Goat's Milk Fudge Recipe

In heavy saucepan, stir together sugar, milk, butter and salt over medium heat until sugar is dissolved and butter is melted. Bring to boil; cover and boil for 2 minutes. Uncover; boil until mixture reaches soft-ball stage of 234F (112C) on a candy thermometer or small spoonful dropped into cold water forms a soft ball. Remove from heat; dip bottom of pan briefly in cold water to stop cooking. Let cool on rack until lukewarm (about 110F/45C), about 90 minutes. Stir in vanilla.

Using electric mixer or by hand, beat mixture until fudge loses some of its gloss, and is thick and creamy, forming distinct ridges, about 5 minutes. (Do not overbeat; if fudge starts to seize up, stop beating.) Stir in pistachios. Spread into parchment paper-lined 8-inch (20 cm) square pan; let cool.

Remove fudge from pan. Using knife dipped into hot water, cut into 1-inch (2.5 cm) squares.

Makes 64 pieces.