• 16servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 strips raw bacon

  2. 2/3 cup evaporated milk

  3. 1/2 cup brown sugar

  4. 3 cups white sugar

  5. 3/4 cup butter

  6. 12 squares semi-sweet baking chocolate, chopped

  7. 7 ounces (1 jar) marshmallow creme

  8. 1 tablespoon vanilla

Instructions Jump to Ingredients ↑

  1. To prepare candied bacon: coat bacon strips generously on both sides with brown sugar. Carefully arrange on sheet pan lined with aluminum foil or baking paper.

  2. Place in a cold oven, turn heat on to 350°F and bake for 20 to 30 minutes or until crisp, taking care not to burn during last 10 minutes of cooking. Drain thoroughly. Cool candied bacon strips.

  3. Line a 4 1/2-inch x 9-inch loaf pan with foil or baking paper, extending foil over edges of pan.

  4. To prepare fudge: Combine sugar, butter and evaporated milk in a heavy saucepan. Bring to a boil, stirring constantly. Boil for 4 minutes or until a candy thermometer reads 234°F, stirring constantly. Remove from heat.

  5. Add chocolate, marshmallow crème and vanilla; stir until completely blended and chocolate is melted.

  6. Arrange 2 strips candied bacon in bottom of lined baking pan; top with 1/4 of the fudge. Repeat with 3 more layers of bacon and fudge. Top fudge with 2 remaining strips of candied bacon. Cover and refrigerate for until firm.

  7. To serve: carefully lift fudge out of baking pan; slice into 1/2 -inch slabs.


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