Yield: 64 square inches

Ingredients:

  • Bacon (4 slices)
  • Maple syrup (2-1/4 cups)
  • Heavy cream (1 cup)
  • Butter (3 tbsp)

Directions:

  1. In a skillet over medium-high heat, cook bacon until crispy.
  2. Set bacon aside on a plate covered with paper towels to absorb grease.
  3. Line an 8x8" pan with parchment paper.
  4. Boil syrup in a saucepan over medium heat, then simmer for 5 minutes.
  5. Pour in heavy cream. Do not stir.
  6. Bring back to boil, then simmer until temperature reaches 236°F.
  7. Immediately remove from heat. Add butter. Do not stir.
  8. Let cool for 8 minutes. Meanwhile, crumble bacon.
  9. Add bacon and beat with an electric mixer on medium speed until mixture becomes lighter in color and is no longer shiny.
  10. Pour into 8x8" pan and spread evenly.
  11. Cool in fridge for 3 hours.
  12. Cut into squares of desired size.

Notes:

  • This recipe also works without bacon.
  • Fudge can be stored in an airtight container in the fridge for several weeks.