In honor of National Candy Day, let's get sweet! Here is a tip- remember 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 (below)
1 Recipe 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!
Candied Salted Bacon
Yields: 8-12 pieces (depending on package size)
1 package center cut bacon
3/4 cup light brown sugar
Kosher salt to taste
The oven method works best for this treat, simply line a cookie sheet (with sides) with parchment paper or silpat in preparation. Place bacon on cookie sheet, making sure not to overlap any edges. Lightly sprinkle each piece of bacon with brown sugar (1-1 1/2 tablespoons/each) and place cookie sheet in cold oven. Set temperature to 350 degrees Fahrenheit and bake 20-25 minutes, keeping an extra careful eye on them starting at the 18 minute mark.
Remove from oven and place cookie sheet on wire rack. Sprinkle kosher salt over bacon pieces. Enjoy!
Eagle Brand Fool Proof Fudge
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
courtesy of: http://www.thekitchn.com/how-to-make-candied-bacon-fudg-102780