Yip you read that correctly, bacon syrup!!!!! Oh my goodness this stuff is a sugary, smokey, sticky condiment that tastes just like bacon. Pour it liberally over pancakes, french toast, ice cream or cakes. And use the leftover candied bacon in baking (oooohhhh bacon brownies anyone?), in salads or on pizzas. Yum yum yum.
It’s such a simple concept, I can’t believe I didn’t think of it before. I did have to make it a couple of times to get it right though (oh dear, poor me 😉 ), as the fat in the bacon messes with the sugar and it went all crystallised on me the first time around. Anyway, I have fixed that problem with the addition of a little glucose syrup (derived from corn) which you can pick up at the supermarket.
If you are concerned about corn syrup, I recommend reading this interesting article by David Lebovitz. If you can’t be bothered, fair enough! Basically, too much sugar is bad for you, no matter where it comes from. I agree with David that people in America probably do eat too much corn syrup, but if you eat a generally healthy diet and avoid lots of processed food, a little sugar here and there is fine.
Yummmmm candied bacon………….
- 120g good quality smokey middle bacon (I used Schulz butcher's brand), rind removed, diced
- ⅓ cup caster sugar
- ⅓ cup water
- ⅓ cup glucose syrup
- Heat a frying pan over high heat. Cook the bacon for 3-5 minutes, until really crispy. Drain on absorbent paper.
- Combine the sugar, water and syrup in a small saucepan. Place over medium heat, stir to dissolve sugar.
- Add the bacon, bring to the boil. Simmer for 2-3 minutes, until slightly thickened. Set aside for 3-4 hours. Strain bacon and reserve for other yummy purposes. Keep the syrup refrigerated.
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