So yesterday I shared my Maple Bacon Cupcakes, I have now consumed all 2 dozen with VERY little help, seriously I ate WAY more than my share! I’m craving another batch, but even more than the cupcakes I’m craving this Candied Bacon (I’ve made 4 batches this week already! SERIOUSLY).
It’s AMAZING, in the cupcakes AND just as good completely by itself! It’s a good thing I’m missing one of my cooling racks our I’d be making a double batch RIGHT NOW! I will warn, while it’s SUPER simple it IS time consuming, so make sure you don’t have to, oh say, run out on an errand (and leave your husband in charge) you’ll come home to burnt bacon. No amt of sugar coating can save burnt bacon. I did pick it apart and eat what I could though.
I can’t stress enough the fact that you don’t want to wait until the bacon is crisp to stop, the glaze keeps the bacon softer. Judge it by the color, size, etc… use your eyes. If you think your getting close you can always check it after 3-4 mins instead. ;It takes awhile to get close, but then it goes from perfect to burnt fast. I’ve started pulling them out prob one turn before I should, but I also suffered from a burnt batch once and I’m NOT about to waste more bacon!
Again I loved it chopped up inside these cupcakes as well as the extra’s in larger pieces on TOP of the amazing maple frosting recipe! The bacon bits do get a little soft when baked inside the cupcakes, but cut them small enough and that doesn’t matter! I wouldn’t leave big chunks in their though, no one wants CHEWY bacon, blech.
My SECOND favorite way to eat these bacon bits? On top of CHOCOLATE ice cream. Yup! Seriously AMAZING! I don’t think an ice cream bar should be without candied bacon bits EVER AGAIN! Try it… you’ll thank me! (and if you DON’T love it don’t tell me – it will break my heart)
candied bacon is basically the best food ever! it takes a little time but is totally worth it
- 1 lbs center cut thick cut bacon
- 1 C packed light brown sugar
- 7 Tbsp rice vinegar
- 5 Tbsp maple syrup
- 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!
- Serve by itself, in cupcakes, on top of ice cream or anywhere your brave enough to try
Recipe Video
Mmmmm How glorious does this pile of candied bacon look? GAH, I’m upset I don’t have any right now! So shiny and sugary and BACON! Glorious! It was a huge hit with the family too, ALTHOUGH I don’t share well so it’s not like they get much… Kind of depends on if they are around when I finish a batch.
So what do you think? Does it sound amazing? or is it just not your thing?
My recipes that use Candied Bacon
Aimee @ Like mother like daughter
August 31, 2014 at 11:05 amI need to try this. I make brown sugar bacon a lot for our favorite burger recipe, but I just cook it on the stove. I need to make this and then those gorgeous maple bacon donuts. Yum!
Ashlee
November 26, 2014 at 12:22 amMmmm seriously SO good (plain and in the donuts)
Christy
September 27, 2014 at 12:13 pmLooks amazing! Do you use pure maple or regular syrup like Mrs. Butterworths?
Ashlee Prisbrey
November 26, 2014 at 1:36 amI make my own syrup with maple extract but I use pure maple when I have it, I never have the more standard syrup around.
Emma
September 3, 2015 at 11:29 amHow long do these keep for once they’re made?
(look super yummy!)
Ashlee
November 15, 2015 at 3:29 amuntil I eat them all, so a few hours 😉 JK I’m honestly not sure cause I’ve never had left overs around long enough for them to go bad!
chef Karly
March 24, 2016 at 4:54 pmCandied bacon IS rediculously addicting! I think I’ve made more than 4 batches this month already but I just dredge mine in brown sugar and bake. What is the benefit of adding vinegar? Hope to hear back soon!
Ashlee
May 23, 2016 at 2:27 pmthe acid in the vinegar brightens flavors and balances the sweetness a bit! you can leave it out if you want, I just like it!
Robyn
July 23, 2016 at 12:14 pmHow far in advance have you made the cupcakes and still had them taste yummy? I would like to make these for an upcoming wedding, but I’m doing 3 different flavors and just trying to figure out how to get it all done!
Ashlee
October 15, 2016 at 12:17 amyou can freeze the cupcakes and the frosting if you need to. I’d always thaw and frost as CLOSE to the event as you can
Jill Kordus
March 13, 2017 at 7:40 pmI just got done making this and WOW, I could definitely eat the whole batch in one sitting! I followed your instructions exactly and flipped 8 1/2 times and let it sit for about 15 minutes and the bacon is cooked perfectly. Only mistake I made was not taking it off the rack right away. I had to peel it off because it candied to it. Still perfection though. I can’t wait to try your cupcake recipe tomorrow. I’m making these for a bake sale at work to help raise money for a friend with terminal cancer and I have a feeling these are going to be a hit. Thank you for this recipe!
Christin Hubbard
April 19, 2017 at 8:38 amHi there
What is your frosting recipe?! I tried to subscribe but it still wouldn’t let me see the recipe!
Also, I left another message on the cupcake recipe but I didn’t see it pop up so I thought I’d try and leave it here too!
I am making these for a baby shower I’m hosting and was curious if you had tried this recipe with dairy substitutes (such as coconut milk yogurt and butter alternatives?!)
Thanks in advance! LOVE this recipe idea- YUM
Ashlee
April 30, 2017 at 12:35 pmOnce you subscribe an email is sent with the password – make sure to check your spam folder and add my email to your accepted list so it doesn’t bounce. And I don’t know anything about dairy substitutions, I wouldn’t want to give bad advice over something I don’t know anything about.