OSSAU-IRATY, FRANCE :: PASTEURIZED SHEEP’S MILK
This pairing is truly craveable! Salty and sweet flavors from both the fudge and the cheese keep your palate wanting more. The super-sweet fudge is based on a traditional Mexican confection and is paired with one of the great traditional Basque cheeses of France.
YIELD: ABOUT 1½ POUNDS
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
5 ounces evaporated milk
6 ounces unsalted butter
1 pound light brown sugar
1⅔ cups confectioners’ sugar
½ teaspoon vanilla extract
¾ teaspoon salt
Stir together the milk, butter, and brown sugar in a medium saucepan. Over medium heat, bring the mixture to a boil, stirring occasionally.
Insert a clip-on thermometer. Continue to boil uninterrupted until the temperature reaches 240°F, about 15 minutes.
Once the mixture has reached temperature, remove the pan from the heat and pour the fudge into a standing mixer bowl. Do not scrape the bottom of the pan. There will be some burned bits on the bottom. Leave them behind.
On low speed with the paddle attachment, mix for 1 minute. Turn off the mixer.
Add the confectioners’ sugar, vanilla, and salt. Turn mixer on low and mix until combined, about 1 minute.
Increase the mixer speed to medium, and continue to mix until the blend is warm to the touch and has the consistency of peanut butter.
Spread the fudge evenly into a 6 × 6-inch baking dish. Place in the refrigerator and chill until firm and cool.
Keep refrigerated. Cut and serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 1 month.
Other cheeses to serve with this accompaniment: Vermont Shepherd Verano, Gouda, or a strong, sweet blue.
Creative suggestions: Try folding in some nuts or a warm spice like cinnamon or nutmeg.
