Maple Bacon Fudge

01Method

1. 1

   Cook the bacon in a large skillet over medium-high heat, turning as needed, until crisp and evenly browned, about 10 minutes. Transfer to paper towels to drain and set aside.

2. 2

   Combine the milk and chocolate in a large saucepan over low heat, stirring until the chocolate has fully melted and the mixture is smooth, 2 to 3 minutes. Add all the sugar at once and whisk well, scraping down the sides of the pan as you go.

3. 3

   Bring the mixture to a boil, stirring continuously, until a candy thermometer reads 236–238 °F (110–115 °C), or a small amount dropped into cold water forms a soft ball. Remove the pan from heat immediately and stir in the bacon.

4. 4

   Lay the butter pieces on top of the hot fudge and pour the vanilla over them. Leave the thermometer in the pot and do not stir or disturb the fudge until it cools to 110–115 °F (43–46 °C).

5. 5

   While the fudge cools, line an 8×8-inch baking dish with foil and grease it lightly with butter. Once the fudge reaches 110–115 °F, beat the butter and vanilla thoroughly into the mixture, then pour into the prepared pan.

6. 6

   Refrigerate for 30 minutes, score the surface into the desired portion sizes, then return to the refrigerator for another 2 hours before cutting into pieces and serving.