- 400 g streaky bacon
- 800 g sugar
- 2 cups buttermilk
- 230 g butter
- 100 g pecans, toasted and chopped
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.