Maple Bacon Fudge Recipe 465 Food

MAPLE-BACON WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. Heat bacon according to package directions. Crumble bacon and set aside., In a large microwave-safe bowl, combine baking chips, condensed milk, flavoring and remaining butter. Microwave on high 1 minute; stir until smooth. (If chips aren't completely melted, microwave in 10- to 20-second intervals until melted; stir until smooth.) Stir in bacon; pour into prepared pan. Refrigerate, covered, 2 hours or until firm. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares., To make ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.

CHOCOLATE PEANUT BUTTER MAPLE BACON FUDGE

Steps:

• 1. COAT AN 8-INCH-SQUARE PAN WITH COOKING SPRAY. COOK BACON IN MICROWAVE UNTIL CRISP. CUT INTO SMALL PIECES.
• 2. COMBINE ALL INGREDIENTS EXCEPT BACON IN A MEDIUM SAUCEPAN OVER MEDIUM LOW HEAT. STIR CONTINUOUSLY UNTIL CHIPS AND BUTTER ARE MELTED, AND MIXTURE IS THICK AND SMOOTH. REMOVE FROM HEAT. STIR IN BACON.
• 3. POUR INTO PREPARED PAN. SPRINKLE WITH RESERVED CHOPPED BACON ON TOP AND LIGHTLY PRESS WITH YOUR FINGERTIPS. COVER WITH ALUMINUM FOIL AND CHILL INT THE REFRIGERATOR UNTIL FIRM, AT LEAST 4 HOURS, OR PREFERABLY OVERNIGHT.

MAPLE BACON SNACK MIX

Steps:

• Line 2 sheet pans with waxed paper, then set aside.
• Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside.
• Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads "hard-crack stage" (300 degrees F), 4 to 5 minutes.
• Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl.

'NUFF SAID MAPLE BACON FUDGE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels; set aside.
• Stir milk and unsweetened chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
• Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dripped into cold water. Remove from heat as soon as candy hits the correct temperature; stir in bacon.
• Place butter squares onto fudge mixture and pour vanilla extract over the top. Set aside with thermometer in the fudge; do not disturb pot until temperature has dropped to 110 to 115 degrees F (43 to 46 degrees C).
• While fudge is cooling, line an 8x8-inch baking dish with aluminum foil and coat with butter. When fudge has reached 110 to 115 degrees F, stir in butter and vanilla extract thoroughly into the fudge; pour fudge into prepared pan.
• Refrigerate fudge for 30 minutes, then score the fudge in desired piece sizes; return to refrigerator for 2 more hours. Cut into pieces to serve.

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.