Various sheep milk fudges Recipe base: 1 1/2c(227g chocolate chips) (1/2 tin) 198g Sweetened condensed milk 1/2t vanilla extract Dash of salt Additives: 1c (150g)Cherries 1c(35g) marshmallows 3/4c(100g) salted peanuts *If using store bought SWCM it may help to add a spoonful of butter in to help with creaminess To make sweetened condensed sheep milk. In a heavy bottomed saucepan Ratio is 2:1 Add 2c milk to 1c sugar, cook on low for two hours or reduced by half, jar, store in fridge Line a pan with parchment paper, on low heat, cook SWCM, when warm add half chocolate, stirring often, when melted(will take a few minutes) add remaining chocolate, melt, stirring often, when fully melted, remove from heat, add extracts, nuts, fruits, or marshmallows, add mix to prepared pan, chill 2 hours, enjoy!

Fudge distribution system in effect, one's black forest, another is rocky road, and there's a matcha(not shown); recipes in the alt. I'll post a video guide later today(on YT)
#fudge #sheepmilkrecipes #sheepmilk #dairysheep #cozycooking

Prepare the Crust: Crust 24 (269g) chocolate sandwich cookies, e.g., Oreos 1/4 cup (28g) confectioners' sugar(opt) 4 tablespoons (57g) butter, melted Preheat the oven to 375°F/190°C. Lightly grease a 9" springform pan, or a oven safe dish, o make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here, but I usually just crush it with my morotr and pestle, or by hand in a bag, really, if you want to save some crumbs as a garnish later too, In a medium bowl, add crumbs, add the melted butter, sugar, stirring until the mixture is evenly crumbly, resembles wet sand, press the moist crumbs into the bottom & partway up the sides of the prepared pan, I like to make it a little thick, this is so that it's easier to pull out of the pan later, Place the pan on a baking sheet, to catch any potential drips of butter (Refrigerate the crust for at least 20 minutes to set) Bake the crust for 15 minutes. Remove it from the oven, & set it aside as you make the filling. Reduce the oven heat to 350°F/ 176C Make the Filling: 1/2 cup (113g) milk 2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips 1 teaspoon espresso powder, optional; for enhanced flavor (680g) soft cheese, room temperature 1 cup (198g) (granulated) sugar 4 large eggs, at room temperature 1 teaspoon Vanilla Extract 2 tablespoons (14g) All-Purpose Flour Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth. Add the eggs one at a time, beating to combine after each one. Stir in the vanilla, then the flour. Add the chocola…

Dark Chocolate Sheep Cheese Cheesecake, I tried to put the recipe in the alt, but it's...uh...well, anyway, I have the recipe in the video for it too! Linkie: youtu.be/Q3vxg2W1a-A?... #cheesecake #homemadecheesecake #sheepmilkcake #sheepmilkrecipes