Saturday, June 13, 2015


Howdy folks!

As I've stated a few times before, I'm still pretty new and clumsy at this whole "dessert" deal. I can make a pretty good brownie, but that's about it...

But one of the cornerstones of life is learning, right?

So, in my quest to broaden my sugary horizons, I thought I should try my hand at making fudge. Because fudge.

Now, being a good Canadian boy, I decided that my first attempt should be Maple Fudge. 

I took to the Internet and had little trouble finding multiple recipes, but I found myself a little intimidated by the complexity of the recipes. Yeah, there were only a few ingredients, but there were ice baths involved and electric implements of all kinds... Yikes! You mean you can't make fudge with just a fork and elbow grease?!?!? Apparently not quite...

Fortunately, after a bit of tooling about on google, I was able to find a straightforward version that was easy enough for my rookie arse at, logically enough, But, being not so flush with syrup or nuts and basically being a cheap sonofagun, I tooled around with the ingredients a bit by replacing half the syrup with brown sugar and using bacon in place of nuts... I had a lot of bacon in the fridge... Also, bacon. And guess what? I was able to make it with just elbow grease (and a candy thermometer). It might not have been as smooth as a baby's butt and I doubt I'd sell it, but GODDAMN IT WAS TASTY; especially with bacon, even if the bacon-on-things food fad is super-passé.

Maple-Bacon Fudge

Makes about 24 small pieces


- 1 cup brown sugar
- 1 cup maple syrup
- 4 tbsp unsalted butter
- 2 cups whipping cream
- 2-3 strips bacon, cooked and coarsely chopped
- 1/2 cup walnuts, chopped (optional)


- In a small pot or saucepan, melt sugar, butter and syrup together on medium heat and bring to a gentle boil for about 5 minutes.
- Add cream and let cook until candy thermometer shows a temperature of 118°C (245°F).
- Stir in nuts (if using) and remove from heat.
- Beat mixture with an electric beater, or a whisk and elbow grease (the Brennan Method), for about 10 minutes until mixture stiffens up.
- Grease a square baking dish or similar receptacle, pour fudge in.
- Top fudge with cooked bacon and push in to make sure bacon stays on.
- Cool completely in fridge (about 1 hour), remove and cut into pieces and snarf the bejongus out of it!

Snarfy snarfy snarf snarf!!!!

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