Maple Bacon Fudge
Ingredients
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tbsp butter
- 2 –3 tsp maple extract
- Pinch of salt
- 6 –8 strips thick-cut bacon cooked very crisp
- 1 tbsp brown sugar optional, for caramelizing bacon
Instructions
- Cook bacon until very crisp; bake at 400°F (205°C) for 18–22 minutes or pan-fry. Optional: sprinkle with brown sugar near the end.
- Let bacon cool completely and chop into small pieces.
- Melt white chocolate chips, condensed milk, and butter over low heat, stirring until smooth.
- Remove from heat and stir in maple extract and salt; adjust extract to taste.
- Fold most of the chopped bacon into the warm fudge mixture, reserving some for topping.
- Line an 8×8-inch pan with parchment and pour in the mixture; smooth the top.
- Sprinkle remaining bacon on top.
- Refrigerate 2–3 hours until fully set, then lift out and slice into squares.
Notes
• Bacon must be fully crisp—soft pieces will make the fudge greasy.
• Add maple extract slowly; it’s stronger than maple syrup.
• White chocolate scorches easily—keep heat low.
• Let bacon cool before mixing so it stays crisp.
• Add maple extract slowly; it’s stronger than maple syrup.
• White chocolate scorches easily—keep heat low.
• Let bacon cool before mixing so it stays crisp.