The first time I was introduced to Maple Bacon Fudge (also known as Voodoo Fudge) when I went on a work trip to Seattle. This lady brought some into our class to share and it blew me away. I would never have thought to put bacon in fudge but it works. It's the sweet/salty thing.
She told me it was called Voodoo Fudge, which I think works well. It is a mysterious and magical thing to bring two completely different flavors together, but if you think about it, maple syrup and bacon have been known to go together since, well, I couldn't guess but it's pretty much forever right?
If you like this fudge recipe you'll probably also like my Banana Pudding Brownies, or my Snickers Brownies both right here on my blog.
❤️ Why you'll love it
Who doesn't love homemade fudge? Who doesn't love bacon? Well, there you go. Two very well loved foods that have been brought together in a delicious sweet treat. Creamy and soft, perfect with a delicious cup of coffee!
- Lean bacon
- Brown Sugar
- Marshmallow Fluff (marshmallow crème)
- Evaporated Milk
- Unsalted Butter
- White Chocolate Chips
- Chopped Pecans
- Maple Extract
See recipe card for quantities at the bottom of this post.
- Step 1: Cook the bacon - but don't make it too crispy. Chop into small pieces.
- Step 2: Add the butter, marshmallow fluff, evaporated milk, brown sugar and salt to a saucepan.
- Step 3: Apply medium-high heat and bring to a boil. Allow to boil for 5 minutes, stirring often with a whisk.
- Step 4: Turn off the heat and add the white chocolate chips. Stir in until the chocolate melts.
Step 5: Add the chopped bacon bits, pecans and maple extract. Whisk mixture until combined.
Step 6: Add to a foil lined 8x8-inch baking dish that has been lightly sprayed with oil. Refrigerate for a minimum of 2 hours.
Cut into squares to serve.
Hint: It's important that the ingredients in the pot boil hard for 5 minutes. Don't skimp on this time or you won't get to the soft ball stage. You can go longer than 5 minutes, just don't do less.
You can check that you've reached soft ball stage by either temperature (234°F - 240°F) with a candy thermometer or drop a little drop into a glass of ice cold water. If it makes a trail to the bottom of the glass then it's not ready. If it stays together and forms a ball that you can squish between your fingers then it's ready.
🔄 Substitutions and Variations
- Walnuts - instead of pecans you could use walnuts, or omit the nuts altogether.
- Maple Flavored Bacon - you can sometimes find maple syrup flavored bacon - you could use that instead of adding the maple extract.
- Dark Chocolate - you could try using dark chocolate instead of white chocolate chips.
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You'll need a large saucepan to boil the fudge ingredients, and a whisk. You'll also need an 8x8" pan to pour the fudge into. I have some links in the recipe card below to help, they are affiliate links.
You're also going to need some aluminum foil and cooking spray.
For best results store the fudge in an airtight container in the refrigerator for up to one week.
Expert Tip: I love to cook bacon in the microwave. It's makes things so much easier. Place bacon onto a plate lined with a few layers of paper towel, then top with more paper towel. Cook for about 4-5 minutes. Half way through press with your hands on top of the paper towel to help soak up the grease.
📘 Related Recipes
It's maple bacon fudge, I think because of the different addition of the bacon it's almost like the black magick that is Voodoo (or so I've heard). It's good stuff to the last bite.
It does matter that it be lean. You don't want fatty, stretchy bacon in this fudge.
If you’ve tried this MAPLE BACON FUDGE or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Maple Bacon Fudge
Deliciously sweet and salty, this maple bacon fudge will tantalize your taste buds and have you wanting more and more.
- ¾ Lb of Lean Bacon
- 1 Cup Brown Sugar
- 1 (7oz) Container Marshmallow Fluff
- 1 (5oz) Can Evaporated Milk
- 6 Tablespoons Butter, unsalted
- ½ Teaspoon Salt
- 1 (12oz) Bag White Chocolate Chips
- 1 Cup Pecans, chopped
- 1 Teaspoon Maple Extract
- Cook the bacon - but not too crispy. I like to line a plate with a lot of paper towel and line the bacon on it then add some more paper towel on top and cook in the microwave. About 4-5 minutes does the trick usually. Once cooked chop into small pieces.
- Add the marshmallow fluff, evaporated milk, butter, brown sugar and salt to a pot and apply medium-high heat until boiling. Time it to boil that way for 5 minutes. Stir often with a whisk.
- Remove from the heat and add the white chocolate chips. Stir in until melted.
- Add the bacon pieces, chopped pecans and maple extract. Stir well until combined.
- Line an 8x8" pan with foil and spray lightly with oil. Pour the fudge mixture into the pan and spread out evenly with a spatula.
- Put into the refrigerator for at least 2 hours.
- Once set cut into squares.
Try to find a bacon that is as lean as possible. Back bacon will work the best.
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Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 216Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 30mgSodium 384mgCarbohydrates 13gFiber 1gSugar 12gProtein 7g
Trying this recipe today. It's been 3 hours and it's still not firm/set. So I slipped it in the freezer, see thow that goes, fingers crossed.