The concept is awesome and the flavor isn't too bad, but I also ended up with a grainy batch of sugary sand once I was done, and I have made more than my fair share of fudge. Even when using a candy thermometer and pulling the fudge off as soon as it hit the Soft Ball temps, it cooled into a grainy mess. The sugar had fully dissolved at that point. I tried reconstituting it by re-boiling it to the Soft Ball stage again, but it still failed.
For those interested in the favor and concept I'd suggest trying an easier fudge recipe using marshmallow crème and incorporate the bacon into it just after mixing in the marshmallow crème. To add an extra maple kick, use a teaspoon of maple extract (can be found with the vanilla extract at the grocery store) to boost the flavor a little.
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The concept is awesome and the flavor isn't too bad, but I also ended up with a grainy batch...