Yields 2 cups fudge/Time 30 mins plus overnight

Marrow bones — pieces cut from the center shank — are high in fat and nutritional content. To remove their metallic taste, soak the bones overnight, removing the marrow, and soaking again for another few hours. For this recipe you’ll roast the marrow and incorporate it with honey, cream, sugar, and balsamic vinegar for a treat that’s rich, decadent, and definitely not ordinary.

You will need:

⅓ cup sugar
½ cup honey
¾ cup cream
1 tablespoon salt
3 tablespoons butter
3 large marrow bones (yields about ⅓ cup cooked marrow)
1 teaspoon balsamic vinegar

  • Soak marrow bones in ice water over night.
  • The next morning, remove the marrow from the bones — it should slide out easily. Reserve the bones and soak in hot soapy water
  • Soak marrow in a clean batch of ice water another 4-6 hours to (this removes the metallic taste) 
  • Preheat oven to 375 . In a roasting dish, roast the marrow until it reaches the consistency of softened butter, about 15 minutes. Reserve marrow and any fat that renders out
  • In a large non-reactive pot fitted with a candy thermometer, heat sugar, honey, cream, and salt to 226 degrees F over medium-low heat
  • Gradually add butter until incorporated, then gradually add marrow until incorporated. Season with vinegar
  • Line a shallow plastic heatproof container with parchment paper. Pour fudge into lined container and freeze
  • Scrub reserved bones until clean (Roasting them then re-soaking and scrubbing helps get them clean)
  • Once the fudge is frozen, cut in rounds and press the rounds into the clean bones to serve. Fudge should be kept frozen