Candy madness

[gfish]

During my fudge-making marathon recently, I decided to go out with a bang.



It started fairly normal. I wanted a maple base, so I skipped the chocolate, substituted brown sugar for white, and added maple syrup. The real stuff, since the grocery store was out of maple flavoring.



But then it took a hard left turn when I fried up a rasher of bacon nicely crispy and chopped it up.



Maple-bacon fudge! Except more like maple-bacon praline or maple-bacon brittle, because the thermometer went crazy. I had to turn off my targeting computer and, uh, the candy Force is not strong in me. I obviously need more practice with the cold water test. Or just a less sucky thermometer.



Tada! It was actually pretty tasty. Had I known it was going to be so hard, I would have poured it out much, much thinner. The bacon wasn't very noticeable, sadly. Maybe what I should have done was use the bacon grease instead of butter. Since I was leaving town the next day (and didn't want to have to declare it as a meat product to the border guards), I left it with hsifyppah who has been inflicting it on various people.

Comments

[tereshkova2001.livejournal.com]

Dave Tinney (he of the Notorious! Salad! of DOOM!) made bacon chocolate by melting some Scharfenberger (spelling fail) and mixing in chopped cooked bacon. It was very tasty.

[tereshkova2001.livejournal.com]

Also, I don't know if there's any left, but at one point I brought maple fudge over to the Brainpan. The Joy of Cooking has a really reliable recipe. It involves three dairy products and three types of sugar; how can you go wrong?

[gfish.livejournal.com]

I did get some! It was much better than any of the batches I made. I'll just need to practice some more, I guess. :)

[tereshkova2001.livejournal.com]

Why, thank you! The recipe is in the 1997 Joy edition.
I've discovered that experimental cookies and candies disappear pretty darn fast.