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As you get to know me, you’ll find out how much I enjoy the combination of sweet and salty flavors. And while you’ve surely discovered by now how delicious beef fry is, you’ve got to try it in a dessert to fully appreciate the depth of flavor it lends to your dishes.
Yields about 30 pieces, depending on size
6 oz (170 g) Pelleh Cured Smoked Beef /Duck Fry, some fat trimmed
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
14–16 oz (400-600 g) semi-sweet chocolate
Cut beef fry into small pieces, about ¼ inch each.
Heat large frying pan over medium heat, and add diced beef fry. Fry for a few minutes, stirring often, until the fat is rendered and the beef fry is starting to crisp.
Add sugar and vanilla and continue to cook, stirring frequently, until the sugar melts. The mixture will be sticky.
Pour the mixture onto a piece of parchment paper and spread as thin as possible, breaking up any clumps of beef fry. Set aside until completely cooled.
Line a baking sheet with parchment paper and set aside.
Melt chocolate over a double boiler and spread into a thin layer on prepared parchment.
Spread the candied beef fry over the chocolate. Use your fingers to break up any chunks and divide it evenly over the surface.
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