This sugary candy-coated bacon is always a crowd pleaser and is surprisingly easy to make. I like to use sorghum, a grass much like sugar cane, which came to the Americas via Africa during the slave trade. The juice is extracted from the crushed plant and then boiled down into a syrup. I love the rich flavor of it, but feel free to use maple syrup or molasses instead if you like.
Full Recipe
Author
Kardea Brown | 2021-11-19
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