Ingredients3 h 15 m servings 103
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 103 calories; 3.5 17.2 1.3 6 59 Full nutrition
ReviewsRead all reviews 4
HELP!! I so so wanted to try this fudge. It sounded so yummy! I'm a fudge making newbie so it could have totally been something I did. Again, I followed the recipe exactly too. My sugar dissolve...
The concept is awesome and the flavor isn't too bad, but I also ended up with a grainy batch of sugary sand once I was done, and I have made more than my fair share of fudge. Even when using a ...
I followed this recipe exactly and the fudge turned out horrible. The sugar never completely dissolved so it had a grainy texture. Not sure if I did something wrong or if it's just the recipe.