Back in the 1960s, as we know, recipes were a little bit out there and the acceptable range of flavors seemed to be much broader.
One such creative amalgamation of ingredients was beef fudge. That’s right! The seed of this recipe comes from an old cookbook, Poll-Ette Hostess Cookbook (published in 1967) that featured a beef fudge recipe from Mrs. Florence E. Weist of the Muddy Creek Ranch, Choteau, Montana.
Across the West, many ranch wives would whip up this delicacy and according to all the reviews we could find, the verdict was delicious.
Here at The Taste of Montana love to put our own twist on this long-lost classic. so today, on National Dessert Day, we make ‘bison fudge’ with Bitterroot Bison ground bison added to a super easy fudge recipe.
In addition to tasting delicious, this meat has an impressive nutrition profile, and is a rich source of B complex vitamins, iron, and other minerals. Plus, since this bison is 100% Natural, 100% Native Grass-Fed, and Pasture-Raised, this meat has more omega-3 fatty acids than grain-fed bison.
This is probably the healthiest a ‘fudge’ could get. Not that we are health nuts, but having a bit more peace of mind seems to add to the flavor.
