Kay I have a well documented love of maple and bacon – a SERIOUSLY obsession I should say! so when Bacon Month rolled around I couldn’t go without creating another maple bacon sweet treat! AND thankfully, I was given some Torani Maple syrup to use! Seriously this fudge recipe couldn’t be easier to make!
To begin with I use candied bacon – you know I make a batch of this at least once a month! NOW if you prefer the salty sweet you can stick with regular bacon – seriously recipes are made to be personalized! But I have a serious sweet tooth so sweet with salty sweet vs sweet with salty is always my go too!
AND candied bacon really isn’t hard to make! I love baking bacon – although the flipping and coating DOES take more time I think it’s worth it!
- 1 lbs center cut thick cut bacon
- 1 C brown sugar
- 7 Tbsp rice vinegar
- 5 Tbsp maple syrup
- 2/3 C Torani Maple Syprup
- 1 1/3 C sugar
- 1/2 C evaporated milk
- 2 Tbsp butter
- 1/4 tsp salt
- 2 C mini marshmallows
- 8 oz white chocolate
- Preheat the oven to 350
- Place a cooling rack in side a jelly roll pan (I put a silicone mat underneath to make clean up easier)
- Then lay out your bacon flat over the top (You can put them super close but NOT overlapping).
- Place it in the oven for 10 mins, then flip the bacon and cook another 5 mins.
- While that's cooking mix the brown sugar, maple syrup and rice vinegar.
- Pull out the bacon and brush the sugar coating onto it, then cook another 5 mins.
- Every 5 mins flip the bacon and brush on more coating.
- This took me anywhere from 8-10 flips, its slow coming up to cooked, but then it goes from perfect to burnt fast.
- It will still be SOFT when it's done, so don't keep cooking until it's crunchy or it will BURN.
- Go by looks, it will shrink a bit, the red will get dark, the edges will get crunchy.
- Leave them to cool and they will harden up!
- Let cool then chop up
- Line an 8x8 pan or something similar (mine is 6x10)with parchment paper
- in a saucepan combine sugar, evaporated milk, butter, salt and Torani maple syrup
- Cook over medium heat, stirring, until the sugar has dissolved
- Bring to a boil and cook, stirring constantly, until a candy thermometer reads 230 degrees F (sea level - adjust accordingly)
- Remove from heat and add the chocolate and marshmallows and stir until smooth
- leaving aside 1/4 C bacon for the top add the rest to the fudge (about 3/4 C) and stir
- pour into the pan and sprinkle with the remaining bacon
- Chill until firm 2-4 hours cut and enjoy!
And there you have it! SUPER simple and delicious! I cut mine at two hours and it was still a little soft, but when I went back 2 hours later (so 4 hours) it was perfect, so I’d wait closer to 4 hours before cutting, but it’s a creamy soft fudge that I will warn you is also very sweet (as fudge should be IMO). All tth kids but princess loved it as much as I did (yup, gone already)
AND of course I have even more Bacon recipes for you today form the food bloggers doing Bacon month! How mouthwatering do these recipes look? Don’t forget you can go here to see links to ALL the recipes made this month (even the days I’m not participating in!) I already have a few on my “to make” list!
- Maple Bacon fudge – HERE
- Bacon & Egg Breakfast Burritos from Love Bakes Good Cakes
- Breakfast Bacon Fat Bombs from A Simple Pantry
- Dark Chocolate Bacon Cookies from Forking Up
- Bacon Thyme Scones with Savory Whipped Ricotta from Cooking in Stilettos
- Bacon Stuffed Waffles from Around My Family Table
- Bacon Wrapped Scallops Recipe with Pomegranate Sauce from Bread Booze Bacon
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