Cajeta (Mexican Caramel Candy)

3 quarts goat milk 2 tablespoons cornstarch 3 cups sugar ¼ teaspoon baking soda Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps. Add rest of milk and add sugar. Bring mixture to boil, stirring constantly while cooking. Cook until the mixture is thick and looks like caramel sauce. Pour into jars, cool, and refrigerate. This makes a great topping for ice cream and makes a delicious apple dip!

Fudge

3 cups sugar 2/3 cup goat milk 3/4 cup margarine 6 oz. chocolate chips 7 oz. marshmallow creme 1 tsp. vanilla flavoring Combine sugar, milk and margarine in heavy quart sauce pan. Stirring constantly, bring to full rolling boil. Reduce heat to medium and continue boiling five minutes. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla, beating until well-blended. Pour into greased 9 X 13 pan. Cool at room temperature. You can also add nuts, if you wish. Enjoy!!!