Maple Bacon Fudge Recipe 465

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; place in the oven and bake until they start to smell toasty, about 10 minutes. Keep a close eye (or nose) on them. Pour the nuts onto a clean kitchen towel and use the towel to rub off the skins.
• Line an 8-inch square baking pan with aluminum foil and grease with butter or nonstick cooking spray. Spread the walnuts evenly over the bottom. Fill a large bowl with ice water.
• Place the 2 tablespoons butter, the sugar, milk, half-and-half, corn syrup, maple syrup, salt, and bourbon in a heavy-bottomed 4- to 6-quart saucepan with a candy thermometer attached and set over medium heat. Stir the mixture with a wooden spoon until it comes to a boil, controlling the heat as necessary to prevent it from boiling over, then allow it to cook without stirring, which can cause crystallization, until it reaches 238 degrees F, 15 to 20 minutes.
• Quickly immerse the bottom of the pot in the ice water and let it sit for 5 seconds. Place the pot on the counter and allow the fudge to cool, undisturbed, until the temperature on the thermometer drops to 115 degrees F, 1 1/2 to 2 hours.
• Using an electric mixer, beat the fudge until it starts to lose its gloss and thickens, about 20 minutes. Quickly spoon the fudge into the prepared pan, spreading it as best you can with a wooden spoon or rubber spatula. Do not scrape down any of the fudge that clings to the saucepan -- this will help prevent unwanted crystallization in the fudge. Allow the fudge to sit at room temperature to cool and set, at least 4 hours and up to 8 hours.
• When ready to serve, invert the fudge onto a cutting board and cut into 1 1/2-inch squares. Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Steps:

• Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
• Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
• Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into buttered 13x9 inch baking pan.
• (I used a square casserole) Cool until firm.
• Cut into squares.
• Makes about 50 pieces Makes a nice, creamy fudge!