Buttermilk fudge with bacon and pecans
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- Clement Pedro
- 10
- Easy
- 10 minutes
- 15 minutes
- Woolworths Chocolate Shiraz 2014 (Diemersfontein)
Ingredients
- 400 g streaky bacon
- 800 g sugar
- 2 cups buttermilk
- 230 g butter
- 100 g pecans, toasted and chopped
Cooking Instructions
Preheat the oven to 180°C.
Place the bacon on a baking tray and cook until crisp, about 10 minutes. Cool and roughly chop, then set aside.
Place the sugar, buttermilk and butter in a saucepan over a medium heat and bring to a gentle boil. Cook for 8 minutes, or until the sugar has dissolved and the mixture has turned a light caramel colour.
Pour the mixture into a large bowl and mix at a high speed using an electric hand-mixer until the fudge is thick. It should be cool enough to touch without burning yourself.
Fold the bacon and pecans through the fudge mixture and pour into a greased dish. Chill for 2 hours or until completely cool and set. Cut into squares before serving.
PRINT ERROR: The correct amount of sugar needed for this recipe is 800 g – the amount stated in the July issue of TASTE is incorrect.
What serving suggestion is there for the bacon and buttermilk fudge??
Hi Michelle,
Because of the unique flavour and richness of the bacon, buttermilk fudge is best served on its own as a sweet-savoury treat :)
Regards,
The TASTE team.