Bacon Chocolate Fudge

My friend Lauren accuses me of being a “bacon high mage”. I just like to think I’m a serious food adventurer. I love to create and explore new flavours and combinations.

Everyone loves bacon. You might even say that there’s a bit of a cult around bacon in the world of foodies. You might even say that the mere mention of bacon could make some people drool; myself included.

One night at a club in Second Life the conversation turned to food, as it often does. Someone, it was either Nancy or Josie, was a smart ass and pretty much dared me to make Bacon Fudge. Well ya know what? I did it and it is amazing.

So here it is, pure heaven in Bacon and chocolate form.


250g packet Smoked Streaky Bacon, chopped roughly (otherwise known as normal American bacon)
397g can Condensed Milk
1 cup firmly packed Dark Brown Sugar
100g lightly salted Butter
200g Milk Chocolate, chopped roughly
2 tbsp bacon fat

Get the darkest brown sugar you can find. The darker the better. It’ll impart a real rich molasses flavour. Also, get the best chocolate you can find.  I used Green & Black Milk Chocolate, but you could also use a good 60-70% dark too. Whatever your choice, make sure it’s good quality.

Fry up your bacon until it’s nice and crispy then let it cool for a few minutes so it’s easier to but up. When chopping up the bacon do it all together and make it a little rough. After chopping you’ll have this kind of finer bits of bacon under the bigger bits. I kept this to the side to sprinkle on the top.

After frying the bacon don’t toss the bacon fat. You need this for the fudge.

After frying and chopping you bacon set it aside for a moment. Using some cling film, line your pan of choice. The one I used was 7.5in x 11in and glass. This gave me about 1/4 in thick fudge.

Now sprinkle the bacon evenly over the bottom of your pan. Whether you choose to reserve the smaller bacon particles for the top is up to you.

You’re now all ready to start on the fudge.

In a medium saucepan put the condensed milk, brown sugar, butter and the bacon fat. Heat this on a medium to low temperature, stirring constantly, until everything is melted and well combined. Put all of your broken up chocolate into the saucepan and continue to stire for 3-4 minutes until everything is melted and smooth.

After putting the chocolate in and it begins to melt the mixture will begin to get thicker and denser. The second this happens you need to take it off the heat and pour it into your pan.

Put the fudge as evenly as possible so that all of your bacon and the bottom of the pan is covered. Gently nudge into corners as needed. If you’ve decided to sprinkle your bacon dust on top, now is the time.

Now comes the hard part of this. You now need to put it into the fridge and not touch it for 2-4 hours. You have to let them set before you can even think about eating them.  You’ll be able to tell when they’re set by lightly pressing on them. When there is no give they are set. or at least set enough to cut and eat.

Once set use the cling film to gently pull the fudge from the pan and place it on a solid surface that you can cut on. Now there is a little trick to cutting fudge and getting nice smooth square pieces. It’ll also prevent swearing as you get frustrated as the sticky sugar things cling to your knife and prevent cutting.

Use a large, long knife so you can cut all the way across or nearly. Try not to drag the knife across, just cut down. And the tip to keep your temper in tact is this; wipe your knife off completely after every single cut.

Now if you can manage to not eat the whole thing right now, you should put it on a plate and put it back in the fridge. If you need to stack the fudge on the plate, put some greaseproof paper between the layers so they don’t stick together, just in case.



~ by Donna on March 6, 2011.

4 Responses to “Bacon Chocolate Fudge”

  1. As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow


  2. That looks and sounds very tasty. I’d probably go with dark chocolate myself. As I started reading, I was thinking, “I hope she uses the bacon fat,” and was pleased, but not surprised, to find that you did.

    • I had to use the bacon fat. It was sitting there in the pan after frying the bacon begging to be used.

      I used milk chocolate because I couldn’t get my hands on any dark chocolate yesterday. Dark would be a very good compliment to the bacon though.

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