We still can't knock that tasty candied bacon kick we've been on lately. With the holidays near, there seems to be even more ways to put it to use, this time we paired it with chocolate fudge. It's a super tasty treat that would be great as a gift or on your own table, that is if you can keep from sneaking into the kitchen at night and snacking on a piece — or 8 (that's normal right?).
Now we have to admit, the photos above, just don't do the out-of-sight taste of this sweet treat justice. We knew it was going to be out of sight, but we had no idea that it would diminish the value of a dollar as all transactions will now be taking place in candied bacon fudge (we're only slightly kidding). It's a little sweet, a little meat and a whole-lotta good eats!
We originally saw this idea done over at Jules Food, where she coated her bacon in caramel instead of candying it. Although her photos look amazing and it sounds delicious, we just didn't have it in us for the marathon of sugar work, baking and assembly it would all require.
Though we did learn from our own adventures in bacon fudge making, that your bacon does need to be cool enough to touch, but warm enough to merge the candied surface of the bacon to the fudge it's being placed into. We noticed the parts of our bacon that didn't receive as much sugar as the others didn't have the same sticking power and although still tasty, made the pieces of fudge break apart slightly. Here's how to get started:
Candied Bacon Fudge
Yields: 64 1-inch pieces or 12-24 slices
1 Recipe Candied Salted Bacon
1 Recipe Fudge (If you have a favorite go right ahead and use it, but here's a few if you're indifferent.)
• Alton Brown's Fudge
• Eagle Brand Fool Proof Fudge
• Fluff's Never Fail Fudge
Prepare an 8"x8" baking dish by lining it with parchment paper (or buttering it heavily). Prepare bacon according to directions and fudge to directions.
Add half of the fudge to the baking pan and press firmly into the corners and smooth the top. Add strips of bacon across the surface, making sure to press the fudge down to eliminate air bubbles. Work quickly so bacon doesn't cool completely to create a tight bond between the two. Layer remaining fudge and bacon. For a "sliced bacon look" don't smooth the top and leave uneven ridges and mounds. If you'll be cutting into squares, go ahead and smooth the top with a spatula.
For most recipes, the addition of the refrigerator will make your fudge set up within an hour, though if you use Alton Brown's recipe above, only place it in the refrigerator with a double layer of plastic wrap to keep out moisture from other items in your fridge. Cut when firm, either in 1-inch squares, strips, or half strips! The choice is yours! Enjoy!
Related: Ungift Guide 2007: Fudge-Covered Marshmallows
(Images: Sarah Rae Trover and toohectic.com)
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I'm a vegetarian, so I have no desire to actually make this, but I would LOVE to gift something similar to my brother for the holler-days. He's already had Mo's bacon bar from Vosge's and I'd love to branch out. Any suggestions for alternate retailers who sell candied bacon fudge/candied bacon? Thanks!
I can't even imagine chocolate candied bacon. I might have to make it just so I can see what all the sweet bacon fuss is about.
Question for those who have made this... how do you store the finished product? Does it need to be refrigerated? And how long will it keep?
Daisy - Where you keep your finished product will depend on what type of fudge you make. No matter what, make sure it's kept in an air tight container to keep out smells and humidity. The refrigerator is fine, although it is stable enough to sit out on your counter for a week or two (covered), if it lasts that long and should ship nicely.
I haven't made this recipe but since the bacon is not preserved, it seems like the finished product would not be shelf stable. I'd guess it needs to be treated in the same way cooked bacon would be -- refrigerated. That's how Vosges bacon chocolate bars are stored.
I never see Vosges Bacon Bars refrigerated in stores.
as for the poster looking for bacon confections, Ronnie Sue's in NYC's Essex Street market makes some wonderful treats. My bacon eating friends rave about them.
I made this for a party last night, and felt safe keeping it unrefrigerated since I candied the bacon with salt and brown sugar--I cooked chopped bacon chunks (that we had in the freezer from a soup recipe) on low heat for over an hour and let the two preservatives really saturate. I used more sugar than called for in the recipe, and it made a nice salty candy that had the smokey flavor of bacon. I added this along with the chunks between two layers of fudge, so that even if there was not a meat piece the flavor was still present. I wish that I had tried the sugar candy as a caramel or soft praline, actually! As a note, I made only a little bit--I used about 3/4 cup of fudge and molded it in a gift/personal size tea bread loaf pan. A little goes a long way--served with shortbread cookies, we didn't even eat half of it at a dinner party of 7. Its flavor was so complex and rich on all counts (salty and sweet, with great textural diversity) that only a piece or two feels decadent.
Question: Couldn't you add the bacon to the hot fudge and cool it all together? I imagine pouring 1/2 the fudge in the pan, placing the bacon, and topping it with the rest of the fudge would work just the same, no? Reading the recipe, it seems like they suggest letting the fudge set first. Maybe I'm mistaken. Anyone?
Not a happy camper this morning. I attempted to make this last night and the recipe for the fudge was a disaster for me. Did I miss something? Are all the directions included? Someone please advise. There is nothing worst than wasted chocolate.
Excuse me for the typo "worse".
I just made this recipe for my boyfriend and I. We are in a delicious bacon-fudge-coma. I must admit, I am a bit of a perfectionist and wanted the top to be smooth. I had used the eagle brand fudge recipe and was having trouble getting it that way. I popped it in the oven (still pre-heated from baking the bacon) for five minutes. Everything fused and smoothed out beautifully. Also, I am refrigerating it to be on the safe side with the meat. But you needn't worry about how long it will keep, while I'd say it would last a week or so, it surely will be devoured by then.
Sarah, I think you're getting web form spam.... Maybe consider adding a captcha that must be completed before posting comments.
This sounds awesome, I definitely want to try it!
mmmmm....I love the smokey, salty, sweet combination of bacon in a honey and peanut butter sandwich.....I wonder how it would be in peanut butter fudge?