Maple Bacon Fudge

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Maple Bacon Fudge – the perfect sweet and salty treat! Maple fudge with crispy bacon and pecans. These are great in Christmas cookie tins and at holiday parties.

Hey guys, happy almost weekend!

I haven’t talked to you since Halloween so how was trick-or-treating? We’re really lucky that literally everyone in our large neighborhood has kids so Halloween is always a fun night around here.

But I guess now it’s time to move onto the holidays. Even though it still feels a little early.

Normally I’m that psycho putting out lights the day after Halloween but I just can’t handle it happening so early this year.

Plus, it’s still stupid hot in Texas.

I won’t lie, though, I was in Austin yesterday and may have run into Trader Joe’s for some of their holiday goodies. Christmas trees, I can skip for now. Buttercream truffles? GIMME.

Ingredients

Light brown sugar
Evaporated milk
Unsalted butter – use unsalted because the bacon is going to add plenty of salt to the fudge.
Powdered sugar
Maple syrup – use a real maple syrup and not a pancake syrup.
Pecans – you can use walnuts if you prefer.
Bacon – use your favorite bacon. I don’t recommend using anything too thick as the texture of thick bacon can feel a little weird in the fudge.

Instructions

Line an 8×8-inch pan with parchment paper or aluminum foil.
Combine the sugar, evaporated milk and butter in a medium saucepan. Bring to a full over medium-high heat and let bubble until it reaches 235F.
Remove from the heat and let cool for about 5 minutes.
Transfer to a stand mixer and add powdered sugar and maple syrup. Beat until thick and glossy, about 3 minutes.
Fold in the pecans and bacon.
Pour the mixture into the prepared pan.
Chill overnight before trying to slice and serve.

How Long Is It Good For?

Homemade fudge will be fine for several weeks in an airtight container in the fridge. I recommend these super airtight glass containers – they will keep your fudge fresh for as long as possible.

Can You Freeze It?

You can freeze this fudge for up to 3 months. I would wrap the fudge tightly with plastic wrap and then put it in a freezer ziploc bag.

More Fudge Recipes

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