Goats Milk Caramel Fudge Sauce Cajeta Fudge Sauce Recipes

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Steps:

• Cook's Note: Goat's milk can be found at your local health food store or online.
• Preheat the oven to 350 degrees F. Lightly grease four 6-ounce ramekins with nonstick cooking spray.
• Set a small saucepan over high heat and add the granulated sugar to make caramel. Without stirring, let the sugar melt. As it melts, gently swirl the pan around to melt all the sugar evenly. When it turns dark amber, carefully divide evenly among the ramekins (take care as the caramel is extremely hot).
• Combine the milk and superfine sugar in a saucepan and bring to a gentle simmer. Add the egg yolks, whole eggs and vanilla to a large mixing bowl. Whisk together until foamy, then add a little of the hot milk to temper the eggs. Stir to combine, then gradually add the rest of the milk (adding it all at once, or too much, will cook and scramble the eggs). Once completely incorporated, stir well and then divide evenly among the four ramekins. Line a turkey roaster with a kitchen towel and carefully place the ramekins on top. Place the roasting dish in the oven, then fill with hot water so it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set, 35 minutes. Remove the ramekins from the oven and allow to cool. Chill in the fridge before inverting onto a plate to serve.

Steps:

• Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup.
• Whisk in the butter and vanilla.
• Whisk in the chocolate chips.

Steps:

• In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
• Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
• You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
• If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
• When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.