Buttermilk fudge with bacon and pecans

Buttermilk fudge with bacon and pecans

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  • 10
  • Easy
  • 10 minutes
  • 15 minutes
  • Woolworths Chocolate Shiraz 2014 (Diemersfontein)


  • 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.

Find more fudge recipes here.

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.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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  • default
    Michelle Lottering
    July 15, 2015

    What serving suggestion is there for the bacon and buttermilk fudge??

    1. default
      July 16, 2015

      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 :)

      The TASTE team.