Three Billy Goats Gruff and Other Tales - Center for Puppetry Arts

Creamy Goat’s Milk Fudge
2 cups sugar
2 ½ squares baking chocolate
1 cup goat’s milk
½ teaspoon salt
1 teaspoon vanilla
1 tablespoon butter
1 cup chopped nuts (optional)
Learning Activities
In a sauce pan, mix sugar, baking chocolate, goat’s milk and salt. Cook over medium heat, stirring
constantly. Bring to 236°F on a candy thermometer, or until a few drops dribbled into cold
water can be formed into a soft ball. Remove from heat. Add vanilla, butter, and if desired, nuts.
Beat until thick and creamy. Pour into a buttered dish and when cool, cut into squares.
Goat’s Milk Chocolate Pudding
2 2/3 cups of fresh goat’s milk
¾ cup sugar
1/3 cup unsweetened cocoa
4 egg yolks
2 tbs. cornstarch
1 tbs. butter
1 1/2 tsp. vanilla
In a medium saucepan combine sugar, cocoa, and cornstarch. Stir in goat’s milk. Cook and stir over
medium heat until mixture is thickened and bubbly. Cook and stir for several more minutes. Remove
from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks (note: use a wire
whisk and beat briskly or else lumps will form). Return all of the egg mixture to the saucepan and
beat briskly with a wire whisk and bring to a gentle boil. Reduce heat. Cook and stir for 2 more
minutes. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl or 4 individual
serving cups. Chill until ready to serve.
Assessment: After a few weeks have passed, ask students to recall their cooking activity. Can they
remember the steps of the recipe in order?
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