Beef Fat Fudge

Make no mistake, the fudge recipe with beef fat instead of butter is a treat for adventurous lovers, but this salty-sweet chocolate candy is by no means a” trick-or-treater's meal " that is unfit for consumption. In fact, the balance of bittersweet chocolate and rich, savory beef fat is a perfect match for the palate — just take a bite and you'll know. Plus, you'll see why this is the perfect homemade treat to give to all your foodie friends this holiday season. At the last stage of whipping the candy mixture, a stable matrix is created, which gives the fudge volume and a deliciously creamy texture. Given the richer taste of chocolates, the lighter density fits very well.
Coarsely chop the fat clippings. Place the remaining fat and water in a large saucepan over medium-high heat; bring to a boil. Reduce the heat to medium-low and simmer until the water has evaporated and the fat has darkened. Strain the fat through a fine-mesh sieve. Allow to cool completely. (Store beef fat in a sealed container in the refrigerator for up to several months.)In a 2-quart saucepan, combine the sugar, milk, cocoa, corn syrup, and salt. Bring the mixture to a boil over medium-high heat; cook until the candy thermometer reads 240 ° F. Remove the mixture from the heat; add 3 tablespoons of beef fat and let it melt (do not stir). Let cool for 10-15 minutes or until the mold is cool to the touch. Add vanilla.Line an 8-inch square metal mold with parchment paper and brush the parchment with a small amount of beef fat. Beat the fudge mixture with an electric mixer on medium-high speed until the mixture begins to lose its shine and airiness appears, 5-6 minutes. Working quickly, pour the fudge into the prepared pan. Sprinkle with sea salt; let cool for 1 hour. Cut into 2-inch pieces.