Crunchy Confection Chocolate Crickets

Crunchy Confection Chocolate Crickets

2 cups sugar
2/3 cup cream
2 ounces unsweetened chocolate
Salt to taste
1/8 tablespoon butter
1 teaspoon vanilla
1/2 cup dry-roasted crickets, chopped (see note)

In a saucepan, mix sugar, cream, chocolate and salt. Cook over medium heat, stirring constantly until chocolate is melted and sugar is dissolved.
Continue cooking, stirring occasionally, until candy thermometer reads 234
degrees, or until a small amount of mixture forms a ball when dropped into
ice water. Remove mixture from heat and add butter.

  1. Cool mixture to 120 degrees without stirring. Add vanilla and beat
    vigorously with a wooden spoon until candy is thick and no longer glossy –
    about 7 to 10 minutes. Stir in insects. Spread evenly in a buttered loaf
    pan. Cool until firm. Cut into 2-inch squares.

NOTE See “Entertaining With Insects” for instructions on dry-roasting.
Walnuts can be substituted for the insects, if desired.

NY Tines