Ingredients
Equipment
Method
- Start by lining an 8x8-inch square baking dish with parchment paper, leaving a bit of an overhang on the sides. This will help you lift the fudge out once it’s set.
- In a medium saucepan over medium heat, melt 1 cup of unsalted butter. As it melts, let the nutty aroma fill your kitchen—this is the precursor to the wonderful flavors that will develop.
- Once the butter has melted, stir in 2 cups of light brown sugar and 1 cup of pure maple syrup. Whisk until the mixture becomes glossy and well-combined, usually around 2-3 minutes.
- Pour in 1 cup of sweetened condensed milk. This will create a creamy foundation for your fudge. Stir continuously for another 3-4 minutes until it reaches a gentle boil.
- Reduce the heat to low and add 3 cups of semisweet chocolate chips. Stir until melted and the mixture is smooth; don’t be afraid to let it bubble a bit—just keep stirring until the chocolate blends beautifully with the syrupy mixture.
- Once the chocolate has melted completely, remove the saucepan from heat and stir in ½ teaspoon of vanilla extract and most of the crumbled bacon, reserving some for topping.
- Pour the fudge mixture into your prepared baking dish, using a spatula to spread it evenly. Leave a little space at the top for your beautiful bacon garnish.
- Sprinkle the reserved bacon and flakes of sea salt on top, creating a satisfyingly sweet and salty contrast that will make every bite delightful.
- Let the fudge cool at room temperature for about 2 hours, then transfer to the refrigerator. Allow it to set for about 4 hours, or overnight for the best results.
- Once set, lift the fudge from the pan using the parchment overhang. Cut into small squares, and enjoy!
Notes
Through testing this recipe, I discovered how the infusion of savory bacon elevates sweet treats into something truly memorable—it's the perfect blend of sweet and salty that leaves everyone wanting more.