How do you feel about this bacon in dessert trend that has been going on for the last few years? My take is: it’s often unnecessary, sometimes it’s gross, and once in awhile it’s good.
One of the worst things I’ve ever tasted was bacon gum, which didn’t even have real bacon in it, but bacon flavoring. It burned my mouth with a false bacony smokiness that stayed there even after I brushed my teeth. Likewise, the bacon chocolate I had–which cost $6 a bar!–had a lot of sea salt on top of the bacon. I was overwhelmed with saltiness.
On the other hand, I really want to try bacon ice cream and bacon vodka.
Anyway, NPR has a list of bacon desserts. The one that looked the most appealing to me was the Peanut Butter-Maple Bacon Fudge, pictured above. Recipe:
Peanut Butter-Maple Bacon Fudge
- 12 strips maple-smoked bacon, with 2 strips reserved for garnish
1 1/2 c chocolate chips
1/2 c peanut butter chips
1 can sweetened condensed milk
4 Tbs unsalted butter
1/2 tsp maple extract
Coat an 8-inch-square pan with cooking spray.
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.
Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. Remove from heat. Stir in bacon.
Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.
Slice into 7 equal rows to create 49 squares. It’s a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.
Hmmm sounds good. On the other hand, it could be overkill in flavor. Peanut butter, maple, chocolate, and bacon? I just don’t know…
What do you think? Bacon in desserts–good or bad?