1 1/2 kg of finely chopped fudge butter
250 g of lean smoked bacon
250 g of Paulista-style smoked bacon
salt and black pepper to taste
1 large onion
2 bay leaves
1 tablespoon of thyme
2 eggs
1 teaspoon of English Worcestershire sauce
150 g of butter
1 1/2 kg of finely chopped fudge butter
250 g of lean smoked bacon
250 g of Paulista-style smoked bacon
salt and black pepper to taste
1 large onion
2 bay leaves
1 tablespoon of thyme
2 eggs
1 teaspoon of English Worcestershire sauce
150 g of butter
Clean the fudge and cut it into small pieces
Finely chop the smoked bacon and mix with the fudge
Season with salt and black pepper
Add the chopped onion, bay leaves, and thyme
Cook over low heat, stirring occasionally
Only in extreme cases, to prevent the fudge from browning and becoming bitter, add a little water
When the mixture is well cooked, remove the bay leaves and blend with the eggs
Pass through a sieve
Taste and season with salt and black pepper, then mix with English Worcestershire sauce
Blend well, let it cool, and condition in a glass container with a lid
Store in the refrigerator, as this will allow it to last for up to 15 days
Yield: 1 kg of fudge.
