My name is Amy. And I'm addicted to all things pork.
I love pork, as most of us do. I also love sweets, as most of us do. Last night, I was cleaning my oven and started thinking about bacon...and everything that is awesome about bacon. Then I was thinking about making candy. Bacon fudge? Is it possible? Maybe the fumes are getting to me...
So, I Googled. Bacon fudge isn't exactly a new idea. There's tons of recipes online about putting a layer of bacon in the bottom of your pan before you pour the fudge. Awesome, right? Chocolate and bacon...sign me up.
But I was looking for something that really uses the bacon, not just as a novelty. I wanted a recipe that made your left arm tingle just reading it. Dude, I totally found it.
Let's start by rendering a package of bacon. I fried the whole package, but you really only need 1/2 of it (my boys eat bacon like most kids eat M&Ms, so I knew it wouldn't go to waste).
Drain off the fat, reserving 1/2 cup of bacon grease.
Pour the bacon grease into a heavy-duty pot, then add 3 cups of sugar:
7oz of evaporated milk (Oooo, ounces! This must be European!) that I forgot to photograph
1/2 cup of corn syrup (I used a mix of light and dark):
Cook, on low, to Soft Ball...238 degrees. It takes a few minutes. You should cook it over low heat.
Now I should interject here. I have learned, through much trial-and-error, that the less you mess with candy, the better it turns out. The more you stir, the more chance you have at grainy candies. Just leave it.
Hit 238? Great, pull it off the heat, let it cool a little. I let mine sit for about 10 minutes.
Get out your mixer and start beating it. This. Takes. For. Ever.
You're looking for thick and creamy, and the fudge should lose it's shine. For me, that's the key: Look for the candy to get a dull finish as you pull the mixer through. That's when you're ready to pour.
Holy Crap! I almost forgot to add the bacon! I crumbled up about 6 slices of the cooked bacon, and then added a tablespoon of maple syrup. Vanilla would work here (teaspoon), maple flavoring...whatevah you got.
Stir, then pour into 8x8 foil-lined pan...I buttered the foil, too. Just for fun. Then I sprinkled a little more bacon crumbles on it. And in a "Why The Frig Not" moment, I threw on some sea salt. That seems so hot right now. Let it set. Mine took about an hour on the counter.
Oooo, I love that "Lift and No-Cleanup" thing!
Time to cut...I'm the worst cutter ever. I think we've discussed this before.
Shut. UP. Shut UP! At this point, however, I've eaten so much of it I can't even tell if it tastes good or not.
And I was thinking...would't these be cute in a little pink box? Maybe...just two pieces, since they're so rich?
So that got me thinking...
Wouldn't a little brown ribbon with pink polka-dots just make this so cute?
Cute, right? I kind of channeled Bakerella there for a second. I hope she doesn't mind.
Ok, I can actually HEAR my mother cringing at the thought of bacon fudge. But, as I tell my 5 year-old, "You're not allowed to say you don't like it until you at-least try it!"
I was being serious though, when I said I can't even tell if it's good anymore. Anyone want to come over for a tasting?
Or make your own:
1 package bacon
3 cups sugar
7 oz evaporated milk
1/2 cup corn syrup
1 tbsp maple syrup
Fry bacon, drain, reserving 1/2 cup of grease. Combine bacon drippings, sugar, evaporated milk and corn syrup in a heavy duty pot. Cook to soft ball stage, remove from heat to cool slightly
After the candy has cooled slightly, mix until the candy becomes smooth and creamy, and has lost its sheen. Add maple syrup and crumbled bacon pieces.
Pour into 8x8 foil lined pan. Allow to set at room temperature.
Cut and enjoy!
The recipe also states the fudge can be stored in an airtight container at room temperature for a week, or refrigerated for 2-3 weeks. Good. To. Know.