1 lbs center cut thick cut bacon
1 C packed light brown sugar
7 Tbsp rice vinegar
5 Tbsp maple syrup
Fudge:
2/3 C maple syrup
1 1/3 C granulated sugar
1/2 C evaporated milk
2 Tbsp butter
1/4 tsp salt
2 C mini marshmallows
8 oz white chocolate
Candied Bacon: Preheat the oven to 350. Place a cooling rack in side a jelly roll pan (I put a silicone mat underneath to make clean up easier). Then lay out your bacon flat over the top (You can put them super close but NOT overlapping). Place it in the oven for 10 mins, then flip the bacon and cook another 5 mins. While that's cooking mix the brown sugar, maple syrup and rice vinegar. Pull out the bacon and brush the sugar coating onto it, then cook another 5 mins. Every 5 mins flip the bacon and brush on more coating. This took anywhere from 8-10 flips, its slow coming up to cooked, but then it goes from perfect to burnt fast. It will still be SOFT when it's done, so don't keep cooking until it's crunchy or it will BURN. Go by looks, it will shrink a bit, the red will get dark, the edges will get crunchy. Leave them to cool and they will harden up! Let cool then chop up. Fudge: Line an 8x8 pan or something similar with parchment paper. in a saucepan combine sugar, evaporated milk, butter, salt and maple syrup. Cook over medium heat, stirring, until the sugar has dissolved. Bring to a boil and cook, stirring constantly, until a candy thermometer reads 230 degrees F (sea level - adjust accordingly). Remove from heat and add the chocolate and marshmallows and stir until smooth. Leaving aside 1/4 C bacon for the top add the rest to the fudge (about 3/4 C) and stir. Pour into the pan and sprinkle with the remaining bacon. Chill until firm 2-4 hours cut and enjoy!