![]() Once boiling, take a temperature reading and write it down. To calibrate a candy thermometer, clip it onto a large pot of water and bring it to a boil. Minimal humidity to encourage the best outcome. It might also be helpful to make fudge on a clear day with Recommends calibrating your candy thermometer every time prior to starting aīatch of fudge. Thunderstorm rolling in can affect the outcome. She warns that fudge isĪn incredibly finicky sweet to make, and differences as simple as a Trials she overcame when perfecting her fudge recipe. “I’ll never forget the way her face lit up when we tasted the fudge, and she said ‘Mom, we can sell this!'” After that first batch of fudge, the family started Sugar Top Farm, LLC, and went into business. “I’ll never forget the way her face lit up when we tasted the fudge, and she said ‘Mom, we can sell this!’” Kristin reminisced. ![]() Mallory, then 8, was the kitchen help and taste tester for their creations. Mallory decided she wanted to milk Sugar and use the milk for the family’s drinking needs and make yogurt, cheese, goat milk ice cream, and that delectable, award-winning fudge. ![]() Since Kristin homeschools her kids, she asked Mallory what plans she was formulating for Sugar’s future. They jumped at the offer and brought her home, and with their care and attention, they helped her maintain her future pregnancies, become a wonderful mother, and provide lots of milk. After a couple of weeks, one farmer called Kristin and offered to sell Sugar, a 2010 Alpine doe who miscarried for two years. They contacted a couple of breeders, but no one was selling during that time. The trouble then came with finding a good quality, purebred Alpine herd near their home in Vermont. After doing some research, they decided to purchase an Alpine goat. Their daughter, Mallory, wanted to buy a goat for a 4-H project. The family got their start with goats back in February of 2013. Kristin agreed to share her recipe, some cooking tips, and a little history about Sugar Top Farm! We set up an interview and got to work. I’d have to think about giving up that recipe too. A small part of me could even understand her reservations. I tried not to appear completely and personally invested, though I certainly was. “I’ve spent years perfecting this recipe, and the nature of fudge is so finicky,” she said. The next day I posted on Instagram about this glorious goat milk fudge and contacted Kristin to openly beg for a recipe and request an interview. I left one bite each for my partner and my mom, but the rest of it I shamelessly ate the very day it arrived. ![]() I - barely - decided I should share with my family. It was packed with flavor, perfectly sweet, and slightly lighter than regular fudge. Oh my goodness, Kristin’s fudge was hands down the best thing that has happened to my taste buds this year. I’d never had peanut butter goat milk fudge, and honestly, it didn’t smell or look like I expected, so I gathered my bravery and cut off a little piece and nibbled on it. I love goats and I consider myself someone who tries everything once. I opened it, somewhat suspiciously, and decided that I should at least try it. The goat milk fudge arrived and it was packaged nicely. ![]()
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