Company Fudge
What’s more decadent than traditional fudge? How about handcrafted fudge made with fresh goat’s milk? Michael Amen, founder of Ugly Goat Milk Company in Parker, Colorado, shares his recipe— passed down from his great-aunt—which has earned a cultlike following in the four years he’s been making it on his farm. The sweet treat is a staple on the cheese plate at Denver hot spot Linger, and Amen cops to producing more than a hundred pounds each holiday season.
Thankfully, this fudge is easy to recreate at home. Amen prefers to use Ghirardelli chocolate, good-quality butter, and farm-fresh goat’s milk for the creamiest result; contact your local farmer or search online for sources. (Cow’s milk may be substituted in a pinch, but it won’t be quite the same.) For a more decorative look, use a silicone baking mold or miniature springform pans coated with cooking spray. “Fudge makes a great homemade gift,” Amen says. Just be sure to save some for yourself.
Line a 9-inch square pan with waxed paper, and coat with cooking spray.
Combine milk and sugar in a medium saucepan over medium heat. Bring to a gentle boil. Boil for 5 minutes, stirring constantly. Remove from heat.
Add butter, and stir until melted. Add chocolate, marshmallow crème, and vanilla. Stir until smooth. Add nuts, if desired.
Pour into prepared pan, and refrigerate until firm, ideally for 24 hours.
When ready to serve, allow fudge to sit at room temperature for 20 to 30 minutes for easy cutting.
Amen suggests pairing the fudge with fresh strawberries and raspberries topped with a sprinkle of powdered sugar. “It’s also great with peanut butter ice cream,” he says. “And with red wine—especially ruby port.”
Fudge will keep in the fridge, covered, for up to a month.
Wrap fudge in waxed paper, then plastic wrap, and seal in a freezer bag.
Recipe by Michael Amen
Written by Amanda Rae Busch
Photographed by Andrea Duarte