Make no mistake, a fudge recipe sporting beef fat in place of butter is a treat for the adventurous eater—but this salty-sweet chocolate candy is in no way a “stunt food” not fit for consumption. In fact, the balance of bittersweet chocolate and rich, savory beef fat makes perfect sense on the palate—just take a bite, and you’ll understand. Furthermore, you’ll understand just why this is the perfect homemade treat to gift all of your food enthusiastic friends this holiday season. The final step of whipping your candy mixture creates a stable matrix and gives the fudge volume and a delightfully creamy texture. Given the chocolate candy’s heavier flavor profile, the lighter density works very well. 

Robin Bashinsky
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
Makes 16 pieces (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roughly chop the fat trimmings. Place fat trimmings and water in a large saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer until water is evaporated and fat has rendered. Strain fat through a fine-mesh strainer. Cool completely. (Store beef fat in sealed container in refrigerator up to a few months).

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  • Stir together sugar, milk, cocoa, corn syrup, and salt in a 2-quart saucepan. Bring mixture to a boil over medium-high; cook until a candy thermometer registers 240°F. Remove mixture from heat; add 3 tablespoons of the beef fat, and let melt (do not stir). Let cool 10 to 15 minutes or until pan is cool to the touch. Stir in vanilla.

  • Line an 8-inch square metal pan with parchment paper, and coat parchment with some of the beef fat. Beat fudge mixture with an electric mixer at medium-high speed until mixture begins to lose its gloss and air is whipped in, 5 to 6 minutes. Working quickly, pour fudge into prepared pan. Sprinkle with sea salt; let cool 1 hour. Cut into 2-inch pieces.

Chef's Notes

Test kitchen tip: You can obtain beef fat scraps from your local butcher. From 2 pounds of scraps, rendered out about 1 cup of fat, with will keep for months, stored properly in the fridge. Try using your leftovers in other applications that would typically mean breaking out a stick of butter.

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