A Crunchy Confection Chocolate Crickets

Name: A Crunchy Confection Chocolate Crickets
Total time: 1 h
Ingredients: 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)

Recipe from "Entertaining and Insects: The Original Guide to Insect Cookery"

Adapted by Judith Newman

Total Time: 1 hour
Rating: 4(5)
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Ingredients

2cups sugar
⅔cup cream
2ounces unsweetened chocolate
Salt to taste
⅛tablespoon butter
1teaspoon vanilla
½cup dry-roasted crickets, chopped (see note)

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.

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